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Chocolate Raspberry Cake

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A delightful cake featuring rich chocolate layers complemented by a fresh raspberry filling, perfect for any occasion.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
  3. Add the eggs, milk, vegetable oil, and vanilla extract. Mix until smooth.
  4. Carefully stir in the boiling water.
  5. Pour the batter into the prepared pans and bake for 30-35 minutes.
  6. Let the cakes cool in the pan for about 10 minutes before transferring to wire racks to cool completely.
  7. While the cakes cool, blend the fresh raspberries until smooth.
  8. Heat the heavy cream in a saucepan until simmering. Pour over the chopped chocolate and let sit before stirring until smooth.
  9. Once the cakes are cooled, place one layer on a serving plate. Spread the raspberry filling over the top, then place the second layer on top.
  10. Pour the ganache over the cake, allowing it to drip down the sides.
  11. Decorate with additional fresh raspberries, then slice, serve, and enjoy!

Notes

This cake is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

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

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