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Chocolate Raspberry Cake

Indulge in this rich and moist chocolate cake paired with the tartness of fresh raspberries. This dessert is perfect for special occasions or simply as a treat to satisfy your sweet tooth.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 360 kcal

Equipment

  • 2 round 9-inch cake pans
  • 1 mixing bowl
  • 1 electric mixer or whisk
  • 1 set measuring cups and spoons
  • 1 rubber spatula
  • 1 cooling rack
  • 1 toothpick or cake tester
  • 1 (optional) sifter

Ingredients
  

  • 1 and ¾ cups all-purpose flour
  • 1 and ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 and ½ teaspoons baking powder
  • 1 and ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 and ½ cups fresh raspberries Use for layering and garnishing.
  • 1 cup heavy cream For frosting.
  • ¼ cup powdered sugar For frosting.
  • ½ teaspoon vanilla extract For frosting.
  • additional raspberries For garnish, optional.
  • chocolate shavings for garnish, optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour the two round cake pans.
  • In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
  • Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until well combined.
  • Carefully stir in the boiling water until the batter is smooth. The batter will be thin.
  • Pour the batter evenly into the prepared cake pans.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and let the cakes cool in the pans for about 10 minutes. Then, turn them out onto a cooling rack to cool completely.
  • For the frosting, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  • Once the cakes are completely cool, place one layer on a serving plate and spread a layer of whipped cream over the top. Scatter half of the fresh raspberries on top of the cream.
  • Place the second layer of cake on top and frost the top and sides of the entire cake with the remaining whipped cream.
  • Garnish the cake with additional raspberries and chocolate shavings if desired.
  • Slice and serve.

Notes

Ensure the cakes have completely cooled before frosting to prevent melting.
You can substitute frozen raspberries if fresh ones are not available; just be sure to thaw and drain them beforehand.
This cake pairs beautifully with a scoop of vanilla ice cream on the side.