Chocolate raspberry cake: A delightful easy layered dessert!
A delightful and easy layered dessert featuring rich chocolate and fresh raspberries.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix until smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Once the cakes are cool, layer them with whipped cream and fresh raspberries in between.
- Top the cake with more whipped cream and raspberries before serving.
Notes
- For a richer flavor, use dark chocolate cocoa powder.
- Make sure the cakes are completely cool before frosting to prevent melting.
- This cake can be made a day in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg