Chocolate Cake Recipe

Prepare the Oven and Pans

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

Mix Dry Ingredients

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

Combine Wet Ingredients

Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.

Add Boiling Water

Stir in the boiling water until the batter is well combined (it will be thin).

Bake the Cake

Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.

Cool the Cakes

Let the cakes cool in the pans for 10 minutes, then remove from pans to cool completely on a wire rack.

Heat the Cream

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Melt the Chocolate

Place the chopped semi-sweet chocolate in a bowl. Pour the hot cream over the chocolate and let it sit for 5 minutes. Stir until smooth.

Chill the Truffle Mixture

Refrigerate the mixture for about 2 hours or until it is firm enough to scoop.

Shape the Truffles

Scoop out small amounts of the mixture and roll into balls. Roll each ball in cocoa powder to coat.

Prepare the Raspberries

In a blender or food processor, combine raspberries, sugar, and lemon juice. Blend until smooth.

Strain the Coulis

Strain the mixture through a fine-mesh sieve to remove the seeds, pressing down to extract as much liquid as possible.

Chill the Coulis

Refrigerate the coulis until ready to serve.