If you are a chocolate and raspberry lover, you are going to adore this delicious and moist chocolate raspberry cake recipe. The combination of rich chocolate and sweet-tart raspberries is simply irresistible. It's perfect for any special occasion or as a sweet treat on a lazy Sunday afternoon.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 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
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup fresh raspberries
Instructions:
- Preheat the oven to 350°F (180°C) and grease a 9-inch (23cm) cake pan.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
- Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in the boiling water. The batter will be thin, but don't worry, it's supposed to be that way.
- Gently fold in the fresh raspberries.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- For the frosting, beat 1/2 cup of softened butter and 2 cups of powdered sugar together in a mixing bowl until smooth. Add 1/4 cup of raspberry jam and beat until creamy. Spread the frosting over the cooled cake.
- Serve and enjoy!
Conclusion
This chocolate raspberry cake recipe is a true crowd-pleaser. It's easy to make, and the combination of rich chocolate and sweet-tart raspberries is sure to impress your family and friends. Try it out and see for yourself!