EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE is a must-try recipe!
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Why You’ll Love This EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE
Let me tell you, this EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE with whipped ganache is not just another dessert; it’s a game-changer for busy women like us! If you’re juggling work, family, and a million other responsibilities, you’ll appreciate how quickly this cake comes together. With just a prep time of 20 minutes and a cook time of 35 minutes, you can whip up this delightful treat without sacrificing your precious time.
And let’s talk about cleanup—because who wants to spend their evening scrubbing dishes? The straightforward steps mean minimal mess. You’ll only need a few mixing bowls and your trusty electric mixer. I promise, you’ll be in and out of the kitchen faster than you can say “chocolate cake!”
Now, let’s get to the good stuff: the flavors! This cake is a crowd-pleaser, appealing to both adults and kids alike. The rich chocolate pairs beautifully with the tartness of fresh raspberries, while the roasted hazelnuts add a delightful crunch. It’s like a party in your mouth! Whether you’re serving it at a family gathering, a birthday bash, or just because it’s Tuesday, this cake is sure to impress.
Picture this: you’ve just pulled the cake out of the oven, and the aroma of chocolate fills your kitchen. Your family comes running, drawn in by the sweet scent. As you slice into the cake, the moist layers reveal pockets of juicy raspberries and crunchy hazelnuts. It’s a feast for the senses! And the whipped ganache? Oh, it’s the cherry on top—light, fluffy, and oh-so-decadent.
But wait, there’s more! This cake is versatile. You can easily customize it to suit your family’s tastes. If someone in your household isn’t a fan of raspberries, swap them out for strawberries or blueberries. Want to make it even more indulgent? Use dark chocolate for the ganache. The possibilities are endless!
So, if you’re looking for a dessert that’s quick, easy, and absolutely delicious, look no further. This EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE with whipped ganache is calling your name. Trust me, once you try it, you’ll be adding it to your regular rotation. Your family will thank you, and you might just find yourself feeling like a kitchen superstar!
Introduction to EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE
Welcome to the world of indulgence with my EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE with whipped ganache! If you’re a busy woman like me, you know that life can sometimes feel like a whirlwind. Between work, family, and everything in between, finding time to whip up a delightful dessert can seem impossible. But fear not! This cake is here to save the day.
Imagine a cake that’s not only easy to make but also a feast for the senses. The moment you take a bite, you’ll experience the rich, velvety chocolate that melts in your mouth, perfectly complemented by the tartness of fresh raspberries. And let’s not forget the roasted hazelnuts, which add a delightful crunch that takes this cake to a whole new level. It’s like a symphony of flavors and textures dancing on your palate!
This cake isn’t just a treat; it’s a showstopper! Whether you’re hosting a family gathering, celebrating a special occasion, or simply wanting to treat yourself (because you deserve it!), this cake will steal the spotlight. Picture it: a beautifully layered cake adorned with fluffy ganache, fresh raspberries, and a sprinkle of chopped hazelnuts, sitting proudly on your dessert table. Your guests will be in awe, and you’ll be the star of the show!
And let’s be real—who doesn’t love a dessert that looks as good as it tastes? This EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE is not just a cake; it’s a conversation starter. It’s the kind of dessert that brings people together, sparking joy and laughter around the table. So, roll up your sleeves, and let’s dive into this delightful recipe that’s perfect for busy women who still want to impress!
Why You’ll Love This EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE
Let me tell you, this EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE with whipped ganache is not just another dessert; it’s a game-changer for busy women like us! If you’re juggling work, family, and a million other responsibilities, you’ll appreciate how quickly this cake comes together. With just a prep time of 20 minutes and a cook time of 35 minutes, you can whip up this delightful treat without sacrificing your precious time.
And let’s talk about cleanup—because who wants to spend their evening scrubbing dishes? The straightforward steps mean minimal mess. You’ll only need a few mixing bowls and your trusty electric mixer. I promise, you’ll be in and out of the kitchen faster than you can say “chocolate cake!”
Now, let’s get to the good stuff: the flavors! This cake is a crowd-pleaser, appealing to both adults and kids alike. The rich chocolate pairs beautifully with the tartness of fresh raspberries, while the roasted hazelnuts add a delightful crunch. It’s like a party in your mouth! Whether you’re serving it at a family gathering, a birthday bash, or just because it’s Tuesday, this cake is sure to impress.
Picture this: you’ve just pulled the cake out of the oven, and the aroma of chocolate fills your kitchen. Your family comes running, drawn in by the sweet scent. As you slice into the cake, the moist layers reveal pockets of juicy raspberries and crunchy hazelnuts. It’s a feast for the senses! And the whipped ganache? Oh, it’s the cherry on top—light, fluffy, and oh-so-decadent.
