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Decadent Chocolate Raspberry Layer Cake with Ganache Drip

A decadent slice of chocolate raspberry cake featuring dark chocolate layers, raspberry filling, and dripping chocolate ganache.
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This recipe delivers a showstopper Chocolate Raspberry Cake, featuring moist chocolate layers, a vibrant raspberry filling, and a rich chocolate ganache drip. It is perfect for special occasions and celebrations.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup raspberry preserves (for filling)
  • 1 cup fresh raspberries (for garnish)
  • For the Ganache: 8 ounces semi-sweet chocolate, chopped, 1 cup heavy cream
  • For the Frosting: 1 cup unsalted butter, softened, 3 cups powdered sugar, 1/2 cup cocoa powder, 1/4 cup milk, 1 teaspoon vanilla extract

Instructions

  1. Prepare the cake layers: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the boiling water until the batter is smooth. The batter will be thin.
  5. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  6. Make the chocolate ganache: Place the chopped chocolate 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. Let it sit for 5 minutes, then whisk until smooth. Set aside to cool until it reaches a thick, pourable consistency for the drip.
  7. Make the chocolate buttercream frosting: Beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the milk. Beat until light and fluffy, adding vanilla extract.
  8. Assemble the cake: Place one cooled cake layer on a serving plate. Spread the raspberry preserves evenly over the top.
  9. Top with the second cake layer. Frost the top and sides of the entire cake with the chocolate buttercream.
  10. Create the ganache drip: Pour the slightly cooled ganache over the top edge of the cake, allowing it to drip down the sides.
  11. Garnish the top center of the cake with fresh raspberries. Allow the ganache to set before slicing.

Notes

  • For an ultra-moist cake, use room temperature milk and eggs when mixing the batter.
  • If you prefer a raspberry cream cheese frosting instead of buttercream, substitute 8 ounces of softened cream cheese for half of the butter in the frosting recipe.
  • Chill the cake for 30 minutes after applying the buttercream before adding the ganache drip for cleaner lines.

Nutrition

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