Chocolate Raspberry Cake

Every time I bake a Chocolate Raspberry Cake, I’m reminded of the joyous moments shared with family during special celebrations. This cake, rich in dark chocolate and paired with the tangy brightness of raspberries, is a total showstopper. I vividly remember the first time I made it for a birthday party; the joy on my loved ones’ faces as they took their first bites was priceless. The combination of flavors is nothing short of magical, and it’s perfect for any occasion, whether it’s a birthday, holiday, or just a cozy family gathering.

What Goes Into Chocolate Raspberry Cake

When creating a masterpiece like the Chocolate Raspberry Cake, the ingredients you choose are crucial. Each element works in harmony to produce an unforgettable flavor and texture experience. The key players here are the rich chocolate, the vibrant raspberries, and the creamy textures that bring everything together.

• All-purpose flour: Essential for structure, this flour creates a light and airy cake.
• Dark unsweetened cocoa powder: Provides deep chocolate flavor, ensuring each bite is rich and satisfying.
• Baking powder: This leavening agent helps the cake rise, making it fluffy and light.
• Baking soda: Works in conjunction with the cocoa to enhance the cake’s rise and color.
• Granulated sugar: Sweetens the cake and contributes to its tender crumb.
• Salt: Balances the sweetness and enhances overall flavor.
• Buttermilk: Adds moisture and a slight tang, resulting in a tender crumb.
• Vegetable oil: Keeps the cake moist and adds richness.
• Eggs: Provide structure and stability while adding moisture.
• Vanilla extract: Enhances the flavors of the chocolate.
• Boiling water: Helps to dissolve the cocoa and creates a smooth batter.
• Frozen raspberries: Used in the filling, they add a burst of freshness and flavor.
• Cornstarch: Thickens the raspberry filling for the perfect consistency.
• Lemon juice: Brightens the flavor of the raspberry filling.
• Bittersweet chocolate: Used in the ganache, it adds a rich and deep chocolate flavor.
• Heavy cream: Used in both the ganache and filling, imparting a luxurious creaminess.
• Corn syrup: Helps make the ganache glossy and smooth.
• Mascarpone: Adds a creamy, rich layer to the cake.
• Confectioners’ sugar: Sweetens the mascarpone mixture and helps stabilize it.
• Fresh raspberries: For garnishing, they not only beautify but also add a fresh flavor contrast.

How to Prepare Chocolate Raspberry Cake

Creating a Chocolate Raspberry Cake is a rewarding experience that fills your kitchen with delicious aromas. Each step brings you closer to a showstopping dessert that will impress anyone. Follow these detailed instructions to ensure your cake turns out perfect!

1. Preheat your oven to 350 degrees F. Start by lining the bottom of two 8-inch cake pans with parchment paper and spraying them with nonstick cooking spray. Make sure to get the sides as well, so the cake releases easily after baking.
2. In a medium bowl, sift together 1 3/4 cups of all-purpose flour, 3/4 cup of dark unsweetened cocoa powder, 1 teaspoon of baking powder, and 2 teaspoons of baking soda. Add in 2 cups of granulated sugar and 1 teaspoon of salt; whisk everything together until well combined. Set this dry mixture aside.
3. In a large bowl, whisk together 1 cup of buttermilk (make sure it’s at room temperature), 1/2 cup of vegetable oil, 2 large eggs, and 2 teaspoons of vanilla extract until everything is nicely blended.
4. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix; the batter will be thin, but that’s okay!
5. Now, carefully whisk in 3/4 cup of boiling water until smooth. This is what helps create a moist cake, so don’t skip this step!
6. Evenly divide the batter between the prepared cake pans. Tap the pans on the counter a few times to release any air bubbles that may have formed.
7. Bake in the preheated oven for approximately 32 to 38 minutes for the 8-inch pans, or 22 to 28 minutes for 9-inch pans. Keep an eye on your cake, and check for doneness by inserting a toothpick into the center; it should come out with just a few moist crumbs.
8. Once done, cool the cakes in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
9. While the cakes cool, let’s prepare the raspberry filling. In a food processor, combine 12 ounces of thawed frozen raspberries and any juices. Puree the mixture until smooth, then strain it through a fine mesh sieve to remove the seeds, using the back of a spoon to press it through.
10. In a small saucepan over medium-high heat, combine the raspberry puree with 1 1/2 tablespoons of cornstarch, 2 tablespoons of lemon juice, and 1/3 cup of granulated sugar. Stir constantly until it thickens, then refrigerate until completely chilled.
11. Next, prepare the chocolate ganache. In a large microwave-safe bowl, heat 1 2/3 cups of heavy cream in the microwave until just boiling (about 2 to 3 minutes). Remove from the microwave and immediately add 12 ounces of chopped bittersweet chocolate. Let it sit for one minute, then whisk vigorously until smooth.
12. Take out a heaping 1/2 cup of ganache to use later for the chocolate mascarpone filling. Set aside the remaining ganache to cool until barely lukewarm and spreadable.
13. For the chocolate mascarpone, in a bowl, beat together 6 ounces of mascarpone, 1 1/4 cups of heavy cream, 1/2 cup plus 1 tablespoon of confectioners’ sugar, and 3/4 teaspoon of vanilla until thick and creamy.
14. Now it’s time to assemble! Cut each cooled cake in half horizontally, creating four layers. On a serving plate, place one layer, cut side up, and add one-third of the raspberry filling. Top with one-third of the chocolate mascarpone.
15. Repeat these layers with the remaining cake layers, ending with the last layer cut side down on top.
16. Frost the top and sides of your cake with a thin layer of ganache for a crumb coat. Freeze the cake for 30 minutes to set this layer.
17. After freezing, frost the cake with the remaining ganache. If the ganache is too thick, you can microwave it for just a few seconds to soften it.
18. Decorate the top with fresh raspberries arranged beautifully, and dust lightly with powdered sugar before serving. If you’re not serving immediately, cover the cake with an inverted bowl or cake cover and refrigerate. Let it come to room temperature before serving.