But wait, there’s more! This cake is versatile. You can easily customize it to suit your family’s tastes. If someone in your household isn’t a fan of raspberries, swap them out for strawberries or blueberries. Want to make it even more indulgent? Use dark chocolate for the ganache. The possibilities are endless!
So, if you’re looking for a dessert that’s quick, easy, and absolutely delicious, look no further. This EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE with whipped ganache is calling your name. Trust me, once you try it, you’ll be adding it to your regular rotation. Your family will thank you, and you might just find yourself feeling like a kitchen superstar!
Ingredients You’ll Need
Before we dive into the baking magic, let’s gather our ingredients for this EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE with whipped ganache. Trust me, having everything ready will make the process smoother than a freshly whipped ganache!
- 2 cups all-purpose flour: This is the backbone of our cake, giving it structure. If you’re looking for a gluten-free option, almond flour works beautifully!
- 1 ½ cups granulated sugar: Sweetness is key! This sugar not only sweetens the cake but also helps it stay moist. You can use coconut sugar for a healthier twist.
- ¾ cup unsweetened cocoa powder: The star of the show! This gives our cake that rich chocolate flavor. If you want a deeper taste, try using dark cocoa powder.
- 1 ½ teaspoons baking powder: This little helper makes our cake rise and become fluffy. Make sure it’s fresh for the best results!
- 1 ½ teaspoons baking soda: Another leavening agent that works wonders alongside baking powder. It helps the cake rise and keeps it light.
- 1 teaspoon salt: A pinch of salt enhances all the flavors, making the chocolate taste even richer. Don’t skip it!
- 2 large eggs: Eggs provide moisture and act as a binding agent, holding everything together. If you’re vegan, you can substitute with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg).
- 1 cup whole milk: This adds moisture and richness to the cake. If you’re lactose intolerant, almond milk or oat milk are great alternatives!
- ½ cup vegetable oil: Oil keeps the cake moist and tender. You can use melted coconut oil for a hint of tropical flavor.
- 2 teaspoons vanilla extract: This adds a lovely depth of flavor. Feel free to use almond extract for a different twist!
- 1 cup boiling water: This may sound odd, but adding boiling water helps to bloom the cocoa powder, intensifying the chocolate flavor. It’s a game-changer!
- 1 cup fresh raspberries: These juicy gems add a burst of tartness that perfectly balances the sweetness of the cake. If raspberries aren’t your thing, strawberries or blueberries work just as well!
- 1 cup roasted hazelnuts, chopped: These add a delightful crunch and nutty flavor. If you’re nut-free, feel free to leave them out or substitute with sunflower seeds.
Now, let’s talk about the fluffy ganache that takes this cake to the next level:
- 8 ounces semi-sweet chocolate, chopped: This is the base of our ganache. You can use dark chocolate for a richer flavor or milk chocolate for a sweeter touch.
- 1 cup heavy cream: This is what makes our ganache luscious and creamy. If you want a lighter version, you can use coconut cream.
- 2 tablespoons powdered sugar: A little sweetness to balance the chocolate. You can skip this if you prefer a less sweet ganache.
- 1 teaspoon vanilla extract: Just like in the cake, this adds a lovely flavor to the ganache. You can also use hazelnut extract for a fun twist!
And there you have it! All the ingredients you’ll need to create this mouthwatering EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE with whipped ganache. Don’t worry if you’re not a seasoned baker; I’ve got you covered with printable measurements at the end of this article. Let’s get ready to bake some magic!
How to Make EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE
Alright, my fellow busy bakers, it’s time to roll up our sleeves and dive into the deliciousness of this EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE with whipped ganache. I promise, the process is as enjoyable as the end result! Let’s break it down step by step.
Step 1 – Prep Ingredients
First things first, let’s get our kitchen ready for some baking magic! Preheat your oven to 350°F (175°C). While that’s warming up, grab your two 9-inch round cake pans. Grease them up with a little butter or cooking spray, and then dust them with flour. This will ensure our cake slides right out when it’s time to serve. Trust me, there’s nothing worse than a cake that sticks!
Step 2 – Begin Cooking
Now that our pans are prepped and the oven is hot, let’s mix our dry ingredients. In a spacious mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Make sure everything is well blended; this is the foundation of our cake!
Once your dry ingredients are looking good, it’s time to add the wet ones. Crack in the eggs, pour in the whole milk, vegetable oil, and vanilla extract. Now, mix it all together on medium speed for about 2 minutes until you have a smooth batter. This is where the magic starts to happen! The batter should be thick and luscious, almost like a silky chocolate dream.
