Description
This Christmas Chocolate Raspberry Cake is a decadent and festive dessert featuring rich chocolate layers infused with raspberry preserves and topped with a silky chocolate ganache. Perfect for holiday celebrations, this moist cake combines the classic flavors of chocolate and raspberry to create an indulgent treat sure to delight family and friends.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Filling and Ganache
- 1 cup raspberry preserves
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
Instructions
- Preheat oven and prepare pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a large bowl, combine all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk together to evenly distribute the ingredients.
- Add wet ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Mix until the batter is smooth and well combined.
- Incorporate boiling water: Carefully stir in the boiling water until fully integrated into the batter. This step helps to create a moist and tender cake texture.
- Fill cake pans and bake: Pour the prepared batter evenly into the greased and floured cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for about 10 minutes before removing them onto a wire rack to cool completely.
- Assemble the cake layers: Spread a generous layer of raspberry preserves between the two cooled cake layers to add fruity sweetness and moisture.
- Prepare the chocolate ganache: Heat the heavy cream until it is just simmering, then pour it over the chopped semisweet chocolate. Let it sit briefly before stirring until the ganache is smooth and glossy.
- Finish the cake: Pour the chocolate ganache over the assembled cake, allowing it to drip down the sides for an elegant finish.
Notes
- Ensure all ingredients are at room temperature before mixing for best results.
- Boiling water enhances the chocolate flavor and results in a moist cake, handle carefully when mixing.
- Allow the cake to cool completely before applying ganache to prevent melting.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- For a richer ganache, use a higher percentage of chocolate or add a tablespoon of butter.
