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Chocolate Raspberry Cake

Close-up of homemade Chocolate Raspberry Cake
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A rich and moist chocolate cake layered with fresh raspberries and smooth chocolate ganache, perfect for any dessert occasion.

Ingredients

Scale
  • 1 and 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 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
  • 2 cups fresh raspberries
  • 1 cup heavy cream
  • 8 ounces semi-sweet chocolate, chopped
  • 2 tablespoons unsalted butter

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, beat eggs with milk, vegetable oil, and vanilla extract.
  4. Combine wet ingredients into dry ingredients and mix until smooth.
  5. Carefully stir in boiling water until the batter is well blended (batter will be thin).
  6. Divide batter evenly between prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  7. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. To make ganache, heat heavy cream until just boiling and pour over chopped chocolate and butter. Let sit for 5 minutes, then stir until smooth.
  9. Place one cake layer on a serving plate, spread fresh raspberries over it, then pour a layer of ganache on top.
  10. Top with the second cake layer, then cover the entire cake with remaining ganache.
  11. Decorate with additional raspberries if desired. Chill for at least 1 hour before serving.

Notes

For an extra burst of flavor, serve with a dollop of whipped cream or a sprinkle of powdered sugar.

Find it online: https://auntyspices.com/chocolate-raspberry-cake/