Description

Chocolate Raspberry Cake is a delightful dessert that perfectly balances the richness of chocolate with the tartness of fresh raspberries. This moist and decadent cake is ideal for celebrations or simply as a sweet treat at home. With straightforward preparation, this indulgent cake will impress your family and friends, leaving them craving more!

Ingredients

Scale

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ cups granulated sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 large eggs
1 cup whole milk (or almond milk)
½ cup unsalted butter (melted)
1 cup fresh raspberries

For the chocolate buttercream

1 cup (226 g) unsalted butter, softened
4 cups (480 g) powdered sugar, sifted
1/2 cup (43 g) unsweetened cocoa powder
2 tbsp whole milk
1 tsp vanilla extract

For the chocolate ganache

1 cup (170 g) semisweet chocolate chips
1/2 cup (120 ml) heavy cream

Instructions

Preheat your oven to 350°F (175°C). Grease two round cake pans and dust with flour.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, mix melted butter and eggs until frothy. Add milk and combine well.
Pour the wet ingredients into the dry ingredients and stir gently until just mixed; do not overmix.
Fold in the fresh raspberries carefully.
Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
Allow the cakes to cool before frosting with chocolate ganache or whipped cream.
Make the chocolate buttercream: beat the softened butter for 3 to 4 minutes until pale. Sift the powdered sugar and cocoa powder together and add a cup at a time on low speed, then the milk and vanilla. Beat 2 minutes more, adding a splash more milk if it is too stiff. Frost only once the bake has cooled completely.
Make the ganache: heat the heavy cream until it just begins to steam, pour it over the chocolate chips, and leave it for 2 minutes before stirring to a smooth, glossy cream. Let it cool for 10 minutes to thicken before pouring it over the cooled cake.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (100g)
Calories: 754
Sugar: 69g
Sodium: 205mg
Fat: 39g
Saturated Fat: 24g
Unsaturated Fat: 13g
Trans Fat: 0.7g
Carbohydrates: 102g
Fiber: 6g
Protein: 7.2g
Cholesterol: 102mg

Keywords: For added richness, use high-quality cocoa powder. Frozen raspberries can be used; coat them lightly in flour to prevent sinking. Experiment with adding nuts or different types of chocolate for unique flavor variations.