Ingredients for Dark Chocolate Cake With A Raspberry Filling
- Dark Chocolate Chips
- 1 tablespoon butter
- ¼ cup granulated sugar (for filling)
- Vanilla Extract
- 4 large eggs
- 1 teaspoon salt
- Canola Oil
- ½ cup milk
- All Purpose Flour
- 2 teaspoons baking powder
- Frozen Raspberries
- Cornstarch
- 1 tablespoon lemon juice
- 8 ounces cream cheese, softened
- Cocoa Powder
- 3 cups powdered sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Dark Chocolate Cake With A Raspberry Filling? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Dark Chocolate Cake With A Raspberry Filling
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Melt 6 ounces of dark chocolate and 1 tablespoon of butter in a microwave-safe bowl in 30 second intervals, stirring until smooth.
- In a large bowl, cream together 1 cup (2 sticks) of softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in the melted chocolate.
- Add 1 teaspoon of salt and ½ cup vegetable oil. Mix well.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with ½ cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly between the prepared cake pans.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- **Raspberry Filling:** In a small saucepan, combine 12 ounces fresh raspberries, ¼ cup granulated sugar, and 1 tablespoon lemon juice. Bring to a simmer over medium heat, stirring occasionally, until raspberries have broken down and thickened slightly (about 5-7 minutes). Set aside to cool completely.
- **Chocolate Cream Cheese Frosting:** In a medium bowl, beat together 8 ounces cream cheese (softened), ½ cup (1 stick) unsalted butter (softened), 3 cups powdered sugar, 2 ounces melted dark chocolate, and 1 teaspoon vanilla extract until light and fluffy.
- Once cakes are completely cool, spread the raspberry filling evenly over one cake layer.
- Top with the second cake layer.
- Frost the entire cake with the chocolate cream cheese frosting.
- Garnish with fresh raspberries.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
397g
Fat
111g
Carbs
44g
Recipe Categories (Choose a category and find related recipes!)
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Eggs Dairy Fruit American Southern United States Oven Holiday Event Kid Friendly Romantic Vegetarian Cakes Chocolate Cheese Dietary Wedding Berries Raspberries Brunch Taste Mood Sweet Equipment Presentation Served Cold 4 Hours Or Less
