This stunning dark chocolate cake is the perfect centerpiece for any dessert table. With its rich, moist layers and creamy chocolate frosting, it’s a treat that promises to satisfy even the most intense chocolate cravings. Finished with fresh raspberries on top, this cake not only tastes divine—it also looks like it came straight from a patisserie.
The bold flavor of high-quality dark chocolate blends beautifully with the tartness of berries, creating a luxurious dessert experience. Whether you’re celebrating a birthday, hosting a dinner party, or just craving a decadent slice after dinner, this cake delivers on all fronts.
Best of all? It’s easier to make than it looks—perfect for bakers of any skill level.
Ingredients
For the Cake:
1¾ cups all-purpose flour
¾ cup unsweetened dark cocoa powder
2 cups granulated sugar
1½ tsp baking soda
1½ tsp baking powder
1 tsp salt
2 eggs, room temperature
1 cup whole milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water or brewed coffee (for enhanced flavor)
For the Chocolate Ganache Frosting:
8 oz high-quality dark chocolate, chopped
1 cup heavy cream
2 tbsp unsalted butter
Optional Topping:
Fresh raspberries
Dark chocolate curls or shavings
A dusting of powdered sugar
Instructions
Preheat and Prepare:
Preheat oven to 350°F (175°C).
Grease and line two 9-inch round cake pans with parchment paper.
Make the Batter:
In a large bowl, sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
Stir in boiling water or coffee (batter will be thin).
Bake:
Pour batter evenly into prepared pans.
Bake for 30–35 minutes or until a toothpick inserted comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Ganache Frosting:
In a saucepan, heat heavy cream over medium heat until it just begins to simmer.
Pour cream over the chopped chocolate and let sit for 2 minutes.
Stir until smooth and glossy. Add butter and stir until fully incorporated.
Let ganache cool until thick enough to spread.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous layer of ganache.
Top with the second cake layer and frost the top and sides.
Garnish with fresh raspberries, chocolate curls, or powdered sugar.
Cook and Prep Times
Prep Time: 25 minutes
Cook Time: 35 minutes
Cooling & Assembly: 1 hour
Total Time: ~2 hours
Yields: 10–12 slices
Baking Pro Tips
Use brewed coffee instead of boiling water to enhance the chocolate flavor.
Cool cakes completely before frosting to avoid a melty mess.
Chill the ganache slightly for easier spreading—it thickens as it cools.
For ultra-moist results, wrap the cooled cake layers in plastic wrap and refrigerate overnight before assembling.
Want to elevate it even more? Add a layer of raspberry jam or chocolate pudding between the layers.
This Decadent Dark Chocolate Cake is more than just a dessert—it’s a full-on chocolate celebration. From its moist, brownie-like texture to the silky ganache and tart raspberries, every slice is pure indulgence. It’s easy to make, stunning to serve, and absolutely unforgettable.
Perfect for holidays, romantic dinners, or when you just want to spoil yourself with something rich and special. Once you try it, you’ll find yourself coming back to this recipe again and again.