Chocolate Raspberry Cake

Imagine a warm kitchen filled with the rich aroma of chocolate, a scent that dances through the air and draws you closer to the oven. As you open the door, a beautifully risen Chocolate Raspberry Cake emerges, adorned with deep, luscious chocolate ganache and vibrant raspberry frosting. Each bite promises a delightful contrast of sweetness and tartness, leaving a smile on your face and a longing for more. This indulgent treat is perfect for gatherings or cozy weekends spent at home.

The combination of moist chocolate cake and fresh raspberry flavor creates a symphony of tastes that feels like a warm hug. With its cozy charm and stunning appearance, this cake is sure to become a favorite in your baking repertoire. So why wait? Pin this recipe for later and gather your ingredients; it’s time to create something beautiful and delicious.

Why You’ll Love This Recipe

• Easy to make with simple ingredients
• Perfect for cozy weekends or brunch with family
• Wholesome flavor that feels like home
• Visually stunning with vibrant colors
• A delightful twist on traditional chocolate cake

Ingredients You’ll Need

• 2 1/2 cups All-purpose flour – the base for a tender crumb
• 1 cup Unsweetened cocoa powder – for rich chocolate flavor
• 1 1/2 tsp Baking soda – helps the cake rise
• 2 1/2 tsp Baking powder – ensures a fluffy texture
• 1 tsp Salt – enhances overall flavor
• 1 3/4 cup White granulated sugar – sweetens the batter beautifully
• 1 cup Buttermilk (room temperature) – adds moisture and tang
• 1 cup Oil – keeps the cake moist
• 4 Large eggs (room temperature) – provides structure and richness
• 1 tsp Pure vanilla extract – for aromatic sweetness
• 1 cup Hot water (steaming) – intensifies the chocolate flavor
• 1 cup Raspberries (fresh or frozen) – adds fruity goodness
• 1/4 cup Water – for raspberry puree
• 2 cups Unsalted butter (room temperature) – for creamy frosting
• 2 cups Powdered sugar (sifted) – sweetens the frosting
• 1/4 cup Ground freeze dried raspberries (ground 1 oz.) – boosts raspberry flavor
• 1/4 cup Reduced raspberry puree – for richer frosting
• 1 tsp Pure vanilla extract – for depth of flavor
• 1/2 tsp Salt – balances sweetness
• Fresh raspberries (for decoration) – adds a pop of color
• 1 cup Semi-sweet chocolate chips – for chocolate ganache
• 3/4 cup Heavy cream – to make ganache luscious

Step-by-Step Directions

Chocolate Cake

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
2. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set this dry mixture aside.
3. In a separate bowl, whisk together the granulated sugar, buttermilk, oil, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined and no dry streaks remain.
5. Carefully stir in the hot water until the batter is smooth. It will be thin, but that’s perfectly fine; this will ensure a moist cake.
6. Fold in the raspberries if using frozen ones; make sure they are slightly thawed and patted dry to avoid excess moisture.
7. Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Raspberry Puree

1. In a small saucepan, combine the raspberries and 1/4 cup of water.
2. Heat over medium until raspberries break down and become syrupy, about 5–7 minutes.
3. Strain through a fine-mesh sieve to remove seeds, pressing down to extract as much puree as possible. Set aside to cool.

Raspberry Frosting

1. In a large mixing bowl, beat the room temperature butter until creamy and fluffy.
2. Gradually sift in the powdered sugar and mix well until combined.
3. Add the grounded freeze dried raspberries, reduced raspberry puree, vanilla extract, and salt. Mix until fully combined and smooth.

Chocolate Ganache

1. In a small saucepan, heat the heavy cream just until simmering.
2. Pour over the semisweet chocolate chips in a separate bowl. Let it sit for a few minutes before stirring until smooth and glossy.

Assembling the Cake

1. Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of raspberry frosting on top.
2. Place the second cake layer on top and frost the entire cake with the remaining raspberry frosting.
3. Drizzle the chocolate ganache on top, letting it flow over the sides for a beautiful finish.
4. Decorate with fresh raspberries on top, creating an eye-catching centerpiece.

Pro Tips for Success

• Measure flour correctly to avoid a dense cake; spoon it into the measuring cup and level it off with a knife.
• Be sure to let your cakes cool completely before frosting to prevent melting.
• Store leftovers in an airtight container to keep it fresh and moist for a few days.
• Use room temperature ingredients for a better-emulsified batter and a lighter texture.
• If you want a richer chocolate flavor, feel free to add extra cocoa powder, but remember to adjust your dry ingredients accordingly.

Variations and Creative Twists

• Try adding chocolate chips into the batter for a delightful surprise in every bite.
• Swap half of the buttermilk for pumpkin puree for a seasonal twist.
• Incorporate an orange zest into the cake batter for a citrusy brightness.
• Replace fresh raspberries with chopped strawberries or blueberries for a different fruit flavor.

