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Decadent Chocolate Cake with Fresh Raspberry Bliss

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A rich, moist chocolate cake paired with a luscious raspberry filling and topped with a smooth chocolate ganache. This dessert is pure indulgence, perfect for any occasion when you’re craving something luxurious and sweet. A perfect balance of chocolate decadence and raspberry freshness.

Ingredients

Scale

Chocolate Cake:

  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs (room temperature)
  • 1 cup whole milk (room temperature)
  • ½ cup vegetable oil
  • 2 tsp pure vanilla extract
  • 1 cup boiling water

Raspberry Filling:

  • 1 ½ cups fresh raspberries (plus extra for garnish)
  • ¼ cup granulated sugar
  • 2 tbsp water
  • 1 tbsp cornstarch mixed with 1 tbsp water

Chocolate Ganache:

  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 1 tsp vanilla extract

Instructions

  • Prepare the Cake:
    • Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
    • In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
    • Add eggs, milk, vegetable oil, and vanilla. Beat on medium speed until smooth.
    • Gradually add boiling water while mixing on low speed until fully combined. The batter will be thin.
    • Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
    • Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • Make the Raspberry Filling:
    • In a small saucepan, combine raspberries, sugar, and water. Cook over medium heat until the raspberries break down (5-7 minutes).
    • Stir in the cornstarch slurry and cook for another 2 minutes until thickened.
    • Remove from heat and let cool completely.
  • Prepare the Ganache:
    • Heat heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil).
    • Pour over chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.
    • Stir in vanilla and let the ganache cool slightly before assembling the cake.
  • Assemble the Cake:
    • Place one cake layer on a serving plate. Spread raspberry filling evenly over the top.
    • Place the second cake layer on top. Pour ganache over the top, letting it drip down the sides.
    • Garnish with fresh raspberries.
    • Serve and enjoy the perfect balance of chocolate decadence and raspberry freshness!

Notes

  • To make the raspberry filling more flavorful, consider adding a splash of lemon juice to the mixture.
  • You can also add a bit of alcohol like raspberry liqueur or Chambord to the ganache or filling for an extra touch of sophistication.
  • This cake can be made ahead of time; store in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://easyfoodflash.com/decadent-chocolate-cake-with-fresh-raspberry-bliss/