Cakes

Rich Chocolate Cake with Raspberry Layers, Milk Chocolate Speckled Frosting and Ganache

This is my go-to chocolate cake when I want something rich, soft, and completely foolproof. It uses hot coffee to intensify the cocoa, oil for moisture, and a creamy raspberry filling that cuts through all the chocolate in the best way. It’s simple, decadent, and perfect for any occasion.

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Prep

20 minutes

Cook

35 minutes

Total

55 minutes

Serves

people

Ingredients

Chocolate Cake

190 g plain flour (1 ½ cups)
220 g caster sugar (1 cup)
100 g Dutch cocoa powder (1 cup)
10 g baking soda (2 tsp)
4 g baking powder (1 tsp)
2 large eggs
240 ml hot strong black coffee (1 cup)
120 ml full-fat milk (½ cup)
120 g plain yoghurt (½ cup)
240 ml neutral oil (1 cup)

Chocolate Ganache

250 g milk chocolate
200 ml cream (1 ⅔ cups0

Raspberry Filling

2 cups raspberries
3 tbsp sugar
lemon
vanilla bean paste

Chocolate Speckled Cream Cheese Frosting

500 g traditional cream cheese, softened
400 g butter, softened (1 ¾ cups)
24 g cocoa powder (4 tbsp)
80g chopped chocolate

Directions

Chocolate Cake

Preheat your oven to 338F (bake).
Grease and line two 20cm/8-inch round cake tins with baking paper.

In a large mixing bowl, whisk together:

flour
sugar
cocoa
baking soda
baking powder
salt

In a separate bowl, whisk the eggs, hot coffee, milk, yoghurt, and oil until smooth.

Pour the wet ingredients into the dry and whisk until just combined, don’t over mix.

Divide the batter evenly into your two prepared tins.

Bake for 28–35 minutes, or until the centers spring back and a toothpick comes out with a few moist crumbs.

Let the cakes cool in the tins for 10 minutes, then transfer to a rack to cool completely.

Chocolate Ganache

Heat the cream until just steaming, then pour over the chopped milk chocolate.
Let it sit for 2 minutes, then stir until smooth and glossy.

Refrigerate for 20–30 minutes, stirring occasionally, until thickened to a spreadable texture.

Raspberry Filling

Add raspberries, sugar, and lemon juice to a small saucepan. Place over medium heat and bring to a gentle simmer.Cook for 6–8 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly.

If you want a thicker compote for cake fillings, stir together the cornstarch and water, then mix it into the compote. Simmer for another 1–2 minutes until glossy and thick. Cool completely.

Frosting

Using a hand mixer or stand mixer, beat the softened butter and cream cheese together until smooth.

Add the cocoa powder and mix again. Add some of the chocolate ganache to loosen the frosting. Add in choppped chocolate until completely mixed.

Rich Chocolate Cake with Raspberry Layers, Milk Chocolate Speckled Frosting and Ganache

Ingredients

Chocolate Cake

Chocolate Ganache

Raspberry Filling

Chocolate Speckled Cream Cheese Frosting