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Chocolate Raspberry Cake

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Indulge in this rich and moist Chocolate Raspberry Cake, perfectly blending the deep flavors of chocolate with the fresh tartness of raspberries. A delightful dessert ideal for any special occasion.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 ½ cups fresh raspberries
  • 1 cup semi-sweet chocolate chips
  • 1 cup heavy cream (for frosting)
  • 2 tablespoons powdered sugar (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk eggs, buttermilk, oil, and vanilla extract until combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
  5. Stir in boiling water carefully; batter will be thin.
  6. Fold in fresh raspberries gently to distribute evenly.
  7. Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
  8. Remove from oven and cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. For the frosting, whip heavy cream with powdered sugar until stiff peaks form.
  10. Spread whipped cream frosting between cake layers and over the top, then sprinkle chocolate chips on top for garnish.

Notes

For an extra burst of flavor, serve this cake chilled with a scoop of vanilla ice cream or a drizzle of raspberry sauce.

Find it online: https://carmenwausa.com/chocolate-raspberry-cake/