Description
Indulge in a rich chocolate raspberry cake that harmonizes deep cocoa flavors with vibrant raspberries, perfect for any celebration.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup fresh raspberries (plus extra for garnish)
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease two round baking pans with flour.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, and granulated sugar.
- In another bowl, cream the softened butter until fluffy. Gradually add sugar and mix until light and airy.
- Beat in the eggs one at a time, ensuring each is fully incorporated.
- Gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Fold in half of the fresh raspberries into the batter.
- Divide the batter evenly between prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Let cakes cool completely on racks before assembling.
- For ganache, heat heavy cream until simmering, then pour over chopped chocolate and stir until smooth.
- Assemble by spreading ganache between layers and drizzling over the top layer before garnishing with remaining raspberries.
Notes
- Feel free to substitute raspberries with strawberries or blueberries for a different twist.
- Ensure all ingredients are at room temperature for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 28g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg