Every holiday season, my kitchen transforms into a cozy little haven filled with the sweet aroma of baking treats, and this Christmas Chocolate Raspberry Cake always steals the spotlight! Growing up, my family had this wonderful tradition of gathering around the kitchen, laughing and baking together. I can still remember the excitement of unwrapping chocolate and watching the raspberry preserves swirl into the batter, creating a beautiful blend of flavors. The rich, velvety chocolate paired with the tart raspberry filling is simply irresistible! This cake isn’t just a dessert; it’s a celebration of joy, love, and festive cheer. Whether it’s for Christmas dinner or a holiday gathering with friends, this cake is sure to impress. Trust me, every bite is like a warm hug during the holiday season!
Ingredients List
- 2 cups all-purpose flour – This is the base of our cake, giving it that perfect structure.
- 1 3/4 cups granulated sugar – Sweetness that balances beautifully with the rich chocolate.
- 3/4 cup unsweetened cocoa powder – For that deep, chocolatey flavor that we all crave!
- 1 1/2 teaspoons baking powder – This helps the cake rise and become wonderfully fluffy.
- 1 1/2 teaspoons baking soda – Works in tandem with the baking powder to give our cake a nice lift.
- 1 teaspoon salt – Just a pinch to enhance all those lovely flavors.
- 2 large eggs – They act as a binding agent and add richness to our cake.
- 1 cup whole milk – This keeps our cake moist and tender. You can almost taste the creaminess!
- 1/2 cup vegetable oil – For extra moisture and a lovely crumb texture.
- 2 teaspoons vanilla extract – A must for that warm, inviting flavor.
- 1 cup boiling water – Yes, boiling! It helps dissolve the cocoa and gives the batter a silky smoothness.
- 1 cup raspberry preserves – This is what adds that delightful tartness and fruity burst between the layers.
- 1 cup heavy cream – Needed for making our luscious chocolate ganache.
- 8 ounces semisweet chocolate, chopped – The star of our ganache, bringing that rich chocolatey goodness!
How to Prepare Christmas Chocolate Raspberry Cake
Preheat and Prepare
First things first, you’ll want to preheat your oven to 350°F (175°C). Trust me, this step is crucial because it ensures your cake bakes evenly and rises beautifully. While that’s warming up, grease and flour two 9-inch round cake pans. I like to use a little bit of butter for greasing, then dust with flour, shaking out the excess. This little trick helps your cakes slide right out of the pans later on!
Mixing the Batter
Now, let’s get mixing! In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk them together until they’re well blended. Next, add in the eggs, milk, oil, and vanilla extract. Mix everything until it’s nice and smooth—this is where the magic begins! But hold on, don’t forget the boiling water! Carefully stir it into the batter. It may seem odd, but this step makes your batter silky and rich, ensuring that chocolate flavor shines through. You’ll want to make sure there are no lumps; a smooth batter is key!
Baking the Cake
Pour that luscious batter into your prepared pans and pop them in the oven. Bake for about 30 to 35 minutes. To check for doneness, stick a toothpick in the center of the cakes. If it comes out clean or with just a few moist crumbs, they’re ready! Once baked, let the cakes cool in the pans for about 10 minutes. This makes it easier to remove them without breaking. After that, gently run a knife around the edges and flip them out onto a wire rack to cool completely.
Assembling the Cake
Once your cakes are cool, it’s time to assemble! Place one layer on a serving plate and spread a generous amount of raspberry preserves on top. This fruity layer adds a delightful tartness that pairs perfectly with the chocolate. Now, carefully place the second cake layer on top. For the finishing touch, we’ll make the chocolate ganache! Heat the heavy cream until it’s just simmering, then pour it over the chopped chocolate. Stir until it’s smooth and glossy, and then pour the ganache over the top of the cake, letting it drizzle down the sides. Oh wow, it’s going to look amazing!
Why You’ll Love This Recipe
- Decadent chocolate flavor – Each slice is a rich, chocolatey delight that will satisfy any chocolate lover’s cravings!
- Tart raspberry filling – The tangy raspberry preserves cut through the sweetness and add a fresh, fruity twist.
- Perfect for holiday gatherings – This cake is a showstopper that’s sure to impress your family and friends during festive celebrations.
- Simple baking process – Don’t worry; the steps are straightforward, making it accessible even for beginner bakers!
