Description
This extra moist chocolate cake is beautifully enhanced with fresh raspberries and roasted hazelnuts for a delightful texture and flavor. Topped with a smooth whipped ganache, it’s an indulgent treat perfect for celebrations or any chocolate lover’s craving.
Ingredients
Scale
Cake Ingredients
- 1 ½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ 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
- 1 cup roasted hazelnuts, chopped
Ganache Ingredients
- 2 cups heavy cream
- 8 oz semi-sweet chocolate, chopped
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent the batter from sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until fully combined.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for 2 minutes to form a smooth batter.
- Add Boiling Water: Carefully stir in the boiling water until the batter is combined; this helps create a moist texture.
- Fold in Raspberries and Hazelnuts: Gently fold fresh raspberries and chopped roasted hazelnuts into the batter to distribute evenly without breaking the fruit.
- Divide Batter and Bake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
- Prepare Ganache: Heat the heavy cream until just simmering (do not boil). Pour the hot cream over the chopped semi-sweet chocolate and let it sit for a few minutes, then stir gently until the mixture is smooth and glossy.
- Assemble Cake: Once the cakes are completely cool, spread the whipped ganache between the two cake layers and cover the top with the remaining ganache.
- Garnish: Optionally decorate the cake with additional fresh raspberries and chopped roasted hazelnuts for an elegant finish.
Notes
- Make sure the cakes are completely cool before applying ganache to prevent it from melting.
- Use room temperature eggs and milk to ensure a smooth batter.
- For best texture, fold raspberries gently to avoid turning the batter purple.
- You can substitute roasted hazelnuts with toasted almonds or pecans if desired.
- Ganache can be whipped slightly once cooled for a fluffier texture if preferred.
