Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 3 large eggs (room temperature)
- 1 cup whole milk
- 1 cup fresh raspberries (plus extra for garnish)
- 1 cup dark chocolate (chopped, for ganache)
- ½ cup heavy cream (for ganache)
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt until combined.
- Mix in softened butter until crumbly. Add eggs and milk; beat until smooth.
- Gently fold in fresh raspberries without smashing them.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks.
- For the ganache, heat heavy cream and pour over chopped dark chocolate; stir until smooth.
- Once cakes are cooled, layer with raspberry filling and ganache, then serve with extra raspberries on top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 385
- Sugar: 32g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg