Description
Indulge in this rich and fresh Chocolate Raspberry Cake that combines deep chocolate flavors with bright raspberries, topped with raspberry frosting.
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
- Pinch of salt
- 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 (for filling)
- 4 ounces semi sweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1-2 tsp vegetable oil
- Fresh raspberries (for top)
- Mini chocolate chips (for top)
Instructions
- Preheat oven to 350°F and prepare three 9-inch cake pans with shortening and flour.
- Mix hot water with cocoa in a bowl until dissolved and cool it.
- In a large bowl, whisk together dry ingredients and add sugars.
- Combine wet ingredients with dry ingredients, including cooled cocoa mixture, and whisk until combined.
- Divide batter into pans and bake for 23 to 27 minutes until a toothpick comes out with moist crumbs.
- Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely.
- For frosting, beat butter until soft, add powdered sugar in parts, then milk as needed, and mix in vanilla and salt.
- Beat in freeze dried raspberry powder and raspberry preserves into the frosting.
- Assemble cake by placing one layer on a stand, spreading frosting and raspberry preserves, and cooling in between layers.
- Make chocolate ganache by pouring hot cream over chopped chocolate, letting it sit, then mixing until smooth.
- Drip ganache over the cake, chill, and decorate with frosting, raspberries, and chocolate chips.
- Slice and serve. Store leftovers in the fridge for 4-5 days.
Notes
Use room temperature ingredients for the best results and chill layers to avoid slippage during assembly.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American