Description
This decadent Chocolate Raspberry Cake combines rich, moist chocolate layers with a tart raspberry puree and creamy raspberry frosting, finished with a silky chocolate ganache and fresh raspberry decoration. Perfect for special occasions or an indulgent treat, this cake features a harmonious balance of chocolate and raspberry flavors that will delight any dessert lover.
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 Ground 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 Chocolate Cake: Preheat your oven to 350°F (175°C). Spray three 8-inch cake pans with nonstick baking spray, then line the bottoms with parchment paper circles and spray again. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and sugar until well combined.
- Mix Wet Ingredients: Heat the water in a small pan over high heat until steaming. In a separate bowl, whisk the eggs, oil, vanilla extract, and buttermilk together. Slowly pour the steaming hot water into the egg mixture, mixing gently to avoid cooking the eggs.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Divide the batter evenly among the prepared pans.
- Bake the Cakes: Bake for 25 to 28 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes rest in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Make the Raspberry Puree: In a blender, combine fresh or thawed raspberries with water and blend into a smooth puree. Pass the puree through a fine mesh sieve to remove seeds and discard the seeds. Pour the seedless puree into a small frying pan and cook over medium heat for 3-5 minutes until thickened and color deepened. Allow to cool completely.
- Prepare the Raspberry Frosting: Sift the powdered sugar into a large bowl and add the ground freeze-dried raspberries. Using a mixer, beat the butter on high speed for 3 minutes until fluffy. Gradually add half of the raspberry powdered sugar mixture on low speed until combined, then add the rest and mix on low. Scrape the sides of the bowl and mix again. Add the reduced raspberry puree, vanilla extract, and salt. Mix on low speed until combined, then beat on high speed for 2 minutes, scraping the bowl halfway through.
- Make the Chocolate Ganache: Once the cake is frosted, place semi-sweet chocolate chips in a small bowl. Heat heavy cream in a small pan over medium-low heat until steaming. Pour hot cream over chocolate chips and let sit for 2 minutes. Stir with a rubber spatula until smooth; if necessary, warm in 15-second microwave intervals to melt remaining chunks.
- Assemble the Cake: Level the cake layers by slicing off the domed tops with a serrated knife. Place the first cake layer on a serving plate and spread 1 cup of raspberry frosting evenly over it. Repeat with the second layer, then place the last layer upside down for a flat top surface.
- Crumb Coat and Chill: Apply a thin, light layer of frosting over the entire cake to seal in crumbs. Freeze the cake for 15 minutes to set this crumb coat.
- Final Frosting: Frost the cake with the remaining raspberry frosting, applying a second thin layer for a semi-naked look. Freeze for another 10 minutes.
- Decorate with Ganache: Fill a piping bag with half of the chocolate ganache and pipe drips along the cake edges to create a natural drip effect. Pour the remaining ganache over the top of the cake, smoothing it gently. Freeze for 10 minutes to set.
- Finish Decoration: Top the cake with fresh raspberries before serving.
Notes
- For accurate flour measurement, spoon the flour into the measuring cup and level it off or use a kitchen scale. Packed flour can make the cake dry.
- For high altitude baking, add an extra 2 tablespoons of flour to the batter.
- Allow all dairy ingredients to come to room temperature (about 2 hours) before baking for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 230 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 85 mg
