Why Make This Recipe
Chocolate Raspberry Cake is a delightful combination of rich chocolate and tart raspberries. This cake is perfect for celebrations, birthday parties, or just to treat yourself. The fluffy chocolate layers paired with creamy buttercream and fresh raspberries create a dessert that is both beautiful and delicious. It impresses guests and satisfies any sweet tooth.
How to Make Chocolate Raspberry Cake
Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup fresh raspberries
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1/4 cup raspberry puree
- 6 oz semisweet chocolate (chopped)
- 1 cup heavy cream
Directions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
- Stir in boiling water (batter will be thin). Pour evenly into prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, then remove from pans to cool completely.
- For the buttercream, beat the softened butter and gradually add powdered sugar and raspberry puree until fluffy.
- For the ganache, heat cream until simmering, pour over chopped chocolate, and stir until melted and smooth.
- Assemble the cake: place one layer on a serving plate, spread with buttercream and fresh raspberries. Repeat with the second layer. Top with the third layer.
- Drizzle chocolate ganache over the top and let it drip down the sides. Decorate with additional raspberries if desired.
- Slice and enjoy your decadently rich chocolate raspberry cake!
How to Serve Chocolate Raspberry Cake
Serve this cake sliced with a dollop of whipped cream or a scoop of vanilla ice cream on the side. Garnish each slice with a few extra fresh raspberries for a colorful touch. This makes each serving look even more inviting.
How to Store Chocolate Raspberry Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. For longer storage, consider freezing the layers before frosting. When ready to enjoy, let it thaw in the refrigerator overnight.
Tips to Make Chocolate Raspberry Cake
- Make sure your ingredients are at room temperature for better mixing.
- Don’t skip the boiling water in the batter; it helps make the cake extra moist.
- Taste the raspberry puree before adding it to the buttercream; adjust the sweetness if needed.
- Use high-quality cocoa powder and chocolate for the best flavor.
Variation
You can add a layer of lemon curd between the layers for a citrus twist. Alternatively, replace fresh raspberries with strawberries for a different berry flavor.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them covered at room temperature. Assemble the cake the day you plan to serve it.
Can I use frozen raspberries?
Yes, you can use frozen raspberries, but make sure to thaw and drain them before using, so they don’t make the cake too wet.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, making sure it contains xanthan gum for the right texture.
Chocolate Raspberry Cake
Ingredients
Cake Ingredients
- 1.75 cups all-purpose flour
- 1.75 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water Batter will be thin.
Frosting and Ganache Ingredients
- 1 cup fresh raspberries
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 0.25 cups raspberry puree Taste and adjust sweetness if needed.
- 6 oz semisweet chocolate (chopped)
- 1 cup heavy cream Heat until simmering.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
- Stir in boiling water (batter will be thin). Pour evenly into prepared pans.
Baking
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, then remove from pans to cool completely.
Buttercream Frosting
- For the buttercream, beat the softened butter and gradually add powdered sugar and raspberry puree until fluffy.
Chocolate Ganache
- For the ganache, heat cream until simmering, pour over chopped chocolate, and stir until melted and smooth.
Assembly
- Assemble the cake: place one layer on a serving plate, spread with buttercream and fresh raspberries. Repeat with the second layer.
- Top with the third layer.
- Drizzle chocolate ganache over the top and let it drip down the sides. Decorate with additional raspberries if desired.
Serving
- Serve this cake sliced with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
- Garnish each slice with a few extra fresh raspberries for a colorful touch.