πŸ«πŸ“ Indulgent Chocolate Raspberry Cake! πŸ“πŸ«


 

πŸ«πŸ“ Indulgent Chocolate Raspberry Cake! πŸ“πŸ«


πŸ“ Ingredients:

For the cake:

- 2 cups all-purpose flour

- 2 cups granulated sugar

- ¾ cup unsweetened cocoa powder

- 2 teaspoons baking powder

- 1 ½ teaspoons baking soda

- 1 teaspoon salt

- 1 cup buttermilk

- ½ cup vegetable oil

- 2 large eggs πŸ₯š

- 2 teaspoons vanilla extract

- 1 cup boiling water


For the raspberry filling:

- 2 cups fresh raspberries πŸ“

- ¼ cup granulated sugar

- 1 tablespoon cornstarch

- 1 tablespoon lemon juice πŸ‹


For the chocolate ganache:

- 1 ½ cups semisweet chocolate chips

- 1 cup heavy cream πŸ₯›


πŸ”₯ Let's get baking! πŸ‘©‍🍳

1️⃣ Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2️⃣ In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3️⃣ Add buttermilk, vegetable oil, eggs, and vanilla extract. Beat until well combined.

4️⃣ Gradually pour in boiling water, mixing until smooth.

5️⃣ Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.

6️⃣ Meanwhile, prepare the raspberry filling. In a saucepan, combine raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat until the mixture thickens, stirring occasionally. Remove from heat and let it cool.

7️⃣ For the chocolate ganache, heat the heavy cream in a saucepan until it simmers. Pour over the chocolate chips and whisk until smooth.

8️⃣ Once the cakes are cooled, spread the raspberry filling over one cake layer. Place the second cake layer on top.

9️⃣ Pour the chocolate ganache over the top of the cake, letting it drip down the sides.

πŸ”Ÿ Decorate with fresh raspberries for an extra touch of elegance.



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