Raspberry Dark Chocolate Cake
Picture this: a decadent, moist chocolate cake infused with the tanginess of ripe raspberries, creating a symphony of flavors that dance on your taste buds. Our Raspberry Dark Chocolate Cake is a culinary masterpiece, perfect for both casual gatherings and special celebrations.
- 2 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 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 1/2 cups fresh raspberries
- 1 cup dark chocolate chunks
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
- Stir in boiling water until the batter is well combined.
- Gently fold in raspberries and dark chocolate chunks.
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely before frosting.
Total time: 1 hour
Yield: 12 servings
Indulge in the luscious blend of rich dark chocolate and the vibrant burst of raspberries. Each bite of this cake is a celebration of sweetness and sophistication.
Nutrition Information: Calories – 350, Fat – 18g, Carbohydrates – 45g, Protein – 5g
Make your next gathering unforgettable with our Raspberry Dark Chocolate Cake, a dessert that elevates the art of baking to new heights.