Chocolate Raspberry Cake Recipe

Introduction

Chocolate Raspberry Cake is an indulgent, decadent dessert that perfectly blends the rich, velvety taste of chocolate with the tart, refreshing sweetness of raspberries. This cake is the ultimate treat for any special occasion, from birthdays to holiday dinners or even a simple afternoon tea. With its luscious layers of moist chocolate cake, creamy chocolate ganache, and a tangy raspberry filling, this cake offers an unforgettable experience in every bite.

What makes this Chocolate Raspberry Cake so irresistible is the combination of flavors and textures. The chocolate cake is soft and tender, and the raspberry filling provides a burst of freshness that cuts through the richness of the ganache. The layers of cake are generously filled with raspberry preserves, and the whole cake is crowned with a glossy chocolate ganache, making it as beautiful as it is delicious. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe will help you create a stunning dessert that is sure to impress your family and friends.

In this article, we’ll walk you through how to make this delectable cake step by step, share helpful tips for perfecting your cake, and offer variations to make it your own. With a perfect balance of chocolate and raspberry, this cake is guaranteed to become a favorite in your dessert repertoire.

Why You’ll Love Chocolate Raspberry Cake

• Decadent Flavors: The rich, deep flavor of chocolate combined with the tartness of fresh raspberries creates a dessert that is both luxurious and refreshing. It’s a flavor combination that never goes out of style.
• Impressive Presentation: The elegant layers of chocolate cake and ganache, accented by a swirl of raspberry filling, make for a visually stunning cake. It’s perfect for any occasion where you want to wow your guests.
• Perfect for Special Occasions: Whether it’s a birthday, an anniversary, or a holiday celebration, this cake is sure to make your event even more memorable. The flavors and the look of the cake are simply perfect for making any occasion feel extra special.
• Versatile Recipe: This cake is incredibly versatile—you can make it more or less sweet depending on your preferences, and you can even swap out the raspberry for other fruits like strawberries or blackberries if you wish.
• Make-Ahead Option: Chocolate Raspberry Cake is a great dessert to make ahead of time. You can bake the cake layers in advance and store them, then assemble and frost the cake the day of serving, making it an excellent choice for parties or family gatherings.

Preparation and Cooking Time

• Total Time: 2-2.5 hours (including cooling and assembly)
• Preparation Time: 30-40 minutes
• Baking Time: 25-30 minutes
• Cooling Time: 1 hour
• Servings: 10-12 servings
• Calories per Serving: Approximately 350-400 calories per slice, depending on portion size.

Nutrition Facts (Per Serving)

• Calories: 350-400 kcal
• Fat: 20-25g
• Carbohydrates: 45-50g
• Protein: 5-6g
• Fiber: 2-3g
• Sugar: 35-40g

Ingredients

For the Chocolate Cake:

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 cup buttermilk, room temperature
• ½ cup vegetable oil
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup boiling water (for added moisture)
• ½ cup sour cream (for richness)

For the Raspberry Filling:

• 1 cup fresh raspberries (or frozen, thawed)
• ½ cup raspberry jam or preserves
• 1 tablespoon lemon juice
• 2 tablespoons powdered sugar (optional, for sweetness)

Chocolate Ganache:

• 8 oz semisweet or bittersweet chocolate, chopped
• 1 cup heavy cream
• 2 tablespoons unsalted butter (optional, for extra smoothness)

Garnish (optional):

• Fresh raspberries
• Shaved chocolate
• Whipped cream (for serving)

Step-by-Step Instructions

1. Make the Chocolate Cake

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to ensure easy removal after baking.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set this dry mixture aside.

In a large mixing bowl, combine the sugar, buttermilk, vegetable oil, eggs, and vanilla extract. Use an electric mixer or a whisk to blend the ingredients until smooth. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter, as this can result in a denser cake.

Once the batter is well combined, add the boiling water in small amounts, stirring gently after each addition. The batter will be quite thin, but this will help create a moist and tender cake. Lastly, fold in the sour cream, which will add richness and moisture to the cake.

Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn the cakes out onto a wire rack to cool completely before assembling.

2. Prepare the Raspberry Filling

While the cakes are cooling, prepare the raspberry filling. In a small saucepan, combine the fresh raspberries, raspberry jam, and lemon juice. Heat the mixture over medium heat, stirring occasionally, until the raspberries break down and release their juice. This should take about 5-7 minutes.

Once the raspberry mixture is simmering and thickened slightly, taste it and adjust the sweetness with powdered sugar if needed. Once satisfied with the flavor, remove the saucepan from the heat and let the raspberry filling cool to room temperature.

3. Make the Chocolate Ganache

To make the chocolate ganache, chop the chocolate into small pieces and place it in a heatproof bowl. In a small saucepan, bring the heavy cream to a simmer over medium heat. Once the cream is hot but not boiling, pour it over the chopped chocolate. Let it sit for a minute or two to soften the chocolate, then stir until the mixture is smooth and glossy.

If you want extra smoothness and shine in your ganache, add 2 tablespoons of unsalted butter and stir until the butter is fully incorporated. Let the ganache cool slightly before using it to frost the cake.

4. Assemble the Cake

Once the cakes are completely cool, it’s time to assemble your Chocolate Raspberry Cake. Place one layer of the chocolate cake on a serving platter or cake stand. Spread a generous layer of the raspberry filling over the top of the cake, making sure to cover the entire surface. Be careful not to let the filling spill over the edges of the cake.

Place the second layer of cake on top of the raspberry-filled layer, gently pressing down to ensure the layers stick together. Use a spatula to spread a thin layer of the chocolate ganache over the top and sides of the cake, creating a smooth coating.

5. Decorate the Cake

Once the ganache layer is applied, you can decorate the top of the cake. You can drizzle more ganache over the top and let it cascade down the sides for a more dramatic effect. Add fresh raspberries and shaved chocolate for an elegant and eye-catching garnish. If you like, serve the cake with a dollop of whipped cream for an extra creamy touch.

Tips for Perfect Chocolate Raspberry Cake

• Use Quality Chocolate: The chocolate ganache is the star of this cake, so use high-quality chocolate for the best flavor and texture. Semisweet or bittersweet chocolate works well, but you can adjust based on your preference for sweetness.
• Don’t Overmix the Cake Batter: Overmixing the batter can lead to a dense and dry cake. Mix until just combined for a lighter, airier texture.
• Chill the Ganache Before Using: If you want a thicker ganache, let it cool and thicken slightly before spreading it on the cake.
• Adjust the Sweetness: If you prefer a less sweet filling, reduce the amount of raspberry jam or opt for fresh raspberries without additional sugar.
• Make It a Day Ahead: This cake can be made in advance. The flavors meld beautifully overnight, and it will be just as delicious the next day.

Variations of Chocolate Raspberry Cake

• Chocolate Strawberry Cake: Swap out the raspberries for fresh strawberries or strawberry jam to create a delicious strawberry version of this cake.
• Dark Chocolate Cake: For a more intense chocolate flavor, use dark or bittersweet chocolate in the cake layers and ganache.
• Gluten-Free Chocolate Raspberry Cake: To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
• Vegan Chocolate Raspberry Cake: Use plant-based milk and replace the eggs with flaxseed meal or chia seeds for a vegan-friendly version.

Storage and Shelf Life

If you have leftover Chocolate Raspberry Cake, store it in an airtight container at room temperature for up to 3 days. If you prefer to keep it fresh for longer, you can refrigerate it, but be sure to bring it to room temperature before serving for the best flavor and texture.

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Conclusion

Chocolate Raspberry Cake is a show-stopping dessert that brings together the best of both worlds—rich, velvety chocolate and tangy, fresh raspberries. Whether you’re celebrating a special occasion or simply treating yourself, this cake is the perfect choice. With its decadent layers of chocolate cake, raspberry filling, and glossy ganache, it’s sure to leave a lasting impression. Try this recipe today and savor the perfect combination of flavors in every bite!