Ingredients

• All-purpose flour - 1 and ¾ cups
• Granulated sugar - 2 cups
• Unsweetened cocoa powder - ¾ cup
• Baking powder - 1 and ½ teaspoons
• Baking soda - 1 and ½ teaspoons
• Salt - 1 teaspoon
• Eggs - 2 large
• Whole milk - 1 cup
• Vegetable oil - ½ cup
• Vanilla extract - 2 teaspoons
• Boiling water - 1 cup
• Fresh raspberries - 1 and ½ cups
• Dark chocolate chips - 1 cup
• Heavy cream - 1 cup

Instructions

1. 1.

   Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.

2. 2.

   In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. 3.

   Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until combined.

4. 4.

   Gradually add the boiling water to the batter, mixing until smooth.

5. 5.

   Divide the batter evenly between the prepared cake pans.

6. 6.

   Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

7. 7.

   Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

8. 8.

   In a small saucepan, heat the heavy cream until just simmering. Remove from heat and pour over the chocolate chips in a bowl.

9. 9.

   Let sit for 5 minutes, then stir until smooth to make the ganache.

10. 10.

    Place one cake layer on a serving plate and spread a layer of ganache over it.

11. 11.

    Add a layer of fresh raspberries on top of the ganache.

12. 12.

    Place the second cake layer on top and spread the remaining ganache over the top and sides of the cake.

13. 13.

    Decorate with additional raspberries if desired before serving.

Nutritional Facts