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Chocolate Raspberry Cake

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Lina Murphy

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Introduction:

In the world of desserts, few combinations evoke as much excitement as chocolate and raspberries. Picture rich, velvety chocolate cake layers infused with the vibrant tartness of ripe raspberries, all blanketed in luscious chocolate ganache. This is the magic of Chocolate Raspberry Cake – a masterpiece that delights the palate and captivates the senses. If you’re ready to embark on a journey of indulgence, join us as we explore the irresistible allure of this delectable dessert.

Ingredients:

For the Chocolate Cake:

  • 2 cups hot water (472 mL)
  • 1 and 1/2 cups + 2 tbsp unsweetened natural cocoa powder (157 grams) *do not use dutch process
  • 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
  • salt
  • 1 cup + 2 tbsp freeze dried raspberries, pulsed to a powder, but measured while whole (About one, 1.25 oz bag)
  • 2 tbsp raspberry preserves
  • 6 ounces full fat cream cheese (use the block style)

For Filling:

  • 2/3 cup raspberry preserves

For the Chocolate Ganache Drip:

  • 4 ounces semi sweet chocolate, finely chopped *see note
  • 1/2 cup heavy cream (4 ounces)
  • 1-2 tsp vegetable oil

For Decorating:

  • fresh raspberries
  • mini chocolate chips

Directions:

  1. Prep: Preheat your oven to 350 ℉. Grease three 9-inch cake pans with shortening and line with parchment. Dust with flour, knocking out any excess.
  2. Make the Cake Batter: Whisk the hot water and cocoa in a large bowl until dissolved. Let cool. In another large bowl, mix all dry ingredients, then incorporate the wet ingredients including the cocoa mixture. Whisk until combined.
  3. Bake the Cakes: Divide batter evenly among pans. Bake for 23-27 minutes. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  4. Make the Raspberry Frosting: Beat butter until creamy. Gradually add powdered sugar, milk, vanilla, and salt. Incorporate freeze-dried raspberry powder and preserves. Add cream cheese and beat until smooth.
  5. Assemble the Cake: Layer cakes with frosting and raspberry preserves, adding a crumb coat and then a final layer of frosting. Chill before adding the chocolate drip.
  6. Make the Chocolate Drip: Heat heavy cream, pour over chocolate, and stir until smooth. Add vegetable oil, then create drips around the cake’s edge. Chill to set.
  7. Serve + Store: Decorate with frosting swirls, raspberries, and chocolate chips. Store in an airtight container in the fridge.
  8. Prep Time: 2 hours | Cooking Time: 25 minutes | Total Time: 2 hours 25 minutes | Kcal: 1239 kcal | Servings: 12+ slices

Serving Tips:

  1. Presentation is Key: Present your Chocolate Raspberry Cake on a decorative cake stand or platter to showcase its beauty. Dust the top with powdered sugar or cocoa powder for an elegant finishing touch.
  2. Garnish with Fresh Raspberries: Before serving, adorn the cake with a few fresh raspberries on top or around the base for a pop of color and a hint of freshness. This not only enhances the presentation but also adds a burst of flavor.
  3. Pairing Suggestions: Serve slices of Chocolate Raspberry Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of temperatures and textures. A drizzle of raspberry coulis or chocolate sauce can also elevate the dessert further.
  4. Slice with a Hot Knife: For clean, professional-looking slices, dip a sharp knife in hot water before slicing the cake. Wipe the knife clean and repeat the process between each cut for neat and tidy portions.

Storage Tips:

  1. Refrigeration: Store leftover Chocolate Raspberry Cake in an airtight container or cake dome in the refrigerator to maintain its freshness. Properly stored, the cake can last for 3-4 days. However, keep in mind that refrigeration may slightly alter the texture of the cake, so it’s best enjoyed within a few days.
  2. Freezing: If you need to store the cake for a longer period, consider freezing individual slices or the entire cake. Wrap the cake tightly in plastic wrap and aluminum foil to prevent freezer burn. Alternatively, place sliced portions in airtight containers or freezer bags. Frozen Chocolate Raspberry Cake can last for up to 1-2 months in the freezer.
  3. Thawing: When ready to enjoy frozen cake, transfer it to the refrigerator and allow it to thaw overnight. For a quicker thawing method, you can leave the cake at room temperature for a few hours. Once thawed, the cake may be slightly moist, so patting it dry with a paper towel before serving can help restore its texture.

FAQs:

1. Can I use frozen raspberries instead of fresh ones for the Chocolate Raspberry Cake? Absolutely! Frozen raspberries can be a convenient alternative, especially when fresh ones are not in season. Simply thaw the frozen raspberries before incorporating them into the cake batter to prevent excess moisture. You can also use frozen raspberries to make a delicious raspberry sauce or compote to drizzle over the cake slices.

2. How do I prevent the raspberries from sinking to the bottom of the cake? To prevent the raspberries from sinking to the bottom of the cake during baking, toss them in a small amount of flour before folding them into the batter. This helps to coat the raspberries and creates a better suspension within the batter, reducing the likelihood of sinking.

3. Can I make the Chocolate Raspberry Cake in advance for a special occasion? Absolutely! Chocolate Raspberry Cake is an excellent dessert to prepare in advance for special occasions. You can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to two days. Additionally, you can prepare the frosting and raspberry filling in advance and refrigerate them until you’re ready to assemble and decorate the cake.

4. How do I store leftovers of the Chocolate Raspberry Cake? Leftover Chocolate Raspberry Cake should be stored in an airtight container or cake dome in the refrigerator to maintain its freshness. Properly stored, the cake can last for 3-4 days. However, keep in mind that refrigeration may slightly alter the texture of the cake, so it’s best enjoyed within a few days.

5. Can I freeze the Chocolate Raspberry Cake for later consumption? Yes, Chocolate Raspberry Cake can be frozen for longer-term storage. Wrap the cake tightly in plastic wrap and aluminum foil to prevent freezer burn, or place individual slices in airtight containers or freezer bags. Frozen cake can last for up to 1-2 months in the freezer. When ready to enjoy, thaw the cake overnight in the refrigerator or at room temperature for a few hours before serving.

Conclusion:

If you’re ready to elevate your dessert game to new heights, look no further than Chocolate Raspberry Cake. With its irresistible combination of rich chocolatey goodness and vibrant raspberry flavor, this indulgent treat is sure to become a favorite in your repertoire. So why wait? Whip up a batch today and treat yourself to a moment of pure bliss.

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