**Decadent Chocolate Cake with Raspberry Frosting**
**Introduction**
Welcome to a sweet celebration of February with this decadent chocolate cake topped with vibrant raspberry frosting! This dreamy dessert brings together the richness of chocolate and the tartness of raspberries, making it perfect for sharing with loved ones or simply indulging yourself. If you’d love to have this recipe sent straight to your inbox, don’t hesitate to subscribe!
**Why You’ll Love This Recipe**
This cake is an absolute showstopper! It not only looks stunning but tastes divine, with the silky texture of the chocolate cake perfectly paired with the light and fruity raspberry frosting. The best part? It’s easier to make than you might think! Whether it’s a cozy family gathering or a romantic treat for Valentine’s Day, this cake hits all the right notes. Plus, the combination of flavors will leave your taste buds dancing!
**Ingredients**
– 200g all-purpose flour
– 250g granulated sugar
– 100g unsweetened cocoa powder
– 1 ½ teaspoons baking powder
– 1 ½ teaspoons baking soda
– 1 teaspoon salt
– 2 large eggs
– 240ml whole milk
– 120ml vegetable oil
– 2 teaspoons vanilla extract
– 240ml boiling water
**For the Raspberry Frosting:**
– 150g unsalted butter, softened
– 300g powdered sugar
– 100g fresh raspberries (or 100g raspberry jam)
– 1 teaspoon vanilla extract
– 2 tablespoons heavy cream
**Necessary Tools**
– Two 9-inch round cake pans
– Mixing bowls
– Electric mixer
– Rubber spatula
– Wire cooling rack
– Blender (for raspberry puree)
**Ingredient Swaps and Additions**
Feel free to customize your cake! Swap regular flour for gluten-free flour or use almond milk instead of whole milk for a dairy-free option. You can also add chocolate chips to the batter for an extra chocolaty experience or use other berries for the frosting, like strawberries or blueberries. The possibilities are endless!
**Step-by-Step Instructions**
1. Preheat your oven to 180°C (350°F) and grease two 9-inch round cake pans.
2. In a large bowl, sift together all the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. The aroma of chocolate will instantly lift your spirits!
3. Add in the eggs, milk, vegetable oil, and vanilla extract. Mix until just combined; a few lumps are fine—don’t overmix!
4. Slowly stir in boiling water. The batter will be thin, but that’s what makes it so fudgy!
5. Divide the batter equally between the prepared cake pans. It’s like pouring magic into cake pans!
6. Bake for 30-35 minutes, until a toothpick comes out clean. The rich smell of chocolate will fill your kitchen—enjoy it!
7. Once baked, let the cakes cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
**For the Raspberry Frosting:**
1. If using fresh raspberries, blend them into a puree and strain to get rid of the seeds. If using jam, simply set it aside.
2. Beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar and mix until fluffy.
3. Incorporate the raspberry puree (or jam) and vanilla extract. Mix until combined.
4. Add heavy cream and beat on high for about 2 minutes. The result should be light, fluffy, and utterly delicious!
**Serving Suggestions**
This cake is stunning on its own, but you can serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. Fresh mint leaves or a dusting of cocoa powder make beautiful garnishes!
**Pro Tips for Success**
– Ensure your ingredients are at room temperature for better mixing.
– Don’t over-bake! Keep an eye on the cakes as they approach the 30-minute mark.
– If your cakes dome up while baking, gently press them down with a clean kitchen towel after they come out.
**Storing and Reheating**
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for a week. To enjoy the cake warm, you can microwave slices for about 10-15 seconds.
**FAQ Section**
– *Can I use a different kind of frosting?* Absolutely! Cream cheese frosting or chocolate ganache would also work beautifully.
– *Can I make this in advance?* Yes, the cakes can be baked a day ahead. Just cover tightly and store at room temperature until ready to frost.
**Conclusion**
Ready to impress? This sumptuous chocolate cake with raspberry frosting combines rich, moist chocolate and the perfect burst of berry flavor, making it a favorite for any occasion. It’s a simple yet elegant dessert that guarantees smiles all around. Don’t forget to leave a comment, share your photos, or tag this recipe on social media!
**Nutritional Information**
Approximately 350 calories per serving, with a good balance of fat, carbs, and a touch of protein. Enjoy your treat mindfully!
