Chocolate Raspberry Cake
User Reviews
5
33 reviews
Excellent
Chocolate Raspberry Cake
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Chocolate Raspberry Cake combines rich cocoa and sugars in a moist batter enhanced with sour cream, oil, and fresh or frozen raspberries. Layered and frosted with a chocolate raspberry cream cheese frosting blending cocoa, cream cheese, butter, and raspberry preserves, this cake balances chocolate richness with fruity brightness.
Description
The cake’s batter is made by mixing a combination of granulated and brown sugars with flour, cocoa powder, leavening agents, and salt. Eggs, sour cream, milk, oil, and vanilla are incorporated before hot water is added to complete a fluid, rich batter. Fresh or frozen raspberries are folded in to provide bursts of tartness within the chocolate cake layers.
After baking in parchment-lined pans, the cake is layered with a smooth cream cheese frosting flavored with cocoa, raspberry preserves, butter, and heavy cream. The frosting is evenly spread between layers and over the cake to enhance moisture and provide complementary raspberry notes that lift the chocolate intensity.
Serving suggestions include garnishing with extra raspberry preserves, fresh raspberries, and chocolate shavings for visual appeal and enhanced flavor contrast. The recipe notes total time accounts for chilling periods for the frosting or cake.
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Ingredients
For the Chocolate Raspberry Cake:
- 2 cups granulated sugar
- 1 cup light brown sugar packed
- 2 all-purpose flour 3/4 cups plus 2 tablespoons; divided
- 1 unsweetened cocoa powder 1/2 cups, sifted
- 3 teaspoons baking soda
- 1 baking powder 1/2 teaspoons
- 1 salt 1/4 teaspoon
- 3 egg large eggs plus 2 large yolks, at room temperature
- 1 sour cream full-fat, 1/2 cups
- 1/3 cup milk whole
- 3/4 cup vegetable oil may substitute melted coconut oil
- 2 tablespoons vanilla extract
- 1 water hot, 1/2 cups
- 2 raspberry 1/2 cups; fresh or frozen (do not thaw if frozen
For the Chocolate Raspberry Cream Cheese Frosting:
- 8 ounces cream cheese full-fat, very soft
- 1 cup butter unsalted; 2 sticks or 8 ounces; very soft
- 4 confectioners' sugar 1/2 cups, sifted
- 3/4 cup unsweetened cocoa powder sifted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 tablespoons heavy cream more if needed
- 2 tablespoons raspberry preserves seedless
Garnish:
- 1/2 cup raspberry preserves
- raspberry fresh; optional
- chocolate shaved; optional
Instructions
For the Chocolate Raspberry Cake:
- Preheat oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine both sugars, 2 and 3/4 cups of the flour, cocoa powder, baking soda, baking powder and salt; mix on low until dry ingredients are thoroughly combined.
- Use your hands to break up any large clumps, if needed.
- In a separate bowl combine the eggs, egg yolks, sour cream, milk, oil and vanilla extract; mix until completely combined.
- Pour mixture into the dry ingredients and beat on low until just incorporated. Pour in hot water and continue mixing until completely combined; about 1 minute. The batter will quite thin.
- In a medium bowl, gently toss the raspberries with remaining 2 tablespoons of flour. Add the raspberries, and any remaining flour, into the batter and fold in by hand, using a rubber spatula, until just combined. Again, be sure not to over mix! Over mixing is very easy to do, and will result in a dry, dense cake.
- Divide batter evenly among prepared pans.
- Bake in preheated oven for 30 minutes, or until a wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.
- Cool cakes for 10 minutes in the pan before removing from pans and transferring to a cooling rack; cool cakes completely before frosting.
For the Chocolate Raspberry Cream Cheese Frosting:
- In a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-speed until completely smooth; about 3 minutes.
- Turn the mixer off and sift the powdered sugar and cocoa powder into the mixing bowl.
- With the mixer on the lowest speed, mix until the sugar and cocoa have been absorbed by the butter; about 2 minutes.
- Increase mixer speed to medium; add in vanilla extract, salt, heavy cream and raspberry preserves; beat for 3 minutes. If your frosting appears too thin, add a little more confectioners' sugar; If your frosting appears too thick, add additional heavy cream, 1 tablespoon at a time.
Assembly:
- Using a serrated knife, carefully trim the raised top of each cake, making each one an even, level surface.
- Transfer 1 layer to a large plate or cake stand.
- Spread a layer of frosting on top, then spread a 1/4 cup of raspberry preserves on top. Don't worry if they blend together a little!
- Top with another cake layer, and repeat, spreading it with a layer of frosting, then adding remaining 1/4 cup of raspberry preserves.
- Top with final cake layer and place cake in the fridge to set for 30 minutes.
- Once set, finishing frosting the top and sides of the cake. Garnish with fresh raspberries and chocolate shavings.
- Slice and serve, or keep refrigerated for up to 3 days.
Notes
- Total preparation and resting time includes chilling the cake or frosting as needed to achieve proper consistency.
Genuine Reviews
User Reviews
Overall Rating
5
33 reviews
Excellent
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