Royal Chocolate Cake

Preparation Preheat the oven to 180°C (350°F). Grease and line the bottom of a round cake pan.

Melting the Chocolate Melt the dark chocolate and butter together in a heatproof bowl set over a pot of simmering water. Stir until smooth and well combined.

Whisking the Sugar and Eggs In a separate large bowl, whisk together the sugar and eggs until pale and fluffy.

Combining the Chocolate and Sugar Mixture Add the melted chocolate mixture to the sugar and eggs. Mix well.

Adding the Dry Ingredients Sift in the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the chocolate mixture.

Adding the Milk Pour in the milk and stir until the batter is smooth and well combined.

Baking the Cake Pour the batter into the prepared cake pan and smooth the top.

Finalizing the Cake Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.

Making the Chocolate Ganache To make the chocolate ganache, heat the heavy cream in a saucepan until hot but not boiling. Pour the hot cream over the dark chocolate and let it sit for a few minutes. Stir until smooth and glossy. Allow the ganache to cool slightly.

Assembling the Cake To assemble the cake, carefully remove the cake from the pan and place it on a serving plate. Pour the chocolate ganache over the top, allowing it to drip down the sides.

Making the Chocolate Frosting To make the chocolate frosting, beat the powdered sugar, unsalted butter, cocoa powder, milk, and vanilla extract together in a bowl until light and fluffy. Spread the frosting over the sides of the cake and smooth it out with a spatula.

Decoration Decorate the cake with grated chocolate, raspberries, and a dusting of powdered sugar.