Description
Indulge in this Decadent Chocolate Cake with Fresh Raspberry Bliss, a luscious layered dessert featuring moist cocoa-infused cake layers, a tangy fresh raspberry filling, and a rich chocolate buttercream frosting. Perfect for special occasions or any chocolate lover’s craving, this recipe balances deep chocolate flavors with vibrant raspberry freshness.
Ingredients
Scale
For the Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Filling:
- 1 1/2 cups fresh raspberries
- 1/4 cup raspberry jam
For the Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Garnish (Optional):
- Extra fresh raspberries
- Chocolate shavings
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 to prevent sticking.
- 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.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Mix thoroughly until the batter becomes smooth and uniform in texture.
- Incorporate Boiling Water: Carefully stir in the boiling water. The batter will be thin, but this is expected and helps create a moist cake.
- Bake the Cake Layers: Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes, then transfer them onto wire racks to cool completely before assembling.
- Prepare the Raspberry Filling: Gently mash fresh raspberries with the raspberry jam in a bowl until the mixture is spreadable but retains some chunks for texture.
- Make the Chocolate Frosting: Beat softened unsalted butter until creamy. Gradually add powdered sugar, cocoa powder, heavy cream, and vanilla extract. Continue beating until the frosting is smooth and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread the raspberry filling evenly over the top. Place the second cake layer on top.
- Frost the Cake: Cover the entire cake—top and sides—with the chocolate frosting using a spatula or knife for a smooth finish.
- Garnish: Decorate with extra fresh raspberries and chocolate shavings if desired to enhance presentation and flavor.
Notes
- Use high-quality cocoa powder and ripe fresh raspberries for the best flavor and texture.
- The cake layers can be baked a day in advance and stored wrapped tightly at room temperature.
- Once assembled, refrigerate the cake to keep the filling and frosting fresh.
- Before serving, bring the cake to room temperature for optimal taste and softness.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45 g
- Sodium: 330 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 65 mg
