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Chocolate Cake with Raspberry Cream Cheese Frosting Recipe

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4.2 from 56 reviews

  • Author: Amina
  • Total Time: 50 minutes
  • Yield: 8 servings

Description

This decadent Chocolate Cake with Raspberry Cream Cheese Frosting is a perfect blend of rich cocoa and tangy raspberry flavors. The moist chocolate cake is enhanced by a smooth, velvety frosting made with cream cheese, butter, powdered sugar, and crushed freeze-dried raspberries, delivering a delightful balance of sweetness and tartness. Ideal for special occasions or whenever you crave a sophisticated dessert.

Ingredients

Chocolate Cake

  • 1 cup all purpose flour
  • 1/3 cup Dutch-process cocoa powder
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup granulated sugar
  • 1/2 cup sour cream, at room temperature
  • 1/4 cup avocado or vegetable oil
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup strongly brewed coffee, hot

Raspberry Cream Cheese Frosting

  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, at room temperature
  • 2 cups powdered sugar
  • 2 tablespoons freeze-dried raspberries, crushed & sifted
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground pink peppercorns (optional)
  • 1 cup fresh raspberries (for decoration)

Instructions

  1. Prepare oven and pan: Position an oven rack in the middle of the oven and preheat to 350°F (175°C). Grease an 8-inch baking pan and line the bottom with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a large bowl, sift together the all-purpose flour, Dutch-process cocoa powder, baking soda, baking powder, and fine sea salt to ensure even distribution and remove lumps.
  3. Mix wet ingredients: In a separate bowl, whisk together the granulated sugar, sour cream, avocado or vegetable oil, large egg, egg yolk, and vanilla extract until the mixture is smooth and well combined.
  4. Combine wet and dry ingredients: Fold the dry ingredients into the wet mixture in three additions, gently stirring with a spatula until just combined to avoid overmixing and ensure a tender crumb.
  5. Add hot coffee: Stir in the hot brewed coffee gradually until the batter is smooth and glossy, which enhances the chocolate flavor and improves texture.
  6. Bake the cake: Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  7. Cool the cake: Place the pan on a cooling rack and cool for 20 minutes. Then remove the cake from the pan and cool completely directly on the rack to room temperature.
  8. Prepare raspberry powder: Crush the freeze-dried raspberries into a fine powder using a mortar and pestle, food processor, or by rolling and pounding them sealed in a plastic baggie. Sift through a fine mesh sieve to remove seeds.
  9. Sift frosting dry ingredients: Sift together the freeze-dried raspberry powder, powdered sugar, fine sea salt, and optional ground pink peppercorns to combine and aerate.
  10. Cream butter and cream cheese: In an electric mixer bowl fitted with the paddle attachment, cream the unsalted butter, softened cream cheese, and vanilla extract until completely smooth and fluffy.
  11. Blend frosting: With the mixer on low speed, gradually add the sifted powdered sugar and raspberry mixture. Continue blending until the frosting is evenly colored and smooth.
  12. Assemble and decorate: Once the cake has cooled completely, center it on a plate or cake stand. Spoon the raspberry cream cheese frosting onto the cake and use an offset spatula to spread it evenly almost to the edges, creating swirls with the spatula. Garnish the top with a wreath of fresh raspberries encircling the edges.
  13. Serve: Slice the decorated cake and serve immediately or store in the refrigerator until ready to enjoy.

Notes

  • Use Dutch-process cocoa powder for a richer, smoother chocolate flavor.
  • Room temperature ingredients help to create a smoother batter and better texture in the cake.
  • Strongly brewed hot coffee intensifies the chocolate taste without making the cake taste like coffee.
  • Freeze-dried raspberries add vibrant color and flavor to the frosting without adding moisture.
  • Pink peppercorns are optional but add a unique subtle floral and peppery note that complements the raspberry.
  • For the best results, let the cake cool completely before frosting to prevent melting or sliding.
  • Store leftover cake covered in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/chocolate-cake-with-raspberry-cream-cheese-frosting-recipe/