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–+ servings
Easy & Moist Chocolate Raspberry Cake

Irresistibly Easy & Moist Chocolate Raspberry Cake Delight

This Easy & Moist Chocolate Raspberry Cake is a stunning dessert featuring rich chocolate and tart raspberry filling, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Can substitute with a gluten-free blend.
  • 3/4 cups Cocoa powder (Dutch-processed preferred) Regular cocoa powder works too.
  • 1.5 cups Granulated sugar Coconut or brown sugar can be used.
  • 1 tsp Baking soda Essential leavening agent.
  • 1 tsp Baking powder Essential leavening agent.
  • 1/2 tsp Salt Enhances flavor.
  • 2 large Eggs (room temperature) Use flax eggs for a vegan alternative.
  • 1 cup Buttermilk Plant-based milk + vinegar can be a good substitute.
  • 1/2 cup Vegetable oil Coconut oil or melted unsalted butter can enhance flavor.
  • 1 cup Hot strong coffee Hot water can be used, but taste may be milder.
  • 1 tsp Vanilla extract Opt for pure vanilla for best results.
For the Raspberry Filling
  • 2 cups Raspberries (fresh or frozen) Frozen can be used directly without thawing.
  • 1/4 cup Granulated sugar (for filling) Adjust based on the tartness of raspberries.
  • 2 tblsp Cornstarch Arrowroot is a good alternative.
  • 1 tblsp Lemon juice White vinegar can work in a pinch.
  • 1/2 cup Raspberry preserves Use a high-quality option for the best result.
  • 1 tblsp Raspberry liqueur (optional) Omit for a non-alcoholic filling.
For the Ganache
  • 8 oz Semisweet chocolate Dark chocolate can be substituted for a richer taste.
  • 1 cup Heavy cream Coconut cream is a good non-dairy alternative.
  • 2 tblsp Unsalted butter Can be omitted for a dairy-free version.
  • 1 tsp Vanilla extract (for ganache) Pure vanilla extract is preferred.
  • 1 pinch Salt (for ganache) A crucial component for flavor enhancement.

Equipment

  • Oven
  • Mixing bowls
  • Spatula
  • Cake pans
  • saucepan
  • Wire rack

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans.
  2. Sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt in a large mixing bowl.
  3. In a separate bowl, whisk together the eggs, buttermilk, oil, coffee, and vanilla extract.
  4. Gently mix the wet ingredients into the dry ingredients until just combined.
  5. Divide the batter between the two prepared pans and bake for 30 to 35 minutes.
  6. Cool the cakes on a wire rack for about 10 minutes, then invert to cool completely.
Filling and Ganache Preparation
  1. In a medium saucepan, combine the raspberries and sugar, cooking until softened.
  2. Add cornstarch slurry to the raspberries and stir until thickened. Set aside to cool.
  3. Heat the heavy cream, pour over chocolate, let sit, then mix until smooth. Add butter and vanilla extract.
Cake Assembly
  1. Level the cooled cake layers if needed. Pipe a border of ganache and fill with raspberry filling on one layer.
  2. Top with the second layer and cover the entire cake with remaining ganache.
  3. Decorate with fresh raspberries before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 2IUVitamin C: 10mgCalcium: 4mgIron: 10mg

Notes

Use fresh ingredients for best results. Ensure eggs are at room temperature for a fluffier texture.

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