Chocolate Raspberry Cake
Indulge in the rich and decadent flavors of this Chocolate Raspberry Cake. A moist chocolate cake is layered with fresh raspberries and raspberry jam, then frosted with chocolate ganache for the perfect balance of sweetness and tartness.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Additional:
- 1 cup fresh raspberries plus extra for garnish
- 1/2 cup raspberry jam
- 1 recipe chocolate ganache or frosting of choice
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract; beat on medium speed for 2 minutes.
- Combine with Boiling Water: Stir in the boiling water until the batter is smooth. Gently fold in the fresh raspberries.
- Bake: Divide the batter between the pans and bake for 30-35 minutes. Let cool before assembling.
- Assemble: Spread raspberry jam between cake layers, then frost with chocolate ganache. Garnish with raspberries.
Notes
- For an extra decadent touch, drizzle melted dark chocolate over the raspberries on top.
- Store leftovers in the refrigerator for up to 3 days.