Dessertscakemehometonight4.7
Chocolate Raspberry Cake
This chocolate raspberry cake is a decadent dessert that is irresistible. The cake is made with moist and tender chocolate cake layers, filled with homemade raspberry filling, frosted in rich chocolate frosting and topped with fresh raspberries. One slice of this cake will not be enough!
👥 12 Servings👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- microwave
- saucepan
- strainer
- spatula
- knife
📝 Preparation Steps
1
Chocolate Cake
2
Preheat the oven to 350℉. Prepare three 7-inch round cake pans with nonstick cookie spray and parchment paper circles.
3
In a large mixing bowl, whisk the all-purpose flour, granulated sugar, dark cocoa powder, baking soda, baking powder, and salt until well combined. Pour in the milk, vegetable oil, eggs, and vanilla extract and whisk until combined. Add in the boiling water or hot coffee and whisk the cake batter until is is combined and smooth.
all-purpose flour2 cupsgranulated sugar2 cups¼ cup granulated sugarbaking soda2 tspbaking powder1 tspsalt1 tspunsalted butter (room temperature)2 cups½ tsp saltmilk (room temperature)1 cuplarge eggs (room temperature)2vanilla extract2 tspboiling water or hot coffee1 cupwater2 tbsp
4
Divide the cake batter evenly between the prepared cake pans. Bake the cake layers for ⏱️ 25-30 minutes, until the cake springs back when gently touched. Remove the cake pans from the oven. Cool the cake layers in the pans for about ⏱️ 15 minutes before removing and transferring to a wire rack to cool completely.
5
Creamy Chocolate Buttercream Frosting
6
In a microwave-safe bowl, heat the semisweet chocolate chips in ⏱️ 15 second intervals, stirring in between each interval, until the chocolate is melted and smooth. Set aside to cool to room temperature.
7
In the bowl of a stand mixer fitted with a paddle attachment, cream the room temperature butter for ⏱️ 5 minutes until it is pale and creamy. Scrape the bottom and sides of the bowl as needed.
8
Add half of the powdered sugar and mix on low until combined. Add the remaining half of the powdered sugar and mix well. Add the melted chocolate, dark cocoa powder, vanilla extract, and salt and continue to mix on low until combined.
powdered sugar5 cupsvanilla extract2 tspsalt1 tspunsalted butter (room temperature)2 cups½ tsp salt
9
Drizzle in the heavy cream. Turn the mixer to medium speed and whip the chocolate buttercream frosting for about 2 to ⏱️ 3 minutes until it is smooth and creamy.
10
Raspberry Filling (Make Ahead)
11
In a medium saucepan, combine the frozen raspberries, granulated sugar, and lemon juice. Cook over medium-low heat stirring occasionally until the raspberries are broken down and the mixture is bubbling.
frozen raspberries12 ozfresh raspberries1 cupgranulated sugar2 cups¼ cup granulated sugarlemon juice1 tbsp
12
In a small separate bowl, mix together the cornstarch and water until smooth. Remove the saucepan from the heat and add the cornstarch slurry. Mix well until the raspberry filling is thickened.
cornstarch2 tbspboiling water or hot coffee1 cupwater2 tbsp
13
Run the raspberry filling through a fine mesh strainer to remove the seeds. Press the filling through the strainer with a rubber spatula. Cool the raspberry filling to room temperature and then chill in the refrigerator for at least ⏱️ 2 hours to thicken.
14
Assembling the Chocolate Raspberry Cake
15
Level the cooled chocolate cake layers with a serrated knife.
16
Place one cake layer on a round cake board. Add a small amount of chocolate buttercream to the top of the layer and spread evenly with an offset spatula. Use a piping bag with the tip cut off filled with chocolate frosting to pipe a border of the frosting around the edge of the cake. Spread half of the raspberry filling onto the cake layer.
17
Add the next cake layer and repeat the same process above with the second layer. Then, add the final cake layer to the top of the cake, bottom side facing up.
18
With an offset spatula, add a crumb coat, a thin layer of frosting, to the top and sides of the cake. Use a cake scraper to remove excess frosting to smooth the sides. Chill the cake for ⏱️ 20 minutes to firm the frosting.
19
Spread a generous layer of the chocolate buttercream onto the chilled cake with an offset spatula. Use a scalloped cake scraper to remove the excess frosting and create a pattern in the buttercream. Chill for an additional ⏱️ 20 minutes.
20
Use piping bags fitted with Ateco 869 and Wilton 4B piping tips to decorate the top of the cake with additional buttercream. Decorate with fresh raspberries.
frozen raspberries12 ozfresh raspberries1 cup
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...