Description

This decadent Chocolate Raspberry Cake combines rich, moist chocolate layers with a luscious raspberry filling and a smooth chocolate ganache. The intense cocoa flavor is enhanced by hot coffee, while the fresh raspberry filling balances the cake with a tangy sweetness. Perfect for special occasions or chocolate lovers seeking a sophisticated dessert.

Ingredients

Scale

Dry Ingredients

2 cups All-purpose flour (sifted)
3/4 cup Dutch-processed Cocoa powder
2 cups Granulated sugar
2 tsp Baking soda
1 tsp Baking powder
1 tsp Salt

Wet Ingredients

2 Eggs (room temperature)
1 cup Buttermilk
1/2 cup Vegetable oil (neutral flavor)
1 cup Hot strong coffee
2 tsp Vanilla extract (pure)

Raspberry Filling

2 cups Raspberries (fresh or frozen)
1/3 cup Granulated sugar
1.5 tbsp Cornstarch (mixed with water for slurry)
1 tbsp Freshly squeezed lemon juice
1/4 cup Raspberry preserves (high quality)
1 tbsp Raspberry liqueur (optional)

Chocolate Ganache

8 oz Semisweet chocolate (finely chopped)
1 cup Heavy cream
2 tbsp Unsalted butter
1 tsp Vanilla extract
1 pinch Salt

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Prepare two 8-inch cake pans by lining them with parchment paper and lightly spraying with baking spray to prevent sticking.
Sift Dry Ingredients: In a large mixing bowl, sift together all-purpose flour, Dutch-processed cocoa powder, granulated sugar, baking soda, baking powder, and salt to ensure even distribution and remove lumps.
Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, hot strong coffee, and pure vanilla extract until well combined and smooth.
Mix Batter: Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined; avoid overmixing to keep the cake tender.
Bake Cakes: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely on wire racks.
Make Raspberry Filling: In a saucepan over medium heat, combine the raspberries and 1/3 cup sugar. Cook until the raspberries break down and release their juices. Stir in the cornstarch slurry and cook until the mixture thickens and becomes glossy. Remove from heat, then stir in lemon juice, raspberry preserves, and raspberry liqueur if using. Allow filling to cool completely before assembling.
Prepare Ganache: Place chopped semisweet chocolate in a heatproof bowl. Heat heavy cream until it just begins to simmer, then pour over the chocolate. Let it sit for 1 minute to melt, then stir gently until smooth and glossy. Stir in unsalted butter, vanilla extract, and a pinch of salt. Let ganache cool until it reaches a spreadable consistency.
Assemble Cake: If necessary, level the cooled cakes. Place one cake layer on a serving plate. Pipe a border of ganache along the edge to contain the raspberry filling, then fill the center with the raspberry mixture. Carefully top with the second cake layer. Cover the entire cake with the remaining ganache, smoothing evenly over the top and sides. Decorate with fresh raspberries as desired.

Notes

Use Dutch-processed cocoa for a richer chocolate flavor.
Hot coffee intensifies the chocolate taste without adding a coffee flavor.
You can substitute raspberry liqueur with a splash of raspberry vinegar or omit it altogether.
Allow cake layers to cool completely before assembling to prevent the ganache from melting.
For a dairy-free version, substitute heavy cream and butter with coconut cream and dairy-free margarine.
Fresh raspberries on top add a beautiful garnish and extra freshness.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 420 kcal
Sugar: 35 g
Sodium: 290 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 5 g
Protein: 5 g
Cholesterol: 55 mg

Keywords: Chocolate cake, raspberry filling, chocolate ganache, dessert, baked cake, layered cake