Chocolate Raspberry Cake
A rich and moist chocolate cake layered with fresh raspberries and silky chocolate ganache, perfect for any celebration or indulgent dessert craving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1 and 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 and 1/2 cups fresh raspberries
- 8 ounces semi-sweet chocolate, chopped
- 3/4 cup heavy cream
- 2 tablespoons unsalted butter
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together eggs, milk, oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and mix until combined.
- Carefully stir in boiling water to thin the batter.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the ganache by heating heavy cream until just boiling, then pour over chopped chocolate and butter; let sit for 5 minutes and stir until smooth.
- Place one cake layer on a serving plate, spread a layer of ganache, and scatter fresh raspberries on top.
- Top with the second cake layer and cover the entire cake with remaining ganache.
- Chill for at least 1 hour before serving to set the ganache.
Notes
For an extra burst of flavor, serve with a dollop of whipped cream or a sprinkle of powdered sugar on top.
Find it online: https://dumafoods.com/chocolate-raspberry-cake/