Why Make This Recipe
Chocolate Raspberry Cake is a delightful treat that combines the rich, indulgent flavor of chocolate with the tart sweetness of raspberries. This dessert is perfect for celebrating special occasions or simply satisfying a sweet craving. The layers of moist chocolate cake paired with creamy raspberry buttercream and luscious chocolate ganache make it an irresistible dessert that everyone will love. Whether you are a novice baker or an experienced one, this recipe will guide you to creating a stunning cake that looks as good as it tastes.
How to Make Chocolate Raspberry Cake
Ingredients:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 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 raspberries (fresh or frozen)
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup raspberry puree
- 8 ounces dark chocolate, chopped
- 1 cup heavy cream
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla; beat for 2 minutes on medium speed.
- Stir in boiling water (the batter will be thin). Divide evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
- For the raspberry buttercream, beat butter until creamy. Gradually add powdered sugar and raspberry puree; mix until smooth.
- For ganache, heat heavy cream until just boiling, pour over chopped chocolate, and stir until melted and smooth.
- Once cakes are cool, layer them with raspberry buttercream in between. Pour ganache over the top and let it drip down the sides. Decorate with fresh raspberries.
How to Serve Chocolate Raspberry Cake
Serve Chocolate Raspberry Cake at room temperature. It’s perfect as a dessert for celebrations like birthdays or anniversaries, or simply for an afternoon treat with coffee or tea. A slice topped with extra raspberries or a scoop of vanilla ice cream makes for an even more delightful serving suggestion.
How to Store Chocolate Raspberry Cake
Store any leftover Chocolate Raspberry Cake in an airtight container at room temperature for up to three days. For longer storage, place the cake in the refrigerator for up to a week. If you wish to keep it for an extended time, consider freezing slices wrapped tightly in plastic wrap for up to two months.
Tips to Make Chocolate Raspberry Cake
- Use high-quality chocolate for the ganache to ensure a rich flavor.
- If using frozen raspberries, make sure to thaw and drain excess liquid to avoid a soggy cake.
- Allow cakes to cool completely before frosting to prevent the buttercream from melting.
Variation
For a twist on this classic recipe, consider adding a layer of whipped cream mixed with additional raspberries between the cake layers. You can also replace the chocolate ganache with a white chocolate ganache for a different flavor contrast.
FAQs
Can I make this cake ahead of time?
Yes, you can bake and assemble the cake a day in advance. Store it in the refrigerator and bring it to room temperature before serving.
What can I substitute for the vegetable oil?
You can use melted butter or applesauce instead of vegetable oil for added flavor and moisture.
How do I make raspberry puree?
To make raspberry puree, simply blend fresh or thawed raspberries in a blender or food processor until smooth. Strain if you prefer a seedless puree.
Chocolate Raspberry Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla; beat for 2 minutes on medium speed.
- Stir in boiling water (the batter will be thin). Divide evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
- For the raspberry buttercream, beat butter until creamy. Gradually add powdered sugar and raspberry puree; mix until smooth.
- For ganache, heat heavy cream until just boiling, pour over chopped chocolate, and stir until melted and smooth.
- Once cakes are cool, layer them with raspberry buttercream in between.
- Pour ganache over the top and let it drip down the sides.
- Decorate with fresh raspberries.