𝐑𝐚𝐬𝐩𝐛𝐞𝐫𝐫𝐲 𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐆𝐚𝐧𝐚𝐜𝐡𝐞 𝐂𝐚𝐤𝐞

𝐑𝐚𝐬𝐩𝐛𝐞𝐫𝐫𝐲 𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐆𝐚𝐧𝐚𝐜𝐡𝐞 𝐂𝐚𝐤𝐞

Prep Time:  30 minutes
Cook Time:  30-35 minutes
Servings:  8-10
Calories:  400 per slice

 Ingredients:

For the Cake:
– 1 ¾ cups all-purpose flour
– 1 ¾ 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 (plus extra for garnish)

For the Ganache:
– 1 cup heavy cream
– 8 oz semisweet chocolate, chopped
– 1 tablespoon unsalted butter
– ½ cup fresh raspberries for topping

 Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, vegetable oil, and vanilla extract. Mix until well combined.
4. Carefully stir in the boiling water (the batter will be thin). Gently fold in the fresh raspberries.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
7. For the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and add the chopped chocolate and butter. Stir until smooth and glossy.
8. Once the cakes are cooled, place one layer on a serving plate. Spread a layer of ganache on top, then add the second cake layer.
9. Pour the remaining ganache over the top and let it drip down the sides.
10. Garnish with fresh raspberries before serving.