Description
A rich, moist chocolate cake topped with fresh raspberries, perfect for serving as an elegant dessert at parties and celebrations.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup fresh raspberries, for topping
- 1/2 cup chocolate ganache or frosting (optional, for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In another bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each. Mix in the vanilla extract.
- Gradually add the flour mixture to the creamed butter and sugar, alternating with milk and vegetable oil, mixing just until combined.
- Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake completely. Optionally, spread chocolate ganache or frosting on top, then decorate with fresh raspberries before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 30g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg