Description
A rich chocolate cake layered with fresh raspberries and chocolate ganache.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 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
- 2 cups fresh raspberries
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Beat for 2 minutes.
- Stir in boiling water until well combined.
- Pour batter evenly into prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool for 10 minutes in the pans, then remove to wire racks to cool completely.
- For the ganache, heat heavy cream until simmering, then pour over chopped chocolate. Stir until smooth.
- Assemble the cake by placing one layer on a serving plate, spreading ganache, and adding raspberries. Top with the second layer and cover with remaining ganache.
Notes
- Use fresh raspberries for the best flavor.
- Let the ganache cool slightly before pouring.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: chocolate raspberry cake, dessert, cake recipe, chocolate cake, raspberry cake