Description
A rich and tender chocolate layer cake filled and finished with silky ganache and bright, juicy raspberries. Fudgy crumbs, glossy truffle-like frosting, and tart berry pops in every bite.
Ingredients
- All-Purpose Flour: 1 3/4 cups
- Granulated Sugar: 1 1/2 cups
- Unsweetened Cocoa Powder: 3/4 cup (sifted)
- Baking Powder: 1 1/2 teaspoons
- Baking Soda: 1 1/2 teaspoons
- Salt: 1/2 teaspoon
- Eggs: 2 large, at room temperature
- Whole Milk: 1 cup, at room temperature
- Vegetable Oil: 1/2 cup
- Vanilla Extract: 2 teaspoons
- Boiling Water: 1 cup
- Fresh Raspberries: 2 cups, plus extra for garnish
- Semi-Sweet Chocolate: 8 ounces, finely chopped
- Heavy Cream: 1 cup
- Unsalted Butter: 2 tablespoons
Instructions
- Preheat Your Equipment: Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment, and lightly flour the sides.
- Combine Ingredients: In a large bowl whisk flour, sugar, cocoa, baking powder, baking soda, and salt. In a separate bowl whisk eggs, milk, oil, and vanilla until smooth. Add the wet mixture to the dry and whisk just combined. Pour in boiling water and whisk until the batter is thin and smooth.
- Prepare Your Cooking Vessel: Divide the batter evenly between the prepared pans and tap each pan gently on the counter to release air bubbles.
- Assemble the Dish: Bake 30 to 35 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pans 10 minutes, then turn out onto a rack, peel parchment, and cool completely.
- Cook to Perfection: Make ganache by heating the cream in a saucepan until just simmering. Pour over the chopped chocolate in a bowl, let sit 2 minutes, then whisk until glossy and smooth. Whisk in butter until fully melted and combined. Let thicken to a spreadable consistency.
- Finishing Touches: Place one cake layer on a stand. Spread a generous layer of ganache, scatter 1 to 1 1/2 cups raspberries over the ganache, then top with the second cake layer. Cover the top and sides with remaining ganache. Garnish with extra raspberries.
- Serve and Enjoy: Let the cake set 20 to 30 minutes for cleaner slices. Cut with a warm knife and serve.
Notes
- Note: Sift cocoa for a lump-free batter and the smoothest crumb.
- Pat raspberries dry to keep layers from slipping.
- An optional 1 teaspoon espresso powder in the batter intensifies chocolate flavor.
- Dip an offset spatula in hot water and wipe dry for ultra-smooth ganache sides.
- If using frozen raspberries, thaw and drain well before layering.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34 g
- Sodium: 240 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
Keywords: chocolate raspberry truffle cake, chocolate ganache cake, raspberry chocolate dessert, celebration cake, fudgy chocolate cake