Name: Chocolate Raspberry Cake
Ingredients: 1 ¾ cups (220 g) all-purpose flour; ¾ cup (75 g) unsweetened cocoa powder; 2 cups (400 g) granulated sugar; 1 ½ tsp baking powder; 1 ½ tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup (240 ml) milk; ½ cup (120 ml) vegetable oil; 2 tsp vanilla extract; 1 cup (240 ml) boiling water; 1 ½ cups fresh raspberries (or thawed frozen, drained); 2 tbsp sugar (optional, for tart raspberries); 1 cup (240 ml) heavy cream; 8 oz (225 g) semi-sweet or dark chocolate, chopped; Optional: 1 tsp vanilla extract or a pinch of salt

Description

A rich, moist chocolate cake layered with fresh raspberries and chocolate ganache — a decadent dessert that balances the sweetness of chocolate with the tartness of berries. Perfect for birthdays, celebrations, or an indulgent treat.

Ingredients

Scale

For the Chocolate Cake

1 ¾ cups (220 g) all-purpose flour
¾ cup (75 g) unsweetened cocoa powder
2 cups (400 g) granulated sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup (240 ml) milk
½ cup (120 ml) vegetable oil
2 tsp vanilla extract
1 cup (240 ml) boiling water

For the Raspberry Layer

1 ½ cups fresh raspberries (or thawed frozen, drained)
2 tbsp sugar (optional, for tart raspberries)

For the Chocolate Ganache / Frosting

1 cup (240 ml) heavy cream
8 oz (225 g) semi-sweet or dark chocolate, chopped
Optional: 1 tsp vanilla extract or a pinch of salt

Instructions

1. Preheat & Prep

Preheat oven to 350 °F (175 °C).
Grease and flour two 8-inch round cake pans or line with parchment paper.

2. Make the Cake Batter

In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together eggs, milk, oil, and vanilla.
Gradually combine wet ingredients with dry, mixing until smooth.
Slowly add boiling water, mixing gently — batter will be thin.

3. Bake the Cake

Divide batter evenly between prepared pans.
Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

4. Prepare Raspberry Layer

Gently mash some of the raspberries with sugar if desired.
Keep some whole for layering between cakes or decorating on top.

5. Make Chocolate Ganache

Heat heavy cream in a saucepan until it just begins to simmer.
Pour over chopped chocolate in a heatproof bowl, let sit 1–2 minutes, then stir until smooth and glossy.
Add vanilla or a pinch of salt if desired. Allow to cool slightly to thicken for spreading.

6. Assemble the Cake

Place one cake layer on serving plate. Spread half of the ganache and a layer of raspberries on top.
Place second cake layer on top, spread remaining ganache, and decorate with remaining raspberries.

7. Serve

Slice carefully and serve immediately, or chill for an hour for firmer slices.
Optional: add a dusting of cocoa powder or powdered sugar before serving.

Notes

Let the cakes cool completely before adding ganache to prevent melting.
Fresh raspberries add moisture; ensure cakes are fully cooled to prevent sliding.
Ganache can be poured or spread, depending on desired finish.
Can be made as cupcakes — adjust baking time to 18–22 minutes.