Dark Chocolate Cake with Raspberry Filling
Cook Time: 1 hour
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
Category: Dessert
Servings: 10
Description
Indulge in a luxurious dessert experience with this Dark Chocolate Cake featuring a delightful raspberry filling. This recipe yields a fudge-like, brownie-inspired cake that harmoniously blends rich chocolate flavors with a sweet, tart raspberry filling. Topped with a creamy chocolate cream cheese frosting, this cake is a slice of decadence, perfect for special occasions or simply as a treat for yourself. The vibrant notes of raspberries bring a refreshing contrast to the richness of the chocolate, making each bite an unforgettable experience.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 894.4 |
| Total Fat | 40.6 g |
| Saturated Fat | 22.4 g |
| Cholesterol | 119.1 mg |
| Sodium | 516.5 mg |
| Total Carbohydrates | 132.8 g |
| Dietary Fiber | 5.9 g |
| Sugars | 99.3 g |
| Protein | 9.6 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | Stick of butter |
| 1 | Stick of butter (for frosting) |
| 1/2 | Cup of sugar |
| 1 1/4 | Cups of all-purpose flour |
| 1 | Teaspoon of vanilla extract |
| 3 | Large eggs |
| 1 | Teaspoon of salt |
| 2 | Tablespoons of canola oil |
| 1/2 | Cup of milk |
| 1 1/2 | Cups of frozen raspberries |
| 1 1/2 | Tablespoons of cornstarch |
| 1 | Tablespoon of lemon juice |
| 2 | Tablespoons of sugar (for filling) |
| 1 | Package (8 oz) cream cheese |
| 3 | Cups of powdered sugar |
| 1/4 | Cup of cocoa powder |
| 1 | Teaspoon of vanilla extract (for frosting) |
| 1 | Cup of cocoa powder (for frosting) |
Instructions
Batter Preparation:
-
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures that the cake bakes evenly and thoroughly.
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Prepare Cake Pans: Grease two 9-inch round cake pans with butter or non-stick spray. This step is crucial to prevent the cake from sticking to the pans during baking.
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Melt Chocolate: In a small microwave-safe bowl, combine the chocolate and 1 tablespoon of butter. Heat in the microwave on medium (50%) power in 30-second intervals, stirring after each interval until melted and smooth. Allow the mixture to cool slightly before adding it to the batter.
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Mix the Base Ingredients: In a large mixing bowl, combine the stick of butter, 1/2 cup of sugar, and vanilla extract. Beat these ingredients together until the mixture is light and fluffy.
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Incorporate Eggs: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition until fully incorporated.
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Combine Melted Chocolate: Stir in the melted chocolate mixture until fully combined. This step will add a rich chocolate flavor to the batter.
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Add Salt and Oil: Mix in the salt and canola oil, ensuring that they are well distributed throughout the batter.
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Incorporate Flour and Milk: Gradually add 1 1/4 cups of all-purpose flour to the mixture, followed by 1/2 cup of milk. Mix until just combined, being careful not to overmix. Then add the remaining 1 1/4 cups of flour along with the baking powder, stirring until incorporated.
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Bake the Cakes: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove from the oven and let the cakes cool in the pans for about 5 minutes.
Filling Preparation:
- Prepare Raspberry Filling: In a small saucepan, combine the frozen raspberries, 2 tablespoons of sugar, cornstarch, and lemon juice. Heat over medium-high heat until the mixture comes to a boil, stirring frequently to prevent sticking. Once it reaches a boil, reduce the heat and let it simmer for 2-3 minutes until thickened. Remove from heat and allow the filling to cool before using.
Frosting Preparation:
- Make the Frosting: In a medium bowl, combine the cream cheese, stick of butter, cocoa powder, powdered sugar, and vanilla extract. Using an electric hand mixer, beat the ingredients together until light and fluffy, ensuring there are no lumps in the frosting.
Assemble the Cake:
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Cool the Cakes: Once the cakes have cooled for 5 minutes, use a knife to gently loosen the edges and turn them out onto cooling racks to cool completely.
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Layer the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Pour the raspberry filling evenly over the top of this layer, spreading it out gently.
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Add the Second Layer: Carefully place the second cake layer on top of the raspberry filling. This creates a beautiful layer of raspberry goodness between the rich chocolate layers.
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Frost the Cake: Allow the assembled cake to cool for a short while, then spread the chocolate cream cheese frosting evenly over the top and sides of the cake, smoothing it out with a spatula for a polished finish.
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Garnish: For an elegant touch, garnish the top of the cake with fresh raspberries, arranging them decoratively around the top and along the sides.
Enjoyment Tips: Slice this luscious Dark Chocolate Cake with Raspberry Filling and serve it at room temperature to let the flavors truly shine. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert experience. Whether for a special celebration or a delightful everyday treat, this cake will surely impress friends and family alike.
Keywords
Raspberries, Cheese, Berries, Fruit, Kid Friendly, Sweet, Brunch, Oven, Less Than 4 Hours
Reviews
- Average Rating: 4.5/5
- Total Reviews: 16
Savor the rich flavors and vibrant contrasts of this Dark Chocolate Cake with Raspberry Filling, a perfect dessert that embodies the essence of indulgence and sweetness!
