Description
A delightful dessert that combines rich chocolate with fresh raspberries, perfect for celebrations or satisfying your sweet tooth.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup sour cream
- 1/2 cup whole milk
- 1 cup fresh raspberries (lightly mashed)
- 1 cup heavy cream
- 8 oz dark chocolate (chopped)
- 2 tbsp unsalted butter
- Fresh raspberries for decoration
- Chocolate curls or shards for decoration
- Dust of cocoa powder (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the softened butter and granulated sugar until fluffy and light.
- Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
- Mix in the sour cream and milk. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the lightly mashed raspberries into the batter.
- Divide the batter evenly between the prepared cake pans and bake for 30–35 minutes, or until a toothpick comes out clean. Let the cakes cool completely.
- For the ganache frosting, heat the heavy cream in a small saucepan until it just starts to simmer. Pour it over the chopped chocolate and butter in a bowl. Let it sit for 1 minute, then stir until smooth. Chill the ganache for 15–20 minutes until it is spreadable.
- To assemble and decorate the cake, spread some ganache between the cake layers and cover the entire cake with the remaining ganache. Top with fresh raspberries, chocolate curls, or shards, and a light dusting of cocoa powder if desired.
Notes
Store any leftover cake in an airtight container in the refrigerator for 3-4 days. It can also be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 100mg
Keywords: chocolate cake, raspberry cake, dessert, velvety chocolate, baking