4-Layer Dark Chocolate-Raspberry Cake

12 ingredients
4 steps

Ingredients

  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup Dutch-process cocoa
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Garnish: fresh raspberries

Directions

  1. 1
    Combine first 6 ingredients in a large bowl, and make a well in center of mixture.
  2. 2
    Stir together eggs and next 3 ingredients; add to dry ingredients. Beat at low speed with an electric mixer just until blended. Beat at medium speed 2 minutes. Stir in boiling water. Pour batter into 2 greased and floured 9-inch round cakepans.
  3. 3
    Bake at 350° for 35 minutes or until cake begins to pull away from sides of pan and a wooden pick inserted in center of each layer comes out almost clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  4. 4
    Split layers horizontally. Spread Raspberry Filling evenly between layers. Spread Dark Chocolate Frosting on top and sides of cake. Garnish, if desired.

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