Directions to Follow
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add in the eggs, milk, vegetable oil, and vanilla extract. Beat the mixture on medium speed for about 2 minutes until smooth.
- Carefully mix in boiling water. The batter will be thin, but that’s exactly what you want!
- Gently fold in the fresh raspberries, taking care not to break them.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool for 10 minutes in the pans, then transfer them to a wire rack to cool completely.
- Frost with your favorite chocolate frosting and garnish with additional raspberries if desired.
Best Ways to Enjoy It
When it comes to serving Chocolate Raspberry Cake, the possibilities are delightful! Drizzle with a homemade chocolate ganache for a decadent touch, or pair it with a scoop of vanilla ice cream for a classic dessert experience. You can also serve it alongside fresh whipped cream or sprinkle with powdered sugar for a charming finish. For a brunch gathering, consider serving slices with a side of bubbly mimosas for a festive atmosphere.
Keeping Leftovers Fresh
To store your Chocolate Raspberry Cake, place it in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can refrigerate it for about a week. Alternatively, wrap individual slices tightly in plastic wrap and freeze them for up to 2 months. Always ensure safe food handling practices—don’t leave the cake out for more than two hours at room temperature to prevent spoilage.
Helpful Cooking Tips
Here are some extra tips to enhance your baking experience:
- Use room temperature ingredients for better mixing, especially eggs and milk.
- Don’t skip the step of boiling water; it helps to make the cake incredibly moist.
- Ensure to fold in raspberries gently to preserve their shape and avoid turning the batter pink!
- Invest in high-quality cocoa powder; it makes a noticeable difference in flavor.
Creative Twists
Feel free to experiment with this recipe! You can swap out fresh raspberries for other berries like strawberries or blackberries for a different twist. Alternatively, add a hint of espresso powder to the batter for an enhanced chocolate flavor. If you’re looking for a lighter version, consider using almond flour instead of all-purpose flour. Lastly, top with a cream cheese frosting for a unique flavor profile!
Your Questions Answered
What is the prep time for Chocolate Raspberry Cake?
The prep time takes about 20-30 minutes, while the baking takes around 30-35 minutes.
Can I make substitutions for dietary restrictions?
Absolutely! You can use dairy-free milk for a vegan version or gluten-free flour. Be sure to adjust the baking time if you vary the ingredients significantly.
How do I freeze cake properly?
To freeze, wrap the individual slices in plastic wrap and aluminum foil, or store in an airtight container. This way, you’ll preserve its flavor and texture.
With this Chocolate Raspberry Cake recipe, you’re on your way to baking brilliance. Enjoy the process, and most importantly, savor every slice!
