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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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