Why Make This Recipe

Chocolate Raspberry Cake is a delightful dessert that brings together two classic flavors: rich chocolate and tart raspberries. This cake is perfect for celebrations, special occasions, or simply to enjoy with friends and family. The combination of soft cake layers and smooth chocolate ganache creates a heavenly treat that is sure to impress anyone who tastes it.

How to Make Chocolate Raspberry Cake

Ingredients

1 3/4 cups all-purpose flour
1 3/4 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 cup milk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup fresh raspberries
1 cup heavy cream
8 ounces semi-sweet chocolate

Directions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, combine the sugar and cocoa powder. Then add the milk, vegetable oil, eggs, and vanilla extract, mixing until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Gently fold in the fresh raspberries.
Divide the batter between the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
For the ganache, heat the heavy cream until simmering, then pour it over the chopped chocolate in a bowl, stirring until smooth.
Once cooled, layer the cake with ganache and serve with additional raspberries if desired.

![image_2]

How to Serve Chocolate Raspberry Cake

Serve the Chocolate Raspberry Cake with a drizzle of ganache on top and some fresh raspberries. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. This cake is perfect for birthdays, anniversaries, or even just a weekend treat.

How to Store Chocolate Raspberry Cake

Keep leftover Chocolate Raspberry Cake in an airtight container at room temperature for up to three days. If you want to store it for a longer time, place the cake in the refrigerator, where it will stay fresh for about a week. You can also freeze individual slices for up to three months. Just make sure to wrap them well in plastic wrap and aluminum foil.

Tips to Make Chocolate Raspberry Cake

Make sure to use fresh raspberries for the best flavor. Frozen raspberries can be used, but they may make the batter a bit watery.
Allow the cake to cool completely before adding the ganache to prevent it from melting.
Don’t overmix the batter; it should be just combined for a light and fluffy texture.

Variation

For a twist on this recipe, you can add orange zest to the batter for a citrusy flavor that complements the chocolate and raspberries. You could also experiment with different types of berries, like strawberries or blueberries, for a different fruity taste.

FAQs

Q: Can I use a different type of flour?
A: Yes, you can use gluten-free flour if you need a gluten-free option. Just check the mix ratio as directed on the package.

Q: How do I know when the cake is done baking?
A: Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready.

Q: Can I make this cake in advance?
A: Absolutely! You can bake the cake the day prior and store it in an airtight container. Just add the ganache before serving for the best results.

Chocolate Raspberry Cake