Chocolate Raspberry Cake

Introduction

Indulge in the perfect marriage of decadent chocolate and luscious raspberries with this exquisite Chocolate Raspberry Cake recipe. This dessert is a celebration of rich flavors and vibrant colors, making it a show-stopping centerpiece for any special occasion.

Originating from the fusion of European baking traditions, this cake combines the intense cocoa notes of chocolate with the sweet-tartness of fresh raspberries. What sets this recipe apart is the moist and tender chocolate cake layers intertwined with layers of raspberry filling, creating a symphony of tastes and textures in every bite.

Ingredients

For the Chocolate Cake

• 2 cups all-purpose flour (240g)
• 1 and 3/4 cups granulated sugar (350g)
• 3/4 cup unsweetened cocoa powder (75g)
• 2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup whole milk (240ml)
• 1/2 cup vegetable oil (120ml)
• 2 teaspoons vanilla extract

For the Raspberry Filling

• 2 cups fresh raspberries (250g)
• 1/4 cup granulated sugar (50g)
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1/4 cup water (60ml)

For the Chocolate Ganache

• 1 cup dark chocolate, chopped (175g)
• 1/2 cup heavy cream (120ml)
• 2 tablespoons unsalted butter

Instructions

1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, milk, oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
5. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. While the cakes cool, prepare the raspberry filling by cooking the raspberries, sugar, cornstarch, lemon juice, and water in a saucepan until thickened.
7. Once the cakes have cooled, spread the raspberry filling between the layers.
8. For the ganache, heat the cream until just simmering and pour over the chopped chocolate and butter. Stir until smooth.
9. Pour the ganache over the assembled cake, allowing it to drip down the sides.
10. Chill the cake to set the ganache before serving.

Recipe Information

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Serving Size: 12 servings

Yield: 1 9-inch cake

Difficulty: Medium

Tips & Variations

• For added richness, substitute buttermilk for regular milk in the cake batter.
• Top the cake with fresh raspberries and chocolate shavings for a stunning presentation.
• Store the cake in the refrigerator, covered, for up to 3 days. Allow it to come to room temperature before serving.
• This cake can be made a day in advance, allowing the flavors to meld together for even better taste.

Nutritional Information

Estimated per serving:

Calories: 380

Protein: 5g

Carbohydrates: 50g

Fat: 18g

Fiber: 3g

Conclusion

Delight your taste buds with the luxurious combination of Chocolate Raspberry Cake. This dessert is a true crowd-pleaser, perfect for celebrations or intimate gatherings. Get ready to savor the harmonious blend of chocolate and raspberries in every forkful. Don’t resist the temptation—bake this indulgent cake today and enjoy the sweet rewards!

Pair slices of this cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent treat. Share your baking adventures with us in the comments below and let us know how your Chocolate Raspberry Cake turned out!

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