Description
A decadent and elegant Chocolate Raspberry Cake featuring moist cocoa-infused layers, creamy raspberry frosting, tangy raspberry preserves, and a rich chocolate ganache drip, finished with fresh raspberries and chocolate chips for a deliciously indulgent dessert perfect for special occasions.
Ingredients
Scale
Chocolate Cake
- 1 cup hot water
- 3/4 cup unsweetened natural cocoa powder
- 2 2/3 cups cake flour
- 1 1/4 cups light brown sugar
- 1 cup granulated sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup full-fat sour cream
- 1/2 cup milk
- 3 large eggs
- 3/4 cup vegetable oil
- 1 tablespoon vanilla extract
Raspberry Frosting
- 1 cup salted butter, softened
- 4 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons freeze-dried raspberries, powdered
- 1/4 cup raspberry preserves
- 8 oz full-fat cream cheese, softened
Filling
- 1/2 cup raspberry preserves
Chocolate Ganache Drip
- 8 oz semi-sweet chocolate, chopped
- 3/4 cup heavy cream
- 1 tablespoon vegetable oil
Decoration
- Fresh raspberries, for garnish
- Mini chocolate chips, for garnish
Instructions
- Prepare the Chocolate Cake Batter: In a large bowl, combine hot water and unsweetened cocoa powder, stirring until smooth. In a separate bowl, whisk together cake flour, light brown sugar, granulated sugar, baking soda, baking powder, salt, and espresso powder. Gradually add the dry ingredients to the cocoa mixture, then mix in sour cream, milk, eggs, vegetable oil, and vanilla extract until the batter is well combined and smooth.
- Bake the Cake Layers: Divide the batter evenly into prepared cake pans. Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake layers to cool completely.
- Make the Raspberry Frosting: Using a mixer, cream the softened salted butter until light and fluffy. Gradually add powdered sugar, alternating with milk, then beat in vanilla extract, salt, freeze-dried raspberry powder, raspberry preserves, and softened cream cheese until the frosting is smooth and creamy.
- Assemble the Cake: Place one cake layer on a serving plate and spread a thin layer of raspberry preserves. Spread a thick layer of raspberry frosting over the preserves. Repeat layering with the remaining cakes and frosting. Chill the assembled cake in the refrigerator for at least 30 minutes to set.
- Prepare the Chocolate Ganache Drip: In a heatproof bowl, combine chopped semi-sweet chocolate, heavy cream, and vegetable oil. Gently melt over a double boiler or microwave in short bursts, stirring until smooth and glossy. Allow ganache to cool slightly before drizzling.
- Add the Ganache Drip and Decorate: Remove the chilled cake from the refrigerator and drip the ganache slowly over the edges, allowing it to cascade down the sides. Use remaining ganache to cover the top if desired. Decorate with frosting swirls, fresh raspberries, and mini chocolate chips. Refrigerate until ready to serve.
Notes
- Ensure cake layers are completely cool before frosting to prevent melting.
- Freeze-dried raspberries add natural color and flavor without extra moisture.
- Ganache consistency can be adjusted with more cream or chocolate depending on the desired drip thickness.
- Store cake covered in the refrigerator and bring to room temperature before serving for best flavor.
