Description
Silky chocolate raspberry cake combines rich cocoa with tangy berry notes for an elegant dessert. Chocolate lovers will savor each indulgent slice while celebrating complex flavor harmonies.
Ingredients
Scale
- 3 cups (360 g) cake flour
- 2 ¼ cups (450 g) light brown sugar
- 1 cup (200 g) granulated sugar
- 4 large eggs
- 1 ½ cups + 2 tbsps (180 g) unsweetened natural cocoa powder
- 1 ½ cups (360 ml) full-fat sour cream
- 2 cups (480 ml) hot water
- ½ cup (120 ml) vegetable oil
- ¼ cup (60 ml) milk
- 3 tsp baking soda
- 1 ½ tsp baking powder
- ¾ tsp salt
- 2 tsp espresso powder
- 1 ½ tsp vanilla extract
- 1 ¾ cups (400 g) salted butter
- 5 cups (600 g) powdered sugar
- 6 oz (170 g) full-fat cream cheese
- 1 cup + 2 tbsps (40 g) freeze-dried raspberries
- 2 tbsps raspberry preserves
- ⅔ cup (160 ml) raspberry preserves
- 4 oz (115 g) semi-sweet chocolate
- ½ cup (120 ml) heavy cream
- 1–2 tsp vegetable oil
- 1 tbsp milk
- 2 tsp vanilla extract
- Pinch of salt
- Fresh raspberries
- Mini chocolate chips
Instructions
- Preparation: Grease three cake pans with shortening, line with parchment circles, and dust with flour. Preheat oven to 350°F (175°C).
- Chocolate Base: Whisk hot water and cocoa powder until silky, allowing mixture to cool and develop intense chocolate flavor.
- Dry Ingredients: Blend cake flour, sugars, baking soda, baking powder, salt, and espresso powder in a large mixing bowl.
- Batter Fusion: Combine sour cream, milk, eggs, vegetable oil, vanilla, and cooled cocoa mixture with dry ingredients. Whisk gently until smooth.
- Baking Process: Distribute batter evenly across prepared pans and bake for 23-27 minutes. Test doneness with a toothpick, looking for moist crumbs.
- Cooling Stage: Rest cakes in pans for 10 minutes, then transfer to wire racks for complete cooling.
- Frosting Creation: Cream butter, gradually add powdered sugar, then incorporate milk, vanilla, salt, freeze-dried raspberry powder, raspberry preserves, and cream cheese until perfectly blended.
- Cake Assembly: Layer cakes on a stand, spreading frosting and preserves between each tier. Apply a crumb coat and refrigerate.
- Finishing Touch: Frost exterior in a semi-naked style, create chocolate ganache by simmering cream and pouring over chopped chocolate. Add vegetable oil for perfect dripping consistency.
- Decoration: Cascade ganache over chilled cake, embellish with remaining frosting, fresh raspberries, and miniature chocolate chips. Serve immediately or refrigerate for 4-5 days.
Notes
- Nail Perfect Cake Pans: Line pans meticulously with parchment to guarantee seamless cake release and avoid frustrating sticking.
- Master Cocoa Hydration: Whisking hot water with cocoa powder intensifies chocolate depth, unlocking richer flavor profiles.
- Prevent Overmixing Batter: Gently combine wet and dry ingredients until just incorporated, protecting the cake’s tender, delicate crumb structure.
- Temperature Control Matters: Allow cake to cool completely before frosting to prevent melting and ensure pristine layer definition.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 515
- Sugar: 59 g
- Sodium: 370 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg