Chocolate Raspberry Cake
A rich and moist chocolate cake layered with fresh raspberries and a luscious chocolate ganache, perfect for any dessert occasion.
- 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
- 1 cup fresh raspberries
- For the ganache: 8 oz semi-sweet chocolate, chopped
- 1 cup heavy cream
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.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed until well combined.
- Carefully stir in boiling water (batter will be thin).
- Divide batter evenly between the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Remove cakes from oven and allow to cool completely on wire racks.
- To make ganache, heat heavy cream in a saucepan until just boiling, then pour over chopped chocolate. Let sit for 5 minutes and stir until smooth.
- Once cakes are cool, spread a layer of ganache on top of one cake layer, then evenly distribute fresh raspberries over the ganache.
- Place the second cake layer on top, and cover the entire cake with the remaining ganache.
- Decorate with extra raspberries if desired. Chill for 30 minutes before serving.
Notes
For an extra burst of flavor, serve with a dollop of whipped cream or a sprinkle of powdered sugar.
Find it online: https://justflowe.com/chocolate-raspberry-cake/