Chocolate Raspberry Cake is an indulgent dessert combining layers of moist chocolate cake, rich raspberry frosting, and a glossy chocolate ganache drip. This cake offers the perfect balance of sweet and tart flavors, making it ideal for celebrations or whenever you’re in the mood for a treat. The deep cocoa flavor of the cake pairs wonderfully with the tangy sweetness of the raspberry frosting, and the chocolate ganache adds a luxurious finish. If you’re looking to create a show-stopping cake that’s both decadent and flavorful, this Chocolate Raspberry Cake is the one to make.
Ingredients
For the Chocolate Cake:
- 2 cups hot water (472 mL)
- 1 ½ cups + 2 tbsp unsweetened natural cocoa powder (157 grams) (Do not use Dutch process)
- 3 cups cake flour, spooned & leveled (330 grams)
- 2 ¼ cups light brown sugar, packed (488 grams)
- 1 cup granulated sugar (206 grams)
- 3 tsp baking soda
- 1 ½ tsp baking powder
- ¾ tsp salt
- 2 tsp espresso powder
- 1 ½ 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)
- 1 ½ tsp vanilla extract
For the Raspberry Frosting:
- 1 ¾ cups salted butter, softened (396 grams, 3 ½ sticks or 28 tbsp)
- 5 cups powdered sugar
- 1 tbsp milk
- 2 tsp vanilla extract
- 1 cup + 2 tbsp freeze-dried raspberries, pulsed to a powder (about one 1.25 oz bag)
- 2 tbsp raspberry preserves
- 6 ounces full-fat cream cheese (block style)
For Filling:
- 2/3 cup raspberry preserves
For the Chocolate Ganache Drip:
- 4 ounces semi-sweet chocolate, finely chopped
- ½ cup heavy cream (4 ounces)
- 1-2 tsp vegetable oil
For Decorating:
- Fresh raspberries
- Mini chocolate chips
Directions
Prep the Cake Pans:
Start by preheating your oven to 350°F (175°C). Grease three 9-inch cake pans with shortening. To ensure the cakes come out easily, place a parchment circle in the bottom of each pan, grease over that, and dust the inside with flour. Knock out any excess flour to ensure a smooth surface for the cake layers.
Make the Cake Batter:
In a large bowl, whisk the hot water and unsweetened cocoa powder together until the cocoa is completely dissolved. Allow this mixture to cool to room temperature. In a separate bowl, whisk together the cake flour, light brown sugar, granulated sugar, baking soda, baking powder, salt, and espresso powder.
Add the cooled cocoa mixture, sour cream, milk, eggs, vegetable oil, and vanilla extract to the dry ingredients. Whisk everything until combined. It’s okay if there are a few small lumps—just make sure everything is evenly incorporated.
Bake the Cakes:
Evenly divide the batter between the three prepared pans, using a kitchen scale for accuracy if desired. Bake for 23-27 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Rotate the pans halfway through if necessary for even baking. Once baked, let the cakes cool in the pans for 10 minutes before carefully inverting them onto wire racks to cool completely.
Make the Raspberry Frosting:
To make the frosting, beat the butter in a large bowl for about 30 seconds until creamy. Gradually mix in the powdered sugar, adding milk as needed for consistency. Once combined, add the vanilla extract, salt, freeze-dried raspberry powder, and raspberry preserves. Mix until everything is fully combined. Beat in the cream cheese until the frosting is smooth and well-mixed.
Assemble the Cake:
Once the cakes have cooled completely, begin assembling the cake. Place the first cake layer on a cake stand or turntable. Spread about 1 ¼ cups of frosting over the layer, extending slightly past the edges. Pipe a border around the edge of the cake layer and fill it with ⅓ cup of raspberry preserves, spreading it evenly to the edge of the border.
Place the second cake layer on top, smoothing out any frosting overhang. Chill for 5-10 minutes to allow the frosting to set. Add the final cake layer upside down to ensure a flat top. Apply a thin layer of frosting over the entire cake to create a crumb coat, then refrigerate for 30 minutes to set.
After the crumb coat has set, apply the final layer of frosting, smoothing it out with a cake scraper or offset spatula. Chill the cake again for 30 minutes to ensure the frosting is firm before adding the ganache.
Make the Chocolate Ganache Drip:
In a heatproof bowl, place the finely chopped semi-sweet chocolate. In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Pour the hot cream over the chocolate and let it sit for 4 minutes before stirring until smooth. Add 1-2 teaspoons of vegetable oil to achieve a smooth, pourable consistency.
Decorate the Cake:
Place the chilled cake on a turntable or cake stand. Slowly pour the ganache over the center of the cake, using an offset spatula to push it towards the edges, allowing it to drip down the sides. Chill for 20-30 minutes to allow the ganache to set.
Pipe the remaining frosting onto the top of the cake in decorative swirls and garnish with fresh raspberries and mini chocolate chips. This adds a festive, fresh touch to the cake and enhances the flavor combination.
Serve and Store:
Once the ganache has set and the cake is fully decorated, slice and serve! This cake is rich, so you’ll want to enjoy each slice with a cup of coffee or a glass of milk. Store any leftovers in an airtight container in the fridge for 4-5 days to maintain freshness.
Cooking Tips
- Room Temperature Ingredients: Ensure that all the ingredients, especially the eggs, sour cream, and cream cheese, are at room temperature. This helps create a smooth batter and frosting without lumps.
- Freeze-Dried Raspberries: If freeze-dried raspberries are unavailable, you can substitute with fresh raspberries, but you may need to adjust the consistency of the frosting.
- Ganache Consistency: If your ganache is too thick, simply add a bit more vegetable oil to achieve the right consistency for drips. If it’s too thin, let it cool for a bit before applying.
- Even Cake Layers: To ensure your cake layers bake evenly, use a kitchen scale to divide the batter into equal portions. This helps with even layering and uniform baking.
Substitutions and Variations
- Dairy-Free Option: To make this cake dairy-free, you can replace the butter with a dairy-free margarine or coconut oil and use dairy-free sour cream and cream cheese alternatives.
- Flour Substitute: For a gluten-free version, you can use a gluten-free cake flour blend in place of regular cake flour, ensuring the structure and texture are preserved.
- Frosting Variations: If you prefer a lighter frosting, you can use whipped cream or cream cheese frosting as an alternative to the raspberry buttercream.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare the cake layers a day ahead, allow them to cool completely, and store them covered at room temperature. The frosting can also be made a day ahead and stored in the fridge. Just re-whip the frosting before assembling.
How do I store leftovers?
Leftover cake should be stored in an airtight container in the fridge for up to 4-5 days. Bring the cake to room temperature before serving for the best flavor.
Can I freeze this cake?
Yes, the cake layers can be frozen. Wrap each cake layer in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before assembling.
How do I make the ganache drip perfectly?
Ensure the ganache is slightly cooled but still pourable. If it’s too hot, it may run off too quickly, and if it’s too cold, it will be too thick to drip.
Nutritional Information (Per Serving)
- Calories: 1239 kcal
- Protein: 9g
- Carbohydrates: 141g
- Fat: 68g
- Fiber: 4g
- Sugar: 108g
- Sodium: 330mg
Conclusion
This Chocolate Raspberry Cake is a true indulgence, combining rich layers of chocolate cake, raspberry frosting, and a luxurious ganache drip. It’s perfect for any special occasion or when you want to treat yourself to something decadent. Whether you’re a chocolate lover, a raspberry enthusiast, or both, this cake is sure to impress with its depth of flavor and beautiful presentation. Enjoy every bite of this rich, celebratory dessert!