Chocolate Raspberry Cake
A delightful combination of rich chocolate and tart raspberries, perfect for celebrations and satisfying any sweet tooth.
Ingredients
Cake Ingredients
- 1.75 cups all-purpose flour
- 1.75 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water Batter will be thin.
Frosting and Ganache Ingredients
- 1 cup fresh raspberries
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 0.25 cups raspberry puree Taste and adjust sweetness if needed.
- 6 oz semisweet chocolate (chopped)
- 1 cup heavy cream Heat until simmering.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
- Stir in boiling water (batter will be thin). Pour evenly into prepared pans.
Baking
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, then remove from pans to cool completely.
Buttercream Frosting
- For the buttercream, beat the softened butter and gradually add powdered sugar and raspberry puree until fluffy.
Chocolate Ganache
- For the ganache, heat cream until simmering, pour over chopped chocolate, and stir until melted and smooth.
Assembly
- Assemble the cake: place one layer on a serving plate, spread with buttercream and fresh raspberries. Repeat with the second layer.
- Top with the third layer.
- Drizzle chocolate ganache over the top and let it drip down the sides. Decorate with additional raspberries if desired.
Serving
- Serve this cake sliced with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
- Garnish each slice with a few extra fresh raspberries for a colorful touch.
Notes
Make sure your ingredients are at room temperature for better mixing. Don't skip the boiling water in the batter; it helps make the cake extra moist. Use high-quality cocoa powder and chocolate for the best flavor. You can add a layer of lemon curd between the layers for a citrus twist or replace fresh raspberries with strawberries for different berry flavor.