Dreamy Chocolate Raspberry Cake Recipe: A Sweet Symphony

Crafting a decadent chocolate raspberry cake sparks pure culinary magic in your kitchen.

Sweet aromas will soon dance through every room.

Layers of rich cocoa blend seamlessly with bright, tangy berries.

Delicate raspberries nestle between moist chocolate crumb, creating unexpected flavor symphonies.

Silky ganache drapes each tier like luxurious velvet.

Elegant yet approachable, this dessert promises to impress without overwhelming.

Chocolate Raspberry Cake Highlights

• Craft Stunning Dessert: Impress guests with a showstopping chocolate raspberry cake that looks like a professional bakery creation.
• Master Complex Baking: Learn advanced cake-making techniques through a multi-step recipe that develops impressive culinary skills.
• Perfect for Celebrations: Ideal for special occasions like birthdays, anniversaries, or holiday gatherings where you want a memorable centerpiece dessert.
• Flavor Explosion: Experience a delightful combination of rich chocolate and tangy raspberry that creates a harmonious and indulgent taste profile.

Ingredients For Chocolate Raspberry Cake

• All-Purpose Flour: A fundamental dry ingredient that provides structure to the cake.
• Cocoa Powder: Delivers rich chocolate flavor and deep color to the cake.
• Granulated Sugar: Adds sweetness and helps with cake's texture and browning.
• Baking Soda: Helps the cake rise and creates a light, tender crumb.
• Salt: Enhances and balances the overall flavor of the cake.

• Hot Water: Helps dissolve cocoa powder and activates other ingredients.
• Eggs: Provide moisture, structure, and help bind the cake ingredients together.
• Vegetable Oil: Keeps the cake moist and tender.
• Vanilla Extract: Adds depth and enhances the chocolate flavor.

• Unsalted Butter: Creates a creamy base for the frosting.
• Cream Cheese: Adds richness and smooth texture to the frosting.
• Powdered Sugar: Sweetens and thickens the frosting.
• Freeze-Dried Raspberry Powder, Raspberry Preserves: Provide intense raspberry flavor.
• Heavy Cream: Used for creating the chocolate drip.
• Dark Chocolate: Creates a glossy, rich chocolate drip.
• Vegetable Oil: Helps create a smooth, shiny chocolate drip.
• Fresh Raspberries, Chocolate Chips: Used for final cake decoration.

How To Make Chocolate Raspberry Cake

Step 1: Prep the Oven and Pans

Crank up your oven to a toasty 350 F. Grab three 9-inch cake pans and give them a generous coating of shortening. Line the bottom with parchment paper, then dust with a light layer of flour, tapping out any extra.

Step 2: Create Chocolate Cake Batter

Whisk hot water and cocoa in a large bowl until completely dissolved. Let the mixture cool down. In another bowl, combine all dry ingredients, then mix in wet ingredients including the cocoa mixture. Whisk until the batter is smooth and well-blended.

Step 3: Bake Cake Layers

Pour batter evenly into prepared pans. Slide into the preheated oven and bake for 23-27 minutes. After baking, let cakes rest in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Whip Up Raspberry Frosting

• Powdered sugar
• Milk
• Vanilla extract
• Salt

Fold in freeze-dried raspberry powder and preserves. Add cream cheese and beat until silky smooth.

Step 5: Construct Cake Layers

Build cake by alternating layers with frosting and raspberry preserves. Apply a thin crumb coat, then add a final layer of frosting. Chill cake to set.

Step 6: Create Chocolate Drizzle

Warm heavy cream and pour over chocolate. Stir until glossy and smooth. Mix in vegetable oil. Carefully drip chocolate around cake edges. Refrigerate to solidify.

Step 7: Final Flourish

Decorate with frosting swirls, fresh raspberries, and chocolate chips. Keep cake in an airtight container in the refrigerator.

Pro Tips For Chocolate Raspberry Cake

• Perfect Chocolate Temperature: Melt chocolate slowly using a double boiler or microwave in short bursts to prevent burning and ensure smooth consistency.
• Raspberry Powder Boost: Crush freeze-dried raspberries into fine powder for intense flavor without adding extra moisture to the frosting.
• Room Temperature Ingredients: Bring butter, eggs, and cream cheese to room temperature before mixing to create smoother, more evenly blended batters and frostings.
• Avoid Overmixing: Gently fold cake batter until just combined to prevent tough, dense cake texture and maintain a light, tender crumb.
• Crumb Coat Technique: Apply a thin layer of frosting first and chill for 15 minutes to seal in crumbs, creating a cleaner, more professional-looking final cake decoration.

Variations For Chocolate Raspberry Cake

• Gluten-Free Chocolate Raspberry Cake: Replace regular flour with gluten-free flour blend, ensuring all ingredients are certified gluten-free for sensitive individuals.
• Vegan Chocolate Berry Cake: Swap eggs with flax eggs, use dairy-free butter alternative, coconut cream instead of heavy cream, and plant-based chocolate chips for a compassionate version.
• Low-Sugar Chocolate Raspberry Delight: Substitute sugar with stevia or monk fruit sweetener, use sugar-free raspberry preserves, and incorporate dark chocolate with higher cocoa content for reduced sugar intake.
• Flourless Chocolate Raspberry Torte: Eliminate flour completely, use ground almonds or almond flour, increase egg content, and create a denser, richer cake texture with intense chocolate and raspberry flavors.

