Description

A rich and elegant Chocolate Raspberry Dream Cake layered with moist chocolate sponge, tart raspberry filling, and silky ganache. A showstopping dessert that’s easy enough for home bakers, yet impressive enough for any celebration.

Ingredients

Scale

For the Chocolate Cake:

1¾ cups (220g) all-purpose flour
¾ cup (65g) unsweetened cocoa powder
2 cups (400g) granulated sugar
1½ tsp baking powder
1½ tsp baking soda
1 tsp sea salt
2 large eggs, room temperature
1 cup buttermilk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

For the Raspberry Filling:

1½ cups fresh raspberries
½ cup sugar
1 tbsp lemon juice
1 tbsp cornstarch

For the Ganache:

8 oz dark chocolate (60–70%), chopped
1 cup heavy cream

Optional Garnishes:

Fresh raspberries
Chocolate curls or shavings
Powdered sugar

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Instructions

Prepare Pans & Oven: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
Make Cake Batter: In a large bowl, sift flour, cocoa, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, buttermilk, oil, and vanilla. Combine wet and dry ingredients, then slowly mix in boiling water. Batter will be thin.
Bake the Cake: Divide batter into pans. Bake for 35–38 minutes. Cool in pans for 10 minutes, then transfer to wire rack.
Prepare Raspberry Filling: In a saucepan, cook raspberries, sugar, lemon juice, and cornstarch until thickened (6–8 mins). Let cool completely.
Make Ganache: Heat cream until just simmering. Pour over chopped chocolate. Let sit 2–3 mins, then stir until smooth. Cool slightly.
Assemble Cake: Place one cake layer on a plate. Spread raspberry filling evenly. Add second layer. Pour ganache over top, letting it drip down the sides.

Decorate: Garnish with fresh raspberries, chocolate curls, or powdered sugar. Chill briefly or serve immediately.

Notes

For a stronger raspberry flavor, add raspberry extract or freeze-dried raspberry powder.

Cake layers can be made a day ahead and stored wrapped in plastic.

Ganache can be whipped for a pipeable frosting texture.

Optional: Strain raspberry filling if a seedless texture is preferred.

Prep Time: 35 minutes
Cook Time: 38 minutes
Category: Dessert
Method: Baking
Cuisine: American / European Fusion

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 435 kcal
Sugar: 33g
Sodium: 290mg
Fat: 27g
Saturated Fat: 14g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 3g
Protein: 5g
Cholesterol: 65mg