Description
This Decadent Chocolate Cake with Fresh Raspberry Bliss combines rich, moist chocolate layers with a vibrant raspberry filling and a luscious chocolate ganache frosting. Perfect for special occasions, this cake offers a harmonious blend of deep chocolate flavor with the tart brightness of fresh raspberries, creating an indulgent yet refreshing dessert experience.
Ingredients
Scale
Chocolate Cake
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 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
Raspberry Bliss Filling
- 1 1/2 cups fresh raspberries (or raspberry puree)
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Chocolate Ganache Frosting
- 8 ounces semisweet or bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Add wet ingredients: Add the eggs, whole milk, vegetable oil, and 2 teaspoons vanilla extract to the dry mixture. Mix until the batter is smooth and homogenous.
- Incorporate boiling water: Gradually stir in the boiling water; note that the batter will become thin, which is normal and helps create a moist cake.
- Divide batter and bake: Pour the batter evenly into the prepared cake pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes: Remove cakes from oven and allow them to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare raspberry filling: In a small saucepan over medium heat, warm the fresh raspberries for about 5 minutes until softened and juicy. Mash them gently with a spoon or fork and strain through a fine mesh sieve to remove seeds.
- Flavor raspberry filling: Stir the powdered sugar, lemon juice, and vanilla extract into the strained raspberry puree. Allow the mixture to cool to room temperature.
- Make chocolate ganache: Place chopped chocolate in a heatproof bowl. Heat the heavy cream and butter in a small saucepan over medium heat until it just starts to simmer.
- Combine ganache: Pour the hot cream and butter mixture over the chopped chocolate and let it sit for 2 to 3 minutes. Stir gently until the ganache is smooth and glossy, then mix in the vanilla extract.
- Cool ganache: Let the ganache cool to room temperature until thick enough to spread but still pourable.
- Assemble cake: Place one cake layer on a serving platter. Spread a generous portion of raspberry filling evenly over the top.
- Add second layer and frost: Top with the second chocolate cake layer, then frost the entire cake with the prepared chocolate ganache.
- Garnish and serve: Decorate the cake with fresh raspberries and additional chocolate shavings if desired, then slice and serve.
Notes
- The boiling water added to the batter helps intensify the cocoa flavor and keep the cake moist.
- You can substitute raspberry puree if fresh raspberries are not available; just be sure to strain to remove seeds.
- Allowing the ganache to cool properly is crucial for a smooth, spreadable frosting consistency.
- This cake can be stored in the refrigerator for up to 3 days; bring to room temperature before serving for best flavor.
- For a dairy-free alternative, substitute the milk and cream with plant-based versions and use dairy-free chocolate.
