Description
A show-stopping dessert combining rich chocolate and fresh raspberries, perfect for special occasions.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream (optional, for consistency)
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate, finely chopped
- 1 1/2 cups fresh raspberries
- Powdered sugar for dusting
- Mint leaves (optional)
- Extra chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until well combined.
- Carefully stir in the boiling water until the batter is smooth and thin. Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a wooden toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10-15 minutes, then invert them onto a wire rack to cool completely.
- Once the cakes are completely cool, use a serrated knife to level the tops if necessary. Carefully slice each cake layer horizontally in half to create four thinner layers.
- For the cream cheese frosting, beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, one cup at a time, beating until smooth. Mix in the vanilla extract. If the frosting is too thick, add heavy cream one tablespoon at a time until the desired consistency is reached.
- To assemble the cake, place one layer on a serving plate. Spread frosting over it, repeat with the next two layers, and top with the final layer.
- For the chocolate ganache drizzle, heat heavy cream in a small saucepan until it simmers. Remove from heat and add the chopped chocolate. Let sit for 5 minutes, then whisk until smooth. Let it cool slightly before drizzling over the cake.
- Pipe decorative swirls of frosting on the top edge. Arrange fresh raspberries on top, dust with powdered sugar, and garnish with mint leaves and extra chocolate chips if desired.
- Refrigerate for at least 30 minutes before slicing and serving.
Notes
Use fresh raspberries for the best flavor and presentation. Refrigerate for up to 3-4 days or freeze layers individually wrapped for up to a month.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
Keywords: chocolate cake, raspberry dessert, layer cake, special occasion cake, baking