Double Chocolate Raspberry Cake Recipe

Name: Double Chocolate Raspberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: For the cake:; 2 cups cake flour; 2 cups sugar; 3/4 cup cocoa powder; 2 teaspoons baking powder; 1-1/2 teaspoons baking soda; 1/2 teaspoon sea salt; 2 eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; Reynolds Wrap Aluminum Foil; For the ganache:; 10-1/2 ounces dark chocolate (at least 70%), broken into small chunks; 1/2 cup butter, softened; 2 tablespoons whipping cream; For garnish:; 2-1/2 cups raspberries; 1/4 cup pistachios, shelled and crushed; 1/2 cup shaved white chocolate

Servings: persons

For the cake:
2 cups cake flour
2 cups sugar
3/4 cup cocoa powder
2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/2 teaspoon sea salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
Reynolds Wrap Aluminum Foil
For the ganache:
10-1/2 ounces dark chocolate (at least 70%), broken into small chunks
1/2 cup butter, softened
2 tablespoons whipping cream
For garnish:
2-1/2 cups raspberries
1/4 cup pistachios, shelled and crushed
1/2 cup shaved white chocolate

1
Preheat oven to 350 degrees F. Grease 2 cake pans with butter and a dusting of flour.
2
Set aside.
3
For the cake: In a bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
4
Add eggs and beat with an electric mixer on low.
5
Add milk, oil and vanilla extract and on medium speed beat until smooth, about 2 minutes.
6
Divide the cake batter between the 2 prepared pans.
7
Cover the pans with Reynolds Wrap Aluminum Foil.
8
Bake for 3035 minutes, until toothpick inserted in the middle comes out clean.
9
Cool the cakes on a rack for 40 minutes.
10
For the ganache: Fit a large heatproof bowl over a saucepan filled with 1 inch of water, and bring to a simmer.
11
Place chocolate chunks, butter and cream in the bowl.
12
Stir the chocolate frequently until everything has melted and completely combined, 78 minutes.
13
Once the cakes have cooled, place one half on a serving tray or cake stand.
14
Spoon 4 tablespoons of ganache over the top of the cake.
15
Place the second cake on top of the first.
16
Spoon the rest of your ganache over the top, letting it drip over the sides.
17
Garnish the cake with the raspberries, pistachios and shaved white chocolate pieces.
18
Allow the chocolate to set for at least 30 minutes and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the cake:, 2 cups cake flour, 2 cups sugar, 3/4 cup cocoa powder, and more.

Yes, Double Chocolate Raspberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double Chocolate Raspberry Cake

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