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Chocolate Raspberry Cake

By Emma :

Everyday Culinary Delights👩‍🍳

Chocolate_Raspberry_Cake

Gratitude is in the air! I’m so excited to share with you this delightful Chocolate Raspberry Cake recipe that will make your taste buds sing. Imagine sinking your fork into layers of decadent chocolate cake with tangy raspberry filling and frosting. The richness of the chocolate pairs perfectly with the tartness of the raspberry, while the smooth cream cheese and chocolate ganache elevate it to another level. If you love chocolate and raspberries, this cake will become your new favorite. Let’s get baking!

Ingredients

Chocolate Cake:

  • 2 cups hot water
  • 1 1/2 cups + 2 tbsp unsweetened cocoa powder
  • 3 cups cake flour
  • 2 1/4 cups light brown sugar
  • 1 cup granulated sugar
  • 3 tsp baking soda
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 2 tsp espresso powder
  • 1 1/2 cups full-fat sour cream
  • 1/4 cup milk
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1 1/2 tsp vanilla extract

Raspberry Frosting:

  • 1 3/4 cups salted butter
  • 5 cups powdered sugar
  • 1 tbsp milk
  • 2 tsp vanilla extract
  • A pinch of salt
  • 1 cup + 2 tbsp freeze-dried raspberries, powdered
  • 2 tbsp raspberry preserves
  • 6 oz cream cheese

Filling:

  • 2/3 cup raspberry preserves

Chocolate Ganache Drip:

  • 4 oz semi-sweet chocolate
  • 1/2 cup heavy cream
  • 1-2 tsp vegetable oil

Decorating:

  • Fresh raspberries
  • Mini chocolate chips

How to Make Instructions

  1. Prep: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Cake Batter: In a bowl, whisk together the hot water and cocoa powder until smooth. In another large bowl, mix together the cake flour, light brown sugar, granulated sugar, baking soda, baking powder, salt, and espresso powder. Add in the sour cream, milk, eggs, vegetable oil, vanilla extract, and the cocoa mixture. Blend until smooth. Divide the batter evenly among the three prepared pans.
  3. Bake: Bake for 23-27 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer them to a wire rack to cool completely.
  4. Raspberry Frosting: In a large bowl, beat the salted butter until light and fluffy. Gradually add the powdered sugar, milk, vanilla extract, and a pinch of salt. Add the powdered freeze-dried raspberries and raspberry preserves, mixing until combined. Finally, add the cream cheese and beat until smooth.
  5. Assembling: Place the first cake layer on a serving plate. Spread a layer of raspberry frosting over the top and add a thin layer of raspberry preserves. Repeat with the second layer. Add the final cake layer, then apply a thin crumb coat of frosting over the entire cake. Chill for 30 minutes, then add a final thick layer of frosting over the cake.
  6. Chocolate Drip: In a heatproof bowl, pour the heavy cream over the chocolate. Microwave in short intervals, stirring in between, until the chocolate is melted and smooth. Add the vegetable oil and stir well. Allow the mixture to cool slightly, then use a spoon to drizzle the chocolate ganache around the edge of the cake to create a drip effect. Chill the cake until the ganache sets.
  7. Decorate: Using the remaining frosting, pipe decorative swirls on top of the cake. Garnish with fresh raspberries and mini chocolate chips for an extra touch of elegance.

Helpful Tips

  • Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
  • Sift the powdered sugar for a smoother frosting texture.
  • Practice the chocolate drip on a plate before applying it to the cake to get the desired drip effect.

Substitutions/Variations

  • Substitute Greek yogurt for sour cream if desired.
  • Replace raspberry preserves with any other berry jam.
  • Use white chocolate instead of semi-sweet for a different ganache flavor.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes, you can bake the cake layers ahead of time and freeze them. The frosting can also be made ahead and stored in the fridge for up to a week.

How long does the cake last?

Stored in an airtight container, the cake will last up to 3 days at room temperature or up to a week in the refrigerator.

Can I use fresh raspberries in the frosting?

Fresh raspberries contain too much moisture for this frosting. Stick with freeze-dried raspberries for the best texture and flavor.

Storage Instructions

  • Store any leftover cake in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate the cake and bring it to room temperature before serving.

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Chocolate_Raspberry_Cake

Chocolate Raspberry Cake


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  • Author: Emma
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x

Description

A luscious cake that combines the rich flavor of chocolate with the tanginess of raspberry. Perfect for celebrations or indulging in a delightful dessert, this cake features a moist chocolate sponge, raspberry filling, creamy frosting, and a decadent chocolate ganache drip.


Ingredients

Scale

2 cups hot water

1 1/2 cups + 2 tbsp unsweetened cocoa powder

3 cups cake flour

2 1/4 cups light brown sugar

1 cup granulated sugar

3 tsp baking soda

1 1/2 tsp baking powder

3/4 tsp salt

2 tsp espresso powder

1 1/2 cups full-fat sour cream

1/4 cup milk

4 large eggs

1/2 cup vegetable oil

1 1/2 tsp vanilla extract

1 3/4 cups salted butter

5 cups powdered sugar

1 tbsp milk

2 tsp vanilla extract

A pinch of salt

1 cup + 2 tbsp freeze-dried raspberries, powdered

2 tbsp raspberry preserves

6 oz cream cheese

2/3 cup raspberry preserves

4 oz semi-sweet chocolate

1/2 cup heavy cream

12 tsp vegetable oil

Fresh raspberries

Mini chocolate chips


Instructions

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

Cake Batter: Mix hot water and cocoa powder. In another bowl, combine dry ingredients and mix in wet ingredients including cocoa mix. Divide into prepared pans.

Bake: Bake for 23-27 minutes. Cool cakes completely before frosting.

Raspberry Frosting: Beat butter and gradually add powdered sugar, milk, vanilla, and salt. Add raspberry powder and preserves. Add cream cheese and beat until smooth.

Assembling: Layer cakes with frosting and raspberry preserves. Apply crumb coat, chill, then final frosting layer.

Chocolate Drip: Heat cream, pour over chocolate, stir smooth. Add oil and drip around cake. Chill.

Decorate: Pipe swirls, add fresh raspberries, and mini chocolate chips.

Notes

Cakes should be completely cool before frosting.

Sift powdered sugar for smoother frosting.

Test chocolate drip on a plate before using.

  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 520
  • Sugar: 48g
  • Sodium: 280mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 64g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 95mg

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