Print

Decadent Chocolate Raspberry Cake

decadent chocolate raspberry cake - featured image
Print Recipe

A rich, fudgy chocolate cake with fresh raspberries folded into the batter and layered with luscious chocolate ganache. This quick and easy dessert is perfect for special occasions or a weekday treat.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • ¾ cup (75 g) unsweetened cocoa powder, preferably Dutch-processed
  • 1 ½ tsp (6 g) baking powder
  • ½ tsp (3 g) baking soda
  • ½ tsp (3 g) salt
  • 1 ½ cups (300 g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 cup (240 ml) buttermilk or whole milk with 1 tbsp lemon juice
  • ½ cup (120 ml) vegetable oil
  • 2 tsp (10 ml) vanilla extract
  • 1 cup (240 ml) hot water
  • 1 tsp instant espresso powder (optional)
  • 1 ½ cups (225 g) fresh raspberries, gently folded into batter and reserved for garnish
  • 2 tbsp (15 g) powdered sugar, to sweeten raspberries lightly
  • ¾ cup (180 ml) heavy cream
  • 8 oz (225 g) semi-sweet chocolate chips
  • 2 tbsp (28 g) unsalted butter, softened

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk sugar and eggs until pale and thick, about 2-3 minutes.
  4. Add buttermilk, vegetable oil, and vanilla extract to the egg mixture and stir gently to combine.
  5. Dissolve espresso powder in hot water, then slowly pour into wet mixture while whisking.
  6. Gradually add dry ingredients to wet mixture, folding carefully until just combined. Do not overmix.
  7. Gently fold in 1 cup of fresh raspberries without crushing them.
  8. Divide batter evenly between prepared pans and tap pans lightly to release air bubbles.
  9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs.
  10. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  11. Heat heavy cream in a saucepan until just simmering. Pour over chocolate chips in a bowl and let sit for 2 minutes.
  12. Stir ganache until smooth, then mix in softened butter for shine.
  13. Place one cake layer on a plate, spread a thin layer of ganache, and sprinkle some reserved raspberries.
  14. Top with second cake layer and pour remaining ganache over the top, letting it drip down the sides.
  15. Chill cake for 30 minutes to set ganache before serving.

Notes

Fold raspberries gently to avoid crushing and making batter watery. Use espresso powder to enhance chocolate flavor without coffee taste. Check cake at 30 minutes to avoid overbaking. Cool cake completely before applying ganache. Ganache can be gently reheated if too firm. Cake tastes better the next day after flavors meld. Store covered in fridge up to 3 days; bring to room temperature before serving.

Nutrition

Keywords: chocolate cake, raspberry cake, chocolate raspberry cake, easy chocolate cake, ganache cake, quick dessert, fudgy cake, berry dessert

Find it online: https://emacrave.com/decadent-chocolate-raspberry-cake-recipe-5-easy-steps-for-irresistible-dessert/