Deep Dark Chocolate Cake With Raspberries
A scrumptious moist cake with smooth raspberry filling and dreamy chocolate ganache. Perfect recipe for special occasions and just to share with a friend, if you are willing to share!
- 1 3/4 c. Flour
- 1 1/4 c. Sugar
- 3/4 c. Cocoa
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs
- 2 tsp. vanilla
- 1/2 c. Oil
- 1 c. Milk
- 1 c. Boiling water
- Raspberry filling
- 20 ounce raspberries fozen and thawed or fresh
- 1/4 c. Sugar
- 2 tbs. corn startch
- Zest of one lemon
- Chocloate ganache
- 6 oz. semi-sweet chocolate finely chopped
- 1/2 c. Heavey whipping cream
Preheat oven to 350 F.
Combine flour, sugar, cocoa, powder, soda, and salt with whisk or with electric beater on low speed.
Add remaining ingredients and mix well.
Oil and flour to round cake pans and pour in batter.
Bake for 40 minutes.
This cake is very moist so the batter is really thin.
Purée raspberries in a food processor Then use a food mill, or press raspberry purée through a dive with the back of a spoon to remove seeds. Heat the purée In a small pot with the sugar and cornstarch until it boils, stirring constantly. It should quickly thicken after it boils.
Use at room temperature.
Place chocolate in a small bowl. Heat the cream in a small sauce pan over medium low heat until bubbles appear around the edges of the pan. Pour cream over chocolate and let stand 2 minutes. Stir until mixture is smooth and shiny (it will be slightly runny).
Cut the two Round cakes in half to make 4 layers.
Put the raspberry filling between each layer about 1/2 a inch away from the edge and line up the cakes one ontop of the other.
Pour ganache ontop of the cake and let ooze and drip down the sides.
Decorate with a few whole raspberries along the top edge and tadda! ready to eat and enjoy!!