Luscious Chocolate Raspberry Cake Recipe: Indulge Your Senses

Luxurious chocolate meets vibrant raspberry in this decadent chocolate raspberry cake that promises pure indulgence.

Rich cocoa layers intertwine with sweet-tart berry notes, creating a dessert that dances across your palate.

Every slice tells a story of culinary passion and precise baking technique.

The robust chocolate provides a deep, velvety foundation for the bright raspberry accents.

Silky frosting and fresh berries crown this elegant masterpiece, transforming an ordinary cake into an extraordinary experience.

Elegant yet approachable, this dessert stands ready to impress at any gathering.

Prepare to fall in love with a cake that celebrates the perfect harmony of chocolate and raspberry.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 5 minutes

Calories: 500 kcal

Servings: 12

Ingredients List for Chocolate Raspberry Cake

• All-Purpose Flour: The foundation of the cake's structure, choose unbleached flour for better texture.
• Granulated Sugar: Sweetens and helps create a tender crumb, opt for fine-crystal sugar for smooth mixing.
• Cocoa Powder: Delivers rich chocolate flavor, dutch-processed cocoa provides deeper color and taste.
• Baking Powder: Essential leavening agent that helps cake rise evenly and softly.
• Baking Soda: Neutralizes acidic ingredients and contributes to cake's lightness.
• Salt: Enhances overall flavor balance and intensifies chocolate notes.

• Eggs: Bind ingredients and provide moisture, use room temperature eggs for smoother batter.
• Buttermilk: Creates tender crumb and adds subtle tangy complexity, can substitute with milk and vinegar.
• Vegetable Oil: Ensures moist texture and prevents dryness, neutral-flavored oils work best.
• Vanilla Extract: Adds depth and warmth to chocolate flavor, pure extract offers richer taste.
• Boiling Water: Helps activate cocoa powder and creates silky, smooth batter.

• Raspberry: Adds bright, fresh contrast to rich chocolate, choose ripe, firm berries for best flavor.

Tools That Make Cake-Baking a Joy

• Large mixing bowl: Perfect for combining dry and wet ingredients smoothly.
• Whisk: Essential for blending ingredients without lumps.
• 9-inch round cake pans: Crucial for creating even cake layers.
• Parchment paper: Helps prevent cake from sticking and ensures easy removal.
• Measuring cups and spoons: Necessary for accurate ingredient measurements.
• Wire cooling rack: Allows cakes to cool evenly and prevents soggy bottoms.
• Toothpick: Helps check cake doneness by testing center for moist crumbs.

Step-by-Step for a Decadent Chocolate Raspberry Treat

• Warm Up the Oven

Crank your oven to a toasty 350 degrees and get those cake pans ready by giving them a smooth butter coating and dusting of flour. Slip in some parchment paper for easy cake release.

• Mix Dry Ingredients

Grab a big mixing bowl and whisk together all your powdery friends – flour, cocoa, sugar, baking powder, baking soda, and a pinch of salt until they’re best buddies.

• Create Cake Batter Magic

Crack in your eggs, pour in buttermilk, splash some oil, and add a dash of vanilla. Blend everything until it looks smooth and dreamy, like a chocolate river.

• Add Boiling Water Surprise

Pour in some steamy boiling water and stir. Don’t worry if the batter looks super thin – that’s exactly how it should be!

• Bake to Perfection

Split the batter between your prepared pans and slide them into the hot oven. Let them dance and transform for 30-35 minutes until a toothpick comes out clean.

• Cool and Relax

After baking, let the cakes chill in their pans for 10 minutes. Then transfer them to a wire rack to cool completely before frosting or decorating.

Tips for Rich Chocolate and Bright Raspberry Flavors

• Fudgy Moisture Magic: Add an extra tablespoon of vegetable oil to ensure the cake remains incredibly moist and rich.
• Raspberry Flavor Boost: Brush cake layers with raspberry liqueur or pure raspberry extract before frosting to intensify the fruit's flavor profile.
• Gluten-Free Adaptation: Replace all-purpose flour with a gluten-free flour blend and add 1/2 teaspoon xanthan gum to maintain cake's texture and structure.
• Dairy-Free Option: Substitute buttermilk with almond milk mixed with apple cider vinegar, and use coconut oil instead of vegetable oil for a plant-based version.
• Make-Ahead Brilliance: Wrap cooled cake layers in plastic wrap and refrigerate for up to 2 days or freeze for 1 month to streamline cake assembly and enhance moisture retention.

