Description
This decadent Chocolate Raspberry Cake features moist and rich chocolate layers infused with a smooth raspberry puree, frosted with a vibrant raspberry buttercream, and topped with a luscious chocolate ganache and fresh raspberries. Perfect for special occasions, this beautiful cake combines the tangy brightness of raspberries with deep chocolate flavor for a stunning and delicious 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
Instructions
- Prepare Chocolate Cake Batter: Preheat oven to 350°F and prepare three 8-inch cake pans by spraying them with nonstick baking spray and lining the bottoms with parchment paper circles. Spray the parchment as well for extra nonstick assurance. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar until well combined.
- Mix Wet Ingredients: Heat water in a small pan on the stove until steaming. In a separate large bowl, whisk the eggs, oil, vanilla extract, and buttermilk together. Slowly pour in the hot water while stirring gently to avoid cooking the eggs prematurely.
- Combine and Bake: Pour the wet ingredients into the dry and mix just until combined, being careful not to overmix. Evenly divide the batter between the three prepared cake pans. Bake for 25-28 minutes or until a toothpick inserted into the center comes out clean. Let cakes rest in the pans for 10 minutes, then turn out onto cooling racks to cool completely.
- Make Raspberry Puree: Blend the raspberries and water until smooth. If using frozen raspberries, thaw them first. Strain the puree through a fine mesh sieve to remove seeds and discard seeds. Pour the strained puree into a small frying pan over medium heat and simmer for 3-5 minutes until thickened and the color deepens. Cool completely.
- Prepare Raspberry Frosting: Sift powdered sugar into a large mixing bowl and add the ground freeze-dried raspberries. Using a mixer, beat the butter on high speed for 3 minutes until fluffy. Gradually add half of the powdered sugar mixture on low speed until combined, then add remainder and mix fully. Scrape down the sides to ensure even mixing. Add in the reduced raspberry puree, vanilla extract, and salt. Mix on low until combined, then increase speed to high and beat for 2 minutes, scraping halfway through.
- Make Chocolate Ganache: Place chocolate chips in a small bowl. Heat heavy cream in a small pan over medium-low heat until steaming. Pour hot cream over chocolate chips and let it sit undisturbed for 2 minutes. Stir with a rubber spatula until smooth, reheating in 15-second microwave bursts if any chocolate chunks remain.
- Assemble the Cake: Using a serrated knife, level the domed tops off the cake layers. Place the first layer bottom side down on a cake board or plate. Spread about 1 cup of frosting evenly over the first layer. Repeat with the second layer and frosting. Place the final layer on top with its bottom facing up to create a flat surface.
- Crumb Coat and Chill: Apply a thin crumb coat of frosting over the entire cake. Freeze the cake for 15 minutes to set this layer.
- Final Frosting Layer: Finish frosting the cake with an additional light layer to create a semi-naked cake look. Freeze for 10 minutes to set.
- Decorate with Ganache: Fill a piping bag with half of the chocolate ganache. Pipe drips around the cake edge, allowing the ganache to drip naturally down the sides. Pour the remaining ganache over the top of the cake and freeze for another 10 minutes.
- Finish Decoration: Place fresh raspberries on top of the cake as a decorative garnish. Allow cake to come to serving temperature before slicing and serving.
Notes
- Flour: Spoon and level flour into your measuring cup or use a kitchen scale to avoid compacting, which can dry out the cake.
- High Altitude Baking: Add an extra 2 tablespoons of flour if baking at high altitude.
- Dairy Ingredients: Remove butter and buttermilk from the fridge 2 hours before baking to bring them to room temperature for optimal mixing and texture.
Nutrition
- Serving Size: 1 slice (approx. 1/16th of cake)
- Calories: 480 kcal
- Sugar: 38 g
- Sodium: 280 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: Fifty-five g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 85 mg
