Chocolate Raspberry Cake
User Reviews
5.0
15 reviews
Excellent
Chocolate Raspberry Cake
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This drool-worthy chocolate raspberry cake combines layers of moist chocolate cake, fresh raspberries, and a smothering of homemade whipped cream frosting for the perfect chocolate raspberry layer cake!
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Ingredients
Cake
- 2 cups sugar
- 1 ¾ cups all purpose flour
- ¾ cup cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Frosting
- 2 oz pkgs cream cheese softened to room temperature
- 1 cup sugar
- 2 tsp vanilla
- 4 cups heavy whipping cream 1 quart
Topping
- 4 pints fresh raspberries
Instructions
Cake
- Preheat the oven to 350 degrees. Cover a sheet pan with a piece of parchment paper or spray it with cooking spray and set the pan aside to use later.
- In a large bowl or in the bowl of a stand mixer add in the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Beat on low until the dry ingredients are just combined.
- Add in the wet ingredients of eggs, milk, oil, and vanilla to the dry ingredients. Mix until smooth.
- Add in the boiling water. Mix again Until water is combined with the batter.
- Pour the smooth chocolate cake batter into the prepared pan. Use a spatula if you need to, to make sure the batter has been evenly distributed into the pan.
- Place the cake into the oven and bake for 20-23 minutes.
- Stick a toothpick into the cake to make sure it’s done then let the cake cool in the pan until it is completely cooled.
- Cut the cake once it has cooled into four even sections.
- Place the first section of the cake onto the center of serving tray. Then apply a 1/2 inch layer of the whipped topping mixture on top of the cake. On top of the whipped cream add the fresh raspberries.
- Repeat the previous step two more times until the cake is the last layer. Then frost the whole cake in the rest of the whipped cream mixture. Add the raspberries to the top of the cake. This cake is best served cool so refrigerate it for about an hour before serving.
Frosting
- In a medium mixing bowl add the cream cheese, sugar, and vanilla. Use a hand mixer and mix on medium high speed until smooth. Set aside to add in later.
- Pour the whipping cream into a large bowl and using a hand mixer on medium high speed, whip the cream cheese until it has created medium peaks.
- Add in the cream cheese mixture by using a rubber spatula to gently fold it into the whipped cream. Fold in until smooth.
Equipments used:
Notes
- Make sure to add a thick layer of frosting between layers (not a thin layer of frosting), you will want the whipping cream to balance out the richness of the chocolate flavor.
- Use a serrated knife to cut the cake or if you don’t have a serrated knife, a plastic knife can also result in a clean cut, it’s just a little trickier to use because they tend to be small!
- Do not transfer the cake to a wire rack for cooling, it will result in the racks leaving an imprint on the cake that you don’t want.
- For chocolate lovers, you can add a thin layer of chocolate ganache to the layers before topping it with whipped cream and raspberries.
- Store leftovers in an airtight container in the fridge for up to four days. The sooner it is eaten the less time the raspberries will have to leak into the chocolate cake and ruin the texture.
- This cake needs to be stored in the fridge the whipped cream will begin to melt if it is too warm and can cause your cake to lean.
Nutrition Information
Show Details
Calories
650kcal
(33%)
Carbohydrates
89g
(30%)
Protein
9g
(18%)
Fat
32g
(49%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.003g
Cholesterol
120mg
(40%)
Sodium
376mg
(16%)
Potassium
509mg
(15%)
Fiber
13g
(52%)
Sugar
61g
(122%)
Vitamin A
1293IU
(26%)
Vitamin C
42mg
(47%)
Calcium
154mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 650 kcal
% Daily Value*
| Calories | 650kcal | 33% |
| Carbohydrates | 89g | 30% |
| Protein | 9g | 18% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 120mg | 40% |
| Sodium | 376mg | 16% |
| Potassium | 509mg | 11% |
| Fiber | 13g | 52% |
| Sugar | 61g | 122% |
| Vitamin A | 1293IU | 26% |
| Vitamin C | 42mg | 47% |
| Calcium | 154mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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