Heavenly Raspberry Chocolate Cake
Create lasting memories with a dessert that transcends the ordinary – the Heavenly Raspberry Chocolate Cake. Elizabeth Rodriguez, a culinary virtuoso, has woven her magic into this divine treat. Picture this – layers of moist chocolate cake interlaced with a luscious raspberry filling, adorned with a velvety chocolate ganache.
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups buttermilk
- 2 cups fresh raspberries
- 1 cup heavy cream
- 200g dark chocolate, chopped
- Mix flour, cocoa powder, baking powder, and baking soda in a bowl. In another bowl, whisk sugar, oil, eggs, and vanilla until well combined.
- Gradually add dry ingredients to the wet ingredients, alternating with buttermilk. Fold in fresh raspberries.
- Divide the batter into greased cake pans and bake in a preheated oven at 350°F for 30-35 minutes.
- While the cake cools, heat cream and pour over chopped chocolate. Stir until smooth, creating the ganache.
- Spread ganache between cake layers and over the top for a decadent finish.
Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Yield: 1 cake
Indulge in the divine flavors of this Heavenly Raspberry Chocolate Cake, a masterpiece crafted by Elizabeth Rodriguez. A delightful fusion of rich chocolate and vibrant raspberries, this cake is a celebration in every bite.
Per Serving: 380 calories | Serving Size: 1 slice
As you savor each slice of this Heavenly Raspberry Chocolate Cake, let the harmonious blend of chocolate and raspberries transport you to a world of pure bliss. Whether it’s a special occasion or just a desire for something extraordinary, this cake is the epitome of indulgence.