Description
A decadent and moist Chocolate Raspberry Cake featuring a rich chocolate cake layered with fresh raspberry puree and raspberry-infused frosting, topped with a smooth chocolate ganache and fresh raspberries for decoration. Perfect for special occasions or anytime you crave a luscious chocolate and fruit dessert.
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
Chocolate Ganache
- 1 cup Semi-sweet chocolate chips
- 3/4 cup Heavy cream
Decoration
- Fresh raspberries for decoration
Instructions
- Prepare the cake pans: Preheat the oven to 350°F (175°C). Spray three 8-inch cake pans with nonstick baking spray, line the bottoms with parchment paper circles, and spray again to ensure easy removal of cakes.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and white granulated sugar. Whisk these together thoroughly and set the bowl aside.
- Prepare wet ingredients: Heat 1 cup of water in a small pan on the stove over high heat until steaming. In a separate large bowl, whisk together the eggs, oil, pure vanilla extract, and room temperature buttermilk. Slowly incorporate the hot water into this mixture, mixing gently to avoid cooking the eggs.
- Combine wet and dry: Pour the wet ingredient mixture into the dry ingredients bowl and stir gently until just combined, avoiding overmixing. Divide the batter evenly among the three prepared cake pans.
- Bake the cakes: Place the pans in the oven and bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to rest in the pans for 10 minutes before removing to a cooling rack. Let cool completely before decorating.
- Make raspberry puree: In a blender, combine raspberries and water, blending into a smooth puree. Strain through a fine mesh sieve to remove seeds. Pour the puree into a small frying pan and heat over medium heat, stirring occasionally until it thickens and darkens, about 3-5 minutes. Cool completely; this should yield about 1/4 cup of reduced puree.
- Prepare raspberry frosting: In a large bowl, sift the powdered sugar and mix in the grounded freeze dried raspberries. Using a mixer, beat the unsalted butter on high speed for 3 minutes until fluffy. Gradually add half of the powdered sugar mixture on low speed, then the remaining half, mixing well each time. Add the reduced raspberry puree, vanilla extract, and salt; mix on low until combined. Increase speed to high and beat for an additional 2 minutes, scraping the bowl halfway through.
- Make chocolate ganache: Place the semi-sweet chocolate chips in a bowl. Heat the heavy cream in a small pan over medium-low heat until steaming. Pour the hot cream over the chocolate chips and let sit for 2 minutes. Stir with a spatula until smooth and glossy. If lumps remain, microwave in 15-second intervals until fully melted.
- Assemble the cake: Level the cake layers by cutting off the domed tops with a serrated knife. Place one cake layer on your serving plate, spread about 1 cup of frosting evenly over the top. Repeat with the second layer. Place the final layer upside down on top. Apply a thin crumb coat of frosting over the entire cake and freeze for 15 minutes to set.
- Finish frosting: Apply the remaining frosting to achieve a semi-naked cake look. Freeze the cake for 10 minutes to firm up the frosting layer.
- Add ganache drips: Fill a piping bag with half of the ganache. Pipe drips around the edge of the top of the cake, letting the ganache drip naturally down the sides. Pour the remaining ganache on the top center and spread gently.
- Decorate and chill: Freeze the assembled cake for 10 minutes to set the ganache. Finally, decorate the top with fresh raspberries before serving.
Notes
- Flour: Measure flour by spooning into the cup and leveling or use a kitchen scale to avoid compacted flour which can dry out the cake.
- High altitude baking adjustment: Add an extra 2 tablespoons of flour to the dry ingredients.
- Room temperature dairy: Take out buttermilk and butter 2 hours before baking to ensure proper mixing and texture.
Nutrition
- Serving Size: 1 slice (approx. 1/16 of cake)
- Calories: 420
- Sugar: 35g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
