Raspberry Chocolate Cake

Ingredients

• Fresh raspberries (1 cup)
• Dark chocolate (8 ounces, chopped)
• Heavy cream (1 cup)
• Raspberry jam (1/2 cup)
• Milk (1 cup)
• Vanilla extract (2 teaspoons)
• Eggs (2)
• Granulated sugar (1 and 1/2 cups)
• Unsalted butter (1/2 cup, softened)
• Salt (1/2 teaspoon)
• Baking soda (1 teaspoon)
• Baking powder (2 teaspoons)
• Cocoa powder (3/4 cup)
• All (purpose flour - 2 cups)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.
6. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
9. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for 1-2 minutes, then stir until smooth and glossy.
10. Place one cake layer on a serving plate. Spread the raspberry jam evenly over the top. Place the second cake layer on top.
11. Pour the chocolate ganache over the cake, allowing it to drip down the sides. Use a spatula to smooth the ganache on the top and sides of the cake.
12. Garnish with fresh raspberries.
13. Refrigerate the cake for at least 1 hour before serving to allow the ganache to set.
14. Slice and serve the delicious raspberry chocolate cake!