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Decadent Chocolate Raspberry Layer Cake

A decadent slice of chocolate raspberry cake featuring dark layers, bright raspberry filling, and rich chocolate ganache dripping down the side.
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Make this rich, moist chocolate layer cake filled with tart raspberry preserves and topped with silky chocolate ganache. This showstopper dessert is perfect for special occasions.

Ingredients

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  • 100 grams dark chocolate, melted
  • 3 large eggs, room temperature
  • 200 grams granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 150 milliliters canola oil or neutral oil
  • 150 milliliters milk, room temperature
  • 125 grams all purpose flour
  • 50 grams dutch processed cocoa powder
  • 1 teaspoon baking powder
  • 175 grams frozen raspberries (for filling)
  • 50 grams milk chocolate chips or chopped bar (for filling)
  • Raspberry preserves or compote (for filling)
  • Chocolate ganache (for frosting and drip)
  • Fresh raspberries (for topping)

Instructions

  1. Prepare the chocolate cake batter by combining the melted dark chocolate with the eggs and granulated sugar. Mix until smooth.
  2. Add the vanilla extract, salt, oil, and room temperature milk to the chocolate mixture. Stir to combine.
  3. In a separate bowl, whisk together the all purpose flour, cocoa powder, and baking powder.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Gently fold in the frozen raspberries and milk chocolate chips or chopped bar.
  6. Divide the batter evenly between prepared cake pans (suggested for a layer cake).
  7. Bake the cake layers according to standard cake baking times until a toothpick inserted comes out clean.
  8. Allow the cake layers to cool completely on a wire rack.
  9. Prepare the raspberry filling by warming the raspberry preserves or compote slightly, if desired.
  10. Assemble the layer cake: Place one cooled cake layer on a serving plate. Spread a layer of raspberry filling over the cake. Top with the second cake layer.
  11. Frost the entire cake with the silky chocolate ganache.
  12. Allow the ganache to set slightly, then pour additional ganache over the top edge to create a drip effect down the sides.
  13. Decorate the top of the cake with fresh raspberries before serving.

Notes

  • For an ultra-moist cake, ensure your eggs and milk are at room temperature before mixing.
  • Use high-quality dutch processed cocoa powder for a deep, rich chocolate flavor.
  • If you prefer a different texture, substitute the raspberry preserves with a homemade raspberry cream cheese frosting.
  • Chill the cake for 30 minutes after applying the final ganache layer to help the drip set properly.

Nutrition

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