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Chocolate Raspberry Cake π°π«
Chocolate Raspberry Cake π°π«
it's sure to satisfy your dessert cravings! ππ°
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Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 12 servings
π« Ingredients π«
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 and 3/4 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, at room temperature
- 1/2 cup vegetable oil
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 and 1/2 cups fresh raspberries
π« Directions π«
- Preheat oven to 350Β°F (177Β°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Stir in boiling water until the batter is well combined and smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Once the cakes are completely cooled, place one cake layer on a serving platter. Spread a layer of fresh raspberries over the cake, then place the second cake layer on top.
