Description
A rich chocolate cake filled with sweet raspberry jam, perfect for special occasions or as a delightful dessert.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 3/4 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 milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup raspberry filling
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla to the dry ingredients, and beat on medium speed for 2 minutes.
- Stir in the boiling water (the batter will be thin).
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow cakes to cool for 10 minutes in the pans, then remove and transfer to wire racks to cool completely.
- Once cool, place one layer on a serving plate, spread with raspberry filling, and top with the second layer.
- For the ganache, heat the heavy cream until just simmering, then pour over the chopped chocolate. Stir until melted and smooth.
- Pour ganache over the top of the cake, letting it drip down the sides. Allow ganache to set before serving.
Notes
Use room-temperature eggs for a smooth batter. Let the cake cool fully before adding the ganache to avoid it running off too fast.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
Keywords: chocolate cake, raspberry cake, dessert, party cake, ganache