Chocolate Raspberry Cake – KICHENRECIPES BLOG

This Chocolate Raspberry Cake is a decadent and delightful dessert that combines the rich, intense flavor of chocolate with the bright, tangy sweetness of raspberries. Every bite is a harmonious blend of textures and tastes, from the moist, tender cake layers to the silky, luscious frosting and the smooth, decadent chocolate ganache. Perfect for celebrations or simply as a special treat, this cake is sure to impress!

Why You Will Love This Recipe

You’ll fall in love with this recipe for several reasons:

Flavor Combination: The marriage of chocolate and raspberry is a classic for a reason. The slight bitterness of the dark chocolate beautifully complements the tart, fruity raspberry, creating a balanced and irresistible flavor profile.
Texture: The cake layers are incredibly moist and soft, thanks to the buttermilk and oil in the batter. The raspberry frosting is light and airy, while the chocolate ganache adds a touch of smooth decadence. The fresh raspberries on top provide a burst of juicy freshness.
Visually Stunning: With its semi-naked frosting style, rich chocolate drips, and vibrant raspberry garnish, this cake is a showstopper. It’s perfect for birthdays, anniversaries, or any occasion where you want to make a statement.
Homemade Goodness: Making this cake from scratch allows you to control the ingredients and flavors, ensuring a high-quality dessert that tastes far better than anything store-bought.
Customizable: While this recipe is fantastic as is, you can easily customize it to your liking. Try adding chocolate chips to the cake batter, using different types of chocolate for the ganache, or incorporating other berries into the frosting.

Ingredients:

Chocolate Cake:

2 1/2 cups All-purpose flour
1 cup Unsweetened cocoa powder
1 1/2 tsp Baking soda
2 1/2 tsp Baking powder
1 tsp Salt
1 3/4 cup White granulated sugar
1 cup Buttermilk, room temperature
1 cup Oil
4 Large eggs, room temperature
1 tsp Pure vanilla extract
1 cup Hot water, steaming

Raspberry Puree:

1 cup Raspberries, fresh or frozen
1/4 cup Water

Raspberry Frosting:

2 cups Unsalted butter, room temperature
2 cups Powdered sugar, sifted
1/4 cup Ground freeze-dried raspberries, ground (1 oz)
1/4 cup Reduced raspberry puree
1 tsp Pure vanilla extract
1/2 tsp Salt
Fresh raspberries, for decoration

Chocolate Ganache:

1 cup Semi-sweet chocolate chips
3/4 cup Heavy cream

Preparation:

Chocolate Cake:

Step 1: Preheat the oven to 350°F (175°C). Prepare three 8-inch cake pans by spraying them with nonstick baking spray and lining the bottoms with parchment paper circles. Spray the parchment paper as well to ensure the cakes release easily.
Step 2: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and granulated sugar. This ensures that all the dry ingredients are evenly distributed, which is crucial for a consistent cake texture.
Step 3: In a separate bowl, combine the buttermilk, oil, eggs, and vanilla extract. Whisk until well combined. Buttermilk adds a subtle tang and helps to tenderize the cake, while oil keeps it moist. Room temperature eggs emulsify better, resulting in a smoother batter.
Step 4: Slowly add the hot water to the wet ingredients, whisking constantly. Be careful not to add the hot water too quickly, as this could cook the eggs. The hot water helps to bloom the cocoa powder, intensifying its flavor and creating a richer, darker cake.
Step 5: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake. A few streaks of flour are okay at this stage.
Step 6: Divide the batter evenly among the three prepared cake pans. Use a kitchen scale to ensure that each pan has the same amount of batter. This will help the cakes bake evenly and have a uniform height.
Step 7: Bake for 25-28 minutes, or until a toothpick inserted into the center of the cake comes out clean. The baking time may vary depending on your oven, so start checking for doneness at 25 minutes.
Step 8: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling the cakes in the pans prevents them from sticking and allows them to retain their moisture.

Raspberry Puree:

Step 1: If using frozen raspberries, thaw them completely. In a blender or food processor, combine the raspberries and water. Blend until smooth.
Step 2: Pour the raspberry puree through a fine-mesh sieve to remove the seeds. Discard the seeds. This step is optional but recommended for a smoother frosting.
Step 3: Pour the seedless raspberry puree into a small saucepan. Cook over medium heat, stirring frequently, until the puree has reduced to 1/4 cup and has thickened slightly. This will take about 3-5 minutes. Reducing the puree intensifies the raspberry flavor and removes excess moisture.
Step 4: Let the reduced raspberry puree cool completely before using it in the frosting.

Raspberry Frosting:

Step 1: In a large bowl, sift the powdered sugar to remove any lumps. This will ensure a smooth, lump-free frosting. Add the ground freeze-dried raspberries to the sifted powdered sugar and whisk to combine. Freeze-dried raspberries add an intense raspberry flavor and a beautiful pink hue to the frosting.
Step 2: In a separate large bowl, beat the softened unsalted butter with an electric mixer on high speed for 3 minutes, or until light and fluffy. This step is crucial for creating a light and airy frosting.
Step 3: Gradually add the powdered sugar mixture to the beaten butter, mixing on low speed until combined. Be careful not to add the powdered sugar too quickly, as this can create a cloud of dust.
Step 4: Add the cooled reduced raspberry puree, vanilla extract, and salt to the frosting. Mix on low speed until combined, then increase the speed to high and beat for 2 minutes, or until the frosting is light and fluffy.
Step 5: If the frosting is too thick, add a tablespoon of milk or cream at a time until you reach the desired consistency. If the frosting is too thin, add a tablespoon of powdered sugar at a time until you reach the desired consistency.

Chocolate Ganache:

Step 1: Place the semi-sweet chocolate chips in a heat-proof bowl.
Step 2: In a small saucepan, heat the heavy cream over medium-low heat until it just begins to simmer. Do not boil the cream.
Step 3: Pour the hot cream over the chocolate chips and let it sit for 2 minutes to soften the chocolate.
Step 4: Gently stir the chocolate and cream together until the chocolate is completely melted and the ganache is smooth and glossy. If there are any stubborn chocolate chunks, you can microwave the mixture in 15-second intervals, stirring in between, until smooth.
Step 5: Let the ganache cool slightly before using it to decorate the cake. This will help it thicken slightly and prevent it from running off the sides of the cake.

Assembling the Cake:

Step 1: Use a serrated knife to level the tops of the cooled cake layers. This will ensure that the cake is stable and doesn’t wobble.
Step 2: Place one cake layer on a cake stand or serving plate. Spread about 1 cup of raspberry frosting evenly over the cake layer.
Step 3: Place the second cake layer on top of the frosting. Spread another 1 cup of raspberry frosting evenly over the second cake layer.
Step 4: Place the final cake layer on top of the frosting, with the bottom of the cake facing up. This will create a smoother surface for frosting.
Step 5: Apply a thin layer of frosting to the entire cake to create a crumb coat. This will trap any loose crumbs and prevent them from getting into the final layer of frosting.
Step 6: Freeze the cake for 15 minutes to set the crumb coat. This will make it easier to apply the final layer of frosting.
Step 7: Frost the rest of the cake with the remaining raspberry frosting. You can create a smooth, even finish or a textured, rustic look. For a semi-naked cake look, scrape away some of the frosting to reveal the cake layers underneath.
Step 8: Freeze the cake for another 10 minutes to set the frosting before adding the chocolate ganache.
Step 9: Transfer half of the chocolate ganache to a piping bag. Snip off the tip of the bag and pipe drips along the edges of the cake.
Step 10: Pour the remaining chocolate ganache over the top of the cake. Spread it evenly with a spatula or spoon.
Step 11: Decorate the cake with fresh raspberries. Arrange them artfully on top of the cake and around the base.
Step 12: Freeze the cake for 10 minutes to set the ganache and raspberries before serving.

COOKING Rating:

Difficulty: Intermediate
Prep Time: 1 hour
Cook Time: 25-28 minutes
Total Time: 3-4 hours (includes cooling and freezing time)

Serving Suggestions:

Serve chilled or at room temperature.
Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
Garnish with extra fresh raspberries and a dusting of powdered sugar.
Serve with a glass of milk, coffee, or dessert wine.

Tips:

Use high-quality cocoa powder and chocolate chips for the best flavor.
Make sure your butter and eggs are at room temperature for the best results.
Don’t overmix the cake batter, as this can result in a tough cake.
Let the cake layers cool completely before frosting to prevent the frosting from melting.
Use a serrated knife to level the cake layers and cut neat slices.
If you don’t have freeze-dried raspberries, you can omit them from the frosting. However, they add an intense raspberry flavor and a beautiful pink hue.
You can make the cake layers and frosting ahead of time and store them separately in the refrigerator. Assemble the cake on the day you plan to serve it.
Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Nutritional Information:

(Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.)

Calories: Approximately 600-700 per serving
Protein: Approximately 8-10 grams per serving
Sodium: Approximately 200-300 mg per serving

Conclusion

This Chocolate Raspberry Cake is a stunning and delicious dessert that is perfect for any special occasion. The combination of rich chocolate, tangy raspberries, and creamy frosting is simply irresistible. While it may require a bit of effort to make, the end result is well worth it. Your family and friends will be wowed by this homemade masterpiece!

Questions and Answers About This Recipe:

Q1: Can I make this cake gluten-free?

A: Yes, you can make this cake gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to choose a blend that contains xanthan gum, as this will help to bind the ingredients together and create a cake with a similar texture to a traditional cake. You may also need to adjust the amount of liquid in the recipe, as gluten-free flours tend to absorb more moisture.

Q2: Can I use frozen raspberries instead of fresh raspberries?

A: Yes, you can use frozen raspberries for both the raspberry puree and the decoration. If using frozen raspberries for the puree, be sure to thaw them completely and drain off any excess liquid before blending. For the decoration, make sure the frozen raspberries are fully thawed and patted dry before using, as they can release excess moisture that could make the frosting soggy.

Q3: Can I make this cake ahead of time?

A: Absolutely! This cake can be made ahead of time. You can bake the cake layers a day or two in advance, wrap them tightly in plastic wrap, and store them at room temperature or in the refrigerator. You can also make the raspberry frosting and chocolate ganache ahead of time and store them in the refrigerator. Just be sure to bring the frosting to room temperature and rewhip it before using. Assemble the cake on the day you plan to serve it for the best results.

Q4: Can I use a different type of chocolate for the ganache?

A: Yes, you can use different types of chocolate for the ganache, such as dark chocolate, milk chocolate, or white chocolate. Keep in mind that the type of chocolate you use will affect the flavor and sweetness of the ganache. Dark chocolate will create a richer, more intense ganache, while milk chocolate will create a sweeter, milder ganache. White chocolate will create a very sweet and creamy ganache. Adjust the amount of heavy cream accordingly to achieve the desired consistency.

Q5: What if I don’t have freeze-dried raspberries for the frosting?

A: If you don’t have freeze-dried raspberries, you can simply omit them from the frosting. The frosting will still be delicious with just the reduced raspberry puree. However, the freeze-dried raspberries add an intense raspberry flavor and a beautiful pink hue to the frosting, so if you can find them, they are definitely worth using. You can find freeze-dried raspberries at most grocery stores or online. You can also try substituting the freeze-dried raspberries with raspberry extract or raspberry jam, but be sure to adjust the amount of liquid in the frosting accordingly.