introduction
This cake mixes rich chocolate with bright raspberry. It looks good and tastes rich. I will show you each step in plain words. You can also read a similar full chocolate raspberry cake recipe for more pictures and tips.
why make this recipe
You make this for a party or a sweet treat. The cake is soft and the frosting is bright with real raspberry. The ganache adds a shiny chocolate drip. If you like rolled cakes, try an easy chocolate cake roll for another idea.
how to make Chocolate Raspberry Cake
This cake comes together in clear steps. You make the cake batter, bake the layers, make the raspberry buttercream, and add the chocolate drip. For help with creamy fillings, see the note on rich creamy filling to learn one simple way to make smooth filling.
Ingredients :
2 cups hot water (472 mL)
1 and 1/2 cups + 2 tbsp unsweetened natural cocoa powder (157 grams *do not use dutch process)
3 cups cake flour, spooned & leveled (330 grams)
2 and 1/4 cups light brown sugar packed (488 grams)
1 cup granulated sugar (206 grams)
3 tsp baking soda
1 and 1/2 tsp baking powder
3/4 tsp salt
2 tsp espresso powder
1 and 1/2 cups full fat sour cream, at room temperature (360 grams)
1/4 cup milk (60 mL)
4 large eggs, at room temperature
1/2 cup vegetable oil (106 mL)
1 and 1/2 tsp vanilla extract
1 and 3/4 cups salted butter, softened at room temperature (3 and 1/2 sticks, 28 tbsp, or 396 grams)
5 cups powdered sugar
1 tbsp milk
2 tsp vanilla extract
salt
1 cup + 2 tbsp freeze dried raspberries, pulsed to a powder, but measured while whole (About one, 1.25 oz bag)
2 tbsp raspberry preserves
6 ounces full fat cream cheese (use the block style)
2/3 cup raspberry preserves
4 ounces semi sweet chocolate, finely chopped (*see note)
1/2 cup heavy cream (4 ounces)
1-2 tsp vegetable oil
fresh raspberries, mini chocolate chips for garnish
Directions :
Prep: Preheat your oven to 350 ℉. Grease three 9-inch cake pans with shortening. Place a parchment circle in the bottom of each, then grease over that. Dust the inside of each pan well with flour, knocking out any excess.
Make the Cake Batter: Make the Chocolate Cake: Measure the hot water into a 4-cup glass measuring cup or large bowl, then whisk in the cocoa until completely dissolved. Set aside to let come down to room temp. In a large mixing bowl, whisk together all the dry ingredients (including the sugars). Next, add the wet ingredients, including the room temp (not steaming hot!) cocoa and water mixture, and whisk until combined. There may be a few small lumps – that’s fine.
Bake the Cakes: Divide the cake batter evenly between the three pans (use a kitchen scale to weigh the full amount of batter, then divide by 3 to get it perfect!). Bake for 23 to 27 minutes, or until a toothpick inserted into the center pulls out moist crumbs. Let cakes cool in the pans on wire racks for 10 minutes before running a butter knife around the edge and inverting onto a cooling rack. Let cool completely. Tip: I recommend rotating cake pans halfway through since every oven will have hot spots and this ensures an even bake.
Make the Raspberry Frosting: Beat butter in a large bowl until creamy, about 30 seconds. Mix in the powdered sugar in three additions, mixing between each until combined. Add the milk as needed to help things come together. Add the vanilla and salt and mix. Beat in the freeze dried raspberry powder & raspberry preserves. Beat in the cream cheese last, until well combined.
Assemble the Cake: Place the first cake layer on a cake stand on top of a turntable. Spread 1 and 1/4 cups of frosting over the layer, going past the edge a smidge. Pipe a border around the cake layer, and pour 1/3 cup of raspberry preserves into the center. Spread evenly with an offset spatula, going to the edges of the border. Place the second cake layer on top and spread any frosting "overhang" between the two layers to seal them together. Chill for 5-10 minutes to set things so the layers don’t slide around. Repeat with the second layer. Add the final layer upside down for a flat top, and give the cake a thin layer of frosting on top and on the sides. Use a cake scraper to smooth out and remove excess. This is your crumb coat, so don’t fret if it isn’t perfect. Pop the cake in the fridge for 30 minutes or until the frosting is set. Then, frost the top and sides of the cake, smoothing things with the cake scraper or offset spatula. I left this cake semi-naked, which means I scraped off a more generous amount of frosting to let the cake peek through a bit. Chill the entire cake in the fridge for 30 minutes, or until set, before adding the chocolate drip. Tip: If your frosting is getting too soft at any point from sitting out, pop it back in the fridge for a bit to firm back up.
Make the Chocolate Drip: Add finely chopped chocolate to a small bowl. Heat heavy cream in a small saucepan over medium heat until simmering. Pour over the chocolate, let sit for 4 minutes, then stir until completely smooth. Add 1-2 tsp vegetable oil to get a pourable consistency. Set cake on a turntable. Pour ganache into the center of the top of the cake, then spin the cake slowly while pushing ganache to the edges with an offset spatula to create drips. Let chill 20-30 minutes, until ganache is set.
