Description
A rich and decadent chocolate cake layered with fresh raspberries and topped with chocolate ganache, perfect for any special occasion.
Ingredients
Scale
- 1 3/4 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 fresh raspberries
- 1/2 cup raspberry jam
- Chocolate ganache for frosting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Beat in the eggs, milk, oil, and vanilla extract until combined.
- Gradually stir in the boiling water until the batter is smooth.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Spread raspberry jam on top of one cake layer, sprinkle fresh raspberries, then place the second layer on top.
- Drizzle chocolate ganache over the top, allowing it to cascade down the sides. Garnish with additional fresh raspberries, if desired.
- Serve and enjoy!
Notes
Make cakes a day in advance for enhanced flavor. Ensure all ingredients are at room temperature for best results, and consider using an air fryer if an oven is unavailable.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg