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Chocolate Raspberry Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 22 reviews
  • Author: Amanda
  • Prep Time: 35 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This rich and decadent Chocolate Raspberry Cake combines moist chocolate layers with a luscious raspberry filling and creamy chocolate raspberry frosting. Perfect for special occasions, this layered cake features three 8-inch chocolate cake rounds filled and frosted with fresh raspberry filling infused with lemon juice and a smooth chocolate buttercream. A optional ganache drip adds an elegant finishing touch.

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). Line bottoms of three 8-inch round cake pans with parchment paper and grease and flour the sides. Set aside.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, light brown sugar, cocoa powder, baking soda, and salt until uniform.
  3. Add Wet Fats: Add neutral cooking oil and melted unsalted butter to flour mixture. Stir until fully combined.
  4. Incorporate Eggs and Vanilla: Add eggs and vanilla extract to the batter and stir until fully combined and uniform.
  5. Add Buttermilk: Gradually add buttermilk while stirring until combined completely.
  6. Add Hot Liquid: Slowly and carefully add very hot/boiling water or hot coffee, stirring continuously. Scrape sides and bottom of the bowl with a spatula to incorporate all ingredients.
  7. Bake Cake Layers: Divide batter evenly among prepared pans. Bake in preheated oven for 25 minutes. Check doneness by inserting a toothpick in center—it should come out clean or with a few moist crumbs.
  8. Cool Cakes: Allow cakes to cool in pans for 10-15 minutes. Run a knife along edges, invert onto cooling racks, and let cool completely before decorating.
  9. Prepare Raspberry Filling: In a small saucepan, whisk granulated sugar and cornstarch until combined. Add raspberries, water, and lemon juice and stir to combine.
  10. Cook Filling: Heat over medium stove heat, stirring constantly until berries release juices and mixture bubbles (5-10 minutes). Continue cooking and stirring for about 2 more minutes until thickened and trails form when spatula is pulled through mixture.
  11. Cool Filling: Transfer filling to a heatproof container to cool to room temperature before using.
  12. Make Chocolate Raspberry Frosting: Beat softened butter on low speed with an electric mixer until smooth and creamy.
  13. Add Sugar, Cocoa, and Salt: Add half of powdered sugar, cocoa powder, and salt; beat on low speed until well combined. Gradually add remaining powdered sugar and continue mixing on low until fully incorporated.
  14. Incorporate Raspberry Filling: While mixing on low speed, add raspberry filling in spoonfuls until evenly incorporated.
  15. Adjust Consistency: Add 1-2 tablespoons of heavy cream gradually and stir until frosting is smooth and pipe-able. Transfer frosting to piping bag with a large open tip.
  16. Assemble Cake: Level cakes if needed. Place one cake layer on serving platter. Spread thin layer of frosting on top and pipe a dam around edge.
  17. Fill with Raspberry Filling: Spread half of remaining raspberry filling inside piped dam. Add second cake layer and repeat dam and filling.
  18. Final Layer and Frosting: Add last cake layer and use remaining frosting to cover sides and top evenly. For best result, apply crumb coat and refrigerate 15 minutes before final frosting layer.
  19. Optional Decoration: Add ganache drip over cake if desired.
  20. Chill Cake: Refrigerate cake for at least 30 minutes before slicing and serving to set frosting and filling.

Notes

  • You should have about 1 ⅔ cups of raspberry filling before removing any for frosting.
  • Store cake in an airtight container refrigerated for up to 4 days to maintain freshness.
  • Using hot coffee instead of boiling water can enhance the chocolate flavor in the cake.
  • Make sure all ingredients like eggs and buttermilk are at room temperature for best batter consistency.
  • For a smoother frosting, sift powdered sugar and cocoa powder before mixing.

Nutrition

  • Serving Size: 1 slice (1/14 of cake)
  • Calories: 420 kcal
  • Sugar: 35 g
  • Sodium: 250 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 50 g
  • Fiber: 4 g
  • Protein: 5 g
  • Cholesterol: 55 mg

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