Description
A decadent Chocolate Raspberry Cake featuring moist chocolate layers, a tangy raspberry filling, and rich chocolate-raspberry frosting. Perfect for celebrations or any special occasion where you want to impress with luscious flavors and beautiful presentation.
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). Line the bottoms of three 8” round cake pans with parchment paper, grease, and flour the sides. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, dark cocoa powder, baking soda, and salt until fully combined.
- Add Oils and Butter: Stir in neutral cooking oil and melted unsalted butter until completely combined with the dry ingredients.
- Add Eggs and Vanilla: Add eggs and vanilla extract to the mixture and stir until the batter is uniform and fully combined.
- Incorporate Buttermilk: Gradually pour in buttermilk while stirring continuously until evenly mixed into the batter.
- Add Hot Liquid: Slowly pour in the very hot boiling water or hot coffee, stirring carefully until fully incorporated. Scrape the sides and bottom of the bowl to ensure a smooth batter.
- Bake the Cake: Divide the batter evenly among the prepared cake pans. 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 cakes cool in the pans for 10-15 minutes. Run a knife around the edges to loosen, then invert onto cooling racks to cool completely before decorating.
- Make Raspberry Filling: In a small saucepan, whisk together granulated sugar and cornstarch. Add raspberries, water, and lemon juice and stir to combine.
- Cook Raspberry Mixture: Place saucepan over medium heat and cook, stirring constantly, until berries release their juices and mixture starts to bubble (5-10 minutes). Continue stirring and cook until slightly thickened, about 2 minutes after bubbling begins. Remove from heat and cool to room temperature.
- Prepare Frosting: Using an electric mixer, beat softened unsalted butter on low speed until smooth and creamy.
- Add Dry Ingredients: Add half of the powdered sugar, cocoa powder, and salt. Beat on low speed until well combined.
- Incorporate Remaining Sugar: Gradually add the remaining powdered sugar, continuing to mix on low speed until fully incorporated.
- Add Raspberry Filling: Slowly mix in ⅓ cup of the cooled raspberry filling, adding a heaping spoonful at a time until evenly blended into the frosting.
- Adjust Consistency: Add 1-2 tablespoons heavy cream as needed to achieve a smooth, pipable frosting consistency. Transfer frosting to a piping bag with a large open tip.
- Assemble Cake: Level cooled cakes if necessary. Place one cake layer on a serving platter. Spread a thin layer of frosting on top and pipe a dam around the edge to hold filling.
- Layer Filling and Cakes: Spread half of the remaining raspberry filling inside the frosting dam. Top with the second cake layer and repeat the frosting dam and filling steps.
- Finish Layering: Place the final cake layer on top. Cover the cake with the remaining frosting, applying a crumb coat first and refrigerating for 15 minutes before finishing with the last layer of frosting.
- Optional Ganache Drip: Decorate with a ganache drip if desired, following standard ganache drip techniques.
- Chill Before Serving: Refrigerate the cake for at least 30 minutes before slicing and serving to ensure clean slices and well-set frosting.
Notes
- You should end up with approximately 1 ⅔ cups of raspberry filling before removing some for the frosting.
- Store cake in an airtight container in the refrigerator for up to 4 days to maintain freshness.
- Use hot coffee instead of boiling water for a richer chocolate flavor.
- Make sure all ingredients like eggs and buttermilk are at room temperature for best results.
- Let cake layers cool completely before frosting to prevent melting the frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 70 mg
