Description

This decadent Chocolate Raspberry Cake features moist chocolate layers paired with a tart raspberry puree and fluffy raspberry frosting, finished with a rich chocolate ganache and fresh raspberry decoration. Perfect for special occasions, this elegant cake combines classic chocolate flavor with vibrant raspberry accents for a show-stopping dessert.

Ingredients

Scale

Chocolate Cake

2 1/2 cups All-purpose flour
1 cup Unsweetened cocoa powder
1 1/2 tsp Baking soda
2 1/2 tsp Baking powder
1 tsp Salt
1 3/4 cup 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

Raspberry Puree

1 cup Raspberries, fresh or frozen
1/4 cup Water

Raspberry Frosting

2 cups Unsalted butter, room temperature
2 cups Powdered sugar, sifted
1/4 cup Grounded freeze dried raspberries (about 1 oz.)
1/4 cup Reduced raspberry puree
1 tsp Pure vanilla extract
1/2 tsp Salt

Chocolate Ganache

1 cup Semi-sweet chocolate chips
3/4 cup Heavy cream

Decoration

Fresh raspberries for decoration

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Instructions

Prepare Chocolate Cake Batter: Preheat your oven to 350°F (177°C). Spray three 8-inch cake pans with baking nonstick spray, line the bottoms with parchment paper circles, and spray again to ensure easy cake removal. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar until evenly combined.
Combine Wet Ingredients: Heat the water in a small pan on the stove over high heat until it is steaming hot. In a separate bowl, mix together eggs, oil, vanilla extract, and buttermilk. Slowly add the hot water to this mixture while stirring continuously to prevent cooking the eggs.
Mix Batter and Bake: Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix. Divide the batter evenly between the three prepared cake pans. Bake for 25-28 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to sit in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Make Raspberry Puree: In a blender, puree raspberries and water until smooth. Strain puree through a fine mesh sieve to remove seeds, discarding the seeds. Transfer the seedless puree to a small frying pan and cook over medium heat for 3-5 minutes, stirring occasionally, until thickened and color deepens. Cool completely.
Prepare Raspberry Frosting: In a large bowl, sift powdered sugar and stir in grounded freeze dried raspberries. Using an electric mixer, beat butter on high speed for 3 minutes until fluffy. Add half of the powdered sugar mixture and mix on low until combined; repeat with the remaining sugar. Scrape sides and mix again. Add reduced raspberry puree, vanilla extract, and salt; mix on low until incorporated, then beat on high speed for 2 minutes, scraping sides halfway through.
Make Chocolate Ganache: After frosting the cake, place chocolate chips in a small bowl. Heat heavy cream in a small pan over medium-low heat until steaming but not boiling. Pour hot cream over chocolate and let sit for 2 minutes. Stir gently until smooth and melted. If needed, microwave in short 15-second bursts to fully melt chocolate.
Assemble Cake: Using a serrated knife, level the cakes by cutting off domed tops. Place the first cake layer on your serving plate and spread 1 cup of frosting evenly over the layer. Repeat with the second layer. Place the last layer upside down (bottom side up) on top. Apply a thin crumb coat of frosting over entire cake and freeze for 15 minutes to set.
Final Frosting and Ganache Drip: Apply the remaining frosting in a light layer to create a semi-naked look. Freeze the cake for another 10 minutes. Fill a piping bag with half of the chocolate ganache and pipe drips around the top edge of the cake, allowing ganache to drip naturally. Pour the remaining ganache on top of the cake and freeze again for 10 minutes.
Decorate: Finish by decorating the cake with fresh raspberries on top. Allow the cake to come to room temperature before serving for best flavor and texture.

Notes

Flour measurement: Spoon and level your flour or use a kitchen scale to avoid compacting, which can dry out the cake.
High altitude baking: Add an extra 2 tablespoons of flour to the cake batter.
Bring all dairy ingredients to room temperature at least 2 hours before baking to ensure even mixing and proper texture.

Nutrition

Serving Size: 1 slice (1/16 of cake)
Calories: 420
Sugar: 32g
Sodium: 210mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 5g
Cholesterol: 85mg