Get ready to impress your taste buds with this incredible Chocolate Raspberry Cake. This recipe offers a perfect balance of rich chocolate and vibrant raspberry flavors, making it a show-stopping dessert that’s surprisingly simple to create.
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Key Ingredients for Chocolate Raspberry Cake :
- For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder (Dutch-processed for a richer flavor)
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature (or 1 cup milk + 1 tablespoon white vinegar, let sit for 5 minutes)
- ½ cup vegetable oil (or other neutral oil like canola)
- 2 teaspoons vanilla extract
- 1 cup hot water or hot brewed coffee (enhances chocolate flavor)
- For the Raspberry Filling:
- 2 cups fresh or frozen raspberries
- ¼ cup granulated sugar (adjust to taste)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- For the Chocolate Ganache Frosting:
- 1 ½ cups heavy cream
- 9 ounces good quality semi-sweet or dark chocolate, finely chopped
- 1 tablespoon unsalted butter, softened (optional, for shine)
- Optional Garnish:
- Fresh raspberries
- Chocolate shavings
How to Make Chocolate Raspberry Cake :
This Chocolate Raspberry Cake is a culinary masterpiece that’s as enjoyable to make as it is to eat. Its moist, tender crumb and luscious raspberry filling, all enrobed in a dreamy chocolate ganache, create an unforgettable dessert experience. The preparation time is approximately 30 minutes active, with about 1 hour of baking and cooling time, making it a perfect project for a weekend or a special occasion.
Step-by-Step Instructions:
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper and then grease and flour. This ensures your cake layers release easily.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.
- Add Hot Liquid: Gradually add the hot water or hot brewed coffee to the batter while mixing on low speed. The batter will be thin; this is normal and contributes to the cake’s moistness.
- Divide and Bake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are completely cool before frosting.
- Prepare the Raspberry Filling: While the cakes are cooling, combine the raspberries and sugar in a medium saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices, about 5-7 minutes.
- Thicken the Filling: Stir in the lemon juice. Then, gradually whisk in the cornstarch slurry. Continue to cook, stirring constantly, until the filling has thickened to a jam-like consistency. Remove from heat and let it cool completely before assembling the cake.
- Make the Chocolate Ganache: In a heatproof bowl, place the finely chopped chocolate. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Do not boil. Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes without stirring, allowing the heat to melt the chocolate.
- Emulsify the Ganache: Gently whisk the chocolate and cream mixture starting from the center and working outwards until it is smooth, glossy, and completely emulsified. If using, stir in the softened butter for added shine. Let the ganache cool and thicken at room temperature for about 30-60 minutes, or until it reaches a spreadable consistency. You can speed this up by refrigerating it for short intervals, stirring every 10 minutes.
- Assemble the Cake: Place one cooled cake layer on your serving plate. Spread the cooled raspberry filling evenly over the top. Place the second cake layer on top of the filling.
- Frost the Cake: Generously frost the top and sides of the cake with the thickened chocolate ganache. Use an offset spatula for a smooth finish, or create decorative swirls.
- Garnish (Optional): Decorate with fresh raspberries and chocolate shavings for an extra touch of elegance.
Why You’ll Love This Chocolate Raspberry Cake
You’ll absolutely adore this Chocolate Raspberry Cake for its sensational combination of deeply rich chocolate and bright, tart raspberries. It’s a sophisticated dessert that tastes like it’s from a high-end bakery, but you can create it in your own kitchen, saving you money and the hassle of a special trip. The moist cake layers, bursting with just the right amount of sweet-tart raspberry filling, are perfectly complemented by the velvety smooth chocolate ganache, making it a truly irresistible treat that far surpasses a simple chocolate cake.
