The choco raspberry dessert comprises three layers of a super moist chocolate cake a homemade raspberry filling and a rich, creamy chocolate frosting. It’s all topped with a rich chocolate ganache as well as a handful of freshly picked raspberries.
Ingredients
Raspberry filling
- 1/4 cup (52g) sugar
- 1 tbsp cornstarch
- 2 tsp water
- 2 cups (225g) raspberries*
Chocolate cake
- 1 3/4 cups (228g) all purpose flour
- 2 cups (414g) sugar
- 3/4 cup (85g) natural unsweetened cocoa
- 2 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup (240ml) milk
- 1/2 cup (120ml) vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup (240ml) hot water
Chocolate frosting
- 1 1/2 cups (336g) unsalted butter, room temperature
- 12 oz semi sweet chocolate chips, melted
- 5 tbsp (35g) Hershey’s dark cocoa powder
- 6 cups (690g) powdered sugar
- 1/2 tsp salt
- 10–12 tbsp (150-180ml) heavy whipping cream
Chocolate ganache
- 9 oz (1 1/2 cups) semi-sweet chocolate chips
- 3/4 cup heavy whipping cream