Chocolate Raspberry Rich Delight (Printable Version)

# What You'll Need:

→ Cake Batter

01 - 220 g all-purpose flour
02 - 300 g granulated sugar
03 - 65 g unsweetened cocoa powder
04 - 7 g baking powder
05 - 7 g baking soda
06 - 5 g salt
07 - 2 large eggs
08 - 240 ml whole milk
09 - 120 ml vegetable oil
10 - 10 ml vanilla extract
11 - 240 ml boiling water
12 - 125 g fresh raspberries

# Step-by-Step Directions:

01 - Preheat oven to 175°C. Grease two 23-cm round cake pans and dust with flour to prevent sticking.
02 - In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until thoroughly blended.
03 - Add eggs, milk, vegetable oil, and vanilla extract. Mix until just combined; a few lumps are acceptable.
04 - Pour in the boiling water and stir gently until the batter becomes smooth and well-combined. Batter will be thin.
05 - Gently fold in fresh raspberries, being careful not to crush them, for even fruit distribution.
06 - Divide the batter evenly between the prepared pans.
07 - Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.

# Helpful Notes:

01 - Use high-quality cocoa powder for the richest chocolate flavor.
02 - Spoon flour into the measuring cup and level with a knife to prevent dense texture.
03 - If using frozen raspberries, thaw and drain well before folding into the batter.
04 - Check doneness a few minutes early as oven temperatures may vary.
05 - For a celebratory presentation, serve with whipped cream or a chocolate ganache drizzle.

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