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Raspberry Chocolate Cake

A delightful cake combining rich chocolate and tart raspberries, perfect for any celebration or family gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cake
  • 1.75 cups all-purpose flour
  • 0.75 cups unsweetened Dutch process cocoa powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 0.5 tsp salt
  • 2 cups granulated sugar
  • 2 large eggs (room temperature)
  • 1 cup buttermilk (room temperature)
  • 0.5 cups vegetable oil
  • 2 tsp vanilla extract
For the filling
  • 8 oz cream cheese (room temperature)
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup fresh or thawed raspberries (mashed)
For the ganache
  • 0.75 cups heavy cream
  • 6 oz dark chocolate, finely chopped
For garnish
  • 1 cup fresh raspberries
  • 1 bar dark chocolate (shaved or chopped)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In one bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, beat the sugar and eggs until light and fluffy, then mix in the buttermilk, vegetable oil, and vanilla extract.
  4. Gradually blend the wet and dry ingredients until just mixed.
  5. Divide the batter between the prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
  6. Let the cakes cool completely on wire racks.
Filling and Ganache
  1. Beat the cream cheese until smooth and fluffy, then gradually add powdered sugar and vanilla.
  2. Fold in the mashed raspberries to create the filling.
  3. In a saucepan, heat the heavy cream until it simmers, then pour it over the chopped dark chocolate and stir until smooth.
Assembly
  1. Place one cake layer on a cake stand and spread the raspberry filling on top.
  2. Add the second cake layer and pour the ganache over the entire cake.
  3. Garnish with fresh raspberries and chocolate shavings.

Notes

To store, keep leftover pieces in an airtight container at room temperature for up to three days, or in the fridge for up to a week. It tastes even better the next day!