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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.

Ingredients

Scale
  • 2 cupshot water
  • 1 1/2 cups+2 tbspunsweetened cocoa powder
  • 3 cupscake flour
  • 2 1/4 cupslight brown sugar
  • 1 cupgranulated sugar
  • 3 tspbaking soda
  • 1 1/2 tspbaking powder
  • 3/4 tspsalt
  • 2 tspespresso powder
  • 1 1/2 cupsfull-fat sour cream
  • 1/4 cupmilk
  • 4large eggs
  • 1/2 cupvegetable oil
  • 1 1/2 tspvanilla extract
  • 1 3/4 cupssalted butter
  • 5 cupspowdered sugar
  • 1 tbspmilk
  • 2 tspvanilla extract
  • A pinch of salt
  • 1 cup+2 tbspfreeze-dried raspberries, powdered
  • 2 tbspraspberry preserves
  • 6 ozcream cheese
  • 2/3 cupraspberry preserves
  • 4 ozsemi-sweet chocolate
  • 1/2 cupheavy cream
  • 12tsp vegetable oil
  • Fresh raspberries
  • Mini chocolate chips

Instructions

  1. Prep: Preheatovento 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. 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.
  3. Bake: Bake for 23-27 minutes. Cool cakes completely before frosting.
  4. 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.
  5. Assembling: Layer cakes with frosting and raspberry preserves. Apply crumb coat, chill, then final frosting layer.
  6. Chocolate Drip: Heat cream, pour over chocolate, stir smooth. Add oil and drip around cake. Chill.
  7. Decorate: Pipe swirls, add fresh raspberries, and mini chocolate chips.

Notes

Cakes should be completely cool before frosting.
Sift powdered sugar for smoother frosting.
Test chocolate drip on aplatebefore using.

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