Chocolate Raspberry Cake
This indulgent Chocolate Raspberry Cake combines rich chocolate flavor with the tartness of fresh raspberries. Perfect for celebrations or a delightful afternoon treat, this dessert is sure to impress your guests.
Equipment
- 1 Oven
- 2 9-inch round cake pans
- 1 Mixing bowls
- 1 Electric mixer
- 1 Rubber spatula
- 1 Cooling rack
- 1 Parchment paper
- 1 set Measuring cups and spoons
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ¼ cups granulated sugar
- ¾ cup unsweetened cocoa powder For a richer flavor, dark cocoa powder can be used.
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups fresh raspberries Can substitute with thawed and drained frozen raspberries.
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 cup unsalted butter Softened.
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ cup whole milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes.
- Carefully stir in the boiling water until combined; the batter will be thin.
- Divide the batter evenly between the prepared cake pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cakes are baking, prepare the raspberry filling. In a saucepan over medium heat, combine the raspberries, sugar, cornstarch, and lemon juice. Cook until the mixture starts to thicken, about 5-7 minutes. Set aside to cool.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the frosting, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar and cocoa powder, mixing until combined. Add the vanilla extract and milk, and beat until the frosting is smooth and fluffy.
- Once the cakes are completely cool, place one cake layer on a serving plate. Spread half of the raspberry filling over the top, then top with the second layer of cake.
- Frost the top and sides of the cake with the chocolate frosting. Optionally, garnish with remaining raspberries.
- Slice and serve!
Notes
For a richer flavor, you can use dark cocoa powder instead of regular cocoa powder. This cake can be made a day in advance and stored in the refrigerator; it tastes even better after the flavors have melded. You can substitute frozen raspberries if fresh ones are not available; just thaw and drain them beforehand.