Delicious Three-Layer Chocolate Cake with Chocolate Ganache and Raspberries

Want to impress your loved one this Valentine’s Day? This three-layer chocolate cake is a showstopper, combining rich, decadent flavors with stunning presentation. Topped with silky chocolate ganache and fresh raspberries, it’s a dessert that’s as indulgent as it is beautiful.

The balance of velvety chocolate and tart raspberries creates a flavor pairing that’s simply irresistible. Moist, decadent, and perfect for sharing, this cake will be the highlight of your romantic celebration.

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A Sweet Treat for Valentine’s Day

Three-layer chocolate cake with ganache and raspberries in a romantic setting.

This three-layer chocolate cake is a decadent masterpiece, boasting layers of moist, rich chocolate goodness complemented by a luscious chocolate ganache. Topped with fresh raspberries, it offers a delightful burst of freshness that perfectly balances the cake’s sweet, indulgent flavor.

Ingredients

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
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 heavy cream (for ganache)
8 ounces semi-sweet chocolate, chopped
Fresh raspberries for garnish

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Mix Dry Ingredients: In a large mixing bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add Wet Ingredients: Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes. Stir in boiling water until well combined (the batter will be thin).
Bake the Cake: Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Prepare the Ganache: In a small saucepan, heat the heavy cream until it just begins to simmer. Pour over the chopped chocolate in a bowl and let sit for a few minutes. Stir until smooth and glossy.
Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of ganache on top, then place the second cake layer on top and repeat. Finally, place the third layer on top and pour the remaining ganache over the whole cake, allowing it to drip down the sides.
Garnish: Top the cake with fresh raspberries. Slice and serve!