Description
Chocolate Raspberry Cake is a show-stopping dessert that beautifully marries the richness of chocolate with the tartness of fresh raspberries. This layered cake features moist chocolate layers, lusciously filled with raspberry goodness and topped with a decadent chocolate ganache. Perfect for celebrations or just a sweet treat, this easy-to-follow recipe will impress both novice and experienced bakers alike.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 cups fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round baking pans.
- In a mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, mix eggs, milk, vegetable oil, and vanilla extract until smooth. Combine wet and dry ingredients.
- Gently fold in half of the raspberries into the batter.
- Divide batter evenly into prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Allow cakes to cool for ten minutes in pans before transferring to wire racks. Layer with remaining raspberries as filling.
Notes
– Ensure all ingredients are at room temperature for best results.
– If desired, substitute raspberries with strawberries or cherries for different flavor profiles.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 350
- Sugar: 28g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg