Decadent Chocolate Raspberry Cake

Indulge in a rich and moist chocolate cake layered with tangy raspberry filling, topped with luscious chocolate ganache.

Steps

1. Preheat the oven to 350°F (180°C) and grease a 9-inch round cake pan. 2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. 3. Add milk, vegetable oil, egg, and vanilla extract to the dry ingredients and mix until well combined. 4. Stir in the boiling water until the batter is smooth. 5. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. 6. While the cake cools, make the raspberry filling by mashing raspberries with sugar in a saucepan over low heat until thickened. Let cool. 7. For the ganache, heat the heavy cream in a saucepan until it simmers. Remove from heat and add chocolate chips. Stir until smooth. 8. Once the cake has cooled, spread the raspberry filling between the layers and pour the chocolate ganache over the top. 9. Chill the cake in the refrigerator for 1 hour before serving.

For the cake: - 1 cup all-purpose flour - 1 cup granulated sugar - 1/2 cup unsweetened cocoa powder - 1 tsp baking powder - 1/2 tsp baking soda - 1/2 tsp salt - 1/2 cup milk - 1/4 cup vegetable oil - 1 large egg - 1 tsp vanilla extract - 1/2 cup boiling water For the raspberry filling: - 1 cup fresh raspberries - 2 tbsp sugar For the chocolate ganache: - 1/2 cup heavy cream - 1 cup semisweet chocolate chips