Roy’s Chocolate Decadence Cake Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, beat the eggs, then add milk, vegetable oil, and vanilla extract, mixing until combined.

Combine Mixtures

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water until the batter is smooth.

Bake the Cake

Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Prepare Streusel

In a bowl, combine cocoa powder, flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.

Bake Streusel

Spread the streusel mixture on a baking sheet and bake at 350°F (175°C) for 10-12 minutes, until set. Let it cool.

Make Whipped Cream

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Layer the Cake

Place one cake layer on a serving platter. Spread a layer of whipped cream on top, then sprinkle with chocolate streusel. Add the second layer and repeat.

Garnish

Top the cake with remaining whipped cream and garnish with fresh raspberries.