Indulge in a rich and moist chocolate cake layered with a tangy raspberry cream cheese filling and topped with a luscious chocolate ganache.
Author:Emma Rossi
Prep Time:30 minutes
Cook Time:35 minutes
Total Time:1 hour 5 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1¾ cups all-purpose flour
¾ cup unsweetened Dutch-process cocoa powder
1½ tsp baking powder
1½ tsp baking soda
½ tsp salt
2 cups granulated sugar
2 large eggs (room temp)
1 cup buttermilk (room temp)
½ cup vegetable oil
2 tsp vanilla extract
For the Raspberry Cream Cheese Filling:
8 oz cream cheese (room temp)
1 cup powdered sugar
1 tsp vanilla extract
1 cup fresh or thawed raspberries (mashed)
For the Ganache Drip:
¾ cup heavy cream
6 oz dark chocolate, finely chopped
For the Topping:
1 cup fresh raspberries
1 dark chocolate bar (shaved or chopped)
Instructions
Preheat oven to 350°F (175°C). Line and grease two 8-inch cake pans.
In a bowl, whisk flour, cocoa, baking soda, baking powder, salt, and sugar.
In another bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.
Gradually add dry ingredients to wet, mixing just until smooth.
Divide batter between pans and bake for 30–35 minutes. Cool completely.
Beat cream cheese until fluffy. Add powdered sugar and vanilla. Fold in mashed raspberries. Chill slightly.
Slice cakes in half horizontally to make 4 layers. Layer with cream cheese filling, spreading evenly. Optional: add a thin layer of raspberry preserves between layers.
Heat cream until just simmering. Pour over chocolate and let sit 1 minute, then stir until glossy. Cool slightly.
Pour ganache over top, allowing it to drip down sides. Top with raspberries and chocolate shavings.
Notes
Ensure all ingredients are at room temperature for better mixing.
This cake can be made a day in advance and refrigerated.
For a more intense raspberry flavor, consider adding raspberry extract to the filling.