Chocolate Raspberry Cake

Chocolate raspberry cake

Equipment

  • 2 9″ baking tins

Ingredients

  • Nonstick cooking spray
  • 2 cups cake flour
  • 1.5 cup white sugar
  • .75 cup cocoa powder
  • .25 tsp salt
  • 2 tsp baking soda
  • 3 large eggs
  • .75 cup vegetable oil
  • .75 cup heavy cream
  • 1 cup water
  • 8 ounces dark chocolate
  • 1 cup heavy cream
  • Seedless raspberry jam
  • Fresh raspberries

Instructions

  1. Preheat oven to 350 F.
  2. Spray two baking tins with nonstick spray.
  3. Sift flour, sugar, cocoa powder, salt, and baking soda into a mixing bowl. Mix together.
  4. Mix eggs, oil, .75 cup cream, and water in a separate bowl.
  5. Mix wet ingredients into dry and combine well.
  6. Pour evenly into two tins.
  7. Bake for 30 minutes, or until centers are set. Allow cakes to cool.
  8. Heat heavy cream until it boils. Mix in chocolate chips for ganache.
  9. Cover each layer with raspberry jam and ganache.
  10. Dust cake in powdered sugar and top with fresh raspberries and serve.