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Chocolate Raspberry Cake

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A rich, moist chocolate cake layered with luscious raspberry filling and topped with smooth chocolate frosting for an elegant and decadent dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 3/4 cup boiling water
  • 1 1/2 cups raspberry jam or raspberry filling
  • For the frosting: 1/2 cup butter, softened
  • 2/3 cup cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 tsp vanilla extract
  • Fresh raspberries for garnish (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla; beat until smooth.
  4. Stir in the boiling water (batter will be thin).
  5. Divide the batter evenly between the prepared pans.
  6. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cakes cool completely.
  8. Spread raspberry jam over the top of one cake layer, then place the second layer on top.
  9. For the frosting, beat butter until creamy. Add cocoa powder, powdered sugar, milk, and vanilla; beat until smooth.
  10. Frost the top and sides of the cake.
  11. Garnish with fresh raspberries if desired.

Notes

  • Use high-quality cocoa powder for best flavor.
  • Chill the cake before slicing for cleaner layers.
  • Add fresh raspberries between layers for extra fruitiness.

Nutrition

Find it online: https://tastyera.com/chocolate-raspberry-cake/