Description
This Chocolate Raspberry Cake is a decadent layered dessert featuring moist chocolate cake, a luscious raspberry filling, and rich chocolate raspberry frosting, perfect for any special occasion or celebration.
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
- Prepare Cake Pans: Preheat oven to 350F (175C) and line the bottoms of three 8” round cake pans with parchment paper. Grease and flour the sides carefully; set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking soda, and salt until fully combined.
- Add Oils: Add the neutral cooking oil and melted unsalted butter to the dry mixture, stirring until fully combined.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the mixture and stir until the batter is fully combined and uniform.
- Incorporate Buttermilk: Gradually add the buttermilk while stirring until the batter is smooth and fully combined.
- Add Hot Liquid: Slowly add the very hot or boiling water (or hot coffee) while stirring carefully. Scrape the sides and bottom of the bowl to ensure all ingredients are incorporated.
- Bake Cakes: Divide the batter evenly into the prepared cake pans and bake in the preheated oven for 25 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool Cakes: Let the cakes cool in their pans for 10-15 minutes. Then run a knife along the edges to loosen and invert onto cooling racks. Allow to cool completely before decorating.
- Prepare Raspberry Filling: In a small saucepan, whisk together sugar and cornstarch. Add raspberries, water, and lemon juice, stirring to combine. Cook over medium heat, stirring constantly until the mixture bubbles and thickens, about 7-12 minutes. Remove from heat and transfer to a heatproof container. Let cool to room temperature.
- Make Frosting: Beat softened butter in a large bowl on low speed until creamy. Add half of powdered sugar, cocoa powder, and salt; beat until combined. Gradually add remaining powdered sugar on low speed. Stir in raspberry filling gradually until incorporated. Add heavy cream as needed to achieve a smooth, pipe-able consistency. Transfer frosting to a piping bag.
- Assemble Cake: Level cooled cake layers if necessary. Place one layer on a serving platter and spread a thin layer of frosting on top. Pipe a frosting dam around the edge. Spread half of the remaining raspberry filling inside the dam. Repeat with the next cake layer. Top with the final layer and cover the cake fully with remaining frosting. Optionally chill after crumb coating before final frosting layer. Add ganache drip if desired.
- Chill and Serve: Refrigerate cake for at least 30 minutes before slicing and serving for best results.
Notes
- The raspberry filling yields approximately 1 ⅔ cups before removing the portion used in frosting.
- Store the finished cake in an airtight container in the refrigerator for up to 4 days.
- Use boiling hot coffee instead of water in the cake batter for an enhanced chocolate flavor.
- Ensure all ingredients are at room temperature for best batter consistency.
- Allow cakes to cool completely before frosting to prevent melting.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 70 mg
