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Chocolate Raspberry Cake

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Prep Time 20 minutes
Cook Time 31 minutes
Servings: 8 slices
Course: Dessert
Ingredients Method

Ingredients
  

Cake:
  • 2 cups flour
  • ¾ cup cocoa powder
  • 1½ cups sugar
  • 2 eggs
  • ½ cup oil
  • 1 cup milk
  • 1 cup hot coffee
Raspberry Filling:
  • 2 cups raspberries
  • ¼ cup sugar
  • 1 tbsp cornstarch
  • 1 tsp lemon juice
Ganache:
  • 1 cup chocolate chips
  • 1 cup heavy cream

Method
 

  1. Step 1: Mix the Batter
    Combine dry ingredients first, then add wet ingredients.
    Slowly pour in the hot coffee at the end.
    The batter will look thin. Almost too thin.
    That’s exactly what you want.
  2. Step 2: Bake the Cake
    Preheat oven to 350°F
    Bake for 25–30 minutes
    You’ll know it’s ready when:
    The center springs back slightly
    A toothpick comes out clean
    Let it cool completely. Seriously—don’t rush this part.
  3. Step 3: Make the Raspberry Filling
    Cook raspberries, sugar, and lemon juice over medium heat.
    After a few minutes:
    Stir in cornstarch
    Let it thicken into a jam-like texture
    Cool it down before using—or it’ll slide everywhere later.
  4. Step 4: Prepare the Ganache
    Heat cream until warm (not boiling).
    Pour over chocolate chips and wait a minute.
    Then stir.
    It turns glossy, smooth… almost like magic.
  5. Step 5: Assemble the Cake
    Layer it like this:
    Cake
    Raspberry filling
    Cake
    Ganache on top
    You can go simple—or smooth the ganache over the sides for a more polished look.