Ways to Adapt This Recipe

There are many ways to make this Chocolate Raspberry Cake your own. Here are some ideas to get your creative juices flowing:

• Storage: Store leftover cake in an airtight container in the refrigerator. It’s even better the next day as the flavors meld!
• Freezing: You can freeze individual slices. Wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn.
• Pairing: Serve with a scoop of vanilla ice cream or whipped cream to add a creamy element.
• Variations: Experiment with different berries; strawberries or blueberries can be used in place of raspberries.
• Decorations: Add chocolate shavings or sprinkles on top for an extra touch of sweetness.
• Flavor twists: Add a hint of espresso powder to the batter for a mocha flavor that pairs wonderfully with chocolate.

Best Served With

• With a scoop of vanilla ice cream: The creamy texture perfectly complements the rich chocolate and tart raspberry flavors.
• Perfect for birthdays: This cake is always a hit at birthday parties, bringing joy and sweetness to the celebration.
• Pair with coffee: A slice of this cake along with a cup of coffee makes for a delightful afternoon treat.
• As a dessert for holiday gatherings: Impress your friends and family during the holidays with this stunning cake.
• For a romantic dinner: Serve it for two, with candles and flowers, for a special date night in.
• Fresh fruit garnish: A side of fresh raspberries or a berry medley enhances the presentation and adds freshness.

FAQ

Conclusion

The Chocolate Raspberry Cake is a true indulgence that combines rich chocolate with the tartness of fresh raspberries, making it a standout dessert. I encourage you to try making this cake for your next celebration or even just a cozy night in. It’s sure to impress friends and family alike. Enjoy every bite of this delicious creation!

Chocolate Raspberry Cake

The ultimate chocolate indulgence, this Chocolate Raspberry Cake combines rich chocolate layers with vibrant raspberry filling. It's the perfect dessert for any occasion, guaranteed to impress. Dive into this easy recipe and treat yourself tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 10 servings

Course: Desserts

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 1 3/4 cups All-purpose flour
• 3/4 cup Dark unsweetened cocoa powder
• 1 teaspoon Baking powder
• 2 teaspoons Baking soda
• 2 cups Granulated sugar
• 1 teaspoon Salt
• 1 cup Buttermilk at room temperature
• 1/2 cup Vegetable oil
• 2 Eggs at room temperature
• 2 teaspoons Vanilla extract
• 3/4 cup Boiling water
• 12 oz. Frozen raspberries thawed
• 1 1/2 tablespoons Cornstarch
• 2 tablespoons Lemon juice
• 1/3 cup Granulated sugar
• 12 oz. Chopped bittersweet chocolate do not exceed 61% cacao
• 1 2/3 cups Heavy cream
• 1 tablespoon Corn syrup
• 6 oz. Mascarpone
• 1 1/4 cups Heavy cream
• 1/2 cup plus 1 tablespoon Confectioners' sugar
• 3/4 teaspoon Vanilla
• 1/2 cup Ganache in directions
• 2-3 oz. Fresh raspberries more the better!

