Chocolate Raspberry Cake

Chocolate Raspberry Cake—an epic cake made with moist chocolate cake layers, raspberry cream filling and topped with ganache and fresh raspberries.

This cake is the absolute definition of chocolate indulgence. There is chocolate in each component. I added chocolate to the batter, covered the cake with chocolate ganache and topped it with a a generous amount of dark chocolate shavings.

Raspberries and chocolate complement each other nicely in this recipe. Every spoonful bursts with sweetness, tartness and richness, all at the same time.

The cake is super moist and the chocolate shavings add a nice texture to it.

You can make this cake with strawberries too and if you really want to add more chocolate to it, just replace the cream with chocolate filling.

Go ahead and spoil your family and loved ones.

Ingredients Needed:

You need the following ingredients for the cake: eggs, granulated sugar, vegetable oil, vanilla, all purpose flour, baking powder, salt, cocoa powder, milk, and raspberry jam.

To prepare the filling, you need heavy cream and some raspberry jam.

And to make the ganache, you need equal measures of semi sweet chocolate chips and heavy cream.

How to Make Chocolate Raspberry Cake

Preparing the cake

Preheat your oven to 350F; line a 6-inch round cake tin with parchment paper and set aside.

In a stand mixer fitted with wire whisk, beat the eggs, oil and sugar on high speed for 5 minutes. Add in pure vanilla extract and mix for another minute.

In a separate bowl sift together the flour, baking powder, salt and cocoa powder. I sift them twice to make sure I have no lumps.

Add the four to the egg mixture in batches alternating with milk. Fold in 1/2 cup of raspberry jam.

Pour your batter in the prepared tin and bake for 50-60 minutes or until an inserted toothpick comes out clean. Remove from the oven and let the cake cool for five minutes in the tin. Run a sharp thin-bladed knife around the cake edges and invert it on a cooling rack and let it cool completely before you cut it.

Preparing the filling

In a stand mixer fitted with wire whisk, whip the heavy cream for a few minuets until stiff peaks form. Fold in the raspberry jam mixing gently by hand and let it stand in the fridge.

Preparing the Ganache

Heat up the heavy cream in a sauce-pan until small bubbles form on the sides. Turn off the heat and pour over the chocolate chips. Let them sit for 3 minutes, then stir together until you get a smooth chocolate ganache.

Assembling the Cake

Cut the cake into two equal layers. Spread the base layer with the remaining 1/4 cup of raspberry jam, then add the cream filling. Spread evenly.

Carefully cover with the top cake layer and spread the chocolate ganache on the top layer and let it drizzle on the sides. Chill in the fridge for 30 minutes.

Before serving, cover with chocolate shavings and raspberries.

For more delicious and mouthwatering cake recipes, I highly recommend my,

Epic Chocolate Cake,
Chocolate Cherry Cake
Banana Chocolate Cheese Cake
Chocolate Blueberry Cake

— DID YOU TRY THIS RECIPE? —
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