Description
A rich and moist chocolate cake layered with fresh raspberries and chocolate ganache, perfect for any celebration.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ 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 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 until the batter is smooth.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the ganache, heat the heavy cream in a saucepan until just boiling, then pour over the chopped chocolate. Let sit for 5 minutes, then stir until smooth.
- Once the cakes are cool, place one layer on a serving plate, spread a layer of raspberries on top, and drizzle with ganache.
- Top with the second cake layer and pour the remaining ganache over the top, allowing it to drip down the sides.
- Garnish with additional raspberries if desired and serve.
Notes
- For a richer flavor, use dark chocolate in the ganache.
- Store leftovers in an airtight container in the refrigerator.
- This cake can be made a day in advance for better flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg