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To make a great chocolate raspberry cake, you need a few key ingredients. The most important ones include flour, cocoa powder, and sugar. These give the cake its rich chocolate flavor and texture.

Chocolate Raspberry Cake

Indulge your taste buds with this delightful and simple chocolate raspberry cake recipe! Bursting with fresh raspberries and rich chocolate, this easy-to-make dessert is perfect for any celebration. Follow the step-by-step guide to create layers of flavor, from moist cake to creamy ganache. Whether you're baking for a party or just for fun, this delicious treat will surely impress! Click through now to explore the full recipe and make your own!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup granulated sugar

½ cup brown sugar, packed

¾ cup unsalted butter, softened

3 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

1 cup fresh raspberries (plus extra for garnish)

½ cup semi-sweet chocolate chips

1 cup raspberry jam

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

    Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

      Cream the Sugars and Butter: In a large bowl, beat together the granulated sugar, brown sugar, and softened butter until creamy and pale.

        Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

          Incorporate Dry Ingredients: Gradually add the dry mixture to the wet mixture, alternating with the buttermilk, starting and ending with the dry mixture. Mix until just combined.

            Fold in Raspberries and Chocolate Chips: Gently fold in the fresh raspberries and chocolate chips into the batter until evenly distributed.

              Divide and Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

                Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

                  Prepare the Layering: Once the cakes are cooled, slice each cake in half horizontally to create four layers total.

                    Assemble the Cake: Spread a layer of raspberry jam on the top of the first layer, then place the second layer on top and repeat this process for the third layer. Top with the last cake layer.

                      Frost with Chocolate Ganache (Optional): For an extra indulgent touch, prepare a chocolate ganache by melting 1 cup of semi-sweet chocolate chips with ½ cup of heavy cream. Allow it to cool slightly, then pour over the cake, allowing it to drip down the sides.

                        Garnish and Serve: Garnish with additional fresh raspberries on top and dust with powdered sugar if desired.

                          Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10