Chocolate Raspberry Ruffle Cake

Indulge in the ultimate dessert experience with this Chocolate Raspberry Ruffle Cake—a show-stopping masterpiece that's as delicious as it is stunning. This decadent layer cake features moist, rich chocolate sponge infused with cocoa, paired beautifully with a luxurious dark chocolate ganache and a vibrant raspberry jam filling. Fresh raspberries add a juicy burst of flavor, while elegant handmade chocolate ruffles create a visually stunning topper. Perfect for special occasions, this dessert combines classic flavors with an exquisite presentation to leave a lasting impression. Whether you're hosting a dinner party or celebrating a milestone, this cake delivers both flavor and style.

Nutriscore Rating: 52/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 12

Ingredients

• 250 g all-purpose flour
• 75 g unsweetened cocoa powder
• 2 tsp baking powder
• 1.5 tsp baking soda
• 1 tsp salt
• 300 g granulated sugar
• 3 units large eggs
• 240 ml buttermilk
• 120 ml vegetable oil
• 2 tsp pure vanilla extract
• 240 ml boiling water
• 300 g fresh raspberries
• 150 g raspberry jam
• 250 g dark chocolate (for ganache)
• 200 ml heavy cream (for ganache)
• 200 g dark chocolate (for ruffles)

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease and line two 8-inch round cake pans with parchment paper.

Step 2

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

Step 3

In a separate bowl, whisk together the sugar, eggs, buttermilk, vegetable oil, and vanilla extract until smooth.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Pour in the boiling water and mix until the batter is smooth. It will be thin; this is normal.

Step 5

Divide the batter evenly between the two prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 6

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Step 7

To prepare the ganache, finely chop the dark chocolate and place it in a heatproof bowl. Heat the heavy cream in a saucepan until just simmering, then pour it over the chocolate. Let it sit for 2-3 minutes, then stir until smooth and glossy. Allow the ganache to cool until it thickens slightly.

Step 8

Spread one layer of the cooled cake with raspberry jam and sprinkle fresh raspberries over the jam. Place the second cake layer on top and spread the ganache over the top and sides of the cake.

Step 9

To make the chocolate ruffles, melt the dark chocolate and spread it in a thin layer on the back of a clean baking sheet. Allow it to set until firm but not hard, then use a bench scraper or knife to scrape curls or ruffles from the chocolate.

Step 10

Decorate the top of the cake with the chocolate ruffles and additional fresh raspberries, if desired.

Step 11

Chill the cake for at least 1 hour before serving to allow the layers to set properly. Bring to room temperature for about 30 minutes before slicing and serving.

Nutrition Facts

Serving size	(2507.4g)

Amount per serving	% Daily Value*
Calories	7213.1

Total Fat 355.7g	0%
Saturated Fat 161.6g	0%
Polyunsaturated Fat 68.7g
Cholesterol 811.9mg	0%
Sodium 5805.8mg	0%
Total Carbohydrate 955.8g	0%
Dietary Fiber 84.8g	0%
Total Sugars 623.7g
Protein 96.5g	0%

Vitamin D 248.7IU	0%
Calcium 953.6mg	0%
Iron 82.4mg	0%
Potassium 4989.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.2%

Protein: 5.2%

Carbs: 51.6%