Chocolate Raspberry cake
User Reviews
5
Chocolate Raspberry cake
Description
Chocolate Raspberry Cake consists of chocolate cake layers made with cocoa powder, flour, sugar, baking soda, baking powder, salt, buttermilk, vegetable oil, eggs, vanilla, and freshly brewed coffee. The coffee intensifies the chocolate flavor. After baking in buttered pans to a set center, the layers cool for frosting.
The buttercream combines butter, confectioners’ sugar, cocoa powder, heavy cream, vanilla, and salt whipped to a smooth consistency. Fresh raspberries are incorporated between the layers alongside the buttercream, providing juicy bursts within the creamy frosting. A ganache made from melted dark chocolate and cream is poured over the top once firm, with extra raspberries and an apricot glaze to seal and decorate.
The apricot glaze, heated with water and optional brandy, adds shine and helps preserve the delicate raspberry topping for longer freshness. The cake slices reveal distinct chocolate layers with pockets of raspberries, a rich buttercream exterior, and a glossy ganache finish. This cake is suited for special occasions or dessert where chocolate and berry flavors complement each other.
For best results, gaps can be left in the buttercream where raspberries are placed so they do not get crushed. Substitutions for buttermilk can be made by acidifying milk with vinegar or lemon juice if needed. The apricot glaze also helps maintain the appearance of fresh berries when made in advance.
Ingredients
For the Cake:
- 1 3/4 cups all-purpose flour 220g
- 1 3/4 granulated sugar 350g
- 3/4 cup cocoa powder 75g, unsweetened
- 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 egg large, at room temperature
- 1 tsp vanilla extract 5mL, pure
- 1 cup coffee 240ml, freshly brewed, strong, hot
For the Frosting:
- 2 1/2 cups butter room temperature, 565g, unsalted
- 7-8 cups confectioners' sugar 875g
- 1.5 cup cocoa powder 150g, unsweetened
- 5-6 tbsp heavy cream or half-and-half
- 2 tsp vanilla extract pure
- 1/2 tsp salt
- 4 cups raspberry
- 1/4 cup apricot jam 60mL
- 2 tsp water
- 2 tsp brandy optional
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
- Leave small gaps in the buttercream between layers to prevent crushing the raspberries.
- An apricot glaze over the raspberries helps preserve their appearance when preparing the cake ahead of time.
- If buttermilk is unavailable, mix a tablespoon of lemon juice or white vinegar into milk and let it curdle before use.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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