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chocolate raspberry cake

This decadent chocolate raspberry cake combines rich chocolate flavor with the tartness of fresh raspberries, creating a delightful dessert perfect for any occasion. Moist, indulgent, and easy to make, it’s sure to impress your guests or satisfy your sweet tooth.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 2 9-inch round cake pans
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 sifter
  • 1 measuring cups and spoons
  • 1 parchment paper
  • 1 cooling rack
  • 1 toothpick tester

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 ¼ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs room temperature
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 ½ cups fresh raspberries
  • 1 ½ cups chocolate ganache (for frosting)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour the cake pans or line them with parchment paper.
  • In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  • Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for about 2 minutes until fully incorporated.
  • Carefully stir in the boiling water until the batter is smooth. The batter will be thin, but this is normal.
  • Divide the batter evenly between the prepared cake pans.
  • Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes, then transfer them to a cooling rack to cool completely.
  • Once cooled, place one layer of cake on a serving plate. Spread a layer of chocolate ganache on top and sprinkle half of the fresh raspberries over the ganache.
  • Place the second cake layer on top and cover the entire cake with the remaining ganache. Decorate the top with the rest of the fresh raspberries.
  • Slice and serve your chocolate raspberry cake, enjoying the delightful combination of flavors.

Notes

For best results, ensure all ingredients are at room temperature before mixing.
You can replace fresh raspberries with frozen ones; just thaw and drain excess moisture before using.
Store leftover cake in an airtight container in the refrigerator for up to 3 days.