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Dark Chocolate Raspberry Cake – rich, moist, and vibrant

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Moist chocolate cake layers filled with raspberry compote and frosted with silky ganache — a classic flavor pairing that feels both elegant and comforting.

Ingredients

Scale

Cake:

  • 2 cups all-purpose flour

  • ¾ cup Dutch-process cocoa powder

  • 2 tsp baking powder

  • 1 tsp baking soda

  • ½ tsp salt

  • 1¾ cups granulated sugar

  • 2 eggs

  • 1 cup buttermilk

  • ½ cup vegetable oil

  • 1 tsp vanilla extract

  • 1 cup hot coffee

Raspberry Filling:

  • 2½ cups raspberries (fresh or frozen)

  • ¼ cup sugar

  • 1 tbsp lemon juice

  • 1 tbsp cornstarch + 2 tbsp water (for slurry)

Ganache Frosting:

  • 12 oz semi-sweet chocolate, chopped

  • 1¼ cups heavy cream

  • 2 tbsp butter (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line 2–3 round cake pans.

  2. In one bowl, whisk dry ingredients. In another, beat eggs, buttermilk, oil, vanilla, and coffee.

  3. Combine wet and dry ingredients. Pour into pans. Bake 25–30 minutes. Cool completely.

  4. Simmer raspberries, sugar, and lemon juice. Add cornstarch slurry. Cook until thick. Cool fully.

  5. Heat cream. Pour over chocolate. Let sit, then stir smooth. Whip or cool as needed.

  6. Assemble layers with ganache and raspberry filling. Frost outside of cake.

  7. Chill, decorate, and serve.

Notes

  • Use raspberry jam as a shortcut.

  • Make ahead and refrigerate up to 3 days.

  • Best served at room temperature for soft ganache.

Find it online: https://thefoodaunt.com/dark-chocolate-raspberry-cake-rich-moist-and-vibrant/