Description
Raspberry Chocolate Cake with moist chocolate layers, raspberry filling, creamy frosting, and rich ganache.
Ingredients
Scale
- 1/4 cup sugar
- 1 tbsp cornstarch
- 2 tsp water
- 2 cups raspberries
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 1/2 cup vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup hot water
- 1 1/2 cups unsalted butter
- 12 oz semi-sweet chocolate chips
- 5 tbsp cocoa powder
- 6 cups powdered sugar
- 1/2 tsp salt
- 10–12 tbsp heavy cream
- 9 oz semi-sweet chocolate chips
- 3/4 cup heavy cream
Instructions
- Combine sugar, cornstarch, and water then cook with raspberries until thick and chill
- Prepare cake batter by mixing dry and wet ingredients then add hot water
- Divide batter into pans and bake until done then cool completely
- Beat butter then mix with melted chocolate cocoa powdered sugar and cream to make frosting
- Heat cream and pour over chocolate chips then whisk to make ganache
- Layer cake with ganache and raspberry filling between each layer
- Frost cake and finish with ganache drizzle and decoration
Notes
- Cool raspberry filling before using
- Do not overmix batter
- Let cake reach room temperature before serving
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 940
- Sugar: 101
- Sodium: 481
- Fat: 51
- Saturated Fat: 30
- Unsaturated Fat: 18
- Trans Fat: 1
- Carbohydrates: 122
- Fiber: 5
- Protein: 10
- Cholesterol: 108