Moist Chocolate Raspberry Cake
A decadent cake that beautifully balances rich chocolate and fresh raspberries, perfect for celebrations or a sweet afternoon treat.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 raspberries (fresh or frozen)
- 8 oz chocolate ganache (for topping)
- Fresh raspberries (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Incorporate the boiling water into the batter carefully.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks.
- Assemble one cake layer on a serving plate and spread fresh raspberries on top.
- Top with the second layer and spread chocolate ganache over the entire cake.
- Garnish with fresh raspberries before serving.
Notes
Use room temperature ingredients for better mixing and don’t over-beat the batter for a light texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Find it online: https://lunarecipez.com/moist-chocolate-raspberry-cake/