INTRODUCTION
Chocolate Raspberry Cake is a delightful dessert that combines the rich flavor of chocolate with the tartness of fresh raspberries. This cake is perfect for anyone who loves chocolate and fruit together. Its layers of moist chocolate cake, fruity raspberry filling, and creamy chocolate frosting make it a standout treat for any occasion. Whether you are celebrating a birthday, hosting a party, or just indulging in a special dessert, this cake is sure to impress your friends and family.
WHY YOU WILL LOVE THIS RECIPE
There are many reasons to love this Chocolate Raspberry Cake! Firstly, the flavors pair wonderfully together. The sweet and slightly tart taste of raspberries balances beautifully with the rich, chocolaty goodness of the cake. Secondly, the cake has a beautiful texture. Each bite is moist and fluffy, with bursts of raspberry filling that add a delightful surprise. Lastly, it’s not just delicious but beautiful too! The ganache on top poured over the cake and decorated with fresh raspberries creates a stunning presentation. It’s perfect for those who want to impress their guests or indulge in something special.
HOW TO MAKE Chocolate Raspberry Cake
Making this Chocolate Raspberry Cake can seem a bit involved, but the steps are straightforward. By following the instructions carefully, you can create a stunning cake that is delicious and satisfying.
EQUIPMENT NEEDED
To bake this cake, you will need a few essential kitchen tools. Here’s what you will need:
- Three 9-inch cake pans
- Parchment paper
- Mixing bowls
- A whisk or a stand mixer
- A spatula
- A saucepan
- Measuring spoons and cups
- A toothpick (for checking if the cake is done)
- A wire rack for cooling
Ingredients You’ll Need:
- 1.5 Tablespoons (22ml) water
- 1.5 Tablespoons (4.5 teaspoons or 12g) cornstarch
- 3 cups (12 ounces/about 340–375g) fresh or frozen raspberries (do not thaw)
- 1/3 cup (67g) granulated sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon pure vanilla extract
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 3/4 cup (62g) unsweetened natural cocoa powder (see Note)
- 1 and 3/4 cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 2 large eggs, at room temperature
- 3/4 cup (180g) full-fat sour cream, at room temperature
- 1/2 cup (120ml) buttermilk, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) hot water or black coffee
- 1 cup (170g) mini semi-sweet chocolate chips (tossed in 1 Tablespoon flour)
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 1/2 cup (41g) unsweetened natural or Dutch-process cocoa powder
- 3 Tablespoons (45ml) heavy cream or milk
- 1/8 teaspoon salt
- 2 teaspoons pure vanilla extract
- 8 ounces (226g) quality semi-sweet or bittersweet chocolate, finely chopped
- 3/4 cup (180ml) heavy cream or heavy whipping cream
- 1/4 cup (60ml) raspberry liqueur, such as Chambord (or replace with more heavy cream)
- Optional garnish: fresh raspberries & fresh mint
STEP-BY-STEP INSTRUCTIONS
-
Make Raspberry Filling:
- Whisk the cornstarch and water together until the cornstarch is dissolved.
- Combine this mixture with raspberries, granulated sugar, and lemon juice in a medium saucepan set over medium heat.
- Stir with a silicone spatula, mashing the raspberries as they soften.
- Bring to a boil and let it boil for 5 minutes, stirring occasionally.
- Remove from heat and stir in vanilla extract.
- Allow it to cool for 10–15 minutes, then refrigerate for at least 4 hours or up to 1 week.
-
Prepare Cake:
- Preheat your oven to 350°F (177°C).
- Grease three 9-inch cake pans and line them with parchment paper, then grease the paper.
-
Mix Dry Ingredients:
- In a large bowl, whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using). Set aside.
-
Mix Wet Ingredients:
- In another bowl or mixer, mix the oil, eggs, and sour cream on medium-high speed until combined.
- Add buttermilk and vanilla, and beat until combined.
-
Combine:
- Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk until fully combined.
- Fold in the flour-coated chocolate chips.
-
Bake:
- Divide the batter evenly among the three prepared pans.
- Bake for 24–26 minutes or until a toothpick comes out clean.
- Allow cakes to cool in the pan before transferring to a wire rack to cool completely.
-
Make Buttercream Frosting:
- Beat softened butter on medium speed for about 2 minutes until creamy.
- Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract.
- Mix on low speed, then switch to high speed for 1 minute.
-
Assemble Cake:
- Once the cakes are cooled, place one layer on a serving plate. Spread a layer of chocolate buttercream on top.