Pairing Suggestions For Chocolate Raspberry Cake

• Pair with Robust Red Wine: Select a rich, full-bodied red wine like Cabernet Sauvignon or Merlot that complements the cake's deep chocolate flavor and cuts through the sweetness of the raspberry frosting.
• Enhance with Espresso Companion: Serve alongside a shot of dark, intense espresso which balances the cake's richness and highlights the chocolate's complex notes, creating a luxurious dessert experience.
• Elevate with Fresh Raspberry Sorbet: Add a scoop of tart raspberry sorbet on the side to amplify the fruit's brightness and provide a refreshing contrast to the dense, decadent chocolate cake.
• Complement with Champagne Elegance: Pour a crisp, slightly sweet champagne or sparkling rosé that brings effervescence and lightness, cutting through the cake's richness while echoing the raspberry undertones.

Storage Advice For Chocolate Raspberry Cake

• Wrap cake tightly in plastic wrap or store in an airtight container for up to 5 days, keeping it fresh and moist in the refrigerator.
• Carefully place the entire cake in a freezer-safe container, seal completely, and freeze for up to 2 months without losing flavor or texture.
• Wrap each slice separately in plastic wrap, then place in a freezer bag, allowing easy single-serving defrosting for quick treats.
• Thaw frozen cake in the refrigerator overnight, then let sit at room temperature for 30 minutes before serving to restore its soft, delicious texture.

FAQs About Chocolate Raspberry Cake

• How do I ensure my cake layers are moist?

Use hot water when mixing cocoa to activate its rich flavor and help create a tender crumb. Don’t overmix the batter and check doneness with a toothpick that comes out clean.

• Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free blend that contains xanthan gum. Ensure all other ingredients are gluten-free certified.

• What's the secret to a smooth raspberry frosting?

Use room temperature cream cheese and butter. Sift powdered sugar to prevent lumps and gradually incorporate freeze-dried raspberry powder for intense flavor without adding extra liquid.

Chocolate Raspberry Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 15 reviews

• Total Time: 2 hours 25 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Indulgent chocolate raspberry cake weaves rich cocoa with tangy berry notes, creating a luxurious dessert that dances between deep and fruity flavors. Sweet layers promise pure bliss with each delectable bite you’ll savor.

---

Ingredients

Scale 1x2x3x

Cake Base Ingredients:

• 3 cups cake flour (330 grams)
• 2 and 1/4 cups light brown sugar (488 grams)
• 1 cup granulated sugar (206 grams)
• 2 cups hot water (472 mL / 16 fluid ounces)
• 1 and 1/2 cups full fat sour cream (360 grams)
• 4 large eggs
• 1 and 1/2 cups + 2 tablespoons unsweetened natural cocoa powder (157 grams)
• 1/2 cup vegetable oil (106 mL / 3.6 fluid ounces)

Leavening and Seasoning Ingredients:

• 3 teaspoons baking soda
• 1 and 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 teaspoons espresso powder
• 1 and 1/2 teaspoons vanilla extract
• 1/4 cup milk (60 mL / 2 fluid ounces)

Frosting and Filling Ingredients:

• 1 and 3/4 cups salted butter (396 grams / 3 and 1/2 sticks)
• 5 cups powdered sugar
• 6 ounces full fat cream cheese
• 1 cup + 2 tablespoons freeze dried raspberries
• 2 tablespoons raspberry preserves
• 2/3 cup raspberry preserves
• 1 tablespoon milk
• 2 teaspoons vanilla extract
• Salt

Chocolate Gan

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F. Thoroughly grease three 9-inch cake pans with shortening, line with parchment paper, and dust lightly with flour, removing any excess.
2. Whisk hot water and cocoa in a large bowl until completely dissolved, then allow to cool to room temperature. In a separate bowl, combine all dry ingredients, then integrate wet ingredients including the cooled cocoa mixture until smooth and well-blended.
3. Distribute batter evenly across prepared cake pans. Bake for 23-27 minutes, ensuring a toothpick inserted comes out clean. Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling.
4. Cream butter until light and fluffy. Gradually fold in powdered sugar, milk, vanilla, and salt. Gently mix in freeze-dried raspberry powder and preserves. Incorporate cream cheese, beating until the frosting reaches a silky, uniform consistency.
5. Create cake layers by alternating cake, frosting, and raspberry preserves. Apply a thin crumb coat to seal in crumbs, then refrigerate for 15 minutes. Add a final, smooth layer of frosting.
6. Warm heavy cream and pour over chocolate, stirring until glossy and smooth. Mix in vegetable oil, then carefully drizzle around the cake’s edges, allowing elegant drips to form. Refrigerate to set the chocolate.
7. Embellish the cake with decorative frosting swirls, fresh raspberries, and scattered chocolate chips. Refrigerate in an airtight container to maintain freshness.

Notes

• Ensure cocoa powder is fully dissolved in hot water to maximize chocolate flavor and prevent dry spots in the cake.
• Room temperature ingredients help create a smoother, more homogeneous cake batter with better rising potential.
• Freeze-dried raspberry powder intensifies the fruit flavor without adding extra moisture that could compromise cake texture.
• Chill cake layers before frosting to minimize crumbs and create cleaner, more professional-looking cake assembly.

• Prep Time: 2 hours
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 494 kcal
• Sugar: 42 g
• Sodium: 187 mg
• Fat: 31 g
• Saturated Fat: 14 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.5 g
• Carbohydrates: 52 g
• Fiber: 6 g
• Protein: 5 g
• Cholesterol: 70 mg