Decadent Chocolate Raspberry Cake
Decadent Chocolate Raspberry Cake
ingredients
- 3 cups all-purpose flour
- 2 ½ cups granulated sugar
- 1 cup unsweetened cocoa powder
- 3 teaspoons baking powder
- 2 ¼ teaspoons baking soda
- 1 ½ teaspoons salt
- 1 ½ cups buttermilk
- ¾ cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 ½ cups boiling water
- 2 ¼ cups fresh raspberriesGanache:
- 1 ½ cups heavy cream
- 12 oz semisweet chocolate, chopped
- 1 ½ tablespoons unsalted butter
steps
- 1.
Preheat oven to 350°F (175°C) and grease three 8-inch round cake pans.
- 2.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- 3.
Add buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
- 4.
Gradually pour boiling water into the batter, mixing until smooth.
- 5.
Gently fold in raspberries.
- 6.
Divide the batter evenly between the prepared cake pans.
- 7.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 8.
Allow cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.Ganache:
- 9.
In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chopped chocolate. Stir until chocolate is melted and ganache is smooth. Add butter and stir until fully incorporated.Assembly:
- 10.
Place one cake layer on a serving plate and spread a generous amount of ganache on top.
- 11.
Place the second cake layer on top and repeat the process.
- 12.
Finally, place the third cake layer on top and cover the entire cake with the remaining ganache.
- 13.
Allow the ganache to set before serving. Enjoy!
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