Description
A quick and easy chocolate raspberry cake that’s perfect for any occasion, combining deep chocolate flavor with fresh raspberries.
Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 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 semi-sweet chocolate, chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk until well mixed.
- Add the eggs, milk, oil, and vanilla to the dry ingredients. Mix until just combined.
- Stir in the boiling water until the batter is thin and smooth.
- Divide the batter evenly between the two prepared cake pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- In a saucepan, heat the heavy cream until it just begins to simmer, then pour it over the chopped chocolate in a bowl. Let it sit for 5 minutes and stir until smooth.
- Once the cakes are cool, spread a layer of ganache on one cake layer and add fresh raspberries. Place the second layer on top and pour the remaining ganache over the cake.
- Garnish with additional raspberries or chocolate shavings if desired.
- Slice, serve, and enjoy!
Notes
This cake can be made a day in advance. Store in an airtight container in the fridge.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg