Description
This rich and decadent Chocolate Raspberry Cake features moist chocolate layers filled with a luscious raspberry filling and frosted with a creamy chocolate raspberry buttercream. Perfect for special occasions, this cake combines deep cocoa flavor with fresh raspberry tartness for an unforgettable dessert.
Ingredients
Scale
Cake
- 1 ¾ cups (220 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar firmly packed
- ¾ cup (75 g) dark cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon table salt
- ⅔ cup (155 ml) neutral cooking oil
- ½ cup (113 g) unsalted butter melted
- 2 large eggs room temperature preferred
- 2 teaspoons vanilla extract
- 1 cup (236 ml) buttermilk room temperature preferred
- ½ cup (118 ml) very hot/boiling water or hot coffee
Raspberry Filling
- ½ cup (100 g) granulated sugar
- 3 Tablespoons cornstarch
- 3 cups (340 g) fresh or frozen raspberries
- 3 Tablespoons water
- 1 ½ Tablespoons lemon juice
Chocolate Raspberry Frosting
- 1 cup (226 g) unsalted butter softened
- 3 cups (375 g) powdered sugar
- ⅔ cup (65 g) natural cocoa powder
- ⅛ heaping teaspoon salt
- ⅓ cup (94 g) raspberry filling from above
- 1-2 Tablespoons heavy cream as needed
- Ganache drip for decorating optional
Instructions
- Prepare Cake Pans: Preheat oven to 350F (175C). Line the bottoms of three 8” round cake pans with parchment paper and grease and flour the sides. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, granulated sugar, light brown sugar, cocoa powder, baking soda, and salt until thoroughly combined.
- Add Oil and Butter: Pour in the neutral cooking oil and melted unsalted butter, stirring until fully combined into the dry ingredients.
- Incorporate Eggs and Vanilla: Add eggs and vanilla extract, mixing well until the batter is uniform and smooth.
- Add Buttermilk: Gradually stir in the buttermilk, blending until fully incorporated.
- Add Hot Liquid: Slowly and carefully add the very hot or boiling water (or hot coffee), stirring continuously to combine everything fully. Scrape the sides and bottom of the bowl to incorporate all ingredients evenly.
- Bake the Cake: Divide batter evenly among the prepared cake pans. Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool Cakes: Let the cakes cool in the pans for 10-15 minutes. Then run a knife around the edges and invert the cakes onto cooling racks to cool completely before decorating.
- Prepare Raspberry Filling: In a small saucepan, whisk together granulated sugar and cornstarch until combined. Add raspberries, water, and lemon juice. Cook over medium heat, stirring constantly until berries release juices and mixture bubbles (5-10 minutes). Continue stirring and cook until slightly thickened (about 2 minutes). Transfer to a heatproof container and cool to room temperature.
- Make Chocolate Raspberry Frosting: Using an electric mixer, beat softened butter on low speed until smooth and creamy. Add half of the powdered sugar, cocoa powder, and salt and mix until well combined. Gradually add remaining powdered sugar, mixing on low speed. While mixing, add ⅓ cup of cooled raspberry filling gradually until incorporated. Add heavy cream 1 tablespoon at a time until the frosting reaches a smooth, pipeable consistency. Transfer frosting to a piping bag with a large open tip.
- Assemble the Cake: Level cooled cakes if needed. Place one cake layer on a serving platter. Spread a very thin layer of frosting on top, then pipe a dam of frosting around the edge. Fill the center with half the remaining raspberry filling inside the dam. Add the second layer and repeat. Place the final layer on top and cover the entire cake with remaining frosting. Optionally, chill the cake to set a crumb coat then add a final layer. Add ganache drip if desired.
- Chill Before Serving: Refrigerate the assembled cake for at least 30 minutes before slicing and serving to enhance flavor and ease of cutting.
Notes
- You should end up with approximately 1 ⅔ cups of raspberry filling before reserving some for the frosting.
- For best results, use room temperature eggs, butter, and buttermilk to ensure an even batter.
- If desired, substitute hot coffee for boiling water to deepen the chocolate flavor.
- Store leftover cake in an airtight container in the refrigerator for up to 4 days.
- Chilling the cake before slicing helps keep clean slices and better flavor melding.
- For a vegan or dairy-free version, substitute butter and buttermilk with plant-based alternatives and use egg replacers.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 45 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 70 mg
