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Decadent Chocolate Raspberry Layer Cake with Silky Ganache

A rich slice of chocolate raspberry cake featuring dark layers, bright raspberry filling, and dripping chocolate ganache.
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Make this rich, moist chocolate layer cake filled with tart raspberry compote and covered in silky chocolate ganache. It is a showstopper dessert perfect for birthdays or special occasions.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot water or coffee
  • 1 cup fresh or frozen raspberries (for filling)
  • 1 cup raspberry preserves (for filling)
  • 1 cup semi-sweet chocolate chips (for ganache)
  • 1 cup heavy cream (for ganache)
  • 1/2 cup powdered sugar (for frosting/filling, if needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Prepare the raspberry filling: Gently warm the raspberry preserves in a small saucepan until slightly runny. Stir in the fresh or frozen raspberries. Set aside to cool.
  9. Prepare the chocolate ganache: Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips. Let it stand for 5 minutes, then whisk until smooth and glossy. Let the ganache cool and thicken slightly to a spreadable consistency.
  10. Once cakes are completely cool, place one layer on a serving plate. Spread the cooled raspberry filling evenly over the first layer.
  11. Top with the second cake layer.
  12. Frost the top and sides of the cake with the thickened chocolate ganache. You can create a drip effect if desired by letting some ganache run down the sides.
  13. Chill the cake for at least 30 minutes before slicing and serving.

Notes

  • For an extra rich flavor, use Dutch-processed cocoa powder in the cake batter.
  • If you want a thicker frosting instead of just ganache, beat 1/2 cup of softened butter with 1/2 cup of powdered sugar and a few tablespoons of the cooled ganache until light and fluffy, then use this as a filling or outer frosting layer.
  • This cake tastes best when served at room temperature after chilling.

Nutrition

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