- Servings: 12
- Total Time: 2 hours 25 minutes
- Diet: Vegetarian
Ingredients
For the Chocolate Cake Layers:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Raspberry Cream Cheese Frosting:
- 1 cup (8 oz) cream cheese, softened
- 1 cup (8 oz) unsalted butter, softened
- 4 cups powdered sugar
- ½ cup raspberry preserves or jam
- 1 tsp vanilla extract
For the Raspberry Filling:
- ½ cup raspberry preserves or jam
For the Chocolate Ganache Drip:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
For Garnish:
- Fresh raspberries
Instructions
1. Make the Chocolate Cake Layers:
- Preheat your oven to 350°F (175°C) and grease and line three 8-inch round cake pans with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients, and beat until smooth.
- Carefully pour in the boiling water, mixing until fully incorporated. The batter will be thin, which is normal.
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
2. Prepare the Raspberry Cream Cheese Frosting:
- In a mixing bowl, beat the cream cheese and butter until smooth.
- Gradually add powdered sugar, beating until fluffy.
- Add the raspberry preserves and vanilla extract, and beat until fully incorporated and smooth.
3. Make the Chocolate Ganache Drip:
- In a microwave-safe bowl, combine chocolate chips and heavy cream.
- Microwave in 15-second intervals, stirring in between, until smooth and glossy. Allow the ganache to cool slightly before using.
4. Assemble the Cake:
- Place the first cake layer on a serving plate and spread a layer of raspberry preserves on top.
- Add a layer of raspberry cream cheese frosting over the preserves.
- Repeat with the second cake layer, adding raspberry preserves and frosting. Place the third layer on top and frost the entire cake with the remaining frosting.
5. Add the Chocolate Ganache Drip:
- Using a spoon, drizzle the chocolate ganache around the edges of the cake to create a drip effect. Spread any remaining ganache on top of the cake.
6. Garnish and Serve:
- Decorate with fresh raspberries for a beautiful finishing touch.
- Slice and serve!
Tips
- For smooth layers, refrigerate the cake for 15-20 minutes before applying the ganache.
- Store leftovers in the fridge for up to 3 days.
This Chocolate Raspberry Cake is moist, flavorful, and makes for a beautiful dessert centerpiece! Enjoy each bite of rich chocolate and refreshing raspberry flavors.
