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Decadent Chocolate Raspberry Layer Cake with Silky Ganache Drip

Close-up of a decadent slice of chocolate raspberry cake featuring dark layers, pink filling, and dripping chocolate ganache.
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This show-stopping Chocolate Raspberry Cake delivers rich, moist chocolate layers balanced perfectly with a tangy fresh raspberry filling and topped with a luscious chocolate ganache drip. It is the perfect centerpiece for any celebration.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 3/4 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee
  • 1 cup fresh or frozen raspberries (for filling)
  • 1/4 cup granulated sugar (for filling)
  • 1 tablespoon cornstarch (for filling)
  • 1/2 cup water (for filling)
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/2 cup raspberry preserves or jam (for frosting)
  • 1/2 cup heavy cream (for ganache)
  • 6 ounces semi-sweet chocolate, chopped (for ganache)

Instructions

  1. Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot coffee until the batter is smooth. The batter will be thin.
  5. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Make the Raspberry Filling: In a small saucepan, combine the fresh raspberries, 1/4 cup sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. Remove from heat and let it cool completely.
  8. Prepare the Raspberry Cream Cheese Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar until combined. Beat in the raspberry preserves until the frosting is smooth and light.
  9. Make the Chocolate Ganache Drip: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just simmers. Pour the hot cream over the chocolate. Let it sit for 5 minutes, then whisk until the ganache is smooth and glossy. Let it cool slightly until it reaches a thick, pourable consistency.
  10. Assemble the Cake: Place one cooled cake layer on a serving plate. Spread half of the raspberry filling over the first layer. Top with the second cake layer.
  11. Frost the entire cake with the raspberry cream cheese frosting.
  12. Pour or spoon the slightly cooled chocolate ganache over the top center of the cake, allowing it to drip naturally down the sides.
  13. Chill the cake for at least 30 minutes before slicing and serving.

Notes

  • For an ultra-moist sponge cake, do not overmix the batter once the wet ingredients are added.
  • If you prefer a stronger raspberry flavor, fold 1/4 cup of fresh, chopped raspberries into the cooled frosting.
  • Use high-quality cocoa powder for the deepest chocolate flavor in this decadent chocolate cake.

Nutrition

Find it online: https://cookingzenith.com/chocolate-raspberry-cake-recipe/