Description
This Extra Moist Chocolate, Raspberry & Roasted Hazelnut Cake is the perfect dessert for any occasion, topped with a luxurious whipped ganache.
Ingredients
Scale
- 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
- 2 cups heavy cream for ganache
- 8 oz semi-sweet chocolate, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
- Stir in the boiling water until combined.
- Fold in the raspberries and chopped hazelnuts.
- Divide the batter between the two prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the ganache, heat the heavy cream until just simmering and pour over the chopped chocolate. Let sit for a few minutes, then stir until smooth.
- Once the cakes are cool, spread the ganache between the layers and on top of the cake.
- Garnish with additional raspberries and hazelnuts, if desired.
Notes
- For an extra touch, you can add a layer of raspberry puree between the cake layers.
- Make sure to use fresh raspberries for the best flavor.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg