Description
This extra moist chocolate cake is infused with tart fresh raspberries and crunchy roasted hazelnuts, creating a delightful texture and flavor combination. Topped with a luscious whipped ganache made from rich semi-sweet chocolate and creamy heavy cream, this cake is perfect for chocolate lovers seeking a decadent yet balanced dessert.
Ingredients
Scale
Cake
- 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
- 2 cups heavy cream
- 8 oz semi-sweet chocolate, chopped
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy removal of the cakes after baking.
- 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 well combined and free of lumps.
- Add wet ingredients: Incorporate the eggs, whole milk, vegetable oil, and vanilla extract into the dry mixture. Beat on medium speed for 2 minutes to achieve a smooth, cohesive batter.
- Incorporate boiling water: Stir in the boiling water carefully until the batter is fully combined. The batter will be quite thin, which contributes to the cake’s moist texture.
- Fold in raspberries and hazelnuts: Gently fold in the fresh raspberries and chopped roasted hazelnuts, distributing them evenly throughout the batter without crushing the berries.
- Divide and bake: Pour the batter evenly into the prepared cake pans. Place them in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Allow the cakes to cool in their pans for about 10 minutes, then turn them out onto wire racks to cool completely, ensuring they are fully set before frosting.
- Prepare the ganache: Heat the heavy cream until it just starts to simmer. Pour the hot cream over the chopped semi-sweet chocolate and let it sit for a few minutes to melt. Stir gently until the ganache is smooth and glossy.
- Assemble the cake: Once the cakes have cooled, spread a layer of the whipped ganache between them. Then cover the top and sides of the cake with the remaining ganache for an even, luscious coating.
- Garnish: Decorate the cake with extra fresh raspberries and roasted hazelnuts, if desired, to enhance both appearance and flavor.
Notes
- For best results, use freshly roasted hazelnuts or roast them yourself to bring out maximum flavor.
- Be gentle when folding in the raspberries to avoid breaking them and turning the batter pink.
- Ensure the cakes are fully cooled before applying ganache to prevent melting and sliding.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Allow refrigerated cake to come to room temperature before serving to enjoy the best texture and flavor.
