Description
Silky chocolate cake with fresh raspberry bliss emerges as a luxurious dessert that balances rich cocoa depths with tangy fruit notes. Sweet chocolate layers and bright raspberry compote create a harmonious dance of flavor that promises pure indulgence with each delectable bite.
Ingredients
Scale
Cake Ingredients:
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients:
- 2 large eggs (room temperature)
- 1 cup whole milk (room temperature)
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
Liquid Ingredient:
- 1 cup boiling water
Instructions
- Prepare two 9-inch round cake pans by greasing and lining with parchment paper at 350F (175C).
- Combine dry ingredients in a large mixing bowl, whisking flour, cocoa powder, sugar, baking powder, baking soda, and salt together thoroughly.
- Incorporate wet ingredients by adding eggs, milk, vegetable oil, and vanilla, beating until the mixture achieves a smooth, consistent texture.
- Slowly introduce boiling water while mixing on low speed, creating a thin, uniform batter.
- Distribute batter evenly between prepared pans, ensuring equal volume and smooth surfaces.
- Bake for 30-35 minutes, checking doneness with a toothpick inserted into the center.
- Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling.
- Create raspberry filling by combining raspberries, sugar, and water in a saucepan, cooking over medium heat for 5-7 minutes until raspberries break down.
- Thicken the filling by stirring in cornstarch slurry and cooking for an additional 2 minutes.
- Prepare chocolate ganache by heating heavy cream until it just begins to simmer.
- Pour hot cream over chocolate chips, letting the mixture sit for 2 minutes before stirring to a silky consistency.
- Fold in vanilla and allow ganache to cool slightly.
- Assemble the cake by placing first layer on a serving plate and spreading raspberry filling evenly.
- Position second cake layer on top of the filling.
- Generously pour ganache over the cake, allowing it to cascade down the sides.
- Garnish with fresh raspberries for a stunning presentation.
- Serve and indulge in the luxurious combination of rich chocolate and tangy raspberry flavors.
Notes
- Ensure all ingredients are at room temperature for smoother mixing and better cake texture.
- Sift dry ingredients to prevent lumps and create a more uniform cake batter.
- Use high-quality cocoa powder for a richer, more intense chocolate flavor.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blend and add xanthan gum.
- To reduce sugar, replace some sugar with natural sweeteners like stevia or monk fruit extract.
- Check cake doneness by gently pressing the center – it should spring back when touched.
- Cool cake completely before frosting to prevent ganache from melting.
- Make raspberry filling ahead of time and refrigerate for deeper flavor development.
- For dairy-free option, use coconut cream instead of heavy cream in ganache.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 285 kcal
- Sugar: 27 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 37 mg