Description
A delicious chocolate cake layered with fresh raspberries.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter (room temperature)
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans and line with parchment paper.
- In a bowl, sift together flour, cocoa powder, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time along with vanilla extract.
- Gradually mix in the dry ingredients alternating with milk until smooth. Gently fold in half of the raspberries.
- Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool before frosting and stacking with remaining raspberries.
Notes
- Ensure that all ingredients are at room temperature for optimal results.
- For a richer flavor, use high-quality cocoa powder.
- This cake pairs well with whipped cream or chocolate ganache.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg