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Chocolate Raspberry Cake Recipe

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4.1 from 88 reviews

  • Author: Amina
  • Total Time: 1 hour 10 minutes
  • Yield: 14 servings

Description

This decadent Chocolate Raspberry Cake combines rich dark cocoa chocolate layers with a tart, luscious raspberry filling and a smooth chocolate-raspberry frosting. Perfect for celebrations, this moist layered cake features a tender crumb enhanced by hot coffee and buttermilk, balanced with a fresh raspberry swirl and a silky frosting. The optional ganache drip adds an elegant finishing touch, making it a showstopper dessert that delights both chocolate and berry lovers.

Ingredients

Cake

  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup light brown sugar (firmly packed)
  • ¾ cup dark cocoa powder
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon table salt
  • ⅔ cup neutral cooking oil
  • ½ cup unsalted butter (melted)
  • 2 large eggs (room temperature preferred)
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk (room temperature preferred)
  • ½ cup very hot/boiling water or hot coffee

Raspberry Filling

  • ½ cup granulated sugar
  • 3 Tablespoons cornstarch
  • 3 cups fresh or frozen raspberries
  • 3 Tablespoons water
  • 1 ½ Tablespoons lemon juice

Raspberry Frosting

  • 1 cup unsalted butter (softened)
  • 3 cups powdered sugar
  • ⅔ cup natural cocoa powder
  • ⅛ heaping teaspoon salt
  • ⅓ cup raspberry filling (from above)
  • 1-2 Tablespoons heavy cream (as needed)

Optional

  • Ganache drip for decorating (optional)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line the bottoms of three 8-inch round cake pans with parchment paper, then grease and flour the sides. Set aside to prepare the batter.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, dark cocoa powder, baking soda, and table salt until fully combined and smooth.
  3. Add Wet Ingredients: Stir in the neutral cooking oil and melted unsalted butter into the flour mixture until the batter is fully combined and smooth. Then add the eggs and vanilla extract, mixing again until the batter is uniform.
  4. Incorporate Buttermilk and Hot Liquid: Gradually pour in the buttermilk, stirring to combine. Then slowly add the very hot or boiling water (or hot coffee), carefully mixing to fully incorporate. Scrape the bowl sides and bottom with a spatula to ensure an even batter.
  5. Divide and Bake: Evenly divide the batter into the three prepared cake pans. Bake in the preheated oven for 24-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Cool Cakes: Allow the cakes to cool in their pans for 10-15 minutes. Then run a knife around the edges and invert the cakes onto wire racks. Let them cool completely before decorating.
  7. Prepare Raspberry Filling: In a small saucepan, whisk together granulated sugar and cornstarch. Add raspberries, water, and lemon juice; stir to combine. Heat over medium heat on the stovetop, stirring constantly until the berries release their juices and the mixture bubbles. Continue cooking and stirring for about 2 minutes until thickened and you can see a trail when pulling a spatula through it. Transfer to a heatproof container and cool to room temperature.
  8. Make Raspberry Frosting: Using an electric mixer on low speed, beat the softened butter until smooth and creamy. Add half of the powdered sugar, cocoa powder, and salt, mixing until well combined. Gradually add the remaining powdered sugar and continue mixing on low speed. Add the raspberry filling slowly in heaping tablespoons, mixing until evenly incorporated. Add heavy cream 1 tablespoon at a time as needed until the frosting reaches a smooth, pipe-able consistency. Transfer to a piping bag fitted with a large open tip.
  9. Assemble the Cake: Once the cakes are completely cooled, level the layers if necessary. Place one cake layer on a serving platter and spread a very thin layer of frosting on top. Pipe a frosting dam around the edge, then spread half of the remaining raspberry filling within the dam. Add the second cake layer and repeat the frosting and filling process. Place the final cake layer on top.
  10. Final Frosting and Chill: Spread the remaining frosting evenly around the sides and top of the cake. For a neater finish, apply a crumb coat and refrigerate the cake for 15 minutes before adding the final layer of frosting. If desired, decorate with a ganache drip following separate instructions. Chill the cake in the refrigerator for at least 30 minutes before slicing and serving.

Notes

  • Room temperature eggs and buttermilk help create a smoother, more even batter.
  • Using hot coffee instead of water enhances the chocolate flavor without making the batter taste like coffee.
  • Make sure to stir the raspberry filling constantly on medium heat to avoid burning or curdling.
  • Chilling the cake after crumb coating helps achieve a smoother final frosting layer.
  • The ganache drip is optional but adds an elegant and professional touch.
  • You can use fresh or frozen raspberries for the filling; just thaw frozen raspberries first.
  • For easier slicing, let the cake chill well before serving.
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/chocolate-raspberry-cake-recipe/