Ingredients:
For the Chocolate Cake:
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
For the Raspberry Filling:
2 cups fresh raspberries
¼ cup granulated sugar
2 tbsp cornstarch
2 tbsp water
1 tsp lemon juice
For the Chocolate Ganache:
1 cup heavy cream
8 oz semi-sweet chocolate, chopped
Optional Garnish:
Fresh raspberries
Chocolate shavings
Mint leaves
Directions:
Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
In a large mixing bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Mix until smooth. Gradually stir in boiling water (batter will be thin).
Divide batter evenly into pans and bake for 28–32 minutes, or until a toothpick comes out clean. Cool completely on wire racks.
For the filling, combine raspberries, sugar, lemon juice, and water with cornstarch in a saucepan over medium heat. Stir and cook until thickened (5–7 minutes). Cool completely.
For ganache, heat cream in a saucepan until just boiling. Remove from heat and pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth. Cool slightly.
Assemble the cake: Place one cake layer on a serving plate, spread with half the raspberry filling. Top with second layer, repeat. Add third layer, then pour and spread ganache over top and sides.
Decorate with fresh raspberries, chocolate shavings, or mint if desired.
Prep Time: 30 minutes | Cooking Time: 32 minutes | Total Time: 1 hour 15 minutes
Kcal: 520 kcal | Servings: 12 slices
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