Description
Indulge in a divine dessert with this rich chocolate raspberry cake recipe. Each slice features moist layers of chocolate cake complemented by tangy raspberries and topped with silky chocolate ganache. Perfect for birthdays, anniversaries, or simply to satisfy your sweet tooth, this cake is not just a treat—it’s an unforgettable experience that will leave everyone asking for seconds.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 3 large eggs (room temperature)
- 1 cup whole milk
- ½ cup unsalted butter (softened)
- 1 cup fresh raspberries
- 1 cup dark chocolate chips (60% cocoa)
- ½ cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease two round cake pans with butter and dust with flour.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Cream softened butter and sugar in another bowl until light and fluffy. Add eggs one at a time, mixing well.
- Gradually add milk while alternating with dry ingredients until just combined. Gently fold in raspberries.
- Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cool for ten minutes before transferring to wire racks.
- For ganache, heat heavy cream until simmering and pour over chocolate chips; stir until smooth.
- Serve slices drizzled with ganache and garnished with fresh raspberries.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Substitute raspberries with strawberries or blueberries for different flavors. Adding a teaspoon of espresso powder enhances the chocolate flavor.