Description
Chocolate Raspberry Layer Cake is a delightful dessert for any occasion.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
- 1 teaspoon vanilla extract
- Fresh raspberries for decoration
- Chocolate shavings for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined. Stir in the boiling water until the batter is smooth.
- Pour the batter evenly into the prepared cake 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, then remove from pans and cool completely on wire racks.
- In a saucepan over medium heat, combine the raspberries, sugar, lemon juice, cornstarch, and water. Cook while stirring gently until the mixture thickens, about 5-7 minutes. Remove from heat and let cool.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat. Add the chopped chocolate to the hot cream and let it sit for 5 minutes. Stir until smooth and glossy. Stir in vanilla extract. Let the ganache cool slightly to thicken.
- Place one chocolate cake layer on a serving plate. Spread half of the raspberry filling over the top. Place the second cake layer on top and spread the remaining raspberry filling over it.
- Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to smooth it out if necessary.
- Decorate the top of the cake with fresh raspberries and chocolate shavings. Slice and enjoy your delicious Chocolate Raspberry Layer Cake!
Notes
- This cake serves 12 people.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg