Raspberry Chocolate Layer Cake | Chocolate Cake & Ganache
This Raspberry Chocolate Layer Cake is a decadent and delicious dessert that is sure to please any crowd. The cake is made with a moist and fluffy chocolate cake, filled with a raspberry jam, and topped with a rich and creamy chocolate ganache. It’s a perfect treat for any special occasion.
– 2 cups all-purpose flour
– 2 cups granulated sugar
– 3/4 cup cocoa powder
– 2 teaspoons baking soda
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1 cup vegetable oil
– 2 cups water
– 2 teaspoons vanilla extract
– 2 cups raspberry jam
– 2 cups semi-sweet chocolate chips
– 1/2 cup heavy cream
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, mix together the oil, water, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Divide the batter evenly between the two prepared cake pans.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Allow the cakes to cool completely before assembling.
8. Place one of the cakes on a cake stand or plate. Spread the raspberry jam over the top of the cake.
9. Place the second cake on top of the raspberry jam.
10. In a medium bowl, combine the chocolate chips and heavy cream. Microwave for 30 seconds, then stir until the chocolate is completely melted and the mixture is smooth.
11. Pour the ganache over the top of the cake and spread evenly.
12. Refrigerate for at least 1 hour before serving.
– Calories: 590
– Fat: 28g
– Saturated Fat: 8g
– Cholesterol: 10mg
– Sodium: 360mg
– Carbohydrates: 83g
– Fiber: 4g
– Sugar: 57g
– Protein: 5g