Description
A rich and decadent chocolate cake layered and topped with smooth dark chocolate ganache, garnished with fresh raspberries for a burst of tartness and elegance. Perfect for special occasions or any time you crave a classic chocolate dessert.
Ingredients
Scale
Cake Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Ganache Ingredients
- 8 oz dark chocolate, chopped
- 1 cup heavy cream
Garnish
- Fresh raspberries for garnish
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until the batter is smooth and homogenous.
- Incorporate Boiling Water: Carefully stir in the boiling water; the batter will be thin, which ensures a moist cake texture.
- Bake the Cakes: Pour the batter evenly into the prepared pans and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Ganache: Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream until steaming but not boiling, then pour it over the chocolate. Let it sit for 5 minutes before stirring gently until smooth and glossy.
- Assemble the Cake: Allow the cakes to cool completely. Spread a layer of ganache between the two cake layers, then cover the top and sides with the remaining ganache for a smooth finish.
- Garnish: Decorate the top of the cake with fresh raspberries to add a pop of color and a fresh tart flavor.
Notes
- Make sure the boiling water is added last to avoid cooking the eggs in the batter.
- Use high-quality dark chocolate for the ganache for best flavor and texture.
- Allow the cake layers to cool completely before applying the ganache to prevent it from melting.
- The batter will be thin after adding boiling water; this is normal and results in a moist cake.
- For an extra touch, dust the cake lightly with cocoa powder before garnishing with raspberries.
