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Decadent Chocolate Raspberry Cake Recipe

A luxurious chocolate cake on a marble countertop in a modern kitchen. The cake is a moist, rich three-layered chocolate sponge with dark chocolate ganache between layers and covering the exterior. It is topped with a glossy chocolate glaze dripping down the sides, decorated with fresh raspberries and a dusting of powdered sugar. The setting is minimalistic with elegant baking tools and ingredients, such as cocoa powder and eggs, visible in the background under soft natural light.

 

 

Decadent Chocolate Raspberry Cake Recipe

Ingredients:

For the Cake:
  • 2 cups (250g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 ¾ cups (350g) granulated sugar
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water
For the Ganache:
  • 300g dark chocolate (chopped)
  • 1 cup (240ml) heavy cream
For the Glaze and Decoration:
  • 100g dark chocolate (melted for glaze)
  • Fresh raspberries
  • Powdered sugar (for dusting)

Instructions:

  1. Prepare the Cake Batter:

    • Preheat the oven to 175°C (350°F). Grease and line three 8-inch (20 cm) round cake pans.
    • In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
    • In another bowl, whisk sugar, eggs, buttermilk, oil, and vanilla until smooth.
    • Gradually add the wet mixture to the dry ingredients, mixing until combined.
    • Slowly add boiling water while stirring. The batter will be thin.

  2. Bake the Cake:

    • Divide the batter evenly among the pans.
    • Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
    • Let the cakes cool in their pans for 10 minutes, then transfer to wire racks to cool completely.

  3. Prepare the Ganache:

    • Heat the cream in a saucepan until it begins to simmer. Remove from heat and pour over the chopped dark chocolate.
    • Let sit for 5 minutes, then stir until smooth. Cool to a spreadable consistency.

  4. Assemble the Cake:

    • Place one cake layer on a serving plate. Spread a layer of ganache over it.
    • Add the second cake layer and repeat. Place the final layer on top and spread ganache evenly over the top and sides of the cake.

  5. Add the Glaze and Decorations:

    • Drizzle melted chocolate over the cake, letting it drip down the sides.
    • Top with fresh raspberries and dust with powdered sugar for an elegant finish.

  6. Serve:

    • Chill for 30 minutes to set the ganache before slicing. Enjoy your rich, indulgent chocolate raspberry cake!
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