Description
A rich chocolate cake filled with fresh raspberries and topped with silky truffle frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup raspberries
- 1 cup heavy cream
- 8 ounces bittersweet chocolate, chopped
Instructions
- Preheat the oven to 350°F and grease two 9-inch round cake pans.
- Cream the butter and sugar in a large bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla until combined.
- Whisk the flour, cocoa, baking powder, baking soda, and salt in a separate bowl.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly between the prepared pans.
- Purée the raspberries and strain to remove seeds.
- Bake the cakes for 25-30 minutes or until a toothpick comes out clean.
- Cool the cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Heat the cream until it simmers, then stir in chopped chocolate until smooth.
- Cool the ganache to thicken, then spread raspberry filling between layers and frost top and sides.
Notes
Chill frosting to thicken if it becomes too thin. Store leftovers covered in the fridge for up to 4 days.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 80mg