Description
A rich and decadent Chocolate Raspberry Cake featuring moist cocoa layers, a tangy raspberry filling, and a luscious chocolate raspberry frosting, perfect for special occasions and celebrations.
Ingredients
Scale
Cake
- 1 ¾ cups (220 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar firmly packed
- ¾ cup (75 g) dark cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon table salt
- ⅔ cup (155 ml) neutral cooking oil
- ½ cup (113 g) unsalted butter melted
- 2 large eggs room temperature preferred
- 2 teaspoons vanilla extract
- 1 cup (236 ml) buttermilk room temperature preferred
- ½ cup (118 ml) very hot/boiling water or hot coffee
Raspberry Filling
- ½ cup (100 g) granulated sugar
- 3 Tablespoons cornstarch
- 3 cups (340 g) fresh or frozen raspberries
- 3 Tablespoons water
- 1 ½ Tablespoons lemon juice
Chocolate Raspberry Frosting
- 1 cup (226 g) unsalted butter softened
- 3 cups (375 g) powdered sugar
- ⅔ cup (65 g) natural cocoa powder
- ⅛ heaping teaspoon salt
- ⅓ cup (94 g) raspberry filling from above
- 1-2 Tablespoons heavy cream as needed
- Ganache drip for decorating optional
Instructions
- Prepare Cake Pans: Preheat oven to 350F (175C) and line bottoms of three 8” round cake pans with parchment paper. Grease and flour the sides, then set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, and salt until fully combined.
- Add Fats: Incorporate the neutral cooking oil and melted unsalted butter into the dry mixture, stirring until fully combined.
- Add Eggs and Vanilla: Add eggs and vanilla extract to the mixture and stir until the batter is uniform and smooth.
- Incorporate Buttermilk: Gradually stir in the buttermilk, mixing until well combined.
- Add Hot Liquid: Slowly and carefully add the very hot/boiling water or hot coffee, stirring continuously until fully incorporated. Scrape sides and bottom of the bowl to ensure even mixing.
- Bake Cake Layers: Divide batter evenly into prepared pans and bake at 350F (175C) for 25 minutes. Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
- Cool Cakes: Let cakes cool in pans for 10-15 minutes, then loosen edges with a knife and invert onto cooling racks. Cool completely before frosting.
- Make Raspberry Filling: In a small saucepan, whisk together sugar and cornstarch. Add raspberries, water, and lemon juice, stirring to combine. Heat over medium, stirring constantly until juices release and mixture bubbles (5-10 minutes). Continue stirring and cook until slightly thickened (about 2 minutes more). Remove from heat and cool to room temperature.
- Prepare Frosting: Beat softened butter on low speed until creamy. Add half the powdered sugar, cocoa powder, and salt, mixing on low until combined. Gradually add remaining powdered sugar, mixing fully. Slowly add ⅓ cup of raspberry filling a tablespoon at a time, blending evenly. Add heavy cream gradually until frosting is smooth and pipe-able. Transfer frosting to a piping bag with a large open tip.
- Assemble Cake: Level cakes if needed. Place one layer on serving platter, spread a thin layer of frosting, and pipe a dam around the edge. Fill with half the remaining raspberry filling. Repeat with second layer. Place final layer on top and coat completely with remaining frosting. Optionally, apply a crumb coat and refrigerate 15 minutes before final frosting layer. Decorate with optional ganache drip.
- Chill and Serve: Refrigerate cake at least 30 minutes before slicing and serving for best results.
Notes
- The raspberry filling yields approximately 1⅔ cups before reserving some for the frosting.
- Store the finished cake in an airtight container in the refrigerator for up to 4 days.
- For a more intense coffee flavor, substitute boiling water with hot brewed coffee in the cake batter.
- Leveling the cakes ensures even layering and professional appearance.
- The ganache drip is optional but adds a beautiful decorative touch and extra chocolate flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 70 mg
