Ingredients
- All-purpose flour: 2 cups
- Unsweetened cocoa powder: 3/4 cup
- Granulated sugar: 2 cups
- Baking soda: 1 1/2 teaspoons
- Baking powder: 1 1/2 teaspoons
- Salt: 1 teaspoon
- Eggs: 2 large
- Milk: 1 cup
- Vegetable oil: 1/2 cup
- Boiling water: 1 cup
- Raspberry jam: 1/2 cup
- Fresh raspberries: 1 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Step 2: In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Step 3: Add eggs, milk, and vegetable oil to the dry ingredients and mix until just combined. Gradually add boiling water, mixing until smooth (batter will be thin).
- Step 4: Pour batter evenly into prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 5: Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Step 6: Once cooled, spread raspberry jam on top of one cake layer. Top with the other cake layer and decorate with fresh raspberries.
Notes
- Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week, to maintain its moisture.
- A quick zap in the microwave (15-20 seconds) will slightly warm a slice and enhance the chocolate flavor.
- For an elegant presentation, dust the cake with powdered sugar before adding fresh raspberries.
- Boiling water is key to intensifying the chocolate flavor, so don't skip this step – it makes a big difference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American