CHOCOLATE RASPBERRY CHEESECAKE CAKE
Intense chocolate cake with sweet raspberry filling and decadent cheesecake layers.
Ingredients:
For the Cheesecake Layer:
2 (8 oz) blocks cream cheese (softened)
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp lemon juice
For the Chocolate Cake:
1¾ cups all-purpose flour
¾ cup cocoa powder
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter (room temp)
1½ cups granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup buttermilk
½ cup hot water
½ cup melted dark chocolate
For the Raspberry Filling:
1½ cups fresh raspberries (or raspberry preserves)
¼ cup granulated sugar
1 tbsp lemon juice
For the Frosting:
½ cup unsalted butter
8 oz cream cheese
3½ cups powdered sugar
1 tsp vanilla extract
For the Ganache:
½ cup heavy cream
½ cup semi-sweet chocolate chips
Topping:
Fresh raspberries
Shaved chocolate or chocolate curls
Optional mint sprig for garnish
---
Instructions:
1. Cheesecake Layer: Preheat oven to 325°F (163°C). Line and grease an 8-inch springform pan. Beat cream cheese and sugar until smooth. Add eggs, vanilla, and lemon juice. Bake 35–40 minutes. Cool and freeze.
2. Chocolate Cake: Preheat oven to 350°F (175°C). Grease two 8-inch pans. Whisk dry ingredients. Cream butter and sugar, then beat in eggs and vanilla. Mix in buttermilk and hot water. Stir in melted chocolate. Bake 25–30 mins. Cool.
3. Raspberry Filling: Combine raspberries, sugar, and lemon juice in a saucepan. Simmer for 5–7 minutes, mashing raspberries until the mixture thickens. Cool completely.
4. Frosting: Beat butter and cream cheese until creamy. Add powdered sugar and vanilla. Beat until fluffy.
5. Ganache: Heat cream, then pour over chocolate chips. Stir until smooth.
6. Assemble: Layer chocolate cake, cheesecake, raspberry filling, second cake. Frost with cream cheese frosting, drizzle with ganache, and decorate with fresh raspberries and chocolate curls.