Elina's Raspberry Chocolate Cake

Indulge in the decadence of Elina's Raspberry Chocolate Cake, a perfect marriage of rich, moist chocolate layers and vibrant bursts of fresh raspberries. This elegant dessert features a silky dark chocolate ganache that envelops every bite with velvety smoothness, enhanced by the tart sweetness of ripe raspberries. Made with simple pantry staples like cocoa powder, flour, and sugar, this cake achieves bakery-level perfection using just one bowl for the batter and an easy stovetop ganache. Whether you're celebrating a special occasion or simply craving a show-stopping treat, this raspberry chocolate cake is as visually stunning as it is delicious. Serve chilled for a perfectly set ganache or at room temperature for a luscious, melt-in-your-mouth experience.

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 8

Ingredients

• 1.5 cups all-purpose flour
• 0.75 cups unsweetened cocoa powder
• 1.5 teaspoons baking powder
• 1.5 teaspoons baking soda
• 0.5 teaspoons salt
• 1.5 cups granulated sugar
• 2 large eggs
• 1 cup whole milk
• 0.5 cups vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water
• 2 cups fresh raspberries
• 1 cup heavy cream
• 8 ounces dark chocolate (chopped)
• 2 tablespoons unsalted butter

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 mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the sugar and whisk to combine.

Step 3

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

Step 4

Pour the wet ingredients into the dry ingredients and mix until just combined. Gradually stir in the boiling water to create a smooth, thin batter.

Step 5

Divide the batter evenly between the prepared cake pans. Tap the pans gently to remove air bubbles.

Step 6

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 7

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

Step 8

To prepare the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chopped chocolate in a heatproof bowl.

Step 9

Let the chocolate and cream mixture sit for 2-3 minutes, then whisk until smooth. Stir in the butter to add shine and silkiness. Let the ganache cool slightly until it thickens but is still spreadable.

Step 10

To assemble the cake, place one cake layer on a serving plate. Spread a thin layer of ganache over the top, then evenly distribute half of the fresh raspberries.

Step 11

Place the second cake layer on top and spread the remaining ganache over the top and sides of the cake, smoothing it with a spatula.

Step 12

Decorate the top of the cake with the remaining fresh raspberries. Optionally, dust with powdered sugar or garnish with a few chocolate shavings.

Step 13

Refrigerate the cake for at least 30 minutes to allow the ganache to set before serving. Enjoy!

Nutrition Facts

Serving size	(2117.9g)

Amount per serving	% Daily Value*
Calories	5817.4

Total Fat 324.6g	0%
Saturated Fat 142.2g	0%
Polyunsaturated Fat 67.5g
Cholesterol 703.3mg	0%
Sodium 4120.5mg	0%
Total Carbohydrate 732.1g	0%
Dietary Fiber 101.1g	0%
Total Sugars 381.4g
Protein 89.2g	0%

Vitamin D 189.4IU	0%
Calcium 789.9mg	0%
Iron 67.5mg	0%
Potassium 5061.0mg	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: 47.1%

Protein: 5.7%

Carbs: 47.2%