Decadent Chocolate Raspberry Cake for Any Occasion

Ingredients

• 1.75 cups all-purpose flour
• 1.5 cups granulated sugar
• 0.75 cups unsweetened cocoa powder
• 1.5 teaspoons baking powder
• 1.5 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 0.5 cups vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup fresh raspberries
• 1 cup heavy cream
• 8 ounces dark chocolate, chopped
• 0 optional powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for 2 minutes until smooth.
4. Carefully stir in the boiling water (the batter will be thin). Mix until just incorporated.
5. Gently fold in the fresh raspberries to the batter, being careful not to mash them too much.
6. Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
7. While the cakes are baking, make the ganache. In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add the chopped dark chocolate. Stir until smooth and glossy. Let it cool at room temperature.
8. Once the cakes are completely cooled, place one layer on a serving platter. Spread a generous layer of ganache on top, followed by a sprinkle of additional raspberries. Place the second layer on top and pour the remaining ganache over the cake, letting it drip down the sides.
9. Optionally dust with powdered sugar and garnish with fresh raspberries on top for an elegant finish.