Chocolate Raspberry Cake
A delightful treat that combines rich chocolate with tart raspberries, perfect for any special occasion or indulgent dessert.
Ingredients
For the 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
For the frosting
- 1 cup raspberry puree
- 1/2 cup unsalted butter softened
- 3-4 cups powdered sugar adjust based on desired sweetness
- Fresh raspberries optional for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in the boiling water (batter will be thin).
- Pour the batter evenly into the prepared pans.
Baking
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pans, then remove to a wire rack to cool completely.
Frosting
- For the frosting, beat butter until creamy, then gradually add powdered sugar and raspberry puree until you reach the desired consistency.
- Once the cakes are cool, spread frosting between the layers and on top.
- Garnish with fresh raspberries if desired.
Notes
Make sure all your ingredients are at room temperature for a smoother batter. To enhance the chocolate flavor, you can add a teaspoon of instant coffee to the batter. For a more intense raspberry flavor, use fresh raspberries in the frosting.