4-Layer Dark Chocolate-Raspberry Cake

Name: 4-Layer Dark Chocolate-Raspberry Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 15
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 2 teaspoons baking soda; 177 milliliters Dutch-process cocoa; 2 larges eggs; 414 milliliters all-purpose flour; 237 milliliters milk; 15 servings Garnish: fresh raspberries; 1 teaspoon salt; 473 milliliters sugar; 2 teaspoons vanilla extract; 118 milliliters vegetable oil; 237 milliliters boiling water

4-Layer Dark Chocolate-Raspberry Cake requires roughly 45 minutes from start to finish. One portion of this dish contains around 4g of protein, 9g of fat, and a total of 280 calories. This recipe serves 15. Not a lot of people really liked this dessert. It is a good option if you're following a vegetarian diet. Head to the store and pick up vegetable oil, baking soda, water, and a few other things to make it today.

Instructions

Combine first 6 ingredients in a large bowl, and make a well in center of mixture.

Equipment you will use

Bowl

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.

Ingredients you will need

Water

Egg

Equipment you will use

Hand Mixer

Pour batter into 2 greased and floured 9-inch round cakepans.

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.

Equipment you will use

Oven