Hey there, fellow chocolate lovers! Today, I’m thrilled to share with you my ultimate recipe for a Decadent Chocolate Raspberry Cake that’s sure to become your new favorite dessert. Whether you’re celebrating a special occasion or just need a sweet treat to brighten up your day, this moist, flavorful cake is sure to impress. And the best part? It’s easier to make than you might think! So, grab your apron, and let’s dive into this chocolatey goodness.
Why You’ll Love This Recipe
- A perfect balance of rich chocolate and tart raspberries
- Moist and fluffy texture that’s hard to resist
- Easy to customize for any occasion
- A show-stopping dessert that’s sure to impress
- Can be made ahead of time for convenience
Ingredients
Here’s what you’ll need to make this decadent chocolate raspberry 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)
- 1 cup Raspberries (fresh or frozen)
- 1/4 cup Water
- 2 cups Unsalted butter (room temperature)
- 2 cups Powdered sugar (sifted)
- 1/4 cup Grounded freeze dried raspberries (ground 1 oz.)
- 1/4 cup Reduced raspberry puree
- 1 tsp Pure vanilla extract
- 1/2 tsp Salt
- Fresh raspberries (for decoration)
- 1 cup Semi-sweet chocolate chips
- 3/4 cup Heavy cream
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to create this stunning chocolate raspberry cake:
Preparing the Cake Layers
1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a large mixing bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
3. In another bowl, whisk together the sugar, buttermilk, oil, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Stir in the hot water and raspberries. The batter should be smooth but not overmixed.
6. Divide the batter evenly among the prepared pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Making the Raspberry Buttercream
1. In a large mixing bowl, beat the butter until creamy.
2. Gradually add the powdered sugar, beating until smooth and creamy.
3. Add the ground freeze-dried raspberries, reduced raspberry puree, vanilla extract, and salt. Mix until well combined.
Assembling the Cake
1. Place one cake layer on a serving plate or cake stand.
2. Spread a thick layer of raspberry buttercream on top.
3. Repeat with the remaining cake layers, creating a stacked cake.
4. Frost the outside of the cake with the remaining buttercream.
5. Decorate with fresh raspberries and chocolate shavings, if desired.
Pro Tips for Making the Recipe
- Use room temperature ingredients for the best results.
- Don’t overmix the batter to ensure a tender crumb.
- Let the cakes cool completely before frosting.
- For an extra-decadent touch, drizzle with melted chocolate before serving.
How to Serve
This chocolate raspberry cake is perfect for any occasion. Serve it as the centerpiece for a dinner party, or enjoy it as a sweet treat with a cup of coffee or a scoop of vanilla ice cream. For an extra-special presentation, garnish with fresh raspberries and a sprinkle of powdered sugar.
Make Ahead and Storage
This cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
And there you have it, my friends! A Decadent Chocolate Raspberry Cake that’s sure to satisfy your sweet tooth and impress your guests. Don’t forget to check out our other delicious recipes, like our Decadent Chocolate Cake and Ultimate Chocolate Indulgence Cake, for more chocolatey goodness. Happy baking!
Chocolate Raspberry Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Mix dry ingredients in a bowl. In another bowl, whisk together buttermilk, oil, eggs, and vanilla. Combine wet and dry ingredients, then stir in hot water and raspberries.
- Pour batter evenly into prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For frosting, beat butter and powdered sugar until light. Add freeze-dried raspberries, raspberry puree, vanilla, and salt. Adjust consistency with water if needed.
- Assemble cake by spreading frosting between layers. Frost the outside and decorate with fresh raspberries.