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Ultimate Layered Chocolate Raspberry Cake with Silky Ganache

Close-up of a slice of amazing chocolate raspberry cake featuring dark layers, bright raspberry filling, and chocolate ganache drip.
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Create a showstopper celebration cake with moist chocolate layers, a vibrant fresh raspberry filling, and a velvety chocolate ganache topping. This recipe guides you to an impressive homemade cake that balances rich chocolate flavor with bright berry tartness.

Ingredients

Scale
  • For the Moist Chocolate Cake Layers:
  • 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
  • For the Fresh Raspberry Filling:
  • 2 cups fresh or frozen raspberries
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • For the Silky Chocolate Ganache Frosting:
  • 12 ounces high-quality semi-sweet chocolate, chopped
  • 1 1/2 cups heavy cream
  • 1 tablespoon unsalted butter (optional, for shine)
  • For Assembly and Decoration:
  • 1 cup fresh raspberries

Instructions

  1. Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  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.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Make the Raspberry Filling: In a medium saucepan, combine the raspberries and sugar. Cook over medium heat until the berries break down and release their juices, about 5 minutes.
  8. In a small bowl, whisk the cornstarch and water until smooth. Pour this mixture into the simmering berries, stirring constantly.
  9. Continue to cook, stirring, until the mixture thickens significantly, about 1 to 2 minutes. Remove from heat and let the filling cool completely. It will thicken more as it cools.
  10. Make the Chocolate Ganache Frosting: Place the chopped chocolate in a heatproof bowl.
  11. Heat the heavy cream in a small saucepan until it just begins to simmer around the edges. Do not boil.
  12. Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes to melt the chocolate.
  13. Add the butter, if using. Whisk slowly from the center outward until the mixture is completely smooth and glossy. Let the ganache cool at room temperature until it reaches a spreadable consistency, about 1 to 2 hours. If you need it faster, chill briefly, stirring every 10 minutes.
  14. Assemble the Cake: Once the cake layers are fully cooled, place one layer on your serving plate.
  15. Spread half of the cooled raspberry filling evenly over the first layer.
  16. Top with the second cake layer.
  17. Use an offset spatula to cover the top and sides of the cake with the spreadable chocolate ganache frosting.
  18. Decorate the top edge of the cake with the remaining fresh raspberries before serving.

Notes

  • For extra moist chocolate layers, you can substitute buttermilk for the whole milk in the cake recipe.
  • If you prefer a thicker filling, increase the cornstarch to 3 tablespoons.
  • If your ganache becomes too stiff to spread, warm a small portion of heavy cream and whisk it into the ganache until you reach the desired texture.

Nutrition

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