Chocolate Layer Cake with Raspberry Cream Filling
Decadent and irresistible, this Chocolate Layer Cake with Raspberry Cream Filling is a dessert lover's dream. Lush layers of moist, rich chocolate cake are paired with a velvety raspberry cream filling made with fresh raspberries and preserves, creating a perfect harmony of sweet and tart flavors. Topped with a glossy, silky chocolate ganache that elegantly drips down the sides, this show-stopping cake is as beautiful as it is delicious. Ideal for celebrations or indulgent occasions, this cake combines classic baking techniques with elevated flavors to deliver an unforgettable treat. Whether you're hosting a special gathering or simply satisfying a chocolate craving, this chocolate raspberry cake promises to impress every slice of the way.
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Ingredients
- 255 grams all-purpose flour
- 350 grams granulated sugar
- 65 grams unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 240 milliliters buttermilk
- 120 milliliters vegetable oil
- 2 teaspoons vanilla extract
- 240 milliliters boiling water
- 240 milliliters heavy whipping cream
- 50 grams powdered sugar
- 120 grams raspberry preserves
- 125 grams fresh raspberries
- 200 grams semi-sweet chocolate chips
- 120 milliliters heavy cream (for ganache)
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
Step 2
In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Step 3
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture on medium speed using a hand or stand mixer until combined.
Step 4
Reduce the mixer speed to low and slowly add the boiling water. The batter will be thin; this is normal.
Step 5
Divide the batter evenly between the prepared cake pans and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 7
To prepare the raspberry cream filling, whip the heavy whipping cream and powdered sugar together in a large mixing bowl until stiff peaks form.
Step 8
Gently fold in the raspberry preserves and fresh raspberries until combined. Refrigerate until ready to use.
Step 9
To make the ganache, heat the 120 ml of heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips. Let sit for 5 minutes, then stir until smooth and glossy.
Step 10
To assemble the cake, place one layer of the cooled chocolate cake on a serving platter or cake stand. Spread the raspberry cream filling evenly over the top.
Step 11
Place the second cake layer on top, gently pressing down to level it. Pour the chocolate ganache over the top of the cake, letting it drip down the sides for a decorative effect.
Step 12
Chill the assembled cake in the refrigerator for at least 30 minutes to set the ganache before slicing and serving.
Nutrition Facts
| Serving size | (2257.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6350.2 |
| Total Fat 312.7g | 0% |
| Saturated Fat 137.1g | 0% |
| Polyunsaturated Fat 68.7g | |
| Cholesterol 775.2mg | 0% |
| Sodium 5705.6mg | 0% |
| Total Carbohydrate 873.8g | 0% |
| Dietary Fiber 58.2g | 0% |
| Total Sugars 592.7g | |
| Protein 77.1g | 0% |
| Vitamin D 210.7IU | 0% |
| Calcium 566.5mg | 0% |
| Iron 29.8mg | 0% |
| Potassium 1981.5mg | 0% |
Source of Calories