Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them.
- In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add in the eggs, whole milk, vegetable oil, and vanilla extract. Mix everything together until smooth and homogenous.
- Carefully stir in the boiling water until the batter is well combined; it will be quite thin.
- Gently fold in the fresh raspberries; this adds a bright flavor and beautiful color to the cake.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely before frosting them with chocolate frosting.
Best Ways to Enjoy It
Once frosted, you can serve this cake either on its own or with delicious accompaniments. A dollop of whipped cream on the side enhances the flavors, while a scoop of vanilla ice cream adds a delightful creaminess. Consider pairing with a cup of coffee or herbal tea to balance the richness of the chocolate.
How to Store & Freeze
To keep your Chocolate Raspberry Cake fresh, store it in an airtight container at room temperature for up to three days. If you need to keep it longer, you can freeze the cake. Wrap individual slices in plastic wrap and then place them in a zip-top freezer bag, where they can stay fresh for up to 2-3 months. Make sure to let it thaw in the refrigerator overnight before enjoying.
Pro Chef Tips
- Avoid Overmixing: When adding the raspberries, fold them in gently to keep them intact, which will help provide delightful pops of fruit flavor throughout the cake.
- Use High-Quality Cocoa: Opt for high-quality cocoa powder, which will significantly enhance the chocolate flavor of your cake.
- Temperature Matters: Make sure your eggs and milk are at room temperature for better mixing and a fluffier texture.
Creative Twists
If you want to mix things up a bit, there are several variations you can try! Replace the raspberries with blueberries or strawberries for a different berry flavor. You can even add a hint of almond extract for a nutty twist or swap out the chocolate frosting for a cream cheese frosting for a contrasting flavor profile.
FAQs
How long does it take to make this cake?
The total time, including preparation and baking, is about 1 hour, making it perfect for a weekend baking project.
Can I substitute ingredients in this recipe?
Yes! You can use almond or oat milk for a dairy-free option, and coconut oil can replace vegetable oil. Just remember, the flavor may adjust slightly.
How should I store leftovers?
Store your leftover cake in an airtight container at room temperature for up to three days. For extended storage, freeze slices as outlined above.
Now that you have everything you need, it’s time to dive into this delicious journey of baking. Enjoy making your Chocolate Raspberry Cake—it’s bound to steal the spotlight at your next gathering!
