Short Description
Indulge in the perfect combination of rich chocolate and tart raspberries with this Chocolate Raspberry Cake. Moist, decadent, and bursting with flavor, this cake is perfect for any special occasion or as a delightful treat to satisfy your sweet tooth.
Why You’ll Love This Recipe
- The perfect balance of sweet and tart flavors
- Moist and rich chocolate cake with fresh raspberries
- Ideal for birthdays, holidays, or just because
- Can be made ahead of time
- Easy to customize with different toppings or fillings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Cocoa powder
- Baking soda
- Baking powder
- Salt
- Granulated sugar
- Brown sugar
- Eggs
- Buttermilk
- Vegetable oil
- Vanilla extract
- Hot water or coffee
- Fresh or frozen raspberries
- Chocolate ganache or frosting
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In another large bowl, beat the sugars, eggs, buttermilk, oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with hot water or coffee, and mix until smooth.
- Gently fold in the raspberries.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Frost with chocolate ganache or your preferred frosting and top with additional raspberries if desired.
Servings and Timing
- Servings: 12 slices
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Variations
- Raspberry Filling: Add a layer of raspberry jam or fresh raspberry puree between cake layers.
- White Chocolate Twist: Substitute dark chocolate ganache with white chocolate for a different flavor profile.
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
- Vegan Option: Swap eggs for flax eggs, buttermilk for almond milk with vinegar, and use dairy-free chocolate.
- Nutty Addition: Sprinkle chopped almonds or hazelnuts over the frosting for added texture.
Storage/Reheating
- Store the cake in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days for longer freshness.
- To freeze, wrap individual slices in plastic wrap and store in an airtight container for up to 3 months.
- Allow frozen cake slices to thaw at room temperature before serving.
- If needed, warm a slice in the microwave for 10-15 seconds to enhance the flavor.
FAQs
How can I prevent my raspberries from sinking to the bottom of the cake?
Toss the raspberries in a little flour before folding them into the batter. This helps them stay evenly distributed.
Can I use frozen raspberries instead of fresh ones?
Yes, frozen raspberries work well. Do not thaw them before adding to the batter to prevent excess moisture.
What can I use instead of buttermilk?
You can substitute buttermilk with a mixture of milk and vinegar or lemon juice (1 cup milk + 1 tablespoon vinegar).
Can I make this cake ahead of time?
Yes! Bake the cake layers in advance and store them in the refrigerator for up to 2 days before assembling.
Can I make this cake in a different pan size?
Yes, you can bake it in a 9×13-inch pan for a sheet cake or make cupcakes with adjusted baking times.
What’s the best frosting for this cake?
Chocolate ganache, chocolate buttercream, or cream cheese frosting all pair wonderfully with this cake.
How do I make my cake extra moist?
Use buttermilk, avoid overmixing, and be sure not to overbake.
Can I add other fruits to this cake?
Yes, strawberries, cherries, or blackberries would be great additions.
How do I know when my cake is done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is ready.
Can I use coffee in this recipe?
Yes! Adding hot coffee enhances the chocolate flavor without making the cake taste like coffee.
Conclusion
This Chocolate Raspberry Cake is a delightful dessert that brings together rich chocolate and the bright, tangy flavor of raspberries. Whether for a celebration or an indulgent treat, this cake is sure to impress. Try it with different variations and enjoy every bite!
PrintChocolate Raspberry Cake
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich, moist chocolate cake layered with tangy raspberry filling and silky chocolate ganache. Perfect for special occasions or as an indulgent dessert!
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot coffee (or hot water)
For the Raspberry Filling:
- 2 cups fresh raspberries (or frozen, thawed)
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1 tbsp unsalted butter
Instructions
- Make the Cake:
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla. Mix until combined.
- Slowly pour in hot coffee, stirring until the batter is smooth.
- Divide the batter between the pans and bake for 30–35 minutes or until a toothpick comes out clean.
- Let cakes cool completely before assembling.
- Prepare the Raspberry Filling:
- In a saucepan over medium heat, combine raspberries, sugar, cornstarch, and lemon juice.
- Stir continuously until the mixture thickens (about 5 minutes).
- Remove from heat and let cool.
- Make the Ganache:
- Heat heavy cream in a small saucepan until just simmering.
- Pour over the chopped chocolate and let sit for 2 minutes.
- Stir until smooth, then mix in butter. Let it cool slightly before using.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread the raspberry filling evenly over the top.
- Add the second cake layer and pour the chocolate ganache over the top, letting it drip down the sides.
- Garnish with fresh raspberries if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Use seedless raspberry jam instead of fresh raspberries for a quicker filling.
- For extra richness, add a layer of whipped cream or chocolate mousse between the cakes.
Nutrition
- Calories: 420
- Sugar: 38g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 50mg
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