If you have a craving for something decadently sweet yet delectably fruity, this Chocolate Raspberry Cake Recipe is exactly what your dessert dreams are made of. Imagine layers of rich, moist chocolate cake paired with a luscious raspberry frosting and a glossy chocolate ganache drip that just melts in your mouth. It’s a spectacular treat that balances the bittersweet intensity of cocoa with the bright, tangy punch of raspberries, creating a show-stopping cake perfect for gatherings, celebrations, or a special indulgence any day of the week.
Ingredients You’ll Need
To craft this delightful Chocolate Raspberry Cake Recipe, the ingredients are refreshingly straightforward but each one plays a vital role in delivering that perfect harmony of flavor and texture. From the deep cocoa powder to the fresh raspberries, every component adds a special touch to the finished masterpiece.
- Hot water: Helps bloom the cocoa powder to maximize its chocolate intensity and keep the cake moist.
- Unsweetened natural cocoa powder: Provides the rich chocolate flavor that defines the cake.
- Cake flour: Creates a tender, soft crumb without weighing down the layers.
- Light brown sugar: Adds moisture and a subtle caramel undertone to the sweetness.
- Granulated sugar: Brings classic sweetness and helps with texture.
- Baking soda and baking powder: Combine to give the cake just the right amount of lift and fluffiness.
- Salt: Elevates all the flavors, balancing the sweetness and intensifying the chocolate.
- Espresso powder: Enhances the chocolate without imparting coffee flavor.
- Full-fat sour cream: Adds richness and moisture, making the cake ultra-soft.
- Milk: Helps achieve the perfect batter consistency and tenderness.
- Large eggs: Provide structure and moisture for the cake layers.
- Vegetable oil: Keeps the cake moist and tender.
- Vanilla extract: Adds warmth and complexity to the flavor profile.
- Salted butter: Essential for the creamy, tangy raspberry frosting and silky chocolate ganache.
- Powdered sugar: Sweetens and smooths the frosting while helping achieve the perfect texture.
- Freeze-dried raspberries: Intensify the raspberry flavor without extra moisture.
- Raspberry preserves: Used both in the frosting and as a luscious layer between cake tiers.
- Full-fat cream cheese: Adds tang and creaminess to the raspberry frosting, balancing the sweetness.
- Semi-sweet chocolate: Key for the decadent ganache drip that crowns the cake.
- Heavy cream: Combined with chocolate for that glossy ganache texture.
- Fresh raspberries: Used as a bright, fresh garnish.
- Mini chocolate chips: Provide a playful texture contrast and enhance the chocolate experience.
How to Make Chocolate Raspberry Cake Recipe
Step 1: Prepare the Chocolate Cake Batter
Start by mixing the hot water and cocoa powder to bloom the cocoa, unlocking that deep, luscious chocolate intensity. Then, whisk together the dry ingredients—cake flour, sugars, baking soda, baking powder, salt, and espresso powder—for a perfectly balanced base. Gradually add the wet ingredients including the sour cream, milk, eggs, vegetable oil, and vanilla extract until everything blends into a smooth, velvety batter that’s ready to bake into moist, tender layers.
Step 2: Bake and Cool the Cake Layers
Divide the batter evenly into your prepared cake pans to ensure uniform layers that bake evenly. Bake until a toothpick inserted comes out clean and your kitchen smells like heaven. Cool the layers completely before handling so the cake maintains its structure and the frosting adheres beautifully.
Step 3: Make the Raspberry Frosting
Bring the frosting to life by creaming salted butter until light and fluffy, then gradually adding powdered sugar along with milk, vanilla extract, and a pinch of salt. Stir in freeze-dried raspberry powder and spoonfuls of raspberry preserves for vibrant color and intense berry flavor. Finally, fold in cream cheese for creamy tanginess that perfectly complements the chocolate layers.
Step 4: Assemble the Cake
Layer each cooled chocolate cake with a generous spread of raspberry frosting and an extra dollop of raspberry preserves to keep every bite juicy and flavorful. Chill the assembled cake to set the layers and aromas marry beautifully before moving on to the finishing touch.
Step 5: Prepare the Chocolate Ganache Drip
Melt semi-sweet chocolate with heavy cream and a little vegetable oil to create a glossy, smooth ganache that’s perfect for drizzling. Pour the ganache over the chilled cake, letting it gently cascade over the edges creating a beautiful chocolate drip effect that’s as pleasing to the eyes as it is to the palate.
Step 6: Decorate and Finishing Touches
Pipe swirls of raspberry frosting atop the cake, garnish with fresh raspberries and sprinkle mini chocolate chips for delightful bursts of texture and color. The final presentation is nothing short of stunning and utterly inviting.
How to Serve Chocolate Raspberry Cake Recipe
Garnishes
Enhance your Chocolate Raspberry Cake Recipe with fresh raspberries for a burst of freshness and vibrant color. A dusting of powdered sugar or a few mini chocolate chips add an elegant touch that makes the cake even more irresistible to your guests.
Side Dishes
Pair this sumptuous cake with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream for a classic accompaniment that cools and balances the rich chocolate and tangy raspberry notes. Fresh mint leaves can also add a refreshing contrast.
