Description
A decadent Chocolate Raspberry Cake featuring moist chocolate layers, tangy raspberry filling, and rich chocolate raspberry frosting, perfect for celebrations or special occasions.
Ingredients
Scale
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
Instructions
- Prepare Cake Pans: Preheat oven to 350F (175C) and line the bottoms of three 8” round cake pans with parchment paper; grease and flour the sides. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, granulated sugar, light brown sugar, cocoa powder, baking soda, and salt until well combined.
- Add Wet Ingredients: Stir in neutral cooking oil and melted unsalted butter until mixture is fully combined.
- Add Eggs and Vanilla: Mix in eggs and vanilla extract, stirring until batter is uniform and smooth.
- Incorporate Buttermilk: Gradually add buttermilk, stirring constantly until well blended.
- Add Hot Water or Coffee: Slowly pour in very hot or boiling water or hot coffee, continuing to stir until fully incorporated; scrape sides and bottom of bowl to mix evenly.
- Bake the Cake: Divide batter evenly among prepared pans and bake in preheated oven for 25 minutes. Test doneness with a toothpick; it should come out clean or with few moist crumbs.
- Cool Cakes: Allow cakes to cool in pans for 10-15 minutes, then loosen edges with a knife and invert onto cooling racks. Cool completely.
- Prepare Raspberry Filling: In a small saucepan, whisk together sugar and cornstarch. Add raspberries, water, and lemon juice, stirring to combine.
- Cook Filling: Heat over medium heat, stirring constantly until raspberries release juice and mixture bubbles, about 5-10 minutes. Continue stirring and cook until mixture slightly thickens, about 2 minutes more.
- Cool Filling: Transfer filling to a heatproof container and cool to room temperature.
- Make Frosting: Beat softened butter with an electric mixer on low speed until smooth and creamy. Add half the powdered sugar, cocoa powder, and salt; beat until combined.
- Incorporate Remaining Sugar: Gradually add remaining powdered sugar on low speed until fully blended.
- Add Raspberry Filling to Frosting: Slowly add ⅓ cup of raspberry filling a spoonful at a time, mixing evenly into the buttercream.
- Adjust Consistency: Add 1-2 tablespoons heavy cream gradually until frosting reaches a smooth, pipe-able consistency. Transfer to a piping bag with a large open tip.
- Assemble Cake: Level cooled cakes if needed. Place one layer on a serving platter. Spread a thin layer of frosting on top, pipe a dam of frosting around edges, and fill with half the remaining raspberry filling.
- Layer Cakes: Repeat frosting dam and filling with second cake layer. Top with final layer.
- Final Frosting: Apply the remaining frosting evenly around the sides and top of the cake. Optionally, do a crumb coat and refrigerate for 15 minutes before final layer.
- Optional Decoration: Add ganache drip if desired according to ganache instructions.
- Chill Before Serving: Refrigerate cake for at least 30 minutes to set before slicing and serving.
Notes
- You should end up with approximately 1 ⅔ cups of raspberry filling before removing some for the frosting.
- Store cake in an airtight container in the refrigerator for up to 4 days to maintain freshness.
- Use neutral oil such as vegetable or canola oil for best results in cake texture.
- Hot coffee can be used instead of water to enhance the chocolate flavor.
- Ensure all wet ingredients are at room temperature for optimal batter consistency.
- Level cake layers carefully for an even and professional appearance.
- Optional ganache drip adds an elegant finish but can be omitted if preferred.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 60 mg
