Description
A luscious cake that combines rich chocolate with fresh raspberries, perfect for parties and special occasions.
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 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 heavy cream
- 8 ounces semi-sweet chocolate
- Fresh raspberries for topping
- Optional: chocolate shavings for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined. Stir in boiling water (the batter will be thin).
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- For the ganache, heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and add the chocolate, stirring until smooth. Let it cool slightly.
- Level the cooled cakes if needed, then place one layer on a serving plate. Spread ganache on top, add fresh raspberries, then top with the second layer.
- Pour ganache over the top of the cake allowing it to drip down the sides.
- Decorate with additional raspberries and chocolate shavings if desired.
- Slice and serve the cake to enjoy!
Notes
For best texture, measure your flour carefully and let the cake cool fully before adding ganache.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American