Chocolate Raspberry Whipped Cream Cake

There will always be tough things you come to face in life. Some just have to do with which flavor of cookie to purchase, some decisions can impact your daily regimen, and some can be altogether life-changing. For those life-changing decisions, things that you’re contemplating, you should probably mull them over with cake.

Aren’t people always in their right mind when they eat cake? It’s the smell, the texture, and, of course, the taste that helps us find our “happy spot” as they call it. Cake comforts. That’s all there is to it.

This chocolate cake is all about comfort. It’s sweet, it’s flavorful, and it’s downright fluffy. Two layers of chocolate cake are baked and then slathered with raspberry jam and whipped cream in the middle. The cake is covered in whipped cream around the sides and swirled with more raspberry jam on the top. It’s topped with fresh raspberries for extra sweetness! For best results, let this cake set in the refrigerator for one hour.

.Chocolate Raspberry Whipped Cream Cake

Chocolate Cake

1/2 C White Sugar

1 C Brown Sugar

1 2/3 C Flour

1/2 C Cocoa Powder

1 1/2 Tsp Baking Powder

1 1/2 Tsp Baking Soda

1/2 Tsp Salt

2 Eggs

1 C Milk

1/2 C Saffola Oil

2 Tsp Pure Vanilla Extract

3/4 Cup Water, Boiling

Preheat your oven to 350 degrees

Mix all dry ingredients together. Add egg, milk, oil, and vanilla and beat well. Pour in boiling water, and stir the batter until combined.

Pour batter into two greased, 8-inch round cake pans. Bake for 18-22 minutes, until an inserted toothpick comes out clean.

Set cakes aside to cool.

Once cooled, top the first cake layer with whipped cream and raspberry jam. Top with the second layer. Ice the cake with the whipped cream then swirl raspberry jam around the top.

Top with fresh raspberries and set in the refrigerator until ready to serve.

Cover and put leftovers in the refrigerator.

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