- Pipe a border using a piping bag and fill it with raspberry filling.
- Place the second layer and repeat this process.
- Top with the third layer and cover in a thin crumb coat of buttercream.
-
Prepare Ganache:
- Place finely chopped chocolate in a bowl.
- Heat heavy cream and raspberry liqueur (if using) until simmering, then pour over the chocolate and stir until smooth.
- Let ganache chill until thickened, then pour over the cake.
-
Garnish and Serve:
- Garnish your cake with fresh raspberries and mint, if desired.
- You can serve it immediately or chill it for up to 4–6 hours before serving.
HOW TO SERVE Chocolate Raspberry Cake
This cake is delightful at room temperature or slightly chilled. Slice it into generous portions and serve it on beautiful dessert plates. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
STORAGE & FREEZING: Chocolate Raspberry Cake
Store any leftover cake in the refrigerator for up to 5 days. Keep it tightly covered to maintain freshness. If you want to freeze the cake, wrap it tightly in plastic wrap or aluminum foil. It can be frozen for up to 3 months. When you are ready to enjoy it, let it thaw in the refrigerator overnight before serving.
SERVING SUGGESTIONS
To enhance your dessert experience, consider serving the Chocolate Raspberry Cake with fresh fruit, such as strawberries or additional raspberries. You could also drizzle some of the leftover raspberry filling over individual slices for extra flavor. If you’re hosting a gathering, pairing this cake with coffee or tea will be a hit!
VARIATIONS
- Add Nuts: You could add walnuts or pecans to the chocolate batter for a nutty crunch.
- Change the Filling: If you are not a fan of raspberries, other berries or fruits can be substituted.
- Gluten-Free Option: You can use a gluten-free flour blend to make this cake gluten-free.
- Dairy-Free Version: Replace butter and dairy products with vegan alternatives for a dairy-free cake.
FAQs
1. Can I use frozen raspberries?
Yes, you can use frozen raspberries without thawing them. The recipe works great with either fresh or frozen fruit.
2. How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.
3. How long can I make the raspberry filling ahead of time?
You can make the raspberry filling up to a week in advance. Just make sure it is completely chilled before using it in the cake.
4. What can I use instead of buttermilk?
You can make a simple buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for about 5 minutes.
MAKE-AHEAD TIPS FOR Chocolate Raspberry Cake
If you want to prepare ahead, you can bake the cake layers and raspberry filling a day in advance. Store the cake layers tightly wrapped in the refrigerator. The raspberry filling can also be made ahead and stored in the fridge for up to a week. When you’re ready to assemble, take everything out and follow the assembly instructions to complete your Chocolate Raspberry Cake. Enjoy!
Chocolate Raspberry Cake
Ingredients
Method
- Whisk the cornstarch and water together until the cornstarch is dissolved.
- Combine this mixture with raspberries, granulated sugar, and lemon juice in a medium saucepan set over medium heat.
- Stir with a silicone spatula, mashing the raspberries as they soften.
- Bring to a boil and let it boil for 5 minutes, stirring occasionally.
- Remove from heat and stir in vanilla extract.
- Allow it to cool for 10–15 minutes, then refrigerate for at least 4 hours or up to 1 week.
- Preheat your oven to 350°F (177°C).
- Grease three 9-inch cake pans and line them with parchment paper, then grease the paper.
- In a large bowl, whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using). Set aside.
- In another bowl or mixer, mix the oil, eggs, and sour cream on medium-high speed until combined.
- Add buttermilk and vanilla, and beat until combined.
- Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk until fully combined.
- Fold in the flour-coated chocolate chips.
- Divide the batter evenly among the three prepared pans.
- Bake for 24–26 minutes or until a toothpick comes out clean.
- Allow cakes to cool in the pan before transferring to a wire rack to cool completely.
- Beat softened butter on medium speed for about 2 minutes until creamy.
- Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract.
- Mix on low speed, then switch to high speed for 1 minute.
- Once the cakes are cooled, place one layer on a serving plate. Spread a layer of chocolate buttercream on top.
- Pipe a border using a piping bag and fill it with raspberry filling.
- Place the second layer and repeat this process.
- Top with the third layer and cover in a thin crumb coat of buttercream.
- Place finely chopped chocolate in a bowl.
- Heat heavy cream and raspberry liqueur (if using) until simmering, then pour over the chocolate and stir until smooth.
- Let ganache chill until thickened, then pour over the cake.
- Garnish your cake with fresh raspberries and mint, if desired.
- You can serve it immediately or chill it for up to 4–6 hours before serving.