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Decadent Chocolate Cake with Fresh Raspberry Bliss Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 79 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Decadent Chocolate Cake with Fresh Raspberry Bliss combines a moist, rich chocolate cake layered with a luscious fresh raspberry filling and topped with a silky chocolate ganache. Perfect for special occasions or whenever you crave an indulgent treat, this classic American dessert offers a harmonious balance of deep chocolate flavor and bright fruitiness, garnished with fresh raspberries for an elegant presentation.

Ingredients

For the Cake

  • 1¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Raspberry Filling

  • 1½ cups fresh raspberries
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice

For the Chocolate Ganache

  • 1 cup heavy cream
  • 8 ounces semi-sweet chocolate, chopped

Optional Garnish

  • Extra fresh raspberries
  • Powdered sugar
  • Chocolate shavings

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
  3. Add Wet Ingredients: Add eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat the batter until smooth and fully combined.
  4. Incorporate Boiling Water: Slowly stir in the boiling water to the batter; it will become thin, which is normal and results in a moist cake.
  5. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  7. Prepare Raspberry Filling: While the cakes cool, place fresh raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 to 7 minutes until the mixture thickens. Remove from heat and cool completely.
  8. Make Chocolate Ganache: Heat the heavy cream in a saucepan just until it starts to simmer, then pour it over the chopped semi-sweet chocolate. Let it sit for 2 minutes, then stir gently until the mixture is smooth and glossy.
  9. Assemble the Cake: Place one cake layer on your serving plate. Spread the cooled raspberry filling evenly over the top. Carefully place the second cake layer on top.
  10. Pour Ganache: Pour the chocolate ganache over the top layer of the cake, letting it drip down the sides for a beautiful finish.
  11. Garnish and Serve: Decorate with extra fresh raspberries, a dusting of powdered sugar, and chocolate shavings if desired. Slice and enjoy your decadent chocolate raspberry cake!

Notes

  • For an extra-rich texture, substitute whole milk with buttermilk in the cake batter.
  • You can prepare the cake a day ahead and refrigerate it to enhance the flavors; bring to room temperature before serving.
  • If you prefer a thicker ganache glaze, let it cool slightly before pouring over the cake.

Find it online: https://slsrecipes.com/decadent-chocolate-cake-with-fresh-raspberry-bliss-recipe/