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Raspberry Chocolate Delight

Raspberry Chocolate Delight

Discover the Raspberry Chocolate Delight, a rich chocolate cake with a tangy raspberry heart and a glossy ganache finish. Perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 35 minutes
Servings: 12 people
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups raspberries (for compote)
  • 1/4 cup sugar (for compote)
  • 1 tablespoon cornstarch
  • 1 juice of 1 lemon
  • 8 ounces semisweet chocolate, chopped
  • 1 cup heavy cream
  • to garnish fresh raspberries and shaved chocolate

Equipment

  • Two 9-inch round cake pans
  • Large mixing bowl
  • Whisk and spatula
  • Saucepan (for compote and ganache)
  • Wire cooling rack
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
  3. Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry mix and mix until just combined.
  4. Stir in the boiling water slowly to achieve a thin batter.
  5. Divide batter evenly between prepared pans and bake for 30-35 minutes.
  6. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  7. For the compote, combine raspberries, sugar, cornstarch, and lemon juice in a saucepan and cook over medium heat until thickened.
  8. For the ganache, heat heavy cream until simmering, then pour it over the chopped chocolate and let sit for 1-2 minutes before stirring until smooth.
  9. To assemble, place one cake layer on a serving plate, spread raspberry compote, then top with the second layer.
  10. Pour the chocolate ganache over the top layer and let it drip down the sides. Garnish with fresh raspberries and chocolate shavings.

Nutrition

Calories: 380kcalCarbohydrates: 55gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 250mgPotassium: 200mgFiber: 3gSugar: 35gVitamin A: 3IUVitamin C: 10mgCalcium: 4mgIron: 10mg

Notes

If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. Frozen raspberries can be used for the compote if fresh ones are unavailable. To achieve a different flavor, you can use dark chocolate instead of semisweet for the ganache. Store the cake covered at room temperature for one day or in the refrigerator for up to three days. Let slices sit at room temperature for a few minutes before serving for the best texture.
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