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Chocolate Raspberry Cake

Chocolate Raspberry Cake

Indulge in this decadent Chocolate Raspberry Cake, a perfect blend of rich chocolate and tart raspberries that will impress at any gathering.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 613
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups All-purpose flour
  • 1 cup Unsweetened cocoa powder
  • 1.5 tsp Baking soda
  • 2.5 tsp Baking powder
  • 1 tsp Salt
  • 1.75 cups White granulated sugar
Wet Ingredients
  • 1 cup Buttermilk (room temperature)
  • 1 cup Oil
  • 4 Large eggs (room temperature)
  • 1 tsp Pure vanilla extract
  • 1 cup Hot water (steaming)
  • 1 cup Raspberries (fresh or frozen)
Frosting and Decorations
  • 2 cups Unsalted butter (room temperature)
  • 2 cups Powdered sugar (sifted)
  • 0.5 tsp Salt
  • 1 tsp Pure vanilla extract
  • 1 cup Semi-sweet chocolate chips
  • 0.75 cup Heavy cream
  • 0.25 cup Reduced raspberry puree
  • 0.25 cup Grounded freeze dried raspberries (ground)
  • Fresh raspberries (for decoration)

Equipment

  • Oven
  • Mixing bowls
  • Baking pans
  • Electric Mixer
  • measuring cups
  • measuring spoons
  • whisk

Method
 

Baking Instructions
  1. Preheat the oven.
  2. In a large bowl, mix the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, combine the sugar, buttermilk, oil, eggs, and vanilla extract. Mix well.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Slowly add the hot water to the batter and mix until smooth.
  6. Fold in the raspberries.
  7. Pour the batter into prepared baking pans and bake until a toothpick comes out clean.
  8. Allow the cakes to cool completely.
Frosting Instructions
  1. For the frosting, beat the butter until creamy, then gradually add the powdered sugar and salt.
  2. Mix in the vanilla extract and melted chocolate chips until smooth.
  3. Spread the frosting between the cake layers and on top.
  4. Drizzle the heavy cream and reduced raspberry puree on top, and decorate with fresh raspberries.

Nutrition

Serving: 1sliceCalories: 613kcalCarbohydrates: 75gProtein: 5gFat: 47g

Notes

Feel free to customize the cake with dark or milk chocolate chips, or add a splash of orange juice for a citrusy twist.

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