Chocolate raspberry cake is layered with raspberry filling and dark chocolate ganache. It's frosted with chocolate ganache, chocolate drizzle and fresh raspberries.


chocolate cake

AP flour granulated sugar dutch-process cocoa powder baking powder salt vegetable oil eggs coffee milk




raspberries lemon juice cornstarch granulated sugar fine sea salt

dark chocolate chips heavy cream

STEP 1: For the cake, whisk together flour, sugar, cocoa powder, baking powder and salt until well combined. Set aside.

STEP 2: In a separate bowl, whisk together oil, eggs, coffee and milk. Sift dry ingredients over wet ingredients and whisk together.

STEP 3: Distribute the batter among prepared pans and bake at 350F for 25 minutes. Flip the cake onto a tea towel and allow it to cool.

STEP 4: For the filling combine raspberries, sugar, salt, cornstarch and lemon juice over medium heat and stir until sugar begins to dissolve.

STEP 5: Simmer for 5 minutes until it is thick. Press filling through a sieve. Allow to cool completely, then refrigerate.

STEP 6: For the ganache, heat cream and pour over chocolate. Cover for a few min, then stir until smooth and cover again until cooled.

STEP 7: Remove half of ganache and whisk until it has lightened in color and grown in volume to resemble chocolate buttercream.

STEP 8: To assemble, pipe border of whipped ganache around the edge. Fill in halfway with a layer of un-whipped ganache. Top with raspberry filling

STEP 9: Place the second layer of cake on top and repeat with the last layer. Refrigerate for 30 min. Frost the outside with whipped ganache.

STEP 10: Heat the reserved un-whipped ganache in the microwave, drizzle on top of the cake and top with raspberries.

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