Name: Chocolate Raspberry Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1¾ cups all-purpose flour; 2 cups granulated sugar; ¾ cup unsweetened cocoa powder; 1½ teaspoons baking powder; 1½ 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; ½ cup raspberry jam; 1 cup unsalted butter, softened; 3–4 cups powdered sugar; ½ cup cocoa powder (for frosting); 2–3 tablespoons heavy cream (for frosting); Fresh raspberries and chocolate shavings for garnish (optional)

Chocolate Raspberry Cake

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A moist and decadent chocolate cake layered with fresh raspberry filling and rich chocolate frosting, perfect for special occasions or indulgent dessert cravings.

Author: Liliana
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
1½ teaspoons baking powder
1½ 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
½ cup raspberry jam
1 cup unsalted butter, softened
3–4 cups powdered sugar
½ cup cocoa powder (for frosting)
2–3 tablespoons heavy cream (for frosting)
Fresh raspberries and chocolate shavings for garnish (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients; beat on medium speed for 2 minutes.
Stir in boiling water carefully until the batter is smooth (batter will be thin).
Divide batter evenly between prepared pans and bake for 30–35 minutes or until a toothpick inserted comes out clean.
Let cakes cool in pans for 10 minutes, then remove to wire racks to cool completely.
Meanwhile, prepare frosting by beating butter until fluffy, then gradually add powdered sugar and cocoa powder alternately with heavy cream until smooth and spreadable.
To assemble, spread raspberry jam over the top of one cake layer, sprinkle fresh raspberries evenly, then top with the second cake layer.
Frost the top and sides of the entire cake with chocolate frosting.
Garnish with extra raspberries and chocolate shavings if desired before serving.

Notes

For an extra raspberry punch, warm the raspberry jam slightly before spreading to help it soak into the cake layers for added moisture.

Find it online: https://delilita.com/chocolate-raspberry-cake/