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To make a chocolate raspberry cake, you need a few basic ingredients. The key components are flour, cocoa powder, baking powder, baking soda, salt, sugar, eggs, buttermilk, vegetable oil, and vanilla extract. These items create a moist chocolate cake that is rich and flavorful.

Chocolate Raspberry Cake

Indulge in the rich, decadent flavors of Chocolate Raspberry Cake with this delightful and easy recipe! Perfect for bakers of all skill levels, this cake combines moist chocolate layers with bursts of fresh raspberries. Discover essential ingredients, step-by-step instructions, and creative variations that cater to your dietary needs. Click to explore the full recipe and impress your friends and family with this mouthwatering dessert today!
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Ingredients
  

1 cup all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup granulated sugar

½ cup brown sugar

2 large eggs

1 cup buttermilk

½ cup vegetable oil

2 teaspoons vanilla extract

1 cup hot water

1 cup fresh raspberries

½ cup chocolate chips (dark or semisweet)

1 cup heavy whipping cream (for frosting)

2 tablespoons powdered sugar (for frosting)

Instructions
 

Preheat your 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, baking powder, baking soda, and salt until well combined.

      In another bowl, combine the granulated sugar, brown sugar, and eggs. Beat with an electric mixer until creamy and light in color, about 2-3 minutes.

        Add the buttermilk, vegetable oil, and vanilla extract to the egg mixture. Mix until fully incorporated.

          Gradually add the dry ingredients to the wet mixture, mixing until just combined.

            Slowly stir in the hot water until the batter is smooth (it will be quite thin).

              Gently fold in the fresh raspberries and chocolate chips, ensuring an even distribution throughout the batter.

                Divide the batter evenly between the prepared cake pans.

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

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

                      For the frosting, whip the heavy cream with the powdered sugar until stiff peaks form.

                        Once the cakes are completely cool, place one layer on a serving plate, spread a portion of the whipped cream on top, and sprinkle some extra raspberries.

                          Top with the second layer of cake and frost the top and sides with the remaining whipped cream.

                            Garnish your cake with additional raspberries and shaved chocolate if desired.

                              Slice, serve, and enjoy!

                                Prep Time: 20 minutes | Total Time: 1 hour 5 minutes | Servings: 12 slices