Raspberry Chocolate Cake
Something about how raspberry and chocolate go together so elegantly.
Servings: 8
Calories:
Equipment
- 9-inch cake pan
Ingredients
Dry
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup cocoa powder unsweetened
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Wet
- 2 eggs room temperature
- 1 cup milk
- ½ cup vegetable oil or canola
- 2 tsp vanilla extract
- 1 cup boiling water
Fresh Fruit
- 6 oz fresh raspberries
Instructions
- Preheat the oven to 375°F / 190°C.
- In a large bowl, sift flour, cocoa powder,baking powder and baking soda. Add sugar and salt to the bowl, mix.
- In a separate large bowl, beat the eggs. Add oil, milk and vanilla extract then mix. Add about half of the dry ingredients to the wet mixture and continue to mix. Then slowly add the rest of the dry flour mixture. Whisk until no lumps.
- Carefully pour the boiling water in with the wet mixture and whisk until uniform.
- Pour half of the batter in to a 9-inch cake pan.
- Place the raspberries into the 9-inch pan,careful to evenly space them out.
- Gently pour the remaining batter into the 9-inch pan.
- Bake for 55 minutes or until a toothpick placed in the center comes out clean.
- Remove from the oven and rest the cake in the pan for 15-20 minutes before transferring it to a cake rack.
- Cool for another 15 minutes.