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Chocolate Raspberry Cake Recipe

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This Chocolate Raspberry Cake combines rich, moist chocolate cake layers with bright homemade raspberry puree, creamy raspberry frosting, and silky chocolate ganache. Fresh raspberries add a beautiful finishing touch to this elegant dessert, making it a wonderful choice for birthdays, celebrations, or any chocolate lover’s table.

Ingredients

Chocolate Cake

  • 2 1/2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 3/4 cups white granulated sugar
  • 1 cup buttermilk, room temperature
  • 1 cup oil
  • 4 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup hot water, steaming

Raspberry Puree

  • 1 cup raspberries, fresh or frozen
  • 1/4 cup water

Raspberry Frosting

  • 2 cups unsalted butter, room temperature
  • 2 cups powdered sugar, sifted
  • 1/4 cup ground freeze-dried raspberries (1 oz)
  • 1/4 cup reduced raspberry puree
  • 1 tsp pure vanilla extract
  • 1/2 tsp salt
  • Fresh raspberries, for decoration

Chocolate Ganache

  • 1 cup semi-sweet chocolate chips
  • 3/4 cup heavy cream

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together the sugar, room-temperature buttermilk, oil, eggs, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  5. Carefully pour in the steaming hot water and mix until the batter is smooth. The batter will be thin.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for about 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  8. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
  9. While the cakes bake, make the raspberry puree. Add the raspberries and water to a small saucepan over medium heat. Cook for 5–8 minutes, stirring occasionally, until the berries break down.
  10. Strain the raspberry mixture through a fine-mesh sieve to remove the seeds. Return the puree to the saucepan and simmer until reduced to about 1/2 cup. Allow it to cool completely.
  11. Make the raspberry frosting by beating the room-temperature butter until light and creamy. Gradually add the sifted powdered sugar and mix until smooth.
  12. Add the ground freeze-dried raspberries, 1/4 cup reduced raspberry puree, vanilla extract, and salt. Beat until the frosting is fluffy and evenly combined.
  13. Prepare the chocolate ganache. Place the chocolate chips in a heatproof bowl. Heat the heavy cream until steaming but not boiling, then pour it over the chocolate. Let sit for 2–3 minutes, then stir until smooth and glossy. Allow it to cool slightly.
  14. Place one cooled chocolate cake layer on a serving plate. Spread a layer of raspberry frosting over the top and add a small drizzle of raspberry puree if desired.
  15. Add the second cake layer and repeat with another layer of raspberry frosting. Place the final cake layer on top.
  16. Frost the top and sides of the cake with the remaining raspberry frosting, smoothing the surface.
  17. Pour the chocolate ganache over the top of the cake, gently spreading it toward the edges so it can drip down the sides.
  18. Decorate with fresh raspberries and additional chocolate shavings if desired. Chill briefly before slicing.

Notes

  • Make sure the cake layers are completely cool before frosting.
  • The raspberry puree should be completely cooled before adding it to the frosting.
  • Fresh or frozen raspberries can be used for the puree.
  • For cleaner cake slices, chill the assembled cake for 30–60 minutes before serving.
  • Store the finished cake covered in the refrigerator and bring it toward room temperature before serving.

Find it online: https://ayoubrecipe.com/chocolate-raspberry-cake-recipe/