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Chocolate Raspberry Cake

A delightful treat that combines rich chocolate flavors with tart raspberries, perfect for special occasions or satisfying sweet cravings.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 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 The batter will be thin.
Raspberry Buttercream Ingredients
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup raspberry puree
Ganache Ingredients
  • 8 ounces dark chocolate, chopped
  • 1 cup heavy cream
Decorations
  • 1 cup raspberries (fresh or frozen) If frozen, thaw and drain excess liquid.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla; beat for 2 minutes on medium speed.
  4. Stir in boiling water (the batter will be thin). Divide evenly into the prepared pans.
Baking
  1. Bake for 30-35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
Buttercream Preparation
  1. For the raspberry buttercream, beat butter until creamy. Gradually add powdered sugar and raspberry puree; mix until smooth.
Ganache Preparation
  1. For ganache, heat heavy cream until just boiling, pour over chopped chocolate, and stir until melted and smooth.
Assembly
  1. Once cakes are cool, layer them with raspberry buttercream in between.
  2. Pour ganache over the top and let it drip down the sides.
  3. Decorate with fresh raspberries.

Notes

Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for a week. For longer storage, freeze slices wrapped tightly in plastic wrap for up to two months. Use high-quality chocolate for the ganache for a richer flavor. Allow cakes to cool completely before frosting to prevent melting.