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Chocolate Cake With Raspberry Filling: A Sweet Delight Awaits!

Chocolate Cake With Raspberry Filling
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A rich and moist chocolate cake layered with a tangy raspberry filling, perfect for any celebration.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup raspberry preserves
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined.
  4. Stir in boiling water until the batter is smooth.
  5. Pour the batter evenly into the prepared cake pans.
  6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Once cooled, place one cake layer on a serving plate and spread raspberry preserves on top.
  9. Whip the heavy cream with powdered sugar until stiff peaks form, then spread over the raspberry layer.
  10. Top with the second cake layer and frost the top and sides with remaining whipped cream.
  11. Garnish with fresh raspberries if desired.

Notes

  • For a richer flavor, use dark chocolate cocoa powder.
  • Ensure the cakes are completely cooled before frosting to prevent melting.
  • This cake can be made a day in advance and stored in the refrigerator.

Nutrition

Find it online: https://recipesdays.com/chocolate-cake-raspberry-filling-recipe/