Chocolate and raspberry are the perfect combination, especially if you are baking for your Valentine this week. Today’s Chocolate Raspberry Sheet Cake is easy and quick to make, packed with chocolate flavor, and the layer of raspberry jam is a really fun surprise!
Sheet cakes are the simplest cakes to make and fast. I like that! They are simple to transport to parties or potlucks, always a crowd favorite, and so easy to make. Bake and take them in the same pan, no fuss or muss!
If you loved my Raspberry Brownies, I took that concept and made it with a chocolate cake instead. They are both favorites of The Artist, but this cake may have slightly edged out the brownies. I think we need more comparison to be sure, don’t you?!
I like the ease of using a jar of jam for the filling, but if you are feeling adventurous you could puree frozen raspberries and cook them down into a thick coulis which would be amazing.
This Chocolate Raspberry Sheet Cake is a lovely dessert, perfect for fancy events or casual dinners. Everyone will appreciate the delicate cake, rich raspberry flavor, and luscious chocolate ganache.
Happy Chocolate Monday and Happy Valentine’s Day – have a wonderful week!
Use a gluten-free flour blend, either homemade or store bought, such as Bob’s Red Mill 1-to-1 in place of the all purpose flour. Use 120 grams per cup of flour called for. And using a kitchen scale will save you a ton of time and give you consistently great results.
- 3 cups (360 g) all-purpose flour or gluten-free flour blend
- 2 cups (400 g) granulated sugar
- 6 tbsp (66 g) unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 3/4 cup organic olive or vegetable oil
- 1 large egg
- 2 tbsp vinegar
- 2-1/2 tsp pure vanilla extract
- 2 cups water
- 1 jar (18 oz; 510 g) seedless raspberry jam
- 6 oz (172 g) semisweet chocolate, chopped
- 3/4 cup whipping cream
- Prepare the Cake: Preheat oven to 350°F. Butter a 9x13-inch cake pan and dust with cocoa powder.
- In the bowl of your stand mixer, whisk together the flour, sugar, cocoa, baking soda and salt.
- In a measuring cup with a spout, combine the oil, egg, vinegar, vanilla and water. Pour the wet ingredients into the dry ingredients and beat until smooth. Pour into the prepared pan.
- Bake for about 25 minutes or until fine crumbs cling to a toothpick inserted in the center of the cake. Remove from the oven and set on a wire rack to cool completely.
- When the cake has cooled to room temperature, stir the raspberry jam to be sure it is smooth and spreadable. Use an offset spatula to evenly spread the jam over the top of the cake. If you don't use it all, refrigerate any remaining jam.
- Make the Ganache: In a heatproof glass bowl, place the chocolate and cream. Microwave on High for 1 to 2 minutes, in 30 second bursts, until simmering and the chocolate is softened. Remove from the microwave and whisk until the chocolate is completely melted and the mixture is blended and smooth. Start in the center of the bowl and keep stirring in small circles until the chocolate is mixed into the cream. Then make progressively larger circles until the entire mixture is blended.
- Remove from the heat and set aside to partially cool, stirring occasionally. You can also refrigerate it for about 10 minutes. You want it thick enough so it won't pour over the sides of the cake, but not too thick that it is hard to spread.
- Pour the chocolate ganache over the jam layer and use an offset spatula to spread it as evenly as possible, making sure all of the raspberry jam is covered. Set aside for about 1 hour or until the ganache is set before cutting into squares and serving.
- Yield: 10 to 12 servings
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