Description
A rich and indulgent chocolate layer cake paired with tart fresh raspberries, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup fresh raspberries (plus extra for garnish)
For the frosting:
- 1 ½ cups semi-sweet chocolate chips
- 1 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
- In another bowl, whisk together the granulated sugar, brown sugar, eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture and stir gently. Then, carefully stir in the boiling water.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes.
- While the cakes cool, make the chocolate ganache frosting by heating the heavy cream and pouring it over the chocolate chips. Stir until smooth and add vanilla extract.
- Once the cakes are cool, assemble by layering with ganache and fresh raspberries, then frost the entire cake with the remaining ganache.
Notes
- Measure ingredients accurately for best results.
- Use room temperature ingredients for a smoother batter.
- Avoid overmixing to keep the cake light and fluffy.
- Let cakes cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350-400
- Sugar: 30-35 grams
- Fat: 15-20 grams
- Carbohydrates: 50-55 grams
- Protein: 4-5 grams
Keywords: chocolate cake, raspberry cake, layer cake, dessert, baking