Description
A rich, fudgy chocolate cake layered with fresh raspberries and silky ganache, creating a perfect balance of sweetness and berry brightness.
Ingredients
Scale
- 1 and 1/2 cups all purpose flour
- 1 cup unsweetened cocoa powder
- 1 and 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1 cup hot coffee or hot water
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups fresh raspberries
- 1 cup heavy cream
- 1 and 1/2 cups semi sweet chocolate chips
- 2 tablespoons butter
Instructions
- Preheat your oven to 350 degrees and line two 8 inch cake pans with parchment paper.
- Whisk together flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt.
- In a separate bowl mix eggs, milk, oil, and vanilla.
- Combine wet and dry ingredients, then slowly pour in the hot coffee or water and mix gently.
- Divide the batter evenly into the cake pans and tap to remove air bubbles.
- Bake for 30 to 35 minutes until a toothpick comes out with moist crumbs.
- Cool the cakes completely on a rack.
- Warm heavy cream in a saucepan, pour over chocolate chips, let melt, stir in butter, and mix until smooth.
- Spread ganache over the first layer, add raspberries, then place the second layer and cover with more ganache.
- Top with fresh raspberries and slice to serve.
Notes
- Sift cocoa powder for a smoother batter.
- Warm your knife before slicing for clean layers.
- Do not overbake to maintain fudgy texture.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 50mg
Keywords: chocolate raspberry cake, fudge cake, raspberry dessert, chocolate cake