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The key ingredients for a chocolate raspberry cake include all-purpose flour, sugar, cocoa powder, and fresh raspberries. These items work together to create a rich, moist cake with a burst of fruity flavor.

Chocolate Raspberry Cake

Indulge in the ultimate Chocolate Raspberry Cake that’s perfect for any occasion! This delightful dessert combines rich chocolate with tangy raspberries for a flavor explosion. Discover essential ingredients, baking tips, and creative decoration ideas to elevate your cake game. Whether you're celebrating a birthday or just want to whip up a sweet treat, this recipe is a must-try. Click through for the full recipe and let’s make some delicious memories!
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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 (plus extra for garnish)

1 cup heavy cream

8 ounces dark chocolate, chopped

Optional: powdered sugar for dusting

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

    Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

      Mix Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for 2 minutes until smooth.

        Add Boiling Water: Carefully stir in the boiling water (the batter will be thin). Mix until just incorporated.

          Fold in Raspberries: Gently fold in the fresh raspberries to the batter, being careful not to mash them too much.

            Bake the Cakes: 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.

              Prepare Ganache: 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.

                Assemble the Cake: 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.

                  Decorate: Optionally dust with powdered sugar and garnish with fresh raspberries on top for an elegant finish.

                    Prep Time, Total Time, Servings: 30 minutes | 1 hour 30 minutes | 8 servings

                      - Presentation Tips: Serve each slice on a dessert plate, drizzled with any leftover ganache and a few fresh raspberries on the side for an appealing visual touch.