Description
A rich and moist chocolate cake layered with raspberry filling and whipped cream, topped with a raspberry glaze.
Ingredients
Scale
- 1½ cups all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup sugar
- ½ cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1 cup milk
- ½ cup hot water
- 1½ cups raspberries (fresh or frozen)
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
- 2 cups heavy whipping cream
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup raspberry jam
- 2 tbsp water
- Fresh raspberries
Instructions
- Preheat oven to 350°F (175°C). Line two 8-inch pans.
- Whisk flour, cocoa, baking powder, baking soda, salt, and sugar together.
- Add oil, eggs, vanilla, and milk; mix until smooth.
- Slowly stir in hot water — the batter will be thin.
- Divide the batter into the prepared pans and bake for 25–30 minutes.
- Cool completely, then slice each cake into two layers.
- Simmer raspberries, sugar, and lemon juice until soft.
- Add cornstarch slurry and cook until thick and glossy. Cool fully.
- Beat cream, powdered sugar, and vanilla until stiff peaks form. Keep chilled.
- Place the first cake layer on a plate. Spread raspberry filling, then whipped cream.
- Repeat with remaining layers, ending with whipped cream on top.
- Heat raspberry jam with water until pourable. Let cool slightly, then glaze the top of the cake.
- Decorate with fresh raspberries. Chill 1 hour for clean slicing.
Notes
- Ensure all ingredients are at room temperature for best results.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg