Chocolate Raspberry Cake
A delightful dessert that combines rich chocolate flavor with the fresh tang of raspberries, perfect for celebrations and gatherings.
Ingredients
For the cake
- 1.75 cups all-purpose flour
- 1.75 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs at room temperature
- 1 cup whole milk at room temperature
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the frosting and garnish
- 1 cup fresh raspberries
- 2 cups raspberry frosting
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
- Stir in boiling water until well combined. (The batter will be thin.)
- Divide the batter evenly between the prepared pans.
Baking
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Assembly
- Once cool, place one layer on a serving plate, spread raspberry frosting evenly on top, add fresh raspberries, then place the second layer on top and frost the top and sides of the cake.
- Garnish with additional raspberries if desired, and serve.
Notes
Make sure your ingredients are at room temperature for the best mixing results. Do not skip the boiling water step; it helps make the cake moist and fluffy. Feel free to adjust the amount of raspberries in the frosting or between layers for an extra fruity punch.