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Chocolate Raspberry Cake Recipe

Chocolate Raspberry Cake Recipe
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★★★★★

4.8 from 22 reviews

Delight in a rich and moist Chocolate Raspberry Cake that combines the deep flavor of cocoa with the tartness of fresh raspberries. This elegant cake features layers of fluffy chocolate cake, vibrant raspberry frosting, and a smooth chocolate ganache, decorated with fresh raspberries for a stunning finish, perfect for celebrations or indulgent dessert cravings.

Ingredients

Scale

Chocolate Cake

  • 2 1/2 cups All-purpose flour
  • 1 cup Unsweetened cocoa powder
  • 1 1/2 tsp Baking soda
  • 2 1/2 tsp Baking powder
  • 1 tsp Salt
  • 1 3/4 cup White granulated sugar
  • 1 cup Buttermilk, room temperature
  • 1 cup Oil
  • 4 Large eggs, room temperature
  • 1 tsp Pure vanilla extract
  • 1 cup Hot water, steaming

Raspberry Puree

  • 1 cup Raspberries, fresh or frozen
  • 1/4 cup Water

Raspberry Frosting

  • 2 cups Unsalted butter, room temperature
  • 2 cups Powdered sugar, sifted
  • 1/4 cup Grounded freeze dried raspberries (about 1 oz.)
  • 1/4 cup Reduced raspberry puree
  • 1 tsp Pure vanilla extract
  • 1/2 tsp Salt
  • Fresh raspberries, for decoration

Chocolate Ganache

  • 1 cup Semi-sweet chocolate chips
  • 3/4 cup Heavy cream

Instructions

  1. Prepare Chocolate Cake Batter: Preheat the oven to 350°F (175°C). Spray three 8-inch cake pans with nonstick baking spray and line the bottoms with parchment paper circles, spraying again for easy release. In a large bowl, whisk together all-purpose flour, cocoa powder, baking soda, baking powder, salt, and sugar until well combined.
  2. Mix Wet Ingredients: Heat the water on the stove until steaming. In a separate bowl, beat together eggs, oil, vanilla extract, and buttermilk. Gradually add the hot water to this mixture slowly to avoid cooking the eggs.
  3. Combine Batter and Bake: Pour the wet ingredients into the dry ingredients and mix until just combined. Divide the batter evenly among the three prepared pans. Bake for 25-28 minutes or until a toothpick inserted in the centers comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  4. Make Raspberry Puree: In a blender, puree fresh or thawed raspberries with water until smooth. Strain the puree through a fine mesh sieve to remove seeds. Discard seeds. Heat the puree in a frying pan over medium heat, stirring for 3-5 minutes until slightly thickened and darkened in color. Let cool completely.
  5. Prepare Raspberry Frosting: Sift powdered sugar into a large bowl and mix in ground freeze-dried raspberries. Using an electric mixer, beat unsalted butter on high speed until fluffy (about 3 minutes). Add half of the powdered sugar mixture on low speed until combined, then add the rest and mix again. Scrape down bowl to ensure even mixing. Incorporate the cooled reduced raspberry puree, vanilla extract, and salt on low speed, then beat on high speed for 2 minutes, scraping halfway through.
  6. Make Chocolate Ganache: Place semi-sweet chocolate chips in a small bowl. Heat heavy cream in a small saucepan over medium-low heat until steaming (do not boil). Pour hot cream over chocolate chips and let sit for 2 minutes to soften. Stir until smooth and glossy, reheating briefly in 15-second increments if necessary to melt any remaining chunks.
  7. Assemble the Cake: Level cakes by cutting off domed tops with a serrated knife. Place the first cake layer top-side up on a serving plate and spread 1 cup of raspberry frosting evenly over the layer. Repeat with the second cake layer and frosting. Place the third layer upside down for a flat surface. Apply a thin crumb coat of frosting over the entire cake and freeze for 15 minutes to set.
  8. Final Frosting and Decoration: Apply a second thin layer of frosting for a semi-naked finish and freeze again for 10 minutes. Pour half the ganache into a piping bag and pipe drips around the edge of the cake to create natural drip effects. Spread the remaining ganache evenly on top. Freeze the cake for 10 more minutes to set the ganache.
  9. Add Fresh Raspberries: Finish by decorating the top of the cake with fresh raspberries for a beautiful presentation and added fruity flavor.

Notes

  • Use room temperature eggs and buttermilk to ensure proper mixing and texture.
  • Slowly add the hot water to the eggs mixture to prevent cooking the eggs.
  • For best flavor, use fresh raspberries; if using frozen, fully thaw before making puree.
  • Freeze dried raspberries add vibrant flavor and color to the frosting without adding moisture.
  • The semi-naked frosting look allows the cake layers to peek through, giving a rustic and elegant appearance.
  • Ganache drips can be piped carefully for controlled design or freely for a natural look.
  • Store the finished cake refrigerated and bring to room temperature before serving for best taste.

Nutrition

Keywords: chocolate cake, raspberry cake, chocolate raspberry cake, layered cake, chocolate ganache, raspberry frosting, dessert, party cake

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