Ingredients
Scale
- 1 cup Sugar
- 2 tablespoons Cornstarch
- 1 cup Water
- 2 cups Raspberries (fresh or frozen)
- 2 cups All-purpose flour
- 3/4 cup Natural unsweetened cocoa
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 cup Milk
- 1/2 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 1 cup Hot water
- 1 cup Unsalted butter
- 2 cups Semi-sweet chocolate chips
- 1/2 cup Dark cocoa powder
- 3 cups Powdered sugar
- 1/4 cup Heavy whipping cream
- 1 cup Semi-sweet chocolate chips
- 1 cup Heavy whipping cream
Instructions
- Prepare the Raspberry Filling: In a saucepan, combine 1 cup of water with 1 cup of sugar and 2 tablespoons of cornstarch. Bring to a boil while stirring continuously until thick. Add raspberries and simmer for 5-7 minutes. Remove from heat and set aside to cool.
- Make the Chocolate Cake Batter: Preheat oven to 350°F (175°C). In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk milk, oil, vanilla extract, and eggs. Add to dry ingredients and mix until combined.
- Finalize the Batter: Fold in hot water until smooth. Divide the batter between two greased and floured 9-inch round cake pans.
- Bake the Cakes: Bake for 30-35 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes before transferring to wire racks.
- Prepare the Chocolate Ganache: Heat 1 cup of heavy cream in a small saucepan until simmering. Pour over chocolate chips and stir until smooth. Let cool slightly.
- Assemble the Cake: Spread raspberry filling on top of one cake layer, place the second layer on top, and pour ganache over.
- Decorate: Whip 1/4 cup of heavy cream and pipe decorations or sprinkle fresh raspberries on top.
- Chill and Serve: Refrigerate for about an hour before slicing and serving.
Notes
This cake can be made in advance and stored in the refrigerator. For a dairy-free option, substitute heavy cream with coconut cream.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 36g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg