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Chocolate Raspberry Cake

Chocolate Raspberry Cake
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Indulge in the delightful experience of making a Chocolate Raspberry Cake, where rich chocolate layers harmonize with the tartness of fresh raspberries. This cake is an exquisite centerpiece for celebrations, featuring moist chocolate layers enveloping a vibrant raspberry filling and topped with a silky ganache. Perfect for birthdays, anniversaries, or simply treating yourself, this dessert is sure to impress and satisfy both the eyes and palate. With its customizable nature and impressive presentation, it’s an easy way to elevate any gathering.

Ingredients

Scale
  • 2 cups All-purpose flour (Sifted)
  • 3/4 cup Cocoa powder (Dutch-processed preferred)
  • 2 cups Granulated sugar
  • 2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 2 Eggs (Room temperature)
  • 1 cup Buttermilk
  • 1/2 cup Vegetable oil (Neutral flavor)
  • 1 cup Hot strong coffee (Enhances chocolate flavor)
  • 2 tsp Vanilla extract (Pure preferred)
  • 2 cups Raspberries (Fresh or frozen)
  • 1/3 cup Granulated sugar
  • 1.5 tbsp Cornstarch (Mixed with water for slurry)
  • 1 tbsp Lemon juice (Freshly squeezed)
  • 1/4 cup Raspberry preserves (High quality)
  • 8 oz Semisweet chocolate (Finely chopped)
  • 1 cup Heavy cream
  • 2 tbsp Unsalted butter
  • 1 tsp Vanilla extract
  • 1 pinch Salt

Instructions

  1. Preheat your oven to 350°F. Line two 8-inch cake pans with parchment paper and spray them with baking spray.
  2. In a large bowl, sift together flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt.
  3. In another bowl, whisk together eggs, buttermilk, vegetable oil, hot coffee, and vanilla extract.
  4. Pour the wet mixture into the dry ingredients. Mix until just combined—be careful not to overmix.
  5. Divide batter evenly between prepared pans. Bake for 30–35 minutes until a toothpick inserted comes out clean. Cool completely on wire racks.
  6. In a saucepan over medium heat, cook raspberries with granulated sugar until they break down. Stir in cornstarch slurry and simmer until thickened and glossy. Add raspberry preserves and let cool completely.
  7. Place chopped chocolate in a bowl. Heat heavy cream until just simmering; pour over chocolate. Let sit for one minute before stirring until smooth. Add butter, vanilla, and salt; cool to spreading consistency.
  8. Level cakes if necessary. Place one layer on a serving plate, pipe ganache around the edge, fill with raspberry filling, then top with the second layer. Cover entire cake with ganache and decorate with fresh raspberries.

Nutrition

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