Comments

 I like trying me recipes, but I'm pretty sure som...
Gloria SeguraEasy White Bean Soup 1 month ago
Sounds good
Dusty CallahanDelicious Eggplant Appetizer 2 months ago
Eggplant appetizer recipe for eggplant appetizer 
Dusty CallayDelicious Eggplant Appetizer 2 months ago
Interested in you eggplant appetizer recipe And jo...
Dear Dusty,The pleasure is all mine  
Dusty CallahanDelicious Eggplant Appetizer 3 months ago
Please continue to send easy & tasty recipes… Than...
Blossom LadyApple Pie Cookies 3 months ago
Thank you, Rita! I'm glad to know you enjoy the re...
Trust me, Carol, you'll love them! :)
Rita LeannaApple Pie Cookies 3 months ago
thank you so much for all your recipes     I love ...
CarolStuffed Baked Paccheri 3 months ago
have to try some of these recipes!

Chocolate Raspberry Cake

Blossom Lady
Jun 15, 2024 08:21 AM
Chocolate Raspberry Cake

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
Like!
Add to bookmarks
Assign tags
Loading...
No comments