Decadent Chocolate Cake with a Burst of Raspberry Flavor

This chocolate cake with raspberry filling is the ultimate dessert for chocolate lovers. The rich, moist chocolate cake is filled with a luscious raspberry filling that adds a burst of fruity flavor. It is topped with a smooth chocolate ganache to create a stunning and delicious masterpiece. This recipe takes a bit of time to prepare, but the end result is definitely worth it. Serve this cake at special occasions or simply enjoy it as a decadent treat.

Ingredients

• For the Chocolate Cake:
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• For the Raspberry Filling:
• 2 cups fresh raspberries
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• For the Chocolate Ganache:
• 1 cup heavy cream
• 8 ounces semisweet chocolate, finely chopped
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix well until the batter is smooth and well combined.
4. Stir in the boiling water. The batter will be thin, but that's normal.
5. Divide the batter equally between the prepared cake pans and smooth the tops with a spatula.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
8. To make the raspberry filling, combine the fresh raspberries, sugar, and cornstarch in a saucepan. Cook over medium heat, stirring constantly until the mixture thickens and the raspberries break down, about 5 minutes. Remove from heat and let it cool completely.
9. Once the cakes and raspberry filling are completely cooled, place one cake layer on a serving plate and spread the raspberry filling evenly over the top.
10. Place the second cake layer on top of the filling and press gently to secure it.
11. To make the chocolate ganache, heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth and well combined. Stir in the vanilla extract.
12. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
13. Use a spatula to smooth the ganache on the sides of the cake.
14. Let the ganache set at room temperature for about 1 hour, or until firm.
15. Slice and serve the chocolate cake with raspberry filling, and enjoy!

Interesting Facts