Description
A delicious and beautiful dessert that combines rich chocolate flavor with the tartness of fresh raspberries, perfect for special occasions.
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 3/4 cups 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
- 2 cups raspberry buttercream
- Fresh raspberries for decoration
- Chocolate ganache
Instructions
- Preheat your 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. Mix until combined.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for about 2 minutes.
- Stir in the boiling water until well combined (the batter will be thin).
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove from pans and transfer to wire racks to cool completely.
- While the cakes cool, prepare the raspberry buttercream.
- Once the cakes are cool, place one layer on a serving plate and spread a layer of raspberry buttercream on top. Repeat with the second layer.
- Top with the third layer and cover the entire cake with remaining raspberry buttercream.
- Drizzle chocolate ganache over the top and decorate with fresh raspberries.
- Slice and serve your decadent chocolate raspberry cake!
Notes
Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for about a week.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American