Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 2 large eggs (room temperature)
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- ½ cup unsalted butter (softened)
- 1 cup fresh raspberries (or frozen, unthawed)
- 1 cup chocolate ganache (made from heavy cream and dark chocolate)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream softened butter and sugars until light and fluffy. Add eggs one at a time, mixing well after each addition before incorporating buttermilk.
- Gradually combine dry ingredients with wet ingredients until just mixed. Fold in raspberries gently.
- Divide batter between prepared pans and bake for 30-35 minutes or until toothpicks come out clean. Let cool completely before removing from pans.
- Prepare the ganache by heating heavy cream until simmering and pouring over chopped dark chocolate; stir until smooth.
- Drizzle ganache between layers and on top of the cake.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (105g)
- Calories: 410
- Sugar: 38g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg