If you love rich chocolate and fresh juicy raspberries, this cake is pure happiness on a plate. Moist, fudgy, and topped with a glossy berry finish — it’s one of those desserts everyone asks the recipe for.
Ingredients
For the Cake:
1 cup all-purpose flour
1 cup sugar
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 large egg
1/2 cup milk
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 cup hot water or hot coffee
For the Ganache:
200g dark chocolate, chopped
1/2 cup heavy cream
1 tbsp butter (optional for shine)
For the Topping:
1–2 cups fresh raspberries
1–2 tbsp warm raspberry jam or honey
Dark chocolate shavings
How to Make It
- Preheat oven to 350°F (175°C). Grease and line an 8-inch square or heart-shaped pan.
- Mix dry ingredients: flour, sugar, cocoa, baking soda, baking powder, salt.
- Mix wet ingredients: egg, milk, oil, vanilla.
- Combine: Add wet mixture to dry, then slowly pour in hot water/coffee. Batter will be thin — that’s what makes it extra moist.
- Bake for 30–35 minutes or until a toothpick comes out clean. Let it cool completely.
- Make the ganache: Heat cream until steaming, pour over chocolate, rest 2 minutes, then stir smooth. Add butter if using.
- Assemble: Spread ganache over cooled cake. Press chocolate shavings around the sides.
- Top it off: Arrange raspberries and brush lightly with warm jam for that gorgeous glossy look.
- Slice, serve, and enjoy every fudgy bite.