Easy Chocolate Raspberry Cake
An indulgent and easy recipe for a rich chocolate raspberry cake topped with creamy ganache. Perfect for any occasion!
Servings: 12 slices
Ingredients
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 3/4 cup (65g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) boiling water
- 1 1/2 cups (225g) fresh raspberries
- 1 cup (240ml) heavy cream
- 8 ounces (225g) semisweet chocolate, chopped
Instructions
- Preheat oven to 350°F (177°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the milk, vegetable oil, eggs, and vanilla to the dry ingredients. Mix until well combined.
- Slowly add boiling water to the batter, mixing gently until smooth. The batter will be thin.
- 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.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the ganache, heat the heavy cream in a small saucepan over medium heat until simmering. Pour over the chopped chocolate in a bowl. Let sit for 5 minutes, then whisk until smooth.
- Spread a layer of ganache on top of one cake layer. Add a layer of raspberries. Top with the second cake layer and frost the entire cake with ganache.
- Garnish with additional raspberries if desired. Chill for 1 hour before serving.