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Chocolate Raspberry Cake Recipe

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Chocolate Raspberry Cake delivers ultra-moist cocoa layers cradling silky raspberry compote with glossy chocolate ganache cascade. Deep chocolate intensity contrasts fresh raspberry tang while buttercream seals tender crumb. Romantic Valentine’s centerpiece combining dessert decadence with fruit brightness. Pinterest chocolate-raspberry thumbnail perfection.

Ingredients

Scale
  • Chocolate Cake (2x 9-inch layers):
  • 1¾ cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1½ tsp baking soda
  • 1½ tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • Raspberry Filling:
  • 3 cups fresh raspberries
  • ⅓ cup granulated sugar
  • 1½ tbsp cornstarch + 1½ tbsp water
  • 1 tsp lemon juice
  • ½ tsp vanilla extract
  • Chocolate Buttercream:
  • 1½ cups unsalted butter (room temp)
  • 1 cup cocoa powder
  • 5 cups powdered sugar
  • ⅔ cup heavy cream
  • 2 tsp vanilla extract
  • Pinch salt
  • Chocolate Ganache:
  • 8 oz semi-sweet chocolate (chopped)
  • 1 cup heavy cream

 

Instructions

  • 1. Chocolate cake: Preheat 350°F. Whisk dry ingredients. Add eggs + buttermilk + oil + vanilla. Beat 2 mins. Boil water, stir gradually (thin batter normal). Divide 2 greased 9-inch pans. Bake 30-35 mins. Cool completely.
  • 2. Raspberry filling: Simmer raspberries + sugar until juicy. Cornstarch slurry, thicken 2 mins. Lemon + vanilla. Strain seeds. Chill.
  • 3. Buttercream: Beat butter fluffy. Cocoa + half powdered sugar. Cream + vanilla + salt + remaining sugar. Whip peaks.
  • 4. Assemble: Level cakes. Filling layer 1. Crumb coat buttercream. Chill 20 mins. Final smooth coat.
  • 5. Ganache: Heat cream, pour over chocolate. Rest 5 mins, stir glossy. Drip edges, smooth top.
  • 6. Garnish fresh raspberries. Chill 1 hour. Slice room temp.

Notes

  • Boiling water = maximum cocoa bloom.
  • Room temp wet = perfect emulsion.
  • Strain raspberry = elegant filling.
  • Crumb coat = smooth final finish.
  • Heavy cream buttercream = swoopable texture.
  • Make ahead: Cake day 1, assemble day 2.
  • Storage: Fridge 5 days, freeze slices 2 months.
  • Valentine’s serving: Fresh raspberry rose topper.
  • Scale: 9×13 sheet yields 20 party slices.
  • Tastes better day 2 as flavors marry.

Nutrition

Keywords: chocolate raspberry cake, valentines chocolate cake, raspberry filled chocolate cake, ganache drip cake

Find it online: https://dishfoody.com/chocolate-raspberry-cake-recipe/