Description

A rich and moist chocolate cake layered with smooth raspberry cream and topped with a glossy chocolate ganache drip. Perfect for any occasion, this cake combines deep chocolate and tart raspberry flavors in a stunning homemade dessert.

Ingredients

Scale

2 ½ cups (315g) all-purpose flour
¾ cup (75g) unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
2 cups (400g) granulated sugar
1 cup (240ml) vegetable oil
3 large eggs, room temperature
1 cup (240ml) buttermilk, room temperature
2 tsp vanilla extract
1 cup (240ml) hot water
1 ½ cups (about 225g) fresh raspberries
1 ½ cups (360ml) heavy cream, chilled
½ cup (60g) powdered sugar
1 tsp vanilla extract
1 tsp gelatin powder (optional)
1 cup (240ml) heavy cream (for ganache)
8 oz (225g) semisweet or bittersweet chocolate chips
2 tbsp (28g) unsalted butter, softened
1 cup fresh raspberries for garnish
Chocolate shavings or curls (optional)

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
Sift together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
In another bowl, whisk sugar, vegetable oil, and eggs until smooth. Add buttermilk and vanilla extract, mix until combined.
Gradually add dry ingredients to wet mixture, stirring gently. Pour in hot water last and stir until batter is smooth and thin.
Divide batter evenly between pans and bake for 30-35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to cooling racks.
Puree raspberries and strain if desired. Whip chilled heavy cream with powdered sugar and vanilla until soft peaks form. Dissolve gelatin in warm water if using, fold into whipped cream, then fold in raspberry puree. Chill until assembly.
Heat heavy cream for ganache until simmering. Pour over chopped chocolate, let sit 2 minutes, then stir until smooth. Stir in butter for shine. Cool until pourable but thickened.
Level cake layers if domed. Place one layer on plate, spread half raspberry cream evenly. Add second layer and cover entire cake with remaining raspberry cream. Chill 20 minutes.
Pour ganache slowly over chilled cake edges to create drips. Use spoon or piping bag to control drips. Spread leftover ganache on top center. Decorate with fresh raspberries and optional chocolate shavings.
Refrigerate cake at least 1 hour before slicing. Bring to room temperature 15 minutes before serving.

Notes

Do not overmix the batter to keep the cake tender. Use hot water to bloom cocoa for richer chocolate flavor. Chill bowl and beaters before whipping cream for best texture. Let ganache cool to pourable consistency before dripping. Use gelatin in raspberry cream for stability in warm conditions or transport. Cake can be stored in fridge up to 3 days or frozen up to 2 months.

Prep Time: 45 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cak
Calories: 375
Sugar: 28
Sodium: 250
Fat: 22
Saturated Fat: 12
Carbohydrates: 42
Fiber: 4
Protein: 5

Keywords: chocolate cake, raspberry cream, ganache drip, homemade cake, easy dessert, chocolate raspberry cake, rich ganache, creamy cake