Chocolate Raspberry Cake
A rich and moist chocolate cake layered with fresh raspberries and smooth chocolate ganache, perfect for any dessert lover.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 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
- 2 cups fresh raspberries
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped (for ganache)
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.
- Beat in eggs, milk, oil, and vanilla extract until smooth.
- Stir in boiling water carefully to combine; batter will be thin.
- Divide batter evenly between prepared pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- To make ganache, heat heavy cream until just boiling, pour over chopped chocolate, let sit 5 minutes, then stir until smooth and glossy.
- Place one cake layer on a serving plate, spread a layer of ganache, and scatter half of the fresh raspberries on top.
- Place second cake layer over raspberries, spread remaining ganache on top and sides of the cake.
- Garnish with remaining raspberries. Chill for 30 minutes before serving.
Notes
For an extra touch, dust the top with powdered sugar or add a few mint leaves for garnish.
Find it online: https://momsgate.com/chocolate-raspberry-cake/