Description
A delicious and moist chocolate cake layered with fresh raspberries and topped with a rich chocolate frosting.
Ingredients
- 2 cups all-purpose flour
- 1 ¾ 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
- 1 cup fresh raspberries (plus extra for garnish)
- 1 cup unsalted butter, softened (for frosting)
- 3 ½ cups powdered sugar (for frosting)
- ½ cup unsweetened cocoa powder (for frosting)
- ½ teaspoon salt (for frosting)
- 2 teaspoons vanilla extract (for frosting)
- 4 tablespoons heavy cream (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for about 2 minutes until smooth.
- Carefully stir in the boiling water until the batter is well combined (the batter will be thin).
- Gently fold in the fresh raspberries.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar and cocoa powder, mixing until combined.
- Add the salt, vanilla extract, and heavy cream. Beat on high speed for about 3 minutes until fluffy.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top, then place the second cake layer on top.
- Frost the top and sides of the cake with the remaining frosting. Garnish with extra fresh raspberries.
Notes
- For an extra chocolatey flavor, add chocolate chips to the batter before baking.
- Substitute the raspberries with strawberries or cherries for a different fruit flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg