Decadent Chocolate Cake with Fresh Raspberry Bliss

To craft a truly decadent chocolate cake, understanding the role of each ingredient is crucial. This cake is composed of three main components: the chocolate cake layers, the raspberry filling, and the chocolate ganache. Let’s delve into each ingredient to see how they contribute to the overall flavor and texture of the cake.

Dive into the world of baking with this Decadent Chocolate Cake featuring Fresh Raspberry Bliss. Experience the perfect harmony of rich chocolate and tart raspberries. This guide covers everything from ingredient insights to baking techniques, helping you create a visually stunning and delicious cake for any occasion. Impress your guests with beautifully layered cake, luscious ganache, and fresh garnishes. Join the baking fun and make lasting memories with each slice!

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Ingredients

For the Cake:

1 ¾ cups all-purpose flour

1 ¾ cups granulated sugar

¾ cup unsweetened cocoa powder

1 ½ teaspoons baking powder

1 ½ 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:

2 cups fresh raspberries

½ cup granulated sugar

2 tablespoons lemon juice

1 tablespoon cornstarch

2 tablespoons water

For the Chocolate Ganache:

1 cup heavy cream

8 oz semi-sweet chocolate, chopped

1 teaspoon vanilla extract

For Garnish:

Fresh raspberries

Mint leaves

Optional: powdered sugar for dusting

Instructions

Prepare the Oven and Pans:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.

Make the Chocolate Cake:

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.

Add in the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes until the batter is smooth. Carefully stir in the boiling water (the batter will be thin).

Divide the batter equally between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Raspberry Filling:

In a small saucepan over medium heat, combine the raspberries, sugar, lemon juice, cornstarch, and water. Cook while stirring gently for about 5-7 minutes until the raspberries break down and the mixture thickens. Remove from heat and let it cool to room temperature.

Make the Chocolate Ganache:

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not boil). Remove from heat and add the chopped chocolate. Let it sit for about 5 minutes, then stir until smooth and glossy. Stir in the vanilla extract. Allow it to cool slightly until it thickens.

Assemble the Cake:

Place one layer of the chocolate cake on a serving plate. Spread half of the raspberry filling on top, allowing some to spill over the sides for a beautiful effect. Top with the second layer of cake.

Pour the chocolate ganache over the top of the cake, letting it drip down the sides. Use a spatula to spread it evenly if necessary.

Garnish and Serve:

Decorate the top of the cake with fresh raspberries and mint leaves. For an extra touch, dust with powdered sugar just before serving.

Enjoy:

Slice and serve this decadent chocolate cake with a side of raspberry bliss—and watch it disappear!

Prep Time, Total Time, Servings: 40 minutes | 1 hour 15 minutes | 12 servings