This chocolate raspberry cake is a heavenly treat that combines the richness of chocolate with the tartness of fresh raspberries. Ideal for birthdays, anniversaries, or simply to satisfy your sweet tooth, this cake is sure to impress. With layers of moist chocolate cake, creamy filling, and a luscious ganache, every bite is a delightful experience. Get ready to indulge in a slice of bliss!
Ingredients
– 1 ¾ cups all-purpose flour
– 1 ½ cups granulated sugar
– ¾ cup unsweetened cocoa powder
– 1 ½ teaspoons baking powder
– 1 ½ teaspoons baking soda
– 1 teaspoon salt
– 2 large eggs
– 1 cup whole milk
– ½ cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup boiling water
– 2 cups fresh raspberries
– 1 cup heavy cream (for filling)
– 8 oz semisweet chocolate (for ganache)
Servings and Cooking Time
This recipe makes 12 servings. Preparation time is about 30 minutes, and cooking time is approximately 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 18g fat, 45g carbohydrates, and 4g protein.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, milk, oil, and vanilla until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Carefully stir in the boiling water until the batter is well blended.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes cool, whip the heavy cream until stiff peaks form.
- Once cooled, level the cakes if necessary and spread whipped cream between the layers, adding fresh raspberries.
- Prepare the ganache by melting chocolate and pouring it over the top of the cake, allowing it to drip down the sides.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Additionally, use coconut milk instead of whole milk for a dairy-free option.
Serving and Pairings
This chocolate raspberry cake pairs beautifully with vanilla ice cream or a dollop of whipped cream. A cup of coffee or a glass of dessert wine complements the flavors perfectly.
Storage and Reheating
Store the cake in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 2 months. Thaw in the refrigerator before serving.
Cooking Mistakes
- Don’t overmix the batter; it can result in a dense cake.
- Always measure ingredients accurately to avoid imbalances.
- Ensure your oven is preheated for even baking.
- Let the cakes cool completely before frosting to prevent melting.
- Don’t skip the boiling water; it helps create a moist texture.
Helpful Tips
- Use high-quality cocoa powder for richer flavor.
- Try adding a splash of raspberry liqueur to the filling for an adult twist.
- Scatter extra raspberries on top for a beautiful presentation.
- Adjust the sweetness of the whipped cream to your taste.
FAQs
Can I use frozen raspberries?
Yes, you can use frozen raspberries, but make sure to thaw and drain them to avoid excess moisture in the cake.
How can I make this cake more chocolatey?
You can add chocolate chips to the batter or use dark chocolate for the ganache for an extra chocolatey flavor.
Is this cake suitable for birthdays?
Absolutely! This cake is perfect for birthdays and special occasions, adding a touch of elegance to any celebration.
Can I make this cake ahead of time?
Yes, you can bake the cakes a day in advance and assemble them just before serving to keep them fresh.
What is the best way to decorate this cake?
Decorate with fresh raspberries, chocolate shavings, or a dusting of powdered sugar for a stunning finish.
Conclusion
This chocolate raspberry cake recipe is a delightful combination of flavors and textures that will surely impress your guests. Whether for a special occasion or a sweet indulgence, this cake is a true crowd-pleaser. Enjoy every bite!
Chocolate Raspberry Cake Recipe
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups fresh raspberries
- 1 cup heavy cream
- 8 oz semisweet chocolate
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, milk, oil, and vanilla until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Carefully stir in the boiling water until the batter is well blended.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes cool, whip the heavy cream until stiff peaks form.
- Once cooled, level the cakes if necessary and spread whipped cream between the layers, adding fresh raspberries.
- Prepare the ganache by melting chocolate and pouring it over the top of the cake, allowing it to drip down the sides.
