Chocolate Raspberry Cake
Jun 15, 2024 07:21 AM
Decadent, yet refreshing, this chocolate raspberry cake ticks all the boxes for an indulgent dessert. Moist dark chocolate cake layers, fresh raspberry filling, and a raspberry-infused chocolate buttercream come together in this winning cake recipe.
Why This Recipe Works:
Never dry or dense: the technique prevents over-mixing, and we’ll use carefully chosen ingredients so this chocolate raspberry cake stays moist for days (despite needing to be refrigerated!).
Impressive appearance: three cake layers means this is a big cake, and adding the ganache drip and fresh berries on top just makes it look so fancy.
Only one bowl and NO mixer needed for the cake itself. My goal was to make the cake as uncomplicated as possible since we are making three components here (cake, filling, frosting).
Celebration-worthy. This cake isn’t just for birthdays! It would make a lovely anniversary or Valentine’s Day dessert too.
Ingredients:
Cake
- 1 ¾ cups (220 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar firmly packed
- ¾ cup (75 g) dark cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon table salt
- ⅔ cup (155 ml) neutral cooking oil
- ½ cup (113 g) unsalted butter melted
- 2 large eggs room temperature preferred
- 2 teaspoons vanilla extract
- 1 cup (236 ml) buttermilk room temperature preferred
- ½ cup (118 ml) very hot/boiling water or hot coffee
Raspberry Filling
- ½ cup (100 g) granulated sugar
- 3 Tablespoons cornstarch
- 3 cups (340 g) fresh or frozen raspberries
- 3 Tablespoons water
- 1 ½ Tablespoons lemon juice
Chocolate Raspberry Frosting
- 1 cup (226 g) unsalted butter softened
- 3 cups (375 g) powdered sugar
- ⅔ cup (65 g) natural cocoa powder
- ⅛ heaping teaspoon salt
- ⅓ cup (94 g) raspberry filling from above
- 1-2 Tablespoons heavy cream as needed
- Ganache drip for decorating optional
Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
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