Chocolate Raspberry Cake

Chocolate Raspberry Cake: A Decadent Dessert for Every Occasion

This Chocolate Raspberry Cake is a showstopper that combines rich, moist chocolate cake layers with tangy raspberry frosting and a luscious chocolate ganache drip. Topped with fresh raspberries and mini chocolate chips, this cake is not only stunning but also bursting with flavor. Perfect for special celebrations, birthdays, or just when you want to indulge in a truly decadent dessert, this cake will have everyone coming back for seconds!

Ingredients:

For the Chocolate Cake:

• 2 cups hot water (472 mL)
• 1½ cups + 2 tbsp unsweetened natural cocoa powder (157 grams)
• 3 cups cake flour, spooned & leveled (330 grams)
• 2¼ cups light brown sugar, packed (488 grams)
• 1 cup granulated sugar (206 grams)
• 3 tsp baking soda
• 1½ tsp baking powder
• ¾ tsp salt
• 2 tsp espresso powder
• 1½ cups full-fat sour cream, at room temperature (360 grams)
• ¼ cup milk (60 mL)
• 4 large eggs, at room temperature
• ½ cup vegetable oil (106 mL)
• 1½ tsp vanilla extract

For the Raspberry Frosting:

• 1¾ cups salted butter, softened at room temperature (396 grams)
• 5 cups powdered sugar
• 1 tbsp milk
• 2 tsp vanilla extract
• Pinch of salt
• 1 cup + 2 tbsp freeze-dried raspberries, pulsed to a powder
• 2 tbsp raspberry preserves
• 6 oz full-fat cream cheese, block style

For the Filling:

• ⅔ cup raspberry preserves

For the Chocolate Ganache Drip:

• 4 oz semi-sweet chocolate, finely chopped
• ½ cup heavy cream (4 oz)
• 1-2 tsp vegetable oil

For Decorating:

• Fresh raspberries
• Mini chocolate chips

Directions:

Step 1: Prep the Cake Pans

1. Preheat your oven to 350°F (175°C).
2. Grease three 9-inch cake pans with shortening, line the bottoms with parchment paper, grease again, and dust with flour.

Step 2: Make the Chocolate Cake

1. In a large measuring cup or bowl, whisk together the hot water and cocoa powder until smooth. Set aside to cool.
2. In a large bowl, whisk together the cake flour, brown sugar, granulated sugar, baking soda, baking powder, salt, and espresso powder.
3. Add the sour cream, milk, eggs, vegetable oil, vanilla extract, and cooled cocoa mixture to the dry ingredients. Whisk until smooth—some lumps are okay.
4. Divide the batter evenly among the prepared cake pans.
5. Bake for 23-27 minutes or until a toothpick inserted into the center comes out with moist crumbs.
6. Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.

Step 3: Make the Raspberry Frosting

1. In a large mixing bowl, beat the softened butter until creamy.
2. Gradually add the powdered sugar in three additions, beating between each until fully combined.
3. Add the milk, vanilla extract, and salt, mixing until smooth.
4. Beat in the freeze-dried raspberry powder and raspberry preserves.
5. Finally, beat in the cream cheese until the frosting is smooth and well combined.

Step 4: Assemble the Cake

1. Place the first layer of cake on a cake stand or serving plate. Spread 1¼ cups of raspberry frosting over the layer.
2. Pipe a border of frosting around the edges of the cake layer, then fill the center with ⅓ cup raspberry preserves.
3. Add the second layer of cake and repeat the process, spreading any excess frosting between the layers to seal.
4. Place the final cake layer upside down for a flat top. Apply a thin crumb coat of frosting and refrigerate for 30 minutes.
5. Once chilled, frost the top and sides of the cake. For a semi-naked effect, scrape off a bit of frosting to let the cake peek through.

Step 5: Make the Chocolate Ganache Drip

1. Heat the heavy cream until simmering, then pour it over the finely chopped chocolate. Let it sit for 4 minutes, then stir until smooth.
2. Add 1-2 teaspoons of vegetable oil to create a pourable consistency.
3. Pour the ganache over the chilled cake, gently pushing it to the edges with an offset spatula to create drips. Chill for 20-30 minutes.

Step 6: Decorate and Serve

1. Once the ganache has set, pipe any remaining frosting on top of the cake and garnish with fresh raspberries and mini chocolate chips.
2. Slice and enjoy! Store any leftovers in an airtight container in the fridge for 4-5 days.

Recipe Details:

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Assembling & Decorating: 45 minutes
• Total Time: 1 hour 40 minutes
• Servings: 12 servings
• Calories: 550 kcal per serving

Why You’ll Love This Recipe:

• Rich Chocolate Flavor: The combination of cocoa and espresso powder creates a deep, rich chocolate flavor that pairs perfectly with the tartness of raspberries.
• Tangy Raspberry Frosting: Freeze-dried raspberries add a burst of fruity flavor to the creamy frosting, while raspberry preserves provide a sweet, juicy filling.
• Elegant Presentation: The ganache drip and fresh raspberries make this cake look as stunning as it tastes!