But wait, here’s the fun part! Carefully mix in the boiling water. Yes, it’s hot, but this step is crucial. It helps to bloom the cocoa powder, intensifying that rich chocolate flavor we all love. Your batter will become thinner, and that’s perfectly okay. Just give it a gentle stir until everything is combined.
Step 3 – Combine Ingredients
Now, let’s add some fruity goodness! Gently fold in the fresh raspberries and chopped hazelnuts into the batter. Be careful here—overmixing can break those beautiful raspberries and make your cake less moist. We want those juicy pockets of fruit to shine through!
Once everything is evenly distributed, it’s time to divide the batter between your two prepared cake pans. Use a spatula to smooth the tops, ensuring they’re even. This will help them bake uniformly, giving you those perfect layers we’re aiming for.
Step 4 – Finish and Serve
Pop those pans into your preheated oven and bake for about 30-35 minutes. The smell of chocolate will start wafting through your kitchen, and trust me, it’s heavenly! To check for doneness, insert a toothpick into the center of the cakes. If it comes out clean or with a few moist crumbs, you’re good to go!
Once baked, let the cakes cool in the pans for about 10 minutes. Then, carefully transfer them to wire racks to cool completely. This is the moment where patience pays off—let those cakes cool down before we slather on that whipped ganache!
While the cakes are cooling, let’s prepare the ganache. The anticipation is real! You’ll want to melt the chopped semi-sweet chocolate with heavy cream until it’s smooth and creamy. The aroma of melting chocolate is simply irresistible! Once it’s cooled and thickened, whip it up until it’s light and fluffy. This ganache is the crowning glory of our cake!
And there you have it! You’ve just made an EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE that’s sure to impress. Now, all that’s left is to assemble and enjoy. Spread a layer of whipped ganache between the cake layers, top it off with the second layer, and cover the entire cake with the remaining ganache. It’s a chocolate lover’s dream come true!
So, grab a slice, sit back, and savor the fruits of your labor. You deserve it!
Tips for Perfect Results
Now that you’re all set to create your EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE with whipped ganache, let’s talk about a few tips that will help you achieve the best results possible. Trust me, these little nuggets of wisdom can make a world of difference!
- 1. Use Room Temperature Ingredients: This is a game-changer! When your ingredients are at room temperature, they mix together more easily, creating a smoother batter. So, take those eggs and milk out of the fridge about 30 minutes before you start baking. It’s a small step that leads to a big payoff in texture and flavor!
- 2. Check for Doneness with a Toothpick: We’ve all been there—waiting anxiously for the cake to finish baking, only to find out it’s undercooked. To avoid this, use a toothpick to check for doneness. Insert it into the center of the cake; if it comes out clean or with a few moist crumbs, you’re golden! If it’s still wet, give it a few more minutes in the oven. Remember, it’s better to check a little early than to overbake!
- 3. Chill the Ganache for a Thicker Texture: If you prefer a thicker ganache that holds its shape beautifully, consider chilling it for a bit longer. After you whip it up, pop it in the fridge for an extra 10-15 minutes. This will help it firm up, making it easier to spread and giving your cake that professional finish. Plus, who doesn’t love a ganache that’s both fluffy and decadent?
With these tips in your back pocket, you’re well on your way to baking a show-stopping EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE that will have everyone raving. Happy baking!
Essential Equipment Needed
Before we dive into the baking process, let’s make sure you have all the essential equipment needed to create this EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE with whipped ganache. Having the right tools on hand will make your baking experience smoother and more enjoyable. So, let’s gather our gear!
- 9-inch round cake pans: You’ll need two of these to bake your cake layers. They’re the perfect size for achieving that beautiful, tall cake we all love. If you don’t have round pans, you can use square ones, but keep in mind that the baking time may vary slightly.
- Mixing bowls: A couple of mixing bowls in different sizes will come in handy. One for your dry ingredients and another for the wet ones. If you’re like me and tend to have a million bowls in your kitchen, grab your favorites!
- Electric mixer: This is a must-have for mixing your batter quickly and efficiently. It saves time and effort, especially when you’re whipping up that fluffy ganache. If you don’t have one, a good old-fashioned hand whisk will work too, but be prepared for a little arm workout!
- Heatproof bowl for ganache: You’ll need a bowl that can withstand heat for melting your chocolate. A glass or metal bowl works perfectly. Just make sure it’s large enough to hold all that delicious chocolate and cream!
