Chocolate Raspberry Cake

A rich, moist chocolate cake layered with fresh raspberries and chocolate ganache — a decadent dessert that balances the sweetness of chocolate with the tartness of berries. Perfect for birthdays, celebrations, or an indulgent treat.

Why You’ll Love This Recipe

• Moist, tender chocolate cake with deep cocoa flavor
• Fresh raspberries add a bright, tart contrast to chocolate
• Ganache or frosting adds smooth, decadent richness
• Can be made as a layered cake, sheet cake, or cupcakes
• Elegant yet simple enough for home bakers

Ingredients

For the Chocolate Cake

• 1 ¾ cups (220 g) all-purpose flour
• ¾ cup (75 g) unsweetened cocoa powder
• 2 cups (400 g) granulated sugar
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (240 ml) milk
• ½ cup (120 ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup (240 ml) boiling water

For the Raspberry Layer

• 1 ½ cups fresh raspberries (or thawed frozen, drained)
• 2 tbsp sugar (optional, for tart raspberries)

For the Chocolate Ganache / Frosting

• 1 cup (240 ml) heavy cream
• 8 oz (225 g) semi-sweet or dark chocolate, chopped
• Optional: 1 tsp vanilla extract or a pinch of salt

Instructions

1. Preheat & Prep

• Preheat oven to 350 °F (175 °C).
• Grease and flour two 8-inch round cake pans or line with parchment paper.

2. Make the Cake Batter

• In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
• In another bowl, whisk together eggs, milk, oil, and vanilla.
• Gradually combine wet ingredients with dry, mixing until smooth.
• Slowly add boiling water, mixing gently — batter will be thin.

3. Bake the Cake

• Divide batter evenly between prepared pans.
• Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

4. Prepare Raspberry Layer

• Gently mash some of the raspberries with sugar if desired.
• Keep some whole for layering between cakes or decorating on top.

5. Make Chocolate Ganache

• Heat heavy cream in a saucepan until it just begins to simmer.
• Pour over chopped chocolate in a heatproof bowl, let sit 1–2 minutes, then stir until smooth and glossy.
• Add vanilla or a pinch of salt if desired. Allow to cool slightly to thicken for spreading.

6. Assemble the Cake

• Place one cake layer on serving plate. Spread half of the ganache and a layer of raspberries on top.
• Place second cake layer on top, spread remaining ganache, and decorate with remaining raspberries.

7. Serve

• Slice carefully and serve immediately, or chill for an hour for firmer slices.
• Optional: add a dusting of cocoa powder or powdered sugar before serving.

You Must Know

• Let the cakes cool completely before adding ganache to prevent melting.
• Fresh raspberries add moisture; ensure cakes are fully cooled to prevent sliding.
• Ganache can be poured or spread, depending on desired finish.
• Can be made as cupcakes — adjust baking time to 18–22 minutes.

Pro Tips

• For deeper flavor, use espresso in place of half the boiling water.
• Toasted nuts or chocolate shavings on top add texture.
• Chill ganache slightly before spreading to avoid it running off the cake.
• Slice with a hot knife for clean, smooth cuts.

Ingredient Substitutions

• Flour: Gluten-free flour blend can be used (may slightly alter texture).
• Milk: Almond, oat, or soy milk works as a substitute.
• Oil: Melted butter can replace vegetable oil for richer flavor.
• Chocolate: Use milk chocolate or dark chocolate depending on preference.

Serving Suggestions

• Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
• Pair with fresh raspberries or a raspberry coulis for extra tartness.
• Great for birthdays, special occasions, or romantic dinners.

Storage Tips

• Store in an airtight container in the fridge for up to 3–4 days.
• Ganache keeps cake moist; allow to come to room temperature before serving for best flavor.
• Cake layers can be made ahead and assembled just before serving.

Frequently Asked Questions

→ Can I use frozen raspberries?
Yes — thaw and drain to avoid excess moisture in the cake.

→ Can I make this as cupcakes?
Yes — bake 18–22 minutes in lined muffin tins; top each with ganache and raspberries.

→ Can I make it dairy-free?
Yes — use plant-based milk and cream alternatives, and dairy-free chocolate.

→ Is this cake very sweet?
It has balanced sweetness with the tart raspberries and rich chocolate. Adjust sugar if desired

Enjoy your Chocolate Raspberry Cake — a decadent, moist, and visually stunning dessert perfect for any occasion!

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