Chocolate Raspberry Cake
A delightful dessert that combines rich chocolate flavor with tangy raspberries, perfect for any occasion.
Ingredients
For the chocolate cake
- 2.5 cups All-purpose flour
- 1 cup Unsweetened cocoa powder
- 1.5 tsp Baking soda
- 2.5 tsp Baking powder
- 1 tsp Salt
- 1.75 cups White granulated sugar
- 1 cup Buttermilk (room temperature)
- 1 cup Oil
- 4 large Eggs (room temperature)
- 1 tsp Pure vanilla extract
- 1 cup Hot water (steaming)
For the raspberry components
- 1 cup Raspberries (fresh or frozen)
- 1/4 cup Water
- 2 cups Unsalted butter (room temperature)
- 2 cups Powdered sugar (sifted)
- 1/4 cup Ground freeze-dried raspberries (ground 1 oz.)
- 1/4 cup Reduced raspberry puree
- 1 tsp Pure vanilla extract
- 1/2 tsp Salt
- Fresh raspberries (for decoration)
For the chocolate ganache
- 1 cup Semi-sweet chocolate chips
- 3/4 cup Heavy cream
Instructions
Chocolate Cake
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk sugar, buttermilk, oil, eggs, and vanilla.
- Gradually combine the wet and dry ingredients, then add hot water.
- Pour batter into prepared cake pans and bake for 30-35 minutes.
Raspberry Puree
- In a small saucepan, combine raspberries and water over medium heat.
- Cook until raspberries break down, then strain to remove seeds. Set aside to cool.
Raspberry Frosting
- Beat unsalted butter until creamy.
- Gradually add powdered sugar, grounded freeze-dried raspberries, reduced raspberry puree, vanilla, and salt.
- Mix until smooth and fluffy.
Chocolate Ganache
- In a saucepan, heat heavy cream until just boiling.
- Pour over semi-sweet chocolate chips and let sit for a few minutes, then stir until smooth.
Assembling the Cake
- Level the chocolate cake layers and stack them with raspberry frosting in between.
- Pour chocolate ganache over the top and let it drip down the sides.
- Decorate with fresh raspberries.
Notes
Use room temperature ingredients for best results. Sift the cocoa and powdered sugar for a smoother texture. You can use a store-bought raspberry puree if you’re short on time. If desired, add chocolate chips to the batter for extra chocolate flavor.