Description
A rich chocolate cake layered with raspberry jam and topped with silky ganache. This Chocolate Raspberry Valentine’s Day Cake is made to impress, moist, dramatic, and deliciously easy.
Ingredients
**Chocolate Cake**
1 3/4 cups all-purpose flour
3/4 cup Dutch-process cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 cup buttermilk
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 tsp vanilla extract
3/4 cup hot coffee or water
**Filling**
3/4 cup raspberry jam (seedless preferred)
**Ganache**
1 cup dark chocolate chips or chopped bar
1/2 cup heavy cream
**Optional Toppings**
Fresh raspberries
Shaved chocolate
Edible gold flakes
Instructions
1. Preheat oven to 350°F. Grease and line two 8-inch round cake pans.
2. In a large bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
3. In another bowl, beat eggs, sugar, brown sugar, oil, buttermilk, and vanilla.
4. Add dry ingredients, then stir in hot coffee. Batter will be thin.
5. Divide batter between pans and bake 30–35 minutes until set.
6. Cool completely, then slice each cake in half for four layers (optional).
7. Spread a thin layer of raspberry jam between cake layers.
8. To make ganache, heat cream until steaming, pour over chocolate, let sit, then stir smooth.
9. Pour ganache over the top of cake, letting it drip down sides.
10. Top with raspberries, shaved chocolate, or sprinkles. Chill slightly to set.
11. Serve at room temp for best texture.
Notes
Use espresso instead of coffee for deeper chocolate flavor.
Freeze unglazed cake layers up to 1 month.
Make cupcakes instead, bake 18–20 minutes.
Swap jam for strawberry or cherry for a different twist.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American