Imagine diving into those fluffy layers, the slight tang of raspberry cutting through the decadent chocolate – it’s pure bliss! It’s the perfect balance of flavors and textures that will have everyone asking for seconds. So, skip the expensive store-bought versions and surprisingly, this homemade treat is often more budget-friendly than buying a similar cake from a bakery, especially when you consider the quality ingredients. Don’t wait – gather your ingredients and bake this delightful Chocolate Raspberry Cake today!
Storing and Reheating Tips
- Refrigeration: Store your Chocolate Raspberry Cake in an airtight container in the refrigerator for up to 3-4 days. This is the best method to maintain freshness and prevent the frosting from melting, especially if your home is warm.
- Freezing: For longer storage, you can freeze individual slices or the entire cake.
- Slices: Wrap each slice tightly in plastic wrap, then in aluminum foil. Place in a freezer-safe bag or container. Freeze for up to 1-2 months.
- Whole Cake (Unfrosted): After baking and completely cooling, wrap the whole cake layer tightly in plastic wrap and then in foil. Freeze for up to 1-2 months. Thaw overnight in the refrigerator before frosting.
- Whole Cake (Frosted): If freezing a frosted cake, it’s best to freeze it uncovered on a baking sheet until the frosting is firm (about 1-2 hours), then wrap it tightly in plastic wrap and foil. Freeze for up to 1-2 months.
- Reheating:
- Room Temperature: For best results, bring refrigerated cake to room temperature for about 30-60 minutes before serving. This allows the frosting to soften and the flavors to meld.
- Microwave (for individual slices): If you prefer a warmer slice, microwave on low power for 10-15 second intervals until just warmed through. Be cautious not to overheat.
Final Thoughts
This Chocolate Raspberry Cake is a testament to how simple ingredients can create something truly extraordinary. Give it a try for your next celebration or just because – you won’t be disappointed, and we’d love to hear how it turns out!
Chocolate Raspberry Cake
Get ready to impress your taste buds with this incredible Chocolate Raspberry Cake. This recipe offers a perfect balance of rich chocolate and vibrant raspberry flavors, making it a show-stopping dessert that’s surprisingly simple to create.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper and then grease and flour. This ensures your cake layers release easily.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps.2 cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 2 teaspoons vanilla extract
- Add the wet ingredients to the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.
- Gradually add the hot water or hot brewed coffee to the batter while mixing on low speed. The batter will be thin; this is normal and contributes to the cake’s moistness.1 cup hot water or hot brewed coffee
- Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are completely cool before frosting.
- While the cakes are cooling, combine the raspberries and sugar in a medium saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices, about 5-7 minutes.2 cups fresh or frozen raspberries, ¼ cup granulated sugar
- Stir in the lemon juice. Then, gradually whisk in the cornstarch slurry (cornstarch mixed with cold water). Continue to cook, stirring constantly, until the filling has thickened to a jam-like consistency. Remove from heat and let it cool completely before assembling the cake.1 tablespoon lemon juice, 1 tablespoon cornstarch, 2 tablespoons cold water
- In a heatproof bowl, place the finely chopped chocolate. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Do not boil. Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes without stirring, allowing the heat to melt the chocolate.9 ounces good quality semi-sweet or dark chocolate, 1 ½ cups heavy cream
- Gently whisk the chocolate and cream mixture starting from the center and working outwards until it is smooth, glossy, and completely emulsified. If using, stir in the softened butter for added shine. Let the ganache cool and thicken at room temperature for about 30-60 minutes, or until it reaches a spreadable consistency. You can speed this up by refrigerating it for short intervals, stirring every 10 minutes.1 tablespoon unsalted butter
- Place one cooled cake layer on your serving plate. Spread the cooled raspberry filling evenly over the top. Place the second cake layer on top of the filling.
- Generously frost the top and sides of the cake with the thickened chocolate ganache. Use an offset spatula for a smooth finish, or create decorative swirls.
- Decorate with fresh raspberries and chocolate shavings for an extra touch of elegance.Fresh raspberries, Chocolate shavings
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze individual slices or the entire cake wrapped tightly.