Raspberry chocolate cake

Ingredients

For the cake

• 1 cup sugar
• 3/4 cup all-purpose flour
• 1/2 cup cocoa powder
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup whole milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup boiling water

For the filling

• 1 cup fresh raspberries
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 cup whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup dark chocolate, melted

Step-by-step preparation

1. Preheat the oven to 350 °F (180 °C). Grease a 9-inch (23 cm) round cake pan.
2. In a large bowl, mix the sugar, flour, cocoa powder, baking powder, baking soda and salt.
3. Add the egg, milk, oil and vanilla extract. Mix well until the batter is smooth.
4. Add the boiling water and mix until the batter is even and smooth.
5. Pour the batter into the prepared pan and bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then turn it out and let it cool completely on a wire rack.
7. Meanwhile, make the filling. In a small saucepan, mix the raspberries, sugar and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down, about 5–7 minutes.
8. Remove from the heat and stir in the water until smooth. Let cool completely.
9. In a large bowl, whip the cream with the powdered sugar and vanilla to soft peaks.
10. Add the melted chocolate and fold gently until well combined.
11. Cut the cake horizontally into two layers. Place one layer on a serving plate.
12. Spread the cooled raspberry mixture over the bottom layer and top with a generous layer of chocolate cream.
13. Place the other layer on top and cover with more chocolate cream.
14. Decorate with a few fresh raspberries and some grated dark chocolate.
15. Refrigerate the cake for at least an hour before serving.