Description
This Decadent Chocolate Cake with Fresh Raspberry Bliss combines a moist, rich chocolate cake layered with a luscious raspberry puree and silky chocolate ganache. Perfect for celebrations or elegant gatherings, this recipe balances the deep flavor of cocoa with the tartness of fresh raspberries and a smooth, creamy finish.
Ingredients
Scale
Chocolate Cake
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened 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
Raspberry Puree
- 1 1/2 cups fresh raspberries (or raspberry puree)
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Chocolate Ganache
- 8 ounces semisweet or bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined and uniform in texture.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Mix thoroughly until the batter is smooth and no lumps remain.
- Incorporate Boiling Water: Gradually stir in the boiling water carefully; the batter will become thin, but this is expected and necessary for a moist cake.
- Distribute Batter: Divide the cake batter evenly between the two prepared cake pans, smoothing the tops as needed for even baking.
- Bake: Place the pans in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center of the cakes; it should come out clean.
- Cool Cakes: Remove the cakes from the oven and allow them to cool for 10 minutes in their pans. Then, turn them out onto wire racks and let them cool completely before layering or frosting.
Notes
- For best results, sift the dry ingredients to avoid clumping and ensure a lighter cake texture.
- Be cautious when adding boiling water to avoid splashes and thinning the batter too much.
- You can substitute fresh raspberries with frozen ones, but thaw and drain them to avoid excess moisture.
- Allow the cakes to cool completely before assembling to prevent the frosting or ganache from melting.
- This cake can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
