Description
A must-try recipe for an extra moist chocolate cake layered with fresh raspberries and roasted hazelnuts, topped with a fluffy ganache.
Ingredients
Scale
- 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