- Whisk and spatula: A whisk is essential for mixing your dry ingredients and whipping the ganache. A spatula is perfect for folding in those fresh raspberries and hazelnuts, as well as for spreading the ganache smoothly over your cake. If you have a silicone spatula, even better—it’s great for scraping every last bit of batter from the bowl!
And there you have it! With these essential tools in your kitchen arsenal, you’re all set to create a stunning EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE that will impress your family and friends. Happy baking!
Delicious Variations of EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE
One of the best things about baking is the freedom to get creative! This EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE with whipped ganache is a fantastic base that can be easily adapted to suit your taste buds or whatever you have on hand. Let’s explore some delicious variations that will keep your baking exciting and your family guessing!
- 1. Swap Raspberries for Strawberries or Blueberries: If you’re not a fan of raspberries or just want to switch things up, consider using strawberries or blueberries instead. Fresh strawberries will add a sweet, juicy burst to each bite, while blueberries bring a lovely tartness that pairs beautifully with chocolate. Just chop the strawberries into smaller pieces to ensure they distribute evenly throughout the cake. Your family will love the new twist!
- 2. Use Dark Chocolate for a Richer Ganache: For those who crave a deeper chocolate flavor, swapping out semi-sweet chocolate for dark chocolate in the ganache is a game-changer. Dark chocolate has a more intense flavor profile, which can elevate the entire cake experience. Plus, it pairs wonderfully with the tartness of the raspberries or any fruit you choose. Just be mindful of the sweetness; you might want to adjust the powdered sugar in the ganache to balance it out!
- 3. Create a Gluten-Free Version Using Almond Flour: If you or someone in your family is gluten-sensitive, fear not! You can easily make this cake gluten-free by substituting the all-purpose flour with almond flour. Almond flour adds a lovely nutty flavor and keeps the cake moist. Just remember that almond flour is denser than regular flour, so you might need to adjust the baking time slightly. Keep an eye on it as it bakes, and you’ll have a delicious gluten-free treat that everyone can enjoy!
These variations not only keep things fresh but also allow you to cater to different dietary preferences and tastes. So, whether you’re in the mood for a fruity twist, a richer chocolate experience, or a gluten-free delight, this EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE can adapt to your needs. Happy baking, and enjoy the delicious journey!
Serving Suggestions
Now that you’ve baked this stunning EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE with whipped ganache, it’s time to think about how to serve it up! Presentation can elevate your dessert from delicious to downright spectacular, and I’ve got some delightful serving suggestions that will make your cake the star of the show.
- 1. Pair with Vanilla Ice Cream or Whipped Cream: There’s something magical about the combination of warm cake and cold ice cream. A generous scoop of creamy vanilla ice cream on the side of your cake adds a delightful contrast in temperature and texture. The rich chocolate flavor of the cake pairs beautifully with the sweet, creamy ice cream, creating a dessert experience that’s simply irresistible. If you’re feeling fancy, top the ice cream with a drizzle of chocolate sauce or a sprinkle of crushed hazelnuts for that extra touch!
- If ice cream isn’t your thing, a dollop of freshly whipped cream is another fantastic option. Light and airy, whipped cream complements the dense, moist cake perfectly. You can even add a hint of vanilla or a sprinkle of cocoa powder to the whipped cream for a little extra flair. Trust me, your guests will be swooning!
- 2. Serve Alongside a Fresh Fruit Salad: For a refreshing twist, consider serving your cake with a side of fresh fruit salad. The bright, juicy flavors of seasonal fruits like strawberries, blueberries, and kiwi provide a lovely contrast to the rich chocolate cake. Plus, it adds a pop of color to your dessert plate, making it visually appealing. You can even toss in some mint leaves for a burst of freshness that will elevate the entire dish!
- Imagine this: a slice of your EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE on a plate, accompanied by a scoop of vanilla ice cream and a vibrant fruit salad. It’s a feast for the eyes and the taste buds! This combination not only satisfies your sweet tooth but also adds a touch of healthiness to the indulgence.
- 3. Enjoy with a Cup of Coffee: If you’re a coffee lover like me, serving your cake with a steaming cup of coffee is a match made in heaven. The rich, bold flavors of coffee enhance the chocolate notes in the cake, creating a harmonious pairing that’s perfect for an afternoon treat or after-dinner dessert. Whether you prefer a classic black coffee, a creamy latte, or even a mocha, this combination is sure to please!
So, there you have it! With these serving suggestions, you can take your EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE to the next level. Whether you choose to indulge with ice cream, brighten things up with fruit salad, or sip on a comforting cup of coffee, your dessert will be a hit. Enjoy every delicious bite, and don’t forget to share with your loved ones—if you can bear to part with it!
