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Chocolate Raspberry Cake

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A rich and moist chocolate cake layered with fresh raspberries and silky chocolate ganache, perfect for any dessert lover seeking a decadent treat.

Ingredients

Scale
  • 1 and 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 and 1/2 tsp baking powder
  • 1 and 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 2 cups fresh raspberries
  • 1 cup heavy cream
  • 8 oz bittersweet chocolate, chopped
  • 2 tbsp unsalted butter, room temperature

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla extract; beat on medium speed for 2 minutes.
  4. Stir in boiling water carefully. The batter will be thin.
  5. Divide batter evenly between prepared pans.
  6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cakes in pans for 10 minutes, then remove to wire racks to cool completely.
  8. Make ganache: Heat heavy cream until just boiling and pour over chopped bittersweet chocolate. Let sit 2 minutes, then stir until smooth. Add butter and stir to combine. Cool to room temperature to thicken.
  9. Place one cake layer on serving plate, spread with half of the ganache, then scatter fresh raspberries on top.
  10. Top with second cake layer and cover entire cake with remaining ganache.
  11. Chill for 30 minutes before serving to set ganache.

Notes

For an extra burst of flavor, sprinkle a handful of chopped toasted almonds between layers or serve with a dollop of whipped cream.

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