Description
A moist and rich chocolate cake layered with fresh raspberries and light whipped cream frosting. The deep chocolate flavor pairs beautifully with the bright tartness of berries for an elegant yet comforting dessert.
Ingredients
- 1 and ¾ cups all-purpose flour
- 1 and ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 and ½ teaspoons baking powder
- 1 and ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 and ½ cups fresh raspberries
- 1 cup heavy cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract (for frosting)
- Additional raspberries for garnish (optional)
- Chocolate shavings for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, whole milk, vegetable oil, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes until smooth.
- Stir in the boiling water until the batter is smooth. The batter will be thin.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
- In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Place one cake layer on a serving plate and spread whipped cream over the top. Scatter half of the raspberries over the cream.
- Place the second cake layer on top and frost the top and sides with the remaining whipped cream.
- Garnish with additional raspberries and chocolate shavings if desired, then slice and serve.
Notes
- Frozen raspberries can be used if thawed and drained well.
- Add a thin layer of raspberry jam between the cake layers for extra berry flavor.
- Dark cocoa powder can be used for a deeper chocolate taste.
- Chocolate ganache can replace whipped cream frosting for a richer dessert.
- Store the cake in an airtight container in the refrigerator for up to 3 days.
- Let the cake sit at room temperature for 15–20 minutes before serving for best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 42 g
- Sodium: 420 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 85 mg