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
Scale
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