Equipment

• Large Pot
• Food Processor
• Saucepan
• Frying pan
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat your oven to 350 degrees F. Start by lining the bottom of two 8-inch cake pans with parchment paper and spraying them with nonstick cooking spray. Make sure to get the sides as well, so the cake releases easily after baking.
2. In a medium bowl, sift together 1 3/4 cups of all-purpose flour, 3/4 cup of dark unsweetened cocoa powder, 1 teaspoon of baking powder, and 2 teaspoons of baking soda. Add in 2 cups of granulated sugar and 1 teaspoon of salt; whisk everything together until well combined. Set this dry mixture aside.
3. In a large bowl, whisk together 1 cup of buttermilk (make sure it’s at room temperature), 1/2 cup of vegetable oil, 2 large eggs, and 2 teaspoons of vanilla extract until everything is nicely blended.
4. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix; the batter will be thin, but that’s okay!
5. Now, carefully whisk in 3/4 cup of boiling water until smooth. This is what helps create a moist cake, so don’t skip this step!
6. Evenly divide the batter between the prepared cake pans. Tap the pans on the counter a few times to release any air bubbles that may have formed.
7. Bake in the preheated oven for approximately 32 to 38 minutes for the 8-inch pans, or 22 to 28 minutes for 9-inch pans. Keep an eye on your cake, and check for doneness by inserting a toothpick into the center; it should come out with just a few moist crumbs.
8. Once done, cool the cakes in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
9. While the cakes cool, let's prepare the raspberry filling. In a food processor, combine 12 ounces of thawed frozen raspberries and any juices. Puree the mixture until smooth, then strain it through a fine mesh sieve to remove the seeds, using the back of a spoon to press it through.
10. In a small saucepan over medium-high heat, combine the raspberry puree with 1 1/2 tablespoons of cornstarch, 2 tablespoons of lemon juice, and 1/3 cup of granulated sugar. Stir constantly until it thickens, then refrigerate until completely chilled.
11. Next, prepare the chocolate ganache. In a large microwave-safe bowl, heat 1 2/3 cups of heavy cream in the microwave until just boiling (about 2 to 3 minutes). Remove from the microwave and immediately add 12 ounces of chopped bittersweet chocolate. Let it sit for one minute, then whisk vigorously until smooth.
12. Take out a heaping 1/2 cup of ganache to use later for the chocolate mascarpone filling. Set aside the remaining ganache to cool until barely lukewarm and spreadable.
13. For the chocolate mascarpone, in a bowl, beat together 6 ounces of mascarpone, 1 1/4 cups of heavy cream, 1/2 cup plus 1 tablespoon of confectioners' sugar, and 3/4 teaspoon of vanilla until thick and creamy.
14. Now it’s time to assemble! Cut each cooled cake in half horizontally, creating four layers. On a serving plate, place one layer, cut side up, and add one-third of the raspberry filling. Top with one-third of the chocolate mascarpone.
15. Repeat these layers with the remaining cake layers, ending with the last layer cut side down on top.
16. Frost the top and sides of your cake with a thin layer of ganache for a crumb coat. Freeze the cake for 30 minutes to set this layer.
17. After freezing, frost the cake with the remaining ganache. If the ganache is too thick, you can microwave it for just a few seconds to soften it.
18. Decorate the top with fresh raspberries arranged beautifully, and dust lightly with powdered sugar before serving. If you’re not serving immediately, cover the cake with an inverted bowl or cake cover and refrigerate. Let it come to room temperature before serving.

Notes

• Regular chocolate cake: Substitute dark cocoa with regular unsweetened cocoa powder.
• DIY Buttermilk: Mix 1 tablespoon lemon juice or vinegar with milk to make 1 cup.
• Room temperature eggs: Important for a proper set; place in warm water for quick warming.
• Avoid overmixing: This will lead to a dense cake.
• For even baking: Bake cake layers on the middle rack; if needed, bake in batches.
• Use frozen raspberries: For making jam, they provide better flavor than fresh.
• Ganache preparation: Don't start until cakes are cooled.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!