FAQs About EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE
As you embark on your baking adventure with this EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE with whipped ganache, you might have a few questions swirling around in your mind. Don’t worry; I’ve got you covered! Here are some frequently asked questions that will help you navigate your cake-making journey with ease.
Can I make this cake ahead of time?
Absolutely! This cake is perfect for making ahead of time. You can bake it a day in advance and store it in the refrigerator. Just make sure to let it cool completely before wrapping it in plastic wrap or placing it in an airtight container. This way, it stays fresh and moist, ready to impress your family or guests when you’re ready to serve!
How do I store leftovers?
If you happen to have any leftovers (which is a big if, because it’s so delicious!), you can keep them in an airtight container in the fridge for up to 3 days. Just be sure to slice the cake before storing it, as this will help it stay fresh longer. If you find yourself with a half-eaten cake, don’t fret! It’ll still taste amazing for a few days, and you can enjoy a little slice of heaven whenever the craving strikes.
Can I freeze this cake?
Yes, you can definitely freeze this cake! It freezes beautifully, making it a great option for meal prep or special occasions. To freeze, wrap the cake tightly in plastic wrap, ensuring there are no air pockets. You can also place it in a freezer-safe container for extra protection. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight. It’ll be just as moist and delicious as the day you baked it!
With these FAQs in mind, you’re all set to tackle your EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE with confidence. Happy baking, and enjoy every scrumptious bite!
Final Thoughts on EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE
As I sit here, savoring the last bite of my EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE with whipped ganache, I can’t help but reflect on just how special this cake truly is. The moistness of the chocolate layers, combined with the tart bursts of fresh raspberries and the delightful crunch of roasted hazelnuts, creates a symphony of flavors that dances on your palate. It’s like a warm hug on a plate, perfect for any occasion!
What I love most about this cake is its versatility. Whether you’re celebrating a birthday, hosting a family gathering, or simply treating yourself after a long week, this cake fits the bill perfectly. It’s not just a dessert; it’s an experience that brings people together. Imagine the smiles on your loved ones’ faces as they take their first bite, their eyes lighting up with delight. That’s the magic of baking!
So, I encourage you to give this recipe a try. Don’t be intimidated by the thought of baking; it’s easier than you think! With just a few simple steps, you can create a show-stopping dessert that will have everyone raving. Plus, the joy of sharing something homemade is truly rewarding. You’ll feel like a kitchen superstar, and your family will be singing your praises!
Whether you decide to stick with the classic recipe or experiment with some of the delicious variations we discussed, I promise you won’t be disappointed. So roll up your sleeves, gather your ingredients, and let’s make some magic happen in the kitchen. Your EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE is waiting to be baked, and I can’t wait for you to experience the joy it brings!
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Print EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE is a must-try recipe!
- Total Time: 1 hour 5 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
A must-try recipe for an extra moist chocolate cake layered with fresh raspberries and roasted hazelnuts, topped with a fluffy ganache.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup fresh raspberries
- 1 cup roasted hazelnuts, chopped
- For the fluffy ganache:
- 8 ounces semi-sweet chocolate, chopped
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and dusting them with flour.
- In a spacious bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well blended.
- Incorporate the eggs, milk, vegetable oil, and vanilla extract into the dry mixture and beat on medium speed for about 2 minutes until smooth.
- Carefully mix in the boiling water to create a thin batter.
- Gently fold in the fresh raspberries and chopped hazelnuts until evenly distributed.
- Divide the batter between the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- To prepare the fluffy ganache, place the chopped chocolate in a heatproof bowl.
- Heat the heavy cream in a saucepan until it simmers, then pour it over the chocolate and let it sit for 5 minutes before stirring until smooth.
- Chill the ganache in the refrigerator for about 30 minutes until it thickens slightly.
- Use an electric mixer to whip the ganache until light and airy, then add the powdered sugar and vanilla extract, mixing until fully combined.
- To assemble, place one cake layer on a serving plate, spread a layer of whipped ganache on top, add the second layer, and cover the entire cake with the remaining ganache.
- Serve immediately or refrigerate until ready to enjoy.
Notes
- For added flavor, consider layering raspberry preserves between the cake layers.
- You can swap the raspberries for strawberries or blueberries for a fruity twist.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: Net Carbs: 45g
- Sodium: Not specified
- Fat: 18g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: 6g
- Cholesterol: Not specified
Keywords: EXTRA MOIST CHOCOLATE, RASPBERRY & ROASTED HAZELNUT CAKE, whipped ganache, chocolate cake, raspberry cake, hazelnut cake
