Description
Rich chocolate layers embrace sweet-tart raspberries in this delightful chocolate raspberry cake, creating a symphony of indulgent flavors. Dessert enthusiasts will savor each luxurious bite of this elegant French-inspired masterpiece, guaranteed to delight sophisticated palates.
Ingredients
Scale
Main Ingredients:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
Leavening and Seasoning Agents:
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Raspberry Filling and Frosting Ingredients:
- 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
- 1 teaspoon vanilla extract
- Pinch of salt
- Fresh raspberries
- Chocolate ganache drizzle
- Chocolate shavings
Instructions
- Craft the chocolate cake foundation by thoroughly combining dry ingredients in a spacious mixing bowl, ensuring even distribution of cocoa powder, sugar, flour, baking powder, and salt.
- Incorporate liquid components including eggs, buttermilk, vegetable oil, and vanilla extract, whisking until a smooth, uniform batter emerges.
- Gently fold in boiling water, which will create a surprisingly thin consistency – this is expected and crucial for achieving a moist texture.
- Prepare cake pans by generously greasing, flouring, and lining with parchment paper to prevent sticking.
- Distribute batter evenly between two round pans, ensuring balanced cake layers.
- Bake in a preheated oven at 350°F (175°C) for approximately 30-35 minutes, monitoring doneness with a toothpick inserted into the center.
- Allow cakes to rest in pans for 10 minutes, then carefully transfer to a wire cooling rack to prevent continued cooking.
- Create raspberry filling by simmering fresh raspberries with sugar and lemon juice, releasing natural fruit juices.
- Thicken the raspberry mixture by introducing a cornstarch slurry, stirring consistently until the filling reaches a jam-like consistency.
- Prepare decadent chocolate buttercream by whipping softened butter until exceptionally creamy and light.
- Gradually blend cocoa powder, powdered sugar, heavy cream, vanilla, and salt into the butter, adjusting consistency as needed.
- Assemble the cake by positioning first layer on a serving plate and spreading a generous layer of raspberry filling.
- Carefully place second cake layer and apply a thin crumb coat of chocolate buttercream, chilling briefly to set.
- Complete the cake decoration by lavishly frosting with remaining chocolate buttercream.
- Optionally, embellish with fresh raspberries and a drizzle of chocolate ganache for an elegant finishing touch.
Notes
- Choose high-quality cocoa powder for a rich, deep chocolate flavor that elevates the entire cake’s taste profile.
- Ensure all ingredients are at room temperature before mixing to create a smoother, more uniform cake batter that bakes evenly.
- Use fresh, ripe raspberries for the filling to maximize natural sweetness and vibrant fruit flavor.
- Adjust the raspberry filling’s consistency by cooking longer for a thicker spread or adding more cornstarch if needed for better stability.
- Create a gluten-free version by substituting all-purpose flour with a gluten-free flour blend and adding xanthan gum for better texture.
- Cool cake layers completely before assembling to prevent buttercream from melting and maintain a clean, professional appearance.
- Store leftover cake in an airtight container in the refrigerator, bringing it to room temperature before serving for the best taste and texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 365
- Sugar: 39 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg