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I’m so excited to share with you this delightful Chocolate Raspberry Cake recipe that will make your taste buds sing. Imagine sinking your fork into layers of decadent chocolate cake with tangy raspberry filling and frosting. The richness of the chocolate pairs perfectly with the tartness of the raspberry, while the smooth cream cheese and chocolate ganache elevate it to another level. If you love chocolate and raspberries, this cake will become your new favorite. Let’s get baking!
Chocolate Cake:
- 2 cups hot water
- 1 1/2 cups + 2 tbsp unsweetened cocoa powder
- 3 cups cake flour
- 2 1/4 cups light brown sugar
- 1 cup granulated sugar
- 3 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 2 tsp espresso powder
- 1 1/2 cups full-fat sour cream
- 1/4 cup milk
- 4 large eggs
- 1/2 cup vegetable oil
- 1 1/2 tsp vanilla extract
Raspberry Frosting:
- 1 3/4 cups salted butter
- 5 cups powdered sugar
- 1 tbsp milk
- 2 tsp vanilla extract
- A pinch of salt
- 1 cup + 2 tbsp freeze-dried raspberries, powdered
- 2 tbsp raspberry preserves
- 6 oz cream cheese
Filling:
- 2/3 cup raspberry preserves
Chocolate Ganache Drip:
- 4 oz semi-sweet chocolate
- 1/2 cup heavy cream
- 1-2 tsp vegetable oil
Decorating:
- Mini chocolate chips
- Fresh raspberries
Instructions:
- Prep: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Cake Batter: Mix hot water and cocoa powder. In another bowl, combine dry ingredients and mix in wet ingredients including cocoa mix. Divide into prepared pans.
- Bake: Bake for 23-27 minutes. Cool cakes completely before frosting.
- Raspberry Frosting: Beat butter and gradually add powdered sugar, milk, vanilla, and salt. Add raspberry powder and preserves. Add cream cheese and beat until smooth.
- Assembling: Layer cakes with frosting and raspberry preserves. Apply crumb coat, chill, then final frosting layer.
- Chocolate Drip: Heat cream, pour over chocolate, stir smooth. Add oil and drip around cake. Chill.
- Decorate: Pipe swirls, add fresh raspberries, and mini chocolate chips.
Helpful Tips:
- Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
- Sift the powdered sugar for a smoother frosting texture.
- Practice the chocolate drip on a plate before applying it to the cake to get the desired drip effect.
Substitutions and Variations:
- Substitute Greek yogurt for sour cream if desired.
- Replace raspberry preserves with any other berry jam.
- Use white chocolate instead of semi-sweet for a different ganache flavor.
FAQs:
Can I make this cake ahead of time?
Yes, you can bake the cake layers ahead of time and freeze them. The frosting can also be made ahead and stored in the fridge for up to a week.
How long does the cake last?
Stored in an airtight container, the cake will last up to 3 days at room temperature or up to a week in the refrigerator.
Can I use fresh raspberries in the frosting?
Fresh raspberries contain too much moisture for this frosting. Stick with freeze-dried raspberries for the best texture and flavor.
Storage Instructions:
- Store any leftover cake in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate the cake and bring it to room temperature before serving.
More Recipe Suggestions:
Raspberry Orange Pistachio Ricotta Cake
White Chocolate Raspberry Poke Cake
Chocolate Raspberry Cake
A luscious cake that combines the rich flavor of chocolate with the tanginess of raspberry. Perfect for celebrations or indulging in a delightful dessert, this cake features a moist chocolate sponge, raspberry filling, creamy frosting, and a decadent chocolate ganache drip.
Servings 12 Servings
Equipment
Ingredients
Chocolate Cake:
- 2 cups hot water
- 1 1/2 cups + 2 tbsp unsweetened cocoa powder
- 3 cups cake flour sifted
- 2 1/4 cups light brown sugar
- 1 cup granulated sugar
- 3 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 2 tsp espresso powder
- 1 1/2 cups full-fat sour cream
- 1/4 cup milk
- 4 large eggs
- 1/2 cup vegetable oil
- 1 1/2 tsp vanilla extract
Raspberry Frosting:
- 1 3/4 cups salted butter
- 5 cups powdered sugar
- 1 tbsp milk
- 2 tsp vanilla extract
- A pinch of salt
- 1 cup + 2 tbsp freeze-dried raspberries powdered
- 2 tbsp raspberry preserves
- 6 oz cream cheese
Filling:
- 2/3 cup raspberry preserves
Chocolate Ganache Drips:
- 4 oz semi-sweet chocolate
- 1/2 cup heavy cream
- 1 –2 tsp vegetable oil
Decorating:
- Fresh raspberries
- Mini chocolate chips
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Cake Batter: Mix hot water and cocoa powder. In another bowl, combine dry ingredients and mix in wet ingredients including cocoa mix. Divide into prepared pans.
- Bake: Bake for 23-27 minutes. Cool cakes completely before frosting.
- Raspberry Frosting: Beat butter and gradually add powdered sugar, milk, vanilla, and salt. Add raspberry powder and preserves. Add cream cheese and beat until smooth.
- Assembling: Layer cakes with frosting and raspberry preserves. Apply crumb coat, chill, then final frosting layer.
- Chocolate Drip: Heat cream, pour over chocolate, stir smooth. Add oil and drip around cake. Chill.
- Decorate: Pipe swirls, add fresh raspberries, and mini chocolate chips.
Tips:
- Use a metal whisk to measure out your flour…push the whisk into the flour and lift up and shake it into your measuring cup. This prevents your flour from becoming packed and keeps it fluffy and helps with correct measurement.
