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Decadent Chocolate Raspberry Cake
Prep Time: 30 minutes
Cook Time: 35 minutes
Servings: 8
Equipment:
9-inch round cake pans
mixing bowls
electric mixer
spatula
oven
cooling rack
Cuisine Type: American
This Decadent Chocolate Raspberry Cake is the perfect indulgent dessert for Valentine’s Day or any special occasion. Rich, moist chocolate cake layers are complemented by a luscious raspberry filling, creating a harmonious balance of flavors that will impress your loved ones.
The cake is topped with a silky chocolate ganache that adds an elegant finish, making it an irresistible centerpiece for any celebration. Baking this cake isn’t only straightforward, but it also allows for creativity. You can enhance the raspberry filling with fresh or frozen raspberries, and feel free to experiment with the ganache by adding a touch of vanilla or a splash of liqueur for an extra layer of flavor.
Whether enjoyed as a romantic dessert or shared with family and friends, this cake is sure to leave a lasting impression.
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup fresh raspberries (or frozen, thawed)
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to guarantee easy removal after baking. This step is vital for maintaining the integrity of the cake layers.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well blended. This dry mixture will provide the structure and flavor for your cake.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Using an electric mixer, beat on medium speed for about 2 minutes until the batter is smooth and well combined. The mixture will be quite thin due to the addition of boiling water.
- Carefully stir in the boiling water until fully incorporated. Divide the batter evenly between the prepared cake pans and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely. This cooling step is essential for achieving stable cake layers.
- For the raspberry filling, mash the fresh raspberries in a bowl and set aside. In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat and add the chopped chocolate, stirring until melted and smooth.
- To assemble the cake, place one layer on a serving plate. Spread the mashed raspberries evenly over the top, followed by half of the chocolate ganache. Place the second cake layer on top, then pour the remaining ganache over the top and sides of the cake.
Extra Tips:
To enhance the raspberry flavor, consider adding a few tablespoons of raspberry puree to the ganache before pouring it over the cake. If you prefer a lighter cake, you can substitute half of the all-purpose flour with cake flour. Additionally, this cake can be made in advance; simply store it in an airtight container in the refrigerator and bring it to room temperature before serving for the best flavor and texture.
Enjoy this decadent treat with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special touch!