Are you ready to delight your taste buds? This chocolate raspberry cake is not only visually stunning but also a heavenly blend of rich chocolate and tart raspberries. Each bite offers a luscious experience, making it ideal for birthdays, anniversaries, or simply to satisfy your sweet cravings. Let’s dive into this delightful recipe that promises to impress your family and friends alike.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 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 cup fresh raspberries
- 1 cup heavy cream (for frosting)
- 8 oz dark chocolate (for frosting)
Servings and Cooking Time
This recipe yields 12 servings. Preparation time is approximately 20 minutes, with a cooking time of about 30 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 15g of fat, 50g of carbohydrates, 3g of protein, and 25g of sugar.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients; mix until well combined.
- Slowly stir in boiling water until the batter is smooth.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks.
- For the frosting, melt the dark chocolate and let it cool slightly.
- Whip the heavy cream until stiff peaks form, then fold in the melted chocolate.
- Layer the cakes, spreading frosting and fresh raspberries between the layers and on top.
Alternative Ingredients
You can substitute whole milk with almond milk for a dairy-free version. If you prefer a gluten-free option, use a gluten-free flour blend in place of all-purpose flour.
Serving and Pairings
This chocolate raspberry cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of coffee or a glass of dessert wine also complements the rich flavors.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days. You can refrigerate it for longer freshness. Reheat individual slices in the microwave for about 10-15 seconds, or enjoy it cold. This cake can be frozen for up to 3 months; just wrap it tightly.
Cooking Mistakes
- Overmixing the batter can result in a dense cake.
- Not measuring ingredients accurately may affect the texture.
- Skipping the cooling step can cause the layers to break.
- Using expired baking powder or baking soda can prevent rising.
- Forgetting to grease the pans can lead to sticking.
Helpful Tips
- Use room temperature ingredients for a smoother batter.
- Chill your mixing bowl for whipped cream for better results.
- Add a pinch of salt to the frosting for enhanced flavor.
- Decorate with extra raspberries for a beautiful presentation.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Just wrap them tightly and store them in the refrigerator until you’re ready to assemble.
What can I substitute for raspberries?
You can use strawberries or blueberries as alternatives, or even a mix of berries for a different flavor profile.
Is this cake suitable for freezing?
Absolutely! You can freeze the cake layers before frosting. Just ensure they are well-wrapped to prevent freezer burn.
How can I make this cake more chocolatey?
Consider adding chocolate chips to the batter or using a chocolate ganache for the frosting to intensify the chocolate flavor.
Can I use a different frosting?
Certainly! Cream cheese frosting or a simple buttercream can be used as delicious alternatives to the chocolate frosting.
Conclusion
This chocolate raspberry cake recipe is a delightful treat that combines rich chocolate with the refreshing taste of raspberries. Perfect for any occasion, it is sure to impress your guests and satisfy your sweet tooth. Try it today and indulge in a slice of heaven!
Chocolate Raspberry Cake Recipe
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 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 cup fresh raspberries
- 1 cup heavy cream for frosting
- 8 oz dark chocolate for frosting
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients; mix until well combined.
- Slowly stir in boiling water until the batter is smooth.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks.
- For the frosting, melt the dark chocolate and let it cool slightly.
- Whip the heavy cream until stiff peaks form, then fold in the melted chocolate.
- Layer the cakes, spreading frosting and fresh raspberries between the layers and on top.