Ingredients

For the Cake

200 grams all-purpose flour (1.5 cups)
300 grams granulated sugar (1.5 cups)
200 grams unsweetened cocoa powder (2 cups)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
240 milliliters whole milk (1 cup)
120 milliliters vegetable oil (1/2 cup)
2 teaspoons vanilla extract
240 milliliters boiling water (1 cup)
We recommend:

For the Frosting

250 grams unsalted butter, softened (1 cup)
300 grams powdered sugar (2.5 cups)
100 grams unsweetened cocoa powder (1 cup)
60 milliliters milk (1/4 cup)
1 teaspoon vanilla extract

Instructions

Step 1

Prepare the Cake

Start by preheating your oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease and flour two 23 cm (9 inch) round cake pans to prevent sticking.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Mix these dry ingredients until they are well incorporated.

Next, add eggs, milk, vegetable oil, and vanilla extract into the dry ingredients. Beat the mixture on medium speed for about 2 minutes. Gradually stir in the boiling water until the batter is smooth.

Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for approximately 30 to 35 minutes or until a toothpick inserted into the center comes out clean.

Once baked, allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and place on wire racks to cool completely.

Step 2

Make the Raspberry Filling

In a saucepan over medium heat, combine fresh raspberries, granulated sugar, and lemon juice. Stir gently until the mixture begins to bubble.

Cook for about 5-7 minutes until the raspberries have broken down and the mixture has thickened slightly. Remove from heat and let it cool completely.

Step 3

Prepare the Frosting

While the cakes cool, prepare your frosting. In a large mixing bowl, beat the softened butter until creamy and smooth.

Gradually add powdered sugar and cocoa powder, mixing on low speed until combined. Then add milk and vanilla extract. Beat on medium speed until the mixture is light and fluffy, which should take about 3-5 minutes.

Step 4

Assemble the Cake

Once the cakes are cool, place one cake layer on a serving platter. Spread a generous layer of raspberry filling on top of the first layer.

Place the second cake layer on top of the raspberry filling. Use the chocolate frosting to frost the top and sides of the cake, ensuring an even coat.

Optionally, garnish the top with fresh raspberries or chocolate shavings for an elegant finish.

Step 5

Serving

Slice the cake into generous servings and enjoy this delightful chocolate raspberry cake. It’s perfect for birthdays, holidays, or any celebratory occasion!

Servings

Imagine this: a beautiful Chocolate-Raspberry Cake sitting in the center of your table, surrounded by cheerful faces. 🍽️ For an eye-catching presentation, top the cake with fresh raspberries or a drizzle of chocolate ganache! Serve each slice with a dollop of whipped cream to balance the rich chocolate and tangy raspberries. If you’re feeling adventurous, pair a slice with a scoop of vanilla ice cream for an added touch of sweetness. Don't forget to have extra raspberries on hand for garnish! 🍓

This cake is not just a treat but a perfect centerpiece for any occasion. Whether it’s a birthday party, elegant dinner, or a casual weekend get-together, this dessert will undoubtedly create a buzz among your guests. So, gather around, slice it up, and watch as everyone falls in love with its captivating flavors! 🎉

Equipment

Cake Pans

Round, non-stick pans help your cake come out easily without sticking!

Variations

If you have dietary preferences, fear not! You can still enjoy this delightful cake with a few tweaks. For a gluten-free option, simply substitute regular flour with a gluten-free blend. This way, you can indulge without worry! If you're seeking a vegan version, swap eggs for flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water equals one egg). Additionally, use dairy-free milk and vegan butter to keep it entirely plant-based. 🍃🥳

With these adaptations, there’s no reason to miss out on this fantastic Chocolate-Raspberry Cake—everyone can join in on the fun!

Faq

  • How can I ensure my cake rises perfectly?

    Make sure your ingredients are at room temperature, and don't overmix your batter.

  • What can I do if my cake doesn't come out of the pan easily?

    Let the cake cool for about 10 minutes, then gently run a knife around the edges before inverting it onto a rack.

  • How can I make my frosting smooth and creamy?

    Start with room temperature butter and gradually add powdered sugar while mixing until you achieve the desired consistency.

  • Can I freeze the cake?

    Yes! Wrap the cake tightly in plastic wrap and foil before freezing, and it can last for up to three months.

  • What's the best way to store leftover cake?

    Keep it in an airtight container at room temperature for a day or two or refrigerate for longer freshness!

  • How do I prevent my cake from being dry?

    Ensure you're not overbaking and consider adding a simple syrup to keep it moist if needed.

Nutrition facts

Decadent Chocolate Raspberry Cake Recipe
Recipe Yield:8 servings
Calories:Approximately 250 to 350 calories per serving.
Calories (Min - Max):250 - 350
Total Fat:15g
Saturated Fat:7g
Protein:4g
Total Carbohydrate:30g
Total Sugars:18g