Serving Your Cake with Raspberry Elegance

• Sweet Chocolate Drizzle: Melt dark chocolate and drizzle elegantly over cake slices for extra indulgence.
• Raspberry Coulis Companion: Blend fresh raspberries with a touch of sugar to create a vibrant sauce for dramatic plate presentation.
• Whipped Cream Cloud: Top each slice with light, fluffy whipped cream and sprinkle fresh raspberry pieces for gorgeous color contrast.
• Elegant Garnish Touch: Dust cake edges with powdered sugar and place whole fresh raspberries around the plate for sophisticated restaurant-style plating.

Storing a Slice Without Losing Moisture

• Quick Chill Storage: Store cake in an airtight container inside the refrigerator for up to 4 days. Ensure the container is sealed tightly to maintain moisture and prevent flavor absorption from other foods.
• Freezing Magic: Wrap individual cake layers separately in plastic wrap, then aluminum foil. Freeze for maximum 2 months. Thaw overnight in refrigerator before serving to maintain texture and taste.
• Frosting Freshness: Keep frosted cake covered in refrigerator. Place plastic wrap directly on cut surfaces to prevent drying. Consume within 3-4 days for optimal flavor and soft texture.
• Room Temperature Tips: Leave unfrosted cake layers at room temperature for 24 hours, covered with clean kitchen towel. This helps maintain moisture and makes frosting easier when you're ready to assemble.

Decadent Chocolate Raspberry Cake Recipe

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4.7 from 18 reviews

• Total Time: 1 hour 5 minutes
• Yield: 13 1x

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Description

Silky chocolate raspberry cake blends rich cocoa with tangy berries for an irresistible dessert. French pastry techniques elevate this classic combination, promising pure indulgence for passionate bakers.

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Ingredients

Scale 1x2x3x

• 2 cups (400 grams) granulated sugar
• 2 large eggs
• 1 ¾ cups (220 grams) all-purpose flour
• ¾ cup (75 grams) unsweetened cocoa powder
• 1 ½ tsps (7.5 mL) baking powder
• 1 ½ tsps (7.5 mL) baking soda
• 1 tsp (5 mL) salt
• 1 cup (240 mL) buttermilk
• ½ cup (120 mL) vegetable oil
• 2 tsps (10 mL) vanilla extract
• 1 cup (240 mL) boiling water
• 2 cups (300 grams) fresh or frozen raspberries
• ¼ cup (50 grams) granulated sugar
• 1 tbsp (15 mL) cornstarch
• 1 tbsp (15 mL) water
• 1 tbsp (15 mL) lemon juice
• 1 cup (227 grams) unsalted butter, softened
• 3 ½ cups (420 grams) powdered sugar
• ½ cup (50 grams) unsweetened cocoa powder
• ¼ cup (60 mL) heavy cream (or milk)
• 1 tsp (5 mL)

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Instructions

1. Preparation: Preheat oven to 350F (175C). Grease and flour two 9-inch round cake pans, lining bottoms with parchment paper for effortless cake release.
2. Dry Ingredient Fusion: In a large mixing bowl, whisk cocoa powder, flour, sugar, baking powder, baking soda, and salt until uniformly blended, eliminating any potential lumps.
3. Wet Ingredient Integration: Gently fold eggs, buttermilk, vegetable oil, and vanilla extract into the dry mixture. Whisk until the batter transforms into a silky, homogeneous consistency.
4. Liquid Transformation: Slowly stream boiling water into the batter, stirring gently. The mixture will become surprisingly fluid – this is the recipe’s signature texture.
5. Baking Process: Evenly distribute the batter between prepared pans, creating smooth, level surfaces. Slide into the preheated oven and bake for 30-35 minutes, until a toothpick inserted near the center emerges with minimal crumbs.
6. Cooling and Setting: Allow cakes to rest in pans for 10 minutes, then delicately transfer to a wire rack. Let the layers cool completely before proceeding with frosting or assembly.

Notes

• Measure Precisely: Use exact measurements for ingredients to ensure the cake’s perfect texture and taste. Slight variations can significantly impact the final result.
• Control Moisture: The boiling water creates a thin batter, which might seem unusual but guarantees a moist, rich chocolate cake. Don’t panic about the liquid consistency.
• Check Baking Timing: Ovens vary, so start checking the cake around 25 minutes. Look for a clean toothpick test and slightly pulling away edges as signs of perfect doneness.
• Adapt for Dietary Needs: Substitute buttermilk with dairy-free alternatives like almond milk mixed with apple cider vinegar for vegan or lactose-intolerant variations.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 380
• Sugar: 32 g
• Sodium: 200 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 45 mg