Creative Ways to Present
For festive occasions, serve the cake on a pretty cake stand surrounded by scattered fresh raspberries and edible flowers. Slice into neat servings and plate with a drizzle of raspberry coulis or chocolate sauce for an added wow factor that makes your Chocolate Raspberry Cake Recipe truly shine.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Chocolate Raspberry Cake Recipe covered in the refrigerator to preserve freshness. It will stay moist and flavorful for up to 3 days, making it perfect to enjoy well after the initial indulgence.
Freezing
You can freeze the cake layers separately wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Freeze the assembled and frosted cake for shorter periods if needed, but it’s best to add fresh garnishes after thawing for the best appearance and texture.
Reheating
Allow refrigerated or thawed slices to come to room temperature before serving to enhance the flavors. Avoid microwaving to prevent altering the texture of the frosting and ganache.
FAQs
Can I use frozen raspberries instead of fresh?
While fresh raspberries are ideal for garnishing due to their texture and appearance, you can use thawed frozen raspberries for the filling or preserves. Just be sure to drain excess moisture to avoid sogginess in your cake layers.
Is it necessary to use espresso powder in the cake?
Espresso powder is optional but highly recommended because it intensifies the chocolate flavor without adding coffee taste. If you don’t have it, the cake will still be delicious, but with a slightly milder chocolate note.
Can I make this cake dairy-free?
Yes! Substitute the butter with dairy-free margarine, use almond or oat milk instead of dairy milk, and choose vegan cream cheese to make this cake suitable for dairy-free diets while maintaining wonderful flavor and texture.
How do I achieve the perfect ganache drip?
The key is to chill the cake thoroughly before applying the ganache so it sets nicely and drips slowly. Using a spoon or piping bag allows for controlled placement of the ganache drips along the edges.
What’s the best way to transport this cake?
Use a sturdy cake box or container with a secure lid to protect the decorations during transport. Keep the cake chilled before traveling to maintain its structural integrity and freshness upon arrival.
Final Thoughts
This Chocolate Raspberry Cake Recipe is truly a labor of love that rewards you with layers of heavenly chocolate and bursts of fresh raspberry magic. Whether you’re celebrating a special milestone or simply treating yourself, it brings warmth and joy to any occasion. I can’t wait for you to try it and watch it become your new all-time favorite dessert to share with friends and family!
Print
Chocolate Raspberry Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Description
This decadent Chocolate Raspberry Cake features rich, moist chocolate layers paired with creamy raspberry frosting and a luscious chocolate ganache drip. The combination of intense cocoa flavor and fresh raspberry preserves creates a show-stopping dessert perfect for celebrations or any special occasion.
Ingredients
Chocolate Cake
- 1 cup hot water
- 3/4 cup unsweetened natural cocoa powder
- 2 cups cake flour
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp espresso powder
- 1 cup full-fat sour cream
- 1/2 cup milk
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
Raspberry Frosting
- 1/2 cup salted butter, softened
- 3 cups powdered sugar
- 2–3 tbsp milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup freeze-dried raspberries, ground into powder
- 3 tbsp raspberry preserves
- 8 oz full-fat cream cheese, softened
Chocolate Ganache Drip
- 6 oz semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- 1 tbsp vegetable oil
Decoration
- Fresh raspberries
- Mini chocolate chips
Instructions
- Prepare the Chocolate Cake Batter: In a bowl, mix the hot water with the cocoa powder until smooth. In a separate large bowl, whisk together the cake flour, light brown sugar, granulated sugar, baking soda, baking powder, salt, and espresso powder. Add the cocoa mixture, sour cream, milk, eggs, vegetable oil, and vanilla extract to the dry ingredients, mixing until the batter is well combined and smooth.
- Bake the Cake Layers: Divide the batter evenly into greased and floured cake pans. Bake in a preheated oven at 350°F (175°C) for approximately 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let the cakes cool completely in the pans before removing.
- Make the Raspberry Frosting: Cream the softened salted butter in a mixing bowl until smooth and fluffy. Gradually add the powdered sugar, alternating with milk, and continue beating until creamy. Mix in the vanilla extract, salt, ground freeze-dried raspberries, raspberry preserves, and softened cream cheese. Beat until the frosting is smooth and uniform in texture.
- Assemble the Cake: Place the first cake layer on a serving plate. Spread a portion of raspberry frosting evenly over the top, then add a thin layer of raspberry preserves. Repeat layering with remaining cake layers and frosting. Chill the assembled cake in the refrigerator for at least 1 hour to set before adding the ganache drip.
- Prepare the Chocolate Ganache Drip: Heat the heavy cream until just simmering, then pour it over the chopped semi-sweet chocolate in a heatproof bowl. Let it sit for a minute, then stir gently until smooth and glossy. Stir in the vegetable oil to enhance the shine. Allow the ganache to cool slightly before drizzling over the chilled cake, letting it drip down the sides.
- Decorate the Cake: Use remaining raspberry frosting to pipe decorative swirls on top of the cake. Garnish with fresh raspberries and mini chocolate chips for an elegant finishing touch. Keep the cake chilled until ready to serve.
Notes
- Ensure the cake layers are completely cool before frosting to prevent melting or sliding.
- Freeze-dried raspberries can be crushed using a food processor or a mortar and pestle for best results.
- Chilling the cake before applying ganache helps to achieve a smooth drip effect.
- This cake can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Bringing ingredients like butter and cream cheese to room temperature makes frosting preparation easier and prevents lumps.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