How to Store or Freeze

To keep your Chocolate Raspberry Cake fresh, store it in an airtight container at room temperature for up to three days. For longer storage, slice the cake and wrap individual pieces tightly in plastic wrap before placing them in an airtight freezer bag. Enjoy your cake within three months for the best taste.

Serving Ideas

• Serve the cake warm with a scoop of vanilla ice cream on the side for a delightful dessert.
• Pack slices for lunch boxes; they add a sweet touch to any midday meal.
• Present it as a stunning centerpiece for Sunday brunch with friends and family.

For More Recipe Inspiration

If you enjoyed this Chocolate Raspberry Cake recipe, try these cozy bakes for more delicious inspiration:

• Protein Muffins
• Smash Cake
• Bento Cake Recipe

Chocolate Raspberry Cake

Emily

This indulgent Chocolate Raspberry Cake features a moist chocolate base topped with luscious raspberry frosting and rich chocolate ganache, perfect for gatherings or cozy weekends.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Baking, Dessert

Cuisine American, Bakery

Servings 12 servings

Calories 450 kcal

Ingredients

  

For the Chocolate Cake

• 2.5 cups All-purpose flour the base for a tender crumb
• 1 cup Unsweetened cocoa powder for rich chocolate flavor
• 1.5 tsp Baking soda helps the cake rise
• 2.5 tsp Baking powder ensures a fluffy texture
• 1 tsp Salt enhances overall flavor
• 1.75 cups White granulated sugar sweetens the batter beautifully
• 1 cup Buttermilk (room temperature) adds moisture and tang
• 1 cup Oil keeps the cake moist
• 4 Large eggs (room temperature) provides structure and richness
• 1 tsp Pure vanilla extract for aromatic sweetness
• 1 cup Hot water (steaming) intensifies the chocolate flavor
• 1 cup Raspberries (fresh or frozen) adds fruity goodness

For the Raspberry Frosting

• 2 cups Unsalted butter (room temperature) for creamy frosting
• 2 cups Powdered sugar (sifted) sweetens the frosting
• 0.25 cups Ground freeze dried raspberries (ground 1 oz.) boosts raspberry flavor
• 0.25 cups Reduced raspberry puree for richer frosting
• 1 tsp Pure vanilla extract for depth of flavor
• 0.5 tsp Salt balances sweetness

For the Chocolate Ganache

• 1 cup Semi-sweet chocolate chips for chocolate ganache
• 0.75 cups Heavy cream to make ganache luscious

For Decoration

• Fresh raspberries Fresh raspberries (for decoration) adds a pop of color

Instructions

 

Chocolate Cake Preparation

• Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
• In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set this dry mixture aside.
• In a separate bowl, whisk together the granulated sugar, buttermilk, oil, eggs, and vanilla extract until well combined.
• Gradually add the dry ingredients to the wet mixture, mixing gently until just combined and no dry streaks remain.
• Carefully stir in the hot water until the batter is smooth. It will be thin, but that’s perfectly fine; this will ensure a moist cake.
• Fold in the raspberries if using frozen ones; make sure they are slightly thawed and patted dry to avoid excess moisture.
• Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Raspberry Puree

• In a small saucepan, combine the raspberries and 1/4 cup of water.
• Heat over medium until raspberries break down and become syrupy, about 5–7 minutes.
• Strain through a fine-mesh sieve to remove seeds, pressing down to extract as much puree as possible. Set aside to cool.

Raspberry Frosting

• In a large mixing bowl, beat the room temperature butter until creamy and fluffy.
• Gradually sift in the powdered sugar and mix well until combined.
• Add the grounded freeze dried raspberries, reduced raspberry puree, vanilla extract, and salt. Mix until fully combined and smooth.

Chocolate Ganache

• In a small saucepan, heat the heavy cream just until simmering.
• Pour over the semisweet chocolate chips in a separate bowl. Let it sit for a few minutes before stirring until smooth and glossy.

Assembling the Cake

• Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of raspberry frosting on top.
• Place the second cake layer on top and frost the entire cake with the remaining raspberry frosting.
• Drizzle the chocolate ganache on top, letting it flow over the sides for a beautiful finish.
• Decorate with fresh raspberries on top, creating an eye-catching centerpiece.

Notes

Measure flour correctly to avoid a dense cake; spoon it into the measuring cup and level it off with a knife. Store leftovers in an airtight container to keep it fresh and moist for a few days. Use room temperature ingredients for a better-emulsified batter and a lighter texture.

Keyword Chocolate Cake, Chocolate Raspberry Cake, Cozy Bakes, dessert, Raspberry Cake

Chocolate Raspberry Cake – FAQs

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This Chocolate Raspberry Cake is not only a treat for the taste buds, but it’s also a heartwarming way to connect with friends and family. Happy baking!