Christmas Chocolate Raspberry Cake
This festive dessert combines rich, moist chocolate layers with tart raspberry preserves and a smooth ganache, creating a stunning centerpiece for your holiday celebrations.
Equipment
- Mixing Bowls
- Electric Mixer
- Saucepan
- 9-inch round cake pans
- Wire rack
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Filling & Topping
- 1 cup raspberry preserves
- 1 cup heavy cream
- 8 oz semisweet chocolate chopped
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract. Beat until smooth and combined.
- Stir in boiling water until the batter becomes thin and smooth.
- Divide the batter evenly into the pans and bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool cakes for 10 minutes in pans, then transfer to a wire rack to cool completely.
- Spread raspberry preserves over one cake layer and top with the second layer.
- Heat cream until simmering and pour over chopped chocolate. Stir to make ganache.
- Drizzle ganache over the cake, letting it drip down the sides. Garnish as desired.
Notes
For a festive twist, add peppermint extract or sprinkle crushed candy canes on top. The cake can be stored in the refrigerator for up to 1 week or frozen for up to 3 months.