- Vegetarian-friendly – Suitable for those with vegetarian diets, so everyone can enjoy a slice of this festive treat.
Tips for Success
Now that you’re ready to bake your Christmas Chocolate Raspberry Cake, here are some of my favorite pro tips to ensure it turns out perfectly every time!
- Use Room Temperature Ingredients – Make sure your eggs and milk are at room temperature before mixing. This helps create a smoother batter and better texture in your cake.
- Don’t Overmix – When combining your ingredients, mix just until everything is combined. Overmixing can lead to a dense cake instead of a light and fluffy one.
- Check Oven Temperature – Ovens can be tricky! If you’re unsure about your oven’s accuracy, consider using an oven thermometer. This ensures your cake bakes at the right temperature.
- Cool Completely – Let your cakes cool completely before frosting. This prevents the ganache from melting and sliding off, keeping that beautiful presentation intact!
- Garnish for Extra Flair – Adding fresh raspberries or a sprinkle of cocoa powder on top of the ganache gives your cake that extra special touch when serving!
- Make Ahead – You can bake the cakes a day in advance. Just wrap them tightly in plastic wrap and store them at room temperature. This saves time on the day you plan to serve!
With these tips in your back pocket, you’ll be well on your way to creating a show-stopping cake that’ll wow your guests and fill your home with holiday cheer!
Nutritional Information
Now, let’s talk about the numbers! While this Christmas Chocolate Raspberry Cake is undeniably a treat, it’s good to be aware of what’s in it. Here’s an estimated breakdown of the nutritional values per slice:
- Calories: 350
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 200mg
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 25g
- Protein: 5g
Keep in mind that these values are estimates based on the ingredients I used, and can vary depending on specific brands and measurements. Enjoying a slice of this cake is a delightful indulgence, especially during the holiday season, so savor every bite!
FAQ Section
Got questions about making this delicious Christmas Chocolate Raspberry Cake? I’ve got you covered! Here are some common queries I often hear, along with my trusty answers:
Can I use frozen raspberries instead of preserves?
Absolutely! If you have frozen raspberries, you can thaw them and mash them up to create a similar tart filling. Just be sure to drain any excess liquid before spreading them between the cake layers to avoid sogginess.
How do I store leftovers?
To keep your cake fresh, store any leftovers in an airtight container in the refrigerator. It should last about 3–4 days, but trust me, it’s so delicious you might not have any left after a day or two!
What variations can I make to the recipe?
Oh, the possibilities are endless! You could swap out the raspberry preserves for other fruit flavors like strawberry or cherry for a fun twist. If you want to give it a holiday spice, try adding a teaspoon of cinnamon to the batter. You could even mix in some chopped nuts for added texture! Just remember, whatever you do, have fun with it and make it your own!
Storage & Reheating Instructions
Storing your Christmas Chocolate Raspberry Cake properly is key to keeping it delicious for as long as possible! After you’ve enjoyed your first slice (or two, no judgment here!), let any leftover cake cool completely before storing. Wrap each layer tightly in plastic wrap or place it in an airtight container. This helps prevent it from drying out and keeps those scrumptious flavors intact. You can store it in the refrigerator for about 3 to 4 days.
If you find yourself with more cake than you can eat in that time, don’t worry! You can freeze it too. Just slice it up, wrap each piece in plastic wrap, and place them in a freezer-safe bag or container. It’ll stay good for up to 2 months. When you’re ready to enjoy a slice, simply thaw it in the fridge overnight. For a quick warm-up, you can pop a slice in the microwave for about 10-15 seconds. This brings back that soft, moist texture without overcooking it. Trust me, there’s nothing quite like a warm slice of cake with a hint of chocolate and raspberry! Enjoy every bite!
Print
Christmas Chocolate Raspberry Cake: Indulge in Sweet Joy
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich chocolate cake layered with raspberry filling and topped with chocolate ganache.
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup raspberry preserves
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Mix until smooth.
- Stir in boiling water until well combined.
- Pour the batter into prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cakes cool for 10 minutes, then remove from pans.
- Spread raspberry preserves between the layers.
- Heat heavy cream until just simmering, then pour over chopped chocolate. Stir until smooth.
- Pour ganache over the top of the cake.
Notes
- Use fresh raspberries for garnish.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Christmas Chocolate Raspberry Cake