Chocolate Raspberry cake

Name: Chocolate Raspberry cake
Prep time: 15 min
Cook time: 30 min
Total time: 29 min
Yield: 10 Slices
Ingredients: 1 3/4 cups all-purpose flour; 1 3/4 granulated sugar; 3/4 cup unsweetened cocoa powder; 1 tsp baking powder; 2 tsp baking soda; 1 tsp salt; 1 cup buttermilk; 1/2 cup vegetable oil; 2 large eggs at room temperature; 1 tsp pure vanilla extract; 1 cup freshly brewed strong hot coffee3; 2 1/2 cups unsalted butter; 7-8 cups confectioners' sugar; 1.5 cup unsweetened cocoa powder; 5-6 tbsp heavy cream or half-and-half; 2 tsp pure vanilla extract; 1/2 tsp salt; 4 cups raspberries; 1/4 cup apricot jam; 2 tsp water; 2 tsp brandy

User Reviews

5.0

66 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
29 mins
Servings
10 Slices
Calories
570 kcal
Course
Dessert
Cuisine
American

Chocolate Raspberry cake

Adam Gates

Report

A decadent chocolate cake with a fudgey buttercream, chocolate ganache, and lots of fresh raspberries.

Share:

I Made This!

49 people made this

Print

15 people printed this

Save this

39 people saved this

Ingredients

Servings

For the Cake:

1 3/4 cups all-purpose flour 220g
1 3/4 granulated sugar 350g
3/4 cup unsweetened cocoa powder 75g
1 tsp baking powder
2 tsp baking soda
1 tsp salt
1 cup buttermilk 240ml
1/2 cup vegetable oil or canola oil, or melted coconut oil 120ml
2 large eggs at room temperature
1 tsp pure vanilla extract 5mL
1 cup freshly brewed strong hot coffee3 240ml

For the Frosting:

2 1/2 cups unsalted butter room temperature, 565g
7-8 cups confectioners' sugar 875g
1.5 cup unsweetened cocoa powder 150g
5-6 tbsp heavy cream or half-and-half
2 tsp pure vanilla extract
1/2 tsp salt
4 cups raspberries
1/4 cup apricot jam 60mL
2 tsp water
2 tsp brandy optional

Add to Shopping List

Instructions

Sift the dry ingredients. Whisk together.
Mix the wet ingredients and add eggs one at a time
Slowly add the dry mixture to wet. Mix until combined
Distribute batter evenly into buttered and floured 8 inch pans .
Bake at 350 degrees F for about 25 min or until the centers are set.

For the Buttercream:

Beat butter until light and fluffy
Add cocoa and sugar
Slowly add cream until desired consistency is reached.
Transfer to a piping bag.
Pipe buttercream between and add fresh raspberries between each layer.
Cover the cake with buttercream.
Smooth out as much as possible then chill.

For the Ganache:

Melt equal parts dark chocolate and cream in a bowl. Mix until a desired ganache consistency is reached. Let it cool.
Add ganache to the top of the cake.
Top with raspberries.

For the Glaze

Heat the jam, water and brandy in the microwave for about 25 seconds. Mix together and strain.

For the Assembly

Add buttercream onto first layer and sprinkle with raspberries. Place second layer on top and repeat step.
Coat outside of cake in buttercream and smooth.
Top with ganache then add a mound of raspberries to the center.
Brush berries with apricot glaze.

Notes

You can leave little gaps in the buttercream between each layer so your raspberries don't get crushed when you place them in.
Adding an apricot glaze to the raspberries on top will preserve them so nothing will look sad of you make the cake in advance.
If you don't have any buttermilk just add a tablespoon of white vinegar or lemon juice to milk, miix and set aside to curdle.

Nutrition Information

Show Details

Serving 78g Calories 570kcal (29%) Carbohydrates 41g (14%) Protein 7g (14%) Fat 12g (18%) Saturated Fat 5g (25%) Cholesterol 30mg (10%) Sodium 180mg (8%) Fiber 2g (8%) Sugar 30g (60%) Vitamin A 200IU (4%) Vitamin C 1.7mg (2%) Calcium 60mg (6%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 10Slices

Amount Per Serving

Calories 570 kcal

% Daily Value*

Serving	78g
Calories	570kcal	29%
Carbohydrates	41g	14%
Protein	7g	14%
Fat	12g	18%
Saturated Fat	5g	25%
Cholesterol	30mg	10%
Sodium	180mg	8%
Fiber	2g	8%
Sugar	30g	60%
Vitamin A	200IU	4%
Vitamin C	1.7mg	2%
Calcium	60mg	6%
Iron	1.1mg	6%