Chocolate Cake with Fresh Raspberry Layers

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This Chocolate Raspberry Cake is the perfect combination of rich chocolate and fresh raspberries. The layers of moist chocolate cake are complemented by a tangy raspberry filling, while the smooth chocolate ganache adds a touch of indulgence that makes every bite irresistible.

  1. Ingredients:
    For the Cake:
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 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

For the Raspberry Filling:

  • 2 cups fresh raspberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 1 tablespoon water

For the Ganache:

  • 8 ounces semi-sweet chocolate, chopped
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter

Directions:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes until smooth.
  4. Gradually add the boiling water, mixing until the batter is smooth and thin.
  5. Pour the batter evenly into the prepared pans.
  6. Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  7. While the cakes are cooling, make the raspberry filling. In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down, about 5 minutes.
  8. Stir in the cornstarch mixture and cook for another 2-3 minutes until the filling thickens. Remove from heat and let it cool completely.
  9. For the ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour over the chopped chocolate and let sit for 2 minutes. Stir until smooth, then add the butter and stir until melted and glossy.
  10. To assemble the cake, place one layer of cake on a serving plate. Spread a generous layer of raspberry filling over the top. Add the second layer of cake.
  11. Pour the ganache over the top of the cake, letting it drip down the sides.
  12. Garnish with fresh raspberries if desired. Let the cake set for 30 minutes before serving to allow the ganache to firm up.

Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 15 minutes
Kcal: 350 kcal | Servings: 12 servings

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