Description
Indulge in a rich Chocolate Raspberry Cake that combines premium cocoa with fresh raspberries, creating a decadent treat perfect for any occasion.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 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
- 1 cup fresh raspberries
- 1 cup raspberry jam
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Chocolate shavings for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for about 2 minutes until smooth.
- Stir in the boiling water until the batter is thin.
- Divide the batter evenly into the prepared pans.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
- Spread raspberry jam on top of one cooled cake layer.
- Whip the heavy cream with powdered sugar until soft peaks form and spread it over the cake.
- Garnish with fresh raspberries and optional chocolate shavings before serving.
Notes
For best results, bake the cake layers a day in advance and store wrapped tightly in plastic wrap. Adjust the recipe for an air fryer by reducing temperature and baking time.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 270mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg