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Decadent Chocolate Raspberry Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 20 reviews
  • Author: Caroline
  • Prep Time: 35 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This decadent Chocolate Raspberry Cake features moist chocolate layers infused with rich cocoa and a hint of coffee, filled and frosted with a luscious raspberry filling and smooth chocolate raspberry frosting. Perfect for celebrations, this layered cake combines the tartness of fresh raspberries with the deep flavor of chocolate for an irresistible dessert.

Ingredients

Scale

Cake

  • 1 ¾ cups (220 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 cup (200 g) light brown sugar firmly packed
  • ¾ cup (75 g) dark cocoa powder
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon table salt
  • ⅔ cup (155 ml) neutral cooking oil
  • ½ cup (113 g) unsalted butter melted
  • 2 large eggs room temperature preferred
  • 2 teaspoons vanilla extract
  • 1 cup (236 ml) buttermilk room temperature preferred
  • ½ cup (118 ml) very hot/boiling water or hot coffee

Raspberry Filling

  • ½ cup (100 g) granulated sugar
  • 3 Tablespoons cornstarch
  • 3 cups (340 g) fresh or frozen raspberries
  • 3 Tablespoons water
  • 1 ½ Tablespoons lemon juice

Chocolate Raspberry Frosting

  • 1 cup (226 g) unsalted butter softened
  • 3 cups (375 g) powdered sugar
  • ⅔ cup (65 g) natural cocoa powder
  • ⅛ heaping teaspoon salt
  • ⅓ cup (94 g) raspberry filling from above
  • 1-2 Tablespoons heavy cream as needed
  • Ganache drip for decorating optional

Instructions

  1. Prepare Cake Pans: Preheat oven to 350F (175C) and line the bottoms of three 8″ round cake pans with parchment paper. Grease and flour the sides of the pans and set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, light brown sugar, cocoa powder, baking soda, and salt until well combined.
  3. Add Wet Fats: Stir in the neutral cooking oil and melted unsalted butter until fully incorporated into the dry mixture.
  4. Add Eggs and Vanilla: Add the eggs and vanilla extract, stirring until the batter is uniform and smooth.
  5. Incorporate Buttermilk: Gradually add the buttermilk, mixing continuously to combine into the batter evenly.
  6. Add Hot Liquid: Slowly and carefully add the very hot or boiling water or hot coffee while stirring continuously. Scrape the sides and bottom of the bowl to ensure complete incorporation of all ingredients.
  7. Bake Cake Layers: Divide the batter evenly among the three prepared pans. Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool Cakes: Allow the cakes to cool in pans for 10-15 minutes. Run a knife along the edges to loosen, then invert onto cooling racks. Cool completely before decorating.
  9. Make Raspberry Filling: In a small saucepan, whisk together granulated sugar and cornstarch until smooth. Add raspberries, water, and lemon juice and stir to combine.
  10. Cook Raspberry Mixture: Heat over medium heat, stirring constantly until berries release juices and mixture bubbles (about 5-10 minutes). Continue stirring and cooking for about 2 more minutes until slightly thickened and a trail is left when spatula is pulled through. Transfer to a heatproof container and cool to room temperature.
  11. Prepare Frosting: Using an electric mixer, beat softened butter on low speed until creamy. Add half of the powdered sugar, cocoa powder, and salt and beat until well combined.
  12. Finish Frosting: Gradually add the remaining powdered sugar, mixing on low speed. While mixing on low, add ⅓ cup of the cooled raspberry filling in spoonfuls until evenly incorporated. Add heavy cream as needed to achieve a smooth, pipe-able consistency. Transfer frosting to a piping bag with a large open tip.
  13. Assemble Cake: Level cooled cake layers if needed. Place one layer on a serving plate; spread a thin layer of frosting on top and pipe a frosting dam around the edge.
  14. Add Filling: Spread half of the remaining raspberry filling inside the dam. Add second cake layer and repeat frosting dam and filling steps.
  15. Final Cake Layer and Frosting: Place last cake layer on top. Apply a crumb coat of frosting over the entire cake and chill for 15 minutes. Then frost evenly over sides and top with remaining frosting. Optionally, add a ganache drip decoration.
  16. Chill and Serve: Refrigerate the cake for at least 30 minutes before slicing and serving to ensure clean slices and flavors meld.

Notes

  • You should yield approximately 1 ⅔ cups of raspberry filling, some of which is reserved for frosting.
  • Store the assembled cake in an airtight container in the refrigerator for up to 4 days to maintain freshness.
  • Using hot coffee instead of water will deepen the chocolate flavor without overpowering the cake.
  • Make sure all ingredients like eggs and buttermilk are at room temperature for the best batter consistency.
  • Cooling cakes completely before frosting prevents melting and sogginess.
  • If desired, prepare the ganache drip by melting chocolate and cream together for a decorative finish.

Nutrition

  • Serving Size: 1 slice
  • Calories: 420 kcal
  • Sugar: 35 g
  • Sodium: 210 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 4 g
  • Protein: 5 g
  • Cholesterol: 65 mg

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