Description
Rich chocolate decadence cake delivers pure indulgence with intense French-inspired layers of deep cocoa and silky ganache. Chocolate enthusiasts will discover an elegant dessert experience that melts seamlessly between luxurious texture and sophisticated flavor.
Ingredients
Scale
Chocolate Cake Ingredients:
Main Dry Ingredients:
- 3 cups cake flour
- 1 ½ cups (360 milliliters) + 2 tablespoons unsweetened cocoa powder
- 2 ¼ cups light brown sugar
- 1 cup granulated sugar
- 3 teaspoons baking soda
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- 2 teaspoons espresso powder
Wet Ingredients:
- 2 cups (480 milliliters) hot water
- 1 ½ cups (360 milliliters) full-fat sour cream
- ¼ cup (60 milliliters) milk
- 4 large eggs
- ½ cup (120 milliliters) vegetable oil
- 1 ½ teaspoons vanilla extract
Raspberry Frosting Ingredients:
- 1 ¾ cups (420 grams) salted butter, softened
- 5 cups powdered sugar
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1 pinch of salt
- 1 cup + 2 tablespoons freeze-dried raspberries, powdered
- 2 tablespoons raspberry preserves
- 6 ounces (170 grams) cream cheese, softened
Filling Ingredients:
- ⅔ cup raspberry preserves
Chocolate Ganache Drip Ingredients:
- 4 ounces (113 grams) semi-sweet chocolate
- ½ cup (120
Instructions
- Prepare the oven by heating to 350℉ and coat three 9-inch cake pans with grease and flour.
- Create a silky cocoa mixture by whisking hot water with cocoa until completely smooth and lump-free.
- Combine dry ingredients in a separate bowl, incorporating cake flour, sugars, baking soda, baking powder, salt, and espresso powder.
- Integrate wet ingredients including sour cream, milk, eggs, vegetable oil, and vanilla extract into the dry mixture, stirring until perfectly blended.
- Evenly distribute the batter across the prepared cake pans.
- Bake the cake layers for 23-27 minutes, checking doneness with a toothpick that should emerge clean when inserted into the center.
- Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling.
- Whip butter in a large bowl until creamy and smooth.
- Gradually incorporate powdered sugar, milk, vanilla extract, and salt into the butter, mixing until achieving a consistent texture.
- Fold in powdered raspberries and raspberry preserves, creating a vibrant filling.
- Gently blend softened cream cheese into the frosting, beating until light and fluffy.
- Assemble the cake by placing the first layer on a serving plate, spreading a generous layer of raspberry frosting and a thin spread of raspberry preserves.
- Repeat layering process with remaining cake layers.
- Apply a thin crumb coat of frosting over the entire cake, then refrigerate for 30 minutes to set.
- Cover the chilled cake with a thick, smooth layer of frosting.
- Prepare chocolate drip by heating cream until hot but not boiling.
- Pour hot cream over chopped chocolate, allowing it to sit for one minute before stirring until completely smooth.
- Mix in vegetable oil to enhance the chocolate’s shine and consistency.
- Create elegant drips around the cake’s edge using a spoon, then chill to set.
- Finish by piping decorative frosting swirls on top and garnishing with fresh raspberries and mini chocolate chips.
Notes
- Precision matters when preparing the cake batter, ensuring all ingredients are at room temperature for smooth blending.
- Espresso powder enhances the chocolate flavor without making the cake taste like coffee, creating a deeper, richer chocolate profile.
- Raspberry powders and preserves transform the classic chocolate cake into a sophisticated dessert with bright, tangy undertones.
- Chilling the cake between frosting layers helps create a cleaner, more professional-looking finish and prevents crumbs from mixing into the frosting.
- The chocolate drip technique requires patience and a steady hand, using slightly cooled chocolate for the perfect drip consistency.
- Fresh raspberries and mini chocolate chips add texture and visual appeal, elevating the cake from delicious to stunning.
- Prep Time: 45 minutes
- Cook Time: 27 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 650
- Sugar: 70 g
- Sodium: 320 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 83 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 85 mg