Tips for Success:

• Room Temperature Ingredients: Ensure your eggs, sour cream, and butter are at room temperature for the best texture in your cake and frosting.
• Make Ahead: You can bake the cake layers a day in advance and store them wrapped at room temperature. The frosting can also be made ahead and refrigerated.
• Ganache Drip: Make sure your cake is chilled before adding the ganache to achieve perfect drips!

This Chocolate Raspberry Cake is a true celebration of flavors—rich chocolate, tangy raspberries, and creamy frosting all come together to create a cake that’s as beautiful as it is delicious. Whether you’re celebrating a special occasion or just treating yourself, this cake will not disappoint!

Chocolate Raspberry Cake

---

• Author: Dulcia
• Total Time: 1 hour 40 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

This Chocolate Raspberry Cake is a masterpiece of flavors and textures, featuring layers of rich, moist chocolate cake, tangy raspberry frosting, and a smooth chocolate ganache drip. The combination of sweet and tart from the raspberry preserves and freeze-dried raspberries creates a vibrant contrast with the deep chocolatey goodness.

---

Ingredients

Scale 1x2x3x

For the Chocolate Cake:
2 cups hot water (472 mL)
1 and 1/2 cups + 2 tbsp unsweetened natural cocoa powder (157 grams)
3 cups cake flour, spooned & leveled (330 grams)
2 and 1/4 cups light brown sugar, packed (488 grams)
1 cup granulated sugar (206 grams)
3 tsp baking soda
1 and 1/2 tsp baking powder
3/4 tsp salt
2 tsp espresso powder
1 and 1/2 cups full-fat sour cream, at room temperature (360 grams)
1/4 cup milk (60 mL)
4 large eggs, at room temperature
1/2 cup vegetable oil (106 mL)
1 and 1/2 tsp vanilla extract
For the Raspberry Frosting:
1 and 3/4 cups salted butter, softened at room temperature (3 and 1/2 sticks, 28 tbsp, or 396 grams)
5 cups powdered sugar
1 tbsp milk
2 tsp vanilla extract
Pinch of salt
1 cup + 2 tbsp freeze-dried raspberries, pulsed to a powder (measured while whole)
2 tbsp raspberry preserves
6 oz full-fat cream cheese, block style
For the Filling:
2/3 cup raspberry preserves
For the Chocolate Ganache Drip:
4 oz semi-sweet chocolate, finely chopped
1/2 cup heavy cream (4 oz)
1–2 tsp vegetable oil
For Decorating:
Fresh raspberries
Mini chocolate chips

---

Instructions

Prep the Cake Pans:
Preheat the oven to 350°F (175°C). Grease three 9-inch cake pans with shortening, place a parchment circle in each, grease again, and dust with flour.
Make the Chocolate Cake:
In a large measuring cup or bowl, whisk the hot water with cocoa powder until smooth. Set aside to cool.
In a large bowl, whisk together the cake flour, sugars, baking soda, baking powder, salt, and espresso powder.
Add sour cream, milk, eggs, vegetable oil, vanilla, and the cooled cocoa mixture to the dry ingredients. Whisk until smooth (some lumps are fine).
Divide the batter evenly between the prepared cake pans.
Bake for 23-27 minutes, or until a toothpick inserted comes out with moist crumbs.
Cool the cakes in pans for 10 minutes before inverting them onto wire racks to cool completely.
Make the Raspberry Frosting:
In a large bowl, beat the softened butter until creamy.
Gradually add powdered sugar in three additions, beating between each until combined. Add milk, vanilla, and salt to achieve a smooth consistency.
Beat in the freeze-dried raspberry powder and raspberry preserves.
Finally, beat in the cream cheese until smooth and well combined.
Assemble the Cake:
Place the first layer of cake on a cake stand. Spread 1 and 1/4 cups of frosting over the layer, then pipe a border around the edges. Fill the center with 1/3 cup of raspberry preserves.
Add the second cake layer, spreading any excess frosting between the layers to seal. Repeat the process.
Place the final cake layer upside down for a flat top, apply a thin crumb coat of frosting, and refrigerate for 30 minutes.
Once chilled, frost the top and sides of the cake. For a semi-naked effect, scrape off a bit of frosting to let the cake peek through.
Make the Chocolate Ganache Drip:
Heat the heavy cream until simmering, then pour over the finely chopped chocolate. Let sit for 4 minutes, then stir until smooth.
Add 1-2 tsp vegetable oil to create a pourable consistency.
Pour the ganache over the chilled cake, gently pushing it to the edges with an offset spatula to create drips. Chill for 20-30 minutes.
Decorate and Serve:
Once the ganache is set, pipe any remaining frosting on top and garnish with fresh raspberries and mini chocolate chips.
Slice and enjoy! Store leftovers in an airtight container in the fridge for 4-5 days.
Make Ahead Tips:
Cake layers can be made a day in advance and stored at room temperature wrapped tightly.
Raspberry frosting can be made ahead and refrigerated; beat until smooth before using.

• Prep Time: 30 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: 550