Description
A rich and moist chocolate cake layered with fresh raspberries and creamy chocolate ganache.
Ingredients
Scale
For the Crust:
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 2 cups fresh raspberries
- 1 cup heavy cream
- 8 oz semi-sweet chocolate chips
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
- Pour batter evenly into prepared pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For ganache: Heat heavy cream until simmering. Pour over chocolate chips, let sit for 2 minutes, then stir until smooth. Cool slightly.
- Assemble cake by spreading ganache between layers and topping with fresh raspberries.
Notes
You can customize the seasonings to taste.