How to Make the Perfect Chocolate Raspberry Dream Cake

Prepare Cake Batter

Mix dry ingredients with wet ingredients, then add hot coffee for richness.

Bake the Cake

Bake at 350°F for 30-35 minutes until fully set.

Make Raspberry Filling

Simmer raspberries, jam, lemon juice, and cornstarch until thick.

Prepare Chocolate Ganache

Melt chocolate with heavy cream and butter until smooth.

Assemble the Cake

Spread raspberry filling over one cake layer, then top with the second layer.

Apply Ganache

Pour warm ganache over the cake, letting it drip down the sides.

Decorate and Serve

Top with fresh raspberries, almonds, and whipped cream for a beautiful finish.

Baking Tips

Use hot coffee instead of water to enhance the chocolate flavor.

For a smoother raspberry filling, strain out the seeds before using.

Chill the cake layers before assembling to prevent the filling from oozing.

Add a layer of whipped cream between the cakes for extra lightness.

Store leftovers in an airtight container for up to 3 days.

Chocolate Raspberry Dream Cake

Name: Chocolate Raspberry Dream Cake
Prep time: 25 min
Total time: 60 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 3/4 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup hot coffee (or hot water for a milder flavor); 1 1/2 cups fresh raspberries; 1/2 cup raspberry jam; 1/4 cup cornstarch (for thickening raspberry filling); 2 tablespoons lemon juice; 1/4 cup powdered sugar; 1 cup heavy cream; 8 ounces dark chocolate (finely chopped); 1/2 cup unsalted butter; 1/4 teaspoon espresso powder (optional, for depth of chocolate flavor); 1/2 teaspoon almond extract (enhances raspberry flavor); 1/2 cup chocolate chips (for extra chocolate layers); 1/4 cup toasted almonds (optional, for garnish); 1/2 teaspoon cinnamon (adds warmth to chocolate flavor); 1/4 teaspoon sea salt (balances sweetness); 1/2 cup whipped cream (for topping, optional); Fresh raspberries (for garnish)

A decadent chocolate cake layered with rich raspberry filling and silky chocolate ganache. This cake is perfect for any occasion, delivering a dreamy combination of flavors.

Prep Time

25 Minutes

Cook Time

Total Time

60 Minutes

Chef

JUE

Ingredients

Custard Cream

2 cups all-purpose flour

1 3/4 cups granulated sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup hot coffee (or hot water for a milder flavor)

1 1/2 cups fresh raspberries

1/2 cup raspberry jam

1/4 cup cornstarch (for thickening raspberry filling)

2 tablespoons lemon juice

1/4 cup powdered sugar

1 cup heavy cream

8 ounces dark chocolate (finely chopped)

1/2 cup unsalted butter

1/4 teaspoon espresso powder (optional, for depth of chocolate flavor)

1/2 teaspoon almond extract (enhances raspberry flavor)

1/2 cup chocolate chips (for extra chocolate layers)

1/4 cup toasted almonds (optional, for garnish)

1/2 teaspoon cinnamon (adds warmth to chocolate flavor)

1/4 teaspoon sea salt (balances sweetness)

1/2 cup whipped cream (for topping, optional)

Fresh raspberries (for garnish)

Instructions

Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans. Line with parchment paper for easy removal.

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

In a separate bowl, mix eggs, milk, oil, and vanilla extract until combined.

Gradually add wet ingredients to dry ingredients, mixing until smooth. Stir in hot coffee to enhance the chocolate flavor.

Divide batter evenly between the two cake pans and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.

While the cake bakes, prepare the raspberry filling by simmering raspberries, jam, cornstarch, lemon juice, and powdered sugar until thickened. Let cool.

For the ganache, heat heavy cream until steaming, then pour over chopped dark chocolate and butter. Let sit for 3 minutes, then stir until smooth.

Once cakes have cooled, spread raspberry filling over one layer. Sprinkle with chocolate chips for extra texture.

Place the second cake layer on top, then pour warm ganache over the cake, letting it drip over the sides.

Refrigerate for 20 minutes to set the ganache. Garnish with fresh raspberries, toasted almonds, and a dollop of whipped cream.

Chocolate Raspberry Dream Cake

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make the Perfect Chocolate Raspberry Dream Cake

Chocolate Raspberry Dream Cake

Ingredients

Instructions