Description
Indulgent chocolate raspberry cake brings together rich cocoa and tangy berries in a symphony of flavors. Luxurious layers meld decadent chocolate with bright raspberry notes, creating a dessert that promises pure culinary bliss you’ll savor with each delightful bite.
Ingredients
Scale
Cake Ingredients:
- 3 cups cake flour
- 1 1/2 cups + 2 tablespoons unsweetened cocoa powder
- 2 1/4 cups light brown sugar
- 1 cup granulated sugar
- 3 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 teaspoons espresso powder
- 2 cups hot water
- 1 1/2 cups full-fat sour cream
- 1/4 cup milk
- 4 large eggs
- 1/2 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
Frosting and Filling Ingredients:
- 1 3/4 cups salted butter
- 5 cups powdered sugar
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1 pinch of salt
- 6 ounces (170 grams) cream cheese
- 2/3 cup raspberry preserves
- 1 cup + 2 tablespoons freeze-dried raspberries (powdered)
- 2 tablespoons raspberry preserves
Chocolate Ganache and Decoration:
- 4 ounces (113 grams) semi-sweet chocolate
- 1/2 cup heavy cream
- 1 –2 teaspoons vegetable oil
- Fresh raspberries
- Mini chocolate chips
Instructions
- Prepare the oven environment by heating to 350°F and coating three 9-inch round cake pans with grease and flour for optimal cake release.
- Create chocolate base by whisking hot water into cocoa powder until smooth, then integrate this mixture with remaining wet and dry ingredients, ensuring thorough blending without overmixing.
- Distribute batter evenly across prepared pans, maintaining consistent thickness for uniform baking and achieving a rich chocolate texture.
- Bake cake layers for 23-27 minutes, checking doneness with a toothpick inserted in center. Allow cakes to cool completely on wire racks to room temperature.
- Craft raspberry frosting by creaming butter, then gradually incorporating powdered sugar, milk, vanilla, and salt until achieving a silky consistency.
- Blend raspberry powder and preserves into frosting, then fold in cream cheese, mixing until texture becomes smooth and vibrant.
- Construct cake layers by alternating cake, frosting, and raspberry preserves, creating balanced flavor intervals between each tier.
- Apply initial crumb coat to seal cake surface, refrigerate for 15 minutes to stabilize structure before final frosting application.
- Prepare chocolate drip by gently heating cream, pouring over chocolate, and stirring until glossy. Add culinary oil for enhanced shine and flow.
- Carefully drip chocolate around cake edges, allowing natural cascade effect. Refrigerate to set chocolate coating.
- Embellish cake with piped frosting swirls, scattered fresh raspberries, and sprinkled mini chocolate chips for visual and textural complexity.
Notes
- Try different cocoa powder types for varied chocolate intensity, from mild Dutch-processed to rich dark cocoa.
- Substitute raspberries with strawberries or mixed berries for a unique flavor twist that maintains the cake’s fruity essence.
- Use gluten-free flour blend to make the cake celiac-friendly without compromising the rich texture and taste.
- Add a splash of raspberry liqueur to the frosting for an elegant adult version that enhances the raspberry depth.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 523 kcal
- Sugar: 46 g
- Sodium: 263 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 83 mg