Chocolate Fudge Cake with Fresh Raspberries

Chocolate Fudge Cake with Fresh Raspberries
Ingredients:
For the Cake:
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ cup unsweetened cocoa powder
1 cup granulated sugar
¾ cup brown sugar
2 large eggs
1 cup whole milk
½ cup vegetable oil
1 teaspoon vanilla extract
1 cup hot water
For the Chocolate Ganache:
1 cup heavy cream
8 ounces dark chocolate (chopped)
For Garnish:
Fresh raspberries
Dark chocolate shavings
Fresh mint leaves (optional)
Directions:
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large bowl, sift together the flour, baking powder, baking soda, and cocoa powder. Stir in the granulated sugar and brown sugar.
In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract together until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
Slowly pour in the hot water, mixing until the batter is smooth and well combined. The batter will be thin.
Divide the batter evenly between the two prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and stir in the chopped dark chocolate until fully melted and smooth.
Allow the ganache to cool for about 10 minutes before spreading it over the cooled cakes.
Place one layer of cake on a serving platter and spread a generous layer of ganache on top. Top with the second layer of cake and cover the entire cake with the remaining ganache.
Garnish the cake with fresh raspberries, dark chocolate shavings, and fresh mint leaves, if desired.
Slice and enjoy this decadent dessert!
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Kcal: 410 kcal per slice
Servings: 8 servings