Description
A delightful dessert that combines rich chocolate flavors with the tartness of fresh raspberries, perfect for celebrations or a sweet indulgence.
Ingredients
Scale
- 1/4 cup (52g) granulated sugar
- 1 tbsp cornstarch
- 2 tsp water
- 2 cups (225g) raspberries
- 1 3/4 cups (228g) all-purpose flour
- 2 cups (414g) granulated sugar
- 3/4 cup (85g) natural unsweetened cocoa powder
- 2 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup (240ml) milk
- 1/2 cup (120ml) vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup (240ml) hot water
- 1 1/2 cups (336g) unsalted butter (room temperature)
- 12 oz (2 cups | 338g) semi-sweet chocolate chips (melted)
- 5 tbsp (35g) Hershey’s dark cocoa powder
- 6 cups (690g) powdered sugar
- 1/2 tsp salt
- 10–12 tbsp (150-180ml) heavy whipping cream
- 9 oz (1 1/2 cups | 254g) semi-sweet chocolate chips
- 3/4 cup heavy whipping cream
Instructions
- In a small saucepan, mix the granulated sugar, cornstarch, and water.
- Add the raspberries and cook over medium heat. Stir gently until the mixture thickens and the raspberries break down, about 5-7 minutes.
- Remove from heat and let it cool.
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, mix together the milk, vegetable oil, vanilla extract, and eggs.
- Gradually add the dry ingredients to the wet mixture, mixing until smooth.
- Pour in the hot water and mix until well combined. The batter will be thin.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
- In a large bowl, beat the room temperature butter until creamy to make the frosting.
- Gradually add the melted chocolate chips and dark cocoa powder, mixing until smooth.
- Add the powdered sugar and salt gradually, mixing well.
- Finally, add the heavy whipping cream and beat until light and fluffy.
- In a small saucepan, heat the heavy cream until it just begins to simmer for the ganache.
- Remove from heat and stir in the semi-sweet chocolate chips until smooth and glossy.
- Place one cake layer on a serving plate. Spread a layer of raspberry filling on top.
- Add the second layer of cake and frost the top and sides with the chocolate frosting.
- Drizzle the ganache over the top and let it set before slicing.
Notes
Ensure ingredients are at room temperature for best results. Adjust bake time if using different pan sizes.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg