Dark Chocolate Raspberry Cake

This showstopping dark chocolate raspberry cake combines rich, moist chocolate layers with tangy raspberry filling and a silky ganache for a perfectly balanced, indulgent dessert.

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Course: Dessert

Cuisine: American, European

Prep Time: 30

Cook Time: 35

Cooling & Assembly: 45

Total Time: 1 50

Servings: servings

Calories: 420kcal

Cost: $12–$15

Equipment

2 9-inch round cake pan Straight sides preferred
1 Medium saucepan For raspberry filling
1 Offset spatula For smooth frosting
1 Electric mixer Optional but helpful
2 Wire cooling rack

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
¾ cup dark cocoa powder
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs room temperature
1 cup buttermilk room temperature
½ cup vegetable oil
2 teaspoon vanilla extract
1 cup hot coffee or hot water
2 cups raspberries fresh or frozen (filling)
½ cup granulated sugar for filling
1 tablespoon cornstarch
1 tablespoon lemon juice
2 tablespoon water
8 oz dark chocolate high-quality, chopped
1 cup heavy cream
2 tablespoon unsalted butter
1 teaspoon vanilla extract for ganache
1 cup fresh raspberries for decoration

Instructions

Preheat oven.
Mix dry ingredients.
Combine wet and dry ingredients.
Add hot coffee or water to the batter.
Bake cakes.
Cool completely on wire racks.
Cook raspberry filling.
Make ganache.
Layer and fill the cake with raspberry filling.
Cover with ganache.
Decorate with fresh raspberries.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition