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Chocolate Raspberry Cake Recipe

Chocolate Raspberry Cake Recipe
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★★★★★

4.9 from 30 reviews

This decadent Chocolate Raspberry Cake combines a rich, moist chocolate cake with luscious raspberry-infused cream cheese frosting and a silky chocolate ganache drip. Perfect for celebrations or any special occasion, this layered cake features a perfect balance of chocolate and tart raspberry flavors accented with fresh raspberries and mini chocolate chips for an elegant finish.

Ingredients

Scale

Cake

  • 2 cups hot water (472 mL)
  • 1 and 1/2 cups + 2 tbsp unsweetened natural cocoa powder (157 grams, do not use Dutch process)
  • 3 cups cake flour, spooned & leveled (330 grams)
  • 2 and 1/4 cups light brown sugar, packed (488 grams)
  • 1 cup granulated sugar (206 grams)
  • 3 tsp baking soda
  • 1 and 1/2 tsp baking powder
  • 3/4 tsp salt
  • 2 tsp espresso powder
  • 1 and 1/2 cups full fat sour cream, at room temperature (360 grams)
  • 1/4 cup milk (60 mL)
  • 4 large eggs, at room temperature
  • 1/2 cup vegetable oil (106 mL)
  • 1 and 1/2 tsp vanilla extract

Frosting

  • 1 and 3/4 cups salted butter, softened at room temperature (3 and 1/2 sticks, 28 tbsp, or 396 grams)
  • 5 cups powdered sugar
  • 1 tbsp milk
  • 2 tsp vanilla extract
  • Pinch of salt
  • 1 cup + 2 tbsp freeze dried raspberries, pulsed to a powder, measured whole (about a 1.25 oz bag)
  • 2 tbsp raspberry preserves
  • 6 ounces full fat cream cheese, block style

Assembly & Ganache

  • 2/3 cup raspberry preserves
  • 4 ounces semi sweet chocolate, finely chopped
  • 1/2 cup heavy cream (4 ounces)
  • 1–2 tsp vegetable oil
  • Fresh raspberries, for garnish
  • Mini chocolate chips, for garnish

Instructions

  1. Prep the Pans: Preheat your oven to 350 ℉. Grease three 9-inch cake pans with shortening. Place a parchment circle at the bottom of each pan, grease again over the parchment, then dust the pans well with flour and tap out the excess to ensure easy cake release.
  2. Make the Chocolate Cake Batter: In a large measuring cup or bowl, whisk the hot water with cocoa powder until dissolved; allow to cool to room temperature. In a large bowl, whisk together the cake flour, light brown sugar, granulated sugar, baking soda, baking powder, salt, and espresso powder. Add the sour cream, milk, eggs, vegetable oil, vanilla extract, and the cooled cocoa mixture. Whisk until just combined; some small lumps are okay.
  3. Bake the Cakes: Divide the batter evenly among the three pans—use a kitchen scale to weigh and split accurately. Bake for 23 to 27 minutes, or until a toothpick inserted comes out with moist crumbs. Cool the cakes in the pans on wire racks for 10 minutes, then run a butter knife around the edges and invert onto racks to cool completely. Rotate pans halfway through baking for even cooking.
  4. Make the Raspberry Frosting: Beat softened butter in a large bowl until creamy, about 30 seconds. Add powdered sugar in three parts, mixing well between additions. Add milk as needed for desired spreadability. Mix in vanilla extract and a pinch of salt. Beat in freeze dried raspberry powder and raspberry preserves. Finally, beat in the cream cheese until smooth and well combined.
  5. Assemble the Cake: Place the first cake layer on a turntable or cake stand. Spread 1 and 1/4 cups of frosting evenly, allowing it to slightly overhang the edges. Pipe a border around the edge, then pour 1/3 cup raspberry preserves inside the border and spread evenly. Add the second layer and spread any overhanging frosting to seal the layers. Chill for 5-10 minutes. Repeat for the third layer, placing it upside down for a flat top. Apply a thin crumb coat of frosting to the entire cake and smooth with a cake scraper. Chill for 30 minutes until set, then finish frosting the cake smoothly or scrape for a semi-naked effect. Chill again for 30 minutes.
  6. Make the Chocolate Ganache Drip: Place the chopped semi-sweet chocolate in a small bowl. Heat heavy cream until simmering and pour over the chocolate. Let sit for 4 minutes, then stir until smooth. Add 1-2 teaspoons vegetable oil to achieve a pourable consistency. Place the cake on a turntable, pour the ganache in the center and slowly spin while pushing ganache to edges to create drips. Chill 20-30 minutes until set.
  7. Decorate and Serve: Pipe decorative swirls of remaining frosting on top. Garnish with fresh raspberries and mini chocolate chips. Slice and enjoy!
  8. Storage and Make Ahead Tips: Cake layers can be baked a day ahead and stored wrapped tightly at room temperature. Frosting can be made a day before and refrigerated; rebeat before use. Once assembled, store the cake in an airtight container in the fridge for 4-5 days.

Notes

  • Use natural cocoa powder, not Dutch processed, for the best rise and flavor contrast with the baking soda.
  • Room temperature ingredients help ensure an even batter.
  • Freezing or chilling the cake layers before assembling can help with easier frosting application.
  • Rotating pans mid-bake helps prevent uneven cooking due to hot spots in ovens.
  • If frosting softens while working, refrigerate briefly to firm up before continuing.
  • For a smoother ganache, add vegetable oil gradually to adjust pourability.
  • The raspberry powder adds an intense natural raspberry flavor without extra moisture.
  • This cake pairs well with a cup of coffee or fresh berries for a balanced dessert experience.

Nutrition

Keywords: chocolate cake, raspberry frosting, layered cake, chocolate ganache, dessert, chocolate raspberry cake, cream cheese frosting

Find it online: https://dailysimplerecipe.com/chocolate-raspberry-cake-recipe/