Serve + Store: Once ganache drip is set, pipe on swirls with remaining frosting and top with raspberries and chocolate chips. Slice and enjoy your life! Store leftovers in an airtight container in the fridge for 4-5 days.
Make Ahead Tips: Cake layers can be made a day ahead. Bake them, let cool completely at room temperature, and then store them on dinner plates covered tightly with plastic wrap or foil. Store at room temp overnight. Raspberry frosting can be made a day ahead, covered tightly and stored in the fridge overnight. Beat it until creamy enough to spread before using.
how to serve Chocolate Raspberry Cake
Cut the cake with a sharp, clean knife. Use hot water on the knife for neat slices. Serve each piece with a fresh raspberry on top. You can add a small scoop of ice cream. For a cool match, try a slice with a chocolate cake roll idea on the side.
how to store Chocolate Raspberry Cake
Cover the cake with a cake dome or place slices in an airtight box. Put the cake in the fridge. Eat within 4 to 5 days. You can freeze slices in a tight box for up to 2 months. Thaw in the fridge overnight.
tips to make Chocolate Raspberry Cake
Work with room temp eggs and sour cream. Do not use dutch process cocoa. Use a scale to split the batter evenly for even layers. Chill the cake between steps so the cake stays firm. If the frosting gets soft, put it in the fridge for a bit. For more mix-in ideas, look at this chocolate caramel ice cream cake page for fun pairings.
variation (if any)
Make it smaller by using two 9-inch pans. Use more raspberry jam for a strong fruit taste. Swap semi-sweet chocolate for dark chocolate for a deeper taste. Add toasted nuts on top for crunch.
FAQs (minimum three FAQ)
Q: Can I make the layers a day before?
A: Yes. Bake the layers, cool them, wrap them tight, and leave at room temp overnight or store in the fridge.
Q: Can I use frozen raspberries?
A: For the frosting, use freeze dried raspberries for color and no extra wetness. Use fresh raspberries to garnish only.
Q: How do I fix runny frosting?
A: Put the frosting in the fridge for 10 to 20 minutes and then beat it until smooth. Add a little powdered sugar if it still is too thin.
Q: Can I use low fat cream cheese?
A: I do not suggest it. Full fat cream cheese gives the best taste and texture.
Q: How long does the ganache stay shiny?
A: It will set and stay shiny in the fridge for a day or two. If it dulls, let it sit at room temp for a short time before serving.
Chocolate Raspberry Cake
- Total Time: 90 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich chocolate cake layered with raspberry buttercream and chocolate ganache, perfect for any celebration.
Ingredients
- 2 cups hot water
- 1 and 1/2 cups + 2 tbsp unsweetened natural cocoa powder
- 3 cups cake flour, spooned & leveled
- 2 and 1/4 cups light brown sugar, packed
- 1 cup granulated sugar
- 3 tsp baking soda
- 1 and 1/2 tsp baking powder
- 3/4 tsp salt
- 2 tsp espresso powder
- 1 and 1/2 cups full fat sour cream, at room temperature
- 1/4 cup milk
- 4 large eggs, at room temperature
- 1/2 cup vegetable oil
- 1 and 1/2 tsp vanilla extract
- 1 and 3/4 cups salted butter, softened at room temperature
- 5 cups powdered sugar
- 1 tbsp milk
- 2 tsp vanilla extract
- Salt to taste
- 1 cup + 2 tbsp freeze dried raspberries, pulsed to a powder
- 2 tbsp raspberry preserves
- 6 ounces full fat cream cheese
- 2/3 cup raspberry preserves
- 4 ounces semi-sweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1-2 tsp vegetable oil
- Fresh raspberries and mini chocolate chips for garnish
Instructions
- Preheat your oven to 350°F. Grease three 9-inch cake pans with shortening and dust with flour.
- In a large bowl, whisk hot water and cocoa together until dissolved. Set aside to cool.
- In a mixing bowl, combine dry ingredients: cake flour, sugars, baking soda, baking powder, salt, and espresso powder.
- Add eggs, sour cream, milk, oil, vanilla, and the cooled cocoa mixture to the dry ingredients. Mix until combined.
- Divide the batter among the prepared pans and bake for 23 to 27 minutes. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the raspberry frosting, beat softened butter until creamy, then gradually add powdered sugar. Mix in milk, vanilla, salt, freeze dried raspberry powder, and raspberry preserves. Finally, beat in the cream cheese until smooth.
- Assemble the cake by layering with frosting and raspberry preserves, then crumb coat and chill until set.
- Prepare the chocolate ganache by heating heavy cream and pouring over chopped chocolate. Stir until smooth and add vegetable oil for consistency.
- Pour the ganache over the cake, creating drips down the sides. Chill until set, then decorate with remaining frosting and garnish with raspberries and chocolate chips.
Notes
Use room temperature ingredients for the best results. Chill the cake layers between steps for easier assembly.
- Prep Time: 30 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
