Sure!

Here's a recipe for a delicious and moist chocolate raspberry cake:

**Chocolate Raspberry Cake**

**Ingredients:**

For the cake:

- 1 and 3/4 cups all-purpose flour

- 3/4 cup unsweetened cocoa powder

- 2 cups granulated sugar

- 1 and 1/2 teaspoons baking powder

- 1 and 1/2 teaspoons baking soda

- 1 teaspoon salt

- 2 large eggs, at room temperature

- 1 cup whole milk

- 1/2 cup vegetable oil

- 2 teaspoons vanilla extract

- 1 cup boiling water

For the raspberry filling:

- 2 cups fresh raspberries

- 1/4 cup granulated sugar

- 1 tablespoon cornstarch

- 1 tablespoon water

For the chocolate ganache:

- 1 cup semi-sweet chocolate chips

- 1/2 cup heavy cream

**Instructions:**

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

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

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

4. Stir in the boiling water. The batter will be thin, but that's okay.

5. Divide the batter evenly between the prepared cake pans.

6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the
cakes comes out clean.

7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool
completely.

8. While the cakes are cooling, prepare the raspberry filling. In a small saucepan, combine the
raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture
thickens. Remove from heat and let it cool completely.

9. Once the cakes and raspberry filling are cooled, assemble the cake. Place one cake layer on a serving
plate. Spread the raspberry filling evenly over the top.

10. Place the second cake layer on top of the raspberry filling.

11. To make the chocolate ganache, place the chocolate chips in a heatproof bowl. In a small saucepan,
heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the
chocolate chips and let it sit for 1-2 minutes. Then, stir until smooth and glossy.
12. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.

13. Refrigerate the cake for at least 30 minutes to allow the ganache to set.

14. Serve and enjoy your delicious chocolate raspberry cake!