There’s nothing quite like a beautifully crafted cake to mark a special occasion or to turn an ordinary day into a celebration. Today, I’m excited to share with you a recipe for a Chocolate Raspberry Cake that is not just a treat for the eyes but also an explosion of flavors that will leave you craving for more. This cake, with its moist chocolate layers, tangy raspberry frosting, and luxurious chocolate ganache, is a masterpiece that’s sure to impress.
Ingredients
For the Chocolate Cake:
- 2 cups hot water (472 mL)
- 1 and 1/2 cups + 2 tbsp unsweetened natural cocoa powder (157 grams) *avoid Dutch process
- 3 cups cake flour, spooned & leveled (330 grams)
- 2 and 1/4 cups light brown sugar, packed (488 grams)
- 1 cup granulated sugar (206 grams)
- 3 tsp baking soda
- 1 and 1/2 tsp baking powder
- 3/4 tsp salt
- 2 tsp espresso powder
- 1 and 1/2 cups full-fat sour cream, at room temperature (360 grams)
- 1/4 cup milk (60 mL)
- 4 large eggs, at room temperature
- 1/2 cup vegetable oil (106 mL)
- 1 and 1/2 tsp vanilla extract
For the Raspberry Frosting:
- 1 and 3/4 cups salted butter, softened at room temperature (396 grams)
- 5 cups powdered sugar
- 1 tbsp milk
- 2 tsp vanilla extract
- A pinch of salt
- 1 cup + 2 tbsp freeze-dried raspberries, pulsed to a powder (measure whole)
- 2 tbsp raspberry preserves
- 6 ounces full-fat cream cheese, block style
For the Filling:
- 2/3 cup raspberry preserves
For the Chocolate Ganache Drip:
- 4 ounces semi-sweet chocolate, finely chopped
- 1/2 cup heavy cream (4 ounces)
- 1-2 tsp vegetable oil
For Decorating:
- Fresh raspberries
- Mini chocolate chips
Directions
Prep: Start by preheating your oven to 350℉ (177℃). Grease three 9-inch cake pans with shortening, line with parchment, dust with flour, and shake out any excess.
Cake Batter: In a large bowl, whisk hot water with cocoa until dissolved and cool. In another bowl, mix all dry ingredients and blend in the wet ingredients, including the cocoa mixture. Whisk until well combined.
Baking: Divide the batter evenly among the prepared pans and bake for 23-27 minutes. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Raspberry Frosting: Beat the butter until creamy. Gradually add powdered sugar, milk, vanilla, and a pinch of salt. Blend in freeze-dried raspberry powder and preserves. Add cream cheese and beat until smooth.
Assembling the Cake: Layer the cakes with frosting and raspberry preserves, apply a crumb coat, and then add a final layer of frosting. Chill before adding the chocolate drip.
Chocolate Drip: Heat the heavy cream, pour over the chocolate, and stir until smooth. Mix in vegetable oil and create drips around the cake’s edge. Chill to set.
Final Touches: Decorate with frosting swirls, fresh raspberries, and chocolate chips. Store in an airtight container in the fridge.
Nutritional Information
- Prep Time: 2 hours
- Cooking Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Calories: 1239 kcal per slice
- Servings: 12+ slices
This Chocolate Raspberry Cake is the perfect centerpiece for any celebration. The rich chocolate layers complement the tangy raspberry frosting beautifully, and the ganache adds an extra touch of indulgence. Whether you’re celebrating a birthday, an anniversary, or just the fact that it’s Saturday, this cake is sure to make the occasion even more special. Enjoy the process of creating this masterpiece and the delightful experience of sharing it with your loved ones.
I’m looking forward to making this. Thank you!