Silken Chocolate Raspberry Anniversary Cake
Celebrate your special day with this exquisite Silken Chocolate Raspberry Anniversary Cake. Layers of rich chocolate cake are paired with a smooth raspberry ganache, creating a perfect balance of flavors. Topped with a velvety chocolate frosting and fresh raspberries, this cake is a delightful centerpiece for your anniversary celebration.
Ingredients
- 2 cups All-purpose flour
- 1 3/4 cups Granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons Baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large Eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups fresh raspberries
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate
- 1 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
Instructions
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Step 1:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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Step 2:
In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well mixed.
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Step 3:
Add eggs, milk, oil, and vanilla extract to the dry ingredients. Mix on medium speed for 2 minutes. Stir in boiling water until well combined.
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Step 4:
Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
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Step 5:
In a saucepan, heat the heavy cream until just boiling. Remove from heat and add chopped chocolate. Stir until smooth. Fold in fresh raspberries.
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Step 6:
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer to wire racks to cool completely.
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Step 7:
Once the cakes are completely cool, spread a layer of raspberry ganache between the layers and on top of the cake. Use chocolate frosting to cover the sides.
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Step 8:
Garnish the top of the cake with fresh raspberries and a dusting of powdered sugar.
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Step 9:
Slice the cake and serve it to your guests. Enjoy your special anniversary celebration!