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Dark Chocolate Raspberry Layer Cake recipe

Dark Chocolate Raspberry Layer Cake with Ganache Frosting

Emma F., smiling female cake chef wearing a pastel pink apron in a cozy kitchenEmma F.
Indulge in the rich flavors of dark chocolate and raspberries with this elegant layer cake, topped with a velvety ganache frosting.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • 1 9-inch round cake pan greased and floured
  • 1 electric mixer
  • 1 Mixing Bowl large

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 cup milk

Additional Ingredients

  • 1 cup dark chocolate melted
  • 1 cup fresh raspberries

Ganache Frosting

  • 1 cup heavy cream
  • 8 oz dark chocolate chopped

Instructions
 

Preparation

  • Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper. In a large bowl, mix flour, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until fluffy, add eggs and vanilla. Gradually add dry mixture and milk, alternating until combined. Fold in melted chocolate and raspberries.
  • Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely on a wire rack.
  • Heat the heavy cream until it just simmers, then pour over chopped chocolate. Let sit for 3 minutes, then stir until smooth. Allow to cool until it thickens slightly, yet remains spreadable.

Serving

  • Level the cooled cake layers. Place one on a serving plate, spread with ganache, add the second layer, and cover with ganache. Decorate with fresh raspberries.
  • Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Storage

  • Cover and refrigerate any leftovers. The cake can be stored in the refrigerator for up to 3 days. Bring to room temperature before serving.

Notes

Pro Tips: Use high-quality chocolate for the best flavor. Ensure all ingredients are at room temperature before mixing.
Ingredient Substitutions: Use gluten-free flour for a gluten-free version. Substitute raspberries with strawberries or blackberries for a different twist.
How to Serve: Serve chilled or at room temperature, with a side of fresh berries or whipped cream.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Freeze for longer storage.
Make-Ahead Tips: Bake the cake layers a day in advance and wrap tightly. Assemble and frost the cake on the day of serving.
Keyword chocolate ganache, Dark Chocolate Raspberry Layer Cake, layered chocolate cake