Chocolate Raspberry Cake
A moist and tender chocolate cake layered with raspberry jam and fresh raspberries, topped with a light whipped cream frosting.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.75 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Fillings and Toppings
- 1 cup fresh raspberries
- 1 cup raspberry jam
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- to taste Chocolate shavings (for garnish)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract. Stir until the batter is uniform.
- Gradually mix in the boiling water until the batter is thin and glossy.
Baking
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes.
- Allow the cakes to cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
Assembly
- Spread raspberry jam over one cake layer and scatter half of the fresh raspberries on top.
- Place the second cake layer on top and chill if necessary.
Frosting
- Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Spread whipped cream over the top and sides of the cake. Garnish with chocolate shavings and remaining raspberries.
- Serve within a few hours for best texture.
Notes
For best results, measure flour carefully and avoid overmixing. Chill the cake before slicing for cleaner edges.