Description
Indulge in this rich and decadent Chocolate Raspberry Cake, where moist chocolate cake layers meet a burst of fresh raspberries. The combination of sweet and tangy raspberries with the smooth chocolate is simply irresistible. Perfect for any occasion, this cake is both elegant and easy to prepare.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup cocoa powder
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 cups sugar
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup hot water
- 1 cup fresh raspberries
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the sugar, eggs, milk, oil, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Slowly pour in the hot water, stirring until the batter is smooth and thin.
- Fold in the raspberries and chocolate chips.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30–35 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool completely before frosting
Notes
- For a richer flavor, substitute the vegetable oil with melted butter.
- If you prefer a sweeter cake, you can add a bit more sugar.
- Add a layer of raspberry jam or ganache for an extra indulgent treat!
- Prep Time: 15 minutes
- Cook Time: 35 minutes