Description
Rich chocolate layers mingle with luscious raspberry filling in this irresistible chocolate raspberry cake, creating a dessert that dances between deep cocoa intensity and bright fruit notes. Sweet chocolate and tart berries invite you to savor each decadent, luxurious slice.
Ingredients
Scale
Cake Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
Cake Wet Ingredients:
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Raspberry Filling and Frosting:
- 2 cups fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon lemon juice
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup heavy cream (or milk)
- 1 teaspoon vanilla extract
- Pinch of salt
- Fresh raspberries
- Chocolate shavings or ganache drizzle
Instructions
- Craft the chocolate cake base by combining dry ingredients in a spacious mixing vessel, ensuring even distribution of sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Incorporate liquid components including eggs, buttermilk, oil, and vanilla extract, blending until the mixture achieves a smooth, consistent texture.
- Gently fold in boiling water, which will create a surprisingly thin batter – this is perfectly normal and contributes to the cake’s ultimate moisture.
- Prepare cake pans by thoroughly greasing, flouring, and lining with parchment paper to prevent sticking.
- Evenly distribute the liquid batter between two round pans, ensuring balanced layers.
- Bake in a preheated oven at 350F (175C) for approximately 30-35 minutes, checking doneness with a toothpick inserted into the center.
- Allow cakes to rest in pans for 10 minutes before transferring to a wire cooling rack.
- While cakes cool, create raspberry filling by simmering fresh raspberries with sugar and lemon juice over medium heat.
- Develop filling’s thickness by introducing a cornstarch slurry, stirring frequently until the mixture transforms into a luxurious, glossy compote.
- Prepare chocolate buttercream by whipping softened butter until it reaches a creamy consistency.
- Gradually blend cocoa powder, powdered sugar, heavy cream, vanilla, and salt into the butter, adjusting liquid or sugar to achieve perfect frosting texture.
- Once cake layers are completely cooled, construct the cake by spreading raspberry filling between layers.
- Apply a thin crumb coat of chocolate buttercream, chilling briefly to set the initial layer.
- Generously frost the entire cake with remaining buttercream, creating smooth, elegant surfaces.
- Optionally embellish with fresh raspberries and a delicate chocolate ganache drizzle for a stunning final presentation.
Notes
- Master the cake’s moisture by ensuring all ingredients are at room temperature, which helps create a perfectly tender crumb.
- Prevent cake from sticking by carefully greasing pans and using parchment paper, guaranteeing easy release and beautiful cake layers.
- Control raspberry filling’s consistency by slowly simmering and stirring, allowing natural thickening without burning or scorching.
- Achieve silky smooth buttercream by gradually adding powdered sugar and cream, creating a luxurious texture that spreads effortlessly.
- Customize cake for dietary needs by substituting gluten-free flour blend, using dairy-free alternatives, or making vegan buttercream with plant-based ingredients.
- Enhance flavor complexity by adding a splash of raspberry liqueur to filling or incorporating dark chocolate shavings between layers for extra depth.
- Store cake properly by refrigerating in an airtight container, which helps maintain moisture and keeps frosting stable for 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 460
- Sugar: 45 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg