Description
A delightful dessert combining rich chocolate and tart raspberries, perfect for celebrations or a sweet treat.
Ingredients
- 2 cups all-purpose flour
- 2 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)
- 1 cup unsalted butter (for frosting)
- 4 cups powdered sugar
- 1/2 cup raspberry puree
- 1 cup heavy cream (for ganache)
- 8 oz semisweet chocolate (for ganache)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract, and mix until well combined.
- Stir in boiling water until the batter is smooth.
- Divide the batter evenly among the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let them cool in the pans for 10 minutes before transferring to wire racks.
- For the raspberry buttercream, beat butter until creamy, then gradually add in powdered sugar and raspberry puree until desired consistency is reached.
- Once the cakes are cool, layer them with raspberry buttercream between the layers and cover the entire cake with the buttercream.
- For the chocolate ganache, heat the heavy cream and pour over chopped chocolate, stirring until smooth.
- Drizzle the ganache over the top of the frosted cake and garnish with fresh raspberries.
- Slice and serve!
Notes
Use fresh raspberries for the best flavor. Ensure all ingredients are at room temperature for a smooth batter. Avoid overmixing to keep the cake light and fluffy.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American