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.

Ingredients

• 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

Instructions

1. Mix flour, cocoa powder, baking powder, and baking soda in a bowl. In another bowl, whisk sugar, oil, eggs, and vanilla until well combined.
2. Gradually add dry ingredients to the wet ingredients, alternating with buttermilk. Fold in fresh raspberries.
3. Divide the batter into greased cake pans and bake in a preheated oven at 350°F for 30-35 minutes.
4. While the cake cools, heat cream and pour over chopped chocolate. Stir until smooth, creating the ganache.
5. 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.