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.
Ingredients
Scale
- 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)
Instructions
- Preparation: Preheat oven to 350F (175C). Grease and flour two 9-inch round cake pans, lining bottoms with parchment paper for effortless cake release.
- 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.
- 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.
- Liquid Transformation: Slowly stream boiling water into the batter, stirring gently. The mixture will become surprisingly fluid – this is the recipe’s signature texture.
- 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.
- 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