Description
Indulge in the decadent richness of this Chocolate Raspberry Cake. Layers of moist chocolate cake sandwiched with tangy raspberry jam, all coated in a velvety chocolate ganache. A perfect dessert for any occasion!
Ingredients
Scale
Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- ½ cup brewed coffee (optional, enhances chocolate flavor)
Filling & Frosting:
- 1 cup seedless raspberry jam
- 1 ½ cups heavy cream
- 12 oz semi-sweet chocolate chips
- ½ teaspoon vanilla extract
Garnish (optional):
- Fresh raspberries
- Chocolate shavings
- Powdered sugar
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and prepare cake pans.
- Mix dry ingredients: Combine flour, cocoa, sugar, baking powder, baking soda, and salt in a bowl.
- Add wet ingredients: Incorporate eggs, milk, oil, and vanilla. Mix in hot water and coffee.
- Bake cakes: Divide batter, bake for 30–35 mins, then cool.
- Make frosting: Heat cream, pour over chocolate, add vanilla, chill until spreadable.
- Assemble: Layer cake with jam, frost with ganache, garnish.
Notes
- For an extra touch, pipe ganache around the cake’s edge before adding jam.
- Refrigerate leftovers for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
