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Decadent Chocolate Raspberry Layer Cake

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A rich and luscious chocolate cake layered with fresh raspberry filling and coated in a silky homemade ganache, perfect for any occasion.

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour (sifted)
  • ¾ cup (75g) unsweetened cocoa powder
  • 2 cups (400g) granulated sugar
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs, at room temperature
  • 1 cup (240ml) whole milk (or dairy-free milk for vegan option)
  • ½ cup (120ml) vegetable oil
  • 2 tsp pure vanilla extract
  • 1 cup (240ml) boiling water
  • 2 cups (300g) fresh raspberries (or thawed frozen raspberries)
  • ½ cup (100g) granulated sugar
  • 1 tbsp lemon juice
  • 2 tsp cornstarch
  • 2 cups (340g) high-quality dark chocolate chips or chopped dark chocolate (60-70% cacao)
  • 1 cup (240ml) heavy cream (or coconut cream for dairy-free option)
  • 2 tbsp unsalted butter (softened)
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk eggs, sugar, milk, oil, and vanilla extract until smooth.
  4. Slowly add dry ingredients to wet mixture, stirring gently just until combined.
  5. Carefully pour in boiling water and mix until fully incorporated; batter will be thin.
  6. Divide batter evenly between pans and bake for 30-35 minutes, testing with a toothpick at 25 minutes.
  7. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely (about 1 hour).
  8. For raspberry filling, combine raspberries, sugar, lemon juice, and cornstarch in a saucepan.
  9. Cook over medium heat, stirring constantly until thick and glossy (5-7 minutes). Remove from heat and cool completely.
  10. For ganache, heat heavy cream until just simmering. Pour over chopped chocolate and let sit 2 minutes.
  11. Stir gently until smooth, then mix in butter and vanilla extract. Let cool and thicken at room temperature for 10 minutes.
  12. Assemble cake by placing one layer on a plate, spreading half the raspberry filling, then a generous layer of ganache.
  13. Add second cake layer, press lightly, and coat entire cake with remaining ganache using an offset spatula.
  14. Refrigerate cake for at least 1 hour to set ganache. Bring to room temperature before serving.

Notes

Add boiling water slowly and stir gently to avoid splashing or overmixing. Let cakes cool completely before assembling to prevent ganache melting. If ganache is too thick, warm gently; if too thin, chill until thickened. Use serrated knife or cake leveler for even layers.

Nutrition

Keywords: chocolate cake, raspberry filling, ganache, layer cake, easy dessert, homemade cake, chocolate raspberry cake

Find it online: https://rowanrecipes.com/decadent-chocolate-raspberry-layer-cake-recipe-easy-homemade-ganache-tutorial/