Experience the perfect blend of rich chocolate and tart raspberries in this decadent chocolate raspberry cake recipe. Ideal for celebrations or a sweet ending to a meal, this cake is sure to impress anyone who takes a bite. With layers of moist chocolate cake filled with raspberry goodness and topped with luscious chocolate ganache, it’s a dessert that’s both beautiful and delicious. Let’s dive into the ingredients and steps to create this show-stopping dessert!
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 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
- 2 cups fresh raspberries
- 1 cup heavy cream (for ganache)
- 8 oz semi-sweet chocolate (for ganache)
Servings and Cooking Time
This recipe serves 8-10 people. Preparation time is approximately 20 minutes, with a cooking time of 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 15g fat, 50g carbohydrates, and 5g protein. This nutritional breakdown is based on one slice of the cake.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients, mixing until well combined.
- Gradually stir in the boiling water until the batter is smooth.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- While cooling, prepare the ganache by heating the heavy cream and pouring it over the chopped chocolate. Stir until smooth.
- Once the cakes are cooled, place one layer on a serving plate and spread a layer of raspberries over it.
- Add the second layer on top and pour the ganache over the entire cake, allowing it to drip down the sides.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Additionally, use dark chocolate for a richer ganache, or swap fresh raspberries for frozen ones if fresh are unavailable.
Serving and Pairings
This chocolate raspberry cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it alongside a cup of coffee or a glass of dessert wine for a delightful treat.
Storage and Reheating
Store the cake in an airtight container in the refrigerator for up to 5 days. It can be frozen for up to 3 months; wrap it tightly in plastic wrap and aluminum foil. To reheat, let it thaw in the refrigerator and serve at room temperature.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake; mix just until combined.
- Not preheating the oven can cause uneven baking.
- Using cold ingredients can prevent the batter from rising properly; always use room temperature.
- Skipping the cooling step can cause the ganache to melt and slide off.
- Not leveling the cake layers can lead to a lopsided cake.
Helpful Tips
- Use high-quality chocolate for the ganache for the best flavor.
- Ensure the raspberries are fresh and firm for optimal taste.
- Let the cake cool completely before frosting to prevent melting.
- For added flavor, consider adding a splash of raspberry liqueur to the ganache.
FAQs
Can I use frozen raspberries for this recipe?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them before using to avoid excess moisture in the cake.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Can I make this cake ahead of time?
Absolutely! You can bake the layers a day in advance and store them wrapped in plastic wrap until you’re ready to frost and serve.
What can I do with leftover ganache?
Leftover ganache can be used as a topping for ice cream or drizzled over other desserts. It can also be refrigerated and re-whipped for frosting.
Is this cake suitable for a birthday party?
Yes, this cake is perfect for birthday parties! Its beautiful layers and rich flavors make it a showstopper.
Conclusion
This chocolate raspberry cake recipe is not just a dessert; it’s an experience that combines flavors and textures in every bite. Whether you’re celebrating a special occasion or simply indulging, this cake is sure to leave a lasting impression. Enjoy every slice!
Chocolate Raspberry Cake Recipe
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 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
- 2 cups fresh raspberries
- 1 cup heavy cream for ganache
- 8 oz semi-sweet chocolate for ganache
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients, mixing until well combined.
- Gradually stir in the boiling water until the batter is smooth.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- While cooling, prepare the ganache by heating the heavy cream and pouring it over the chopped chocolate. Stir until smooth.
- Once the cakes are cooled, place one layer on a serving plate and spread a layer of raspberries over it.
- Add the second layer on top and pour the ganache over the entire cake, allowing it to drip down the sides.
