Indulge in the decadence of dark chocolate and the vibrant sweetness of fresh raspberries with this Dark Chocolate Raspberry Cake. It's a perfect dessert for special occasions or whenever you're craving a rich and fruity treat.
Ingredients: 2 cups all-purpose flour. 1 1/2 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1 1/2 tsp baking soda. 1 tsp salt. 2 large eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 tsp vanilla extract. 1 cup boiling water. 1 1/2 cups fresh raspberries. 8 oz dark chocolate, chopped. 1 cup heavy cream. 1/4 cup powdered sugar. 1 tsp vanilla extract. Additional raspberries for garnish.
Instructions: Set the oven temperature to 175C 350F. Butter and dust two 9-inch circular cake pans. Mix together flour, sugar, baking soda, cocoa powder, baking powder, and salt in a large mixing bowl. To the dry ingredients, add eggs, buttermilk, vegetable oil, and vanilla extract. Blend until thoroughly blended. After the batter is smooth, stir in the boiling water. It's okay that the batter will be thin. Gently incorporate the chopped dark chocolate and fresh raspberries into the batter. Evenly divide the batter among the cake pans that have been prepared. A toothpick inserted into the center should come out clean after baking for 30 to 35 minutes in a preheated oven. After taking the cakes out of the oven, let them cool for ten minutes inside the pans. After that, move them to a wire rack to finish cooling. Meanwhile, warm the heavy cream in a saucepan over medium heat to make the chocolate ganache. Take it off the heat and whisk in the vanilla extract and powdered sugar once it's heated but not boiling. After adding the remaining chopped dark chocolate, give it a minute to sit. Once the ganache is smooth and the chocolate has melted, stir. Transfer one of the cakes onto a platter for serving. Cover with a layer of chocolate ganache. After putting the second cake layer on top, drizzle the remaining ganache over the whole cake. Add some more fresh raspberries as a garnish for the cake. To allow the ganache to set, place the cake in the refrigerator for at least half an hour before serving. Enjoy your delectable Dark Chocolate Raspberry Cake after slicing and serving!
Prep Time: 30 minutes
Cook Time: 35 minutes
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