Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons 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
- 8 ounces semi-sweet chocolate, chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt together.
- Add eggs, milk, oil, and vanilla to the dry ingredients and beat on medium speed for 2 minutes.
- Stir in the boiling water until well combined.
- Fold in the raspberries and roasted hazelnuts gently.
- Pour batter evenly into the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool for 10 minutes in pans, then remove from pans and cool completely on wire racks.
- For the ganache, heat the cream in a saucepan until it begins to simmer. Pour over the chopped chocolate and let sit for 5 minutes, then stir until smooth.
- Once the cakes are cooled, spread whipped ganache between the layers and over the top and sides of the cake.
Notes
- For best results, use high-quality cocoa powder.
- Raspberries can be fresh or frozen, just make sure to thaw and drain if using frozen.
- Allow the ganache to cool to room temperature for easier spreading.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 34g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 60mg