If you adore the fusion of rich chocolate and tangy raspberry, this Chocolate Raspberry Cake Recipe is an absolute must-try. Imagine layers of moist, deeply chocolatey cake paired with luscious raspberry frosting and a glossy chocolate ganache drip that’s as beautiful as it is delicious. This cake strikes the perfect balance between sweet and tart, making it a crowd-pleaser for every occasion, whether it be birthdays, holidays, or an everyday indulgence. I’m excited to share this recipe that combines simple ingredients with techniques that bring out their fullest flavors and textures.
Ingredients You’ll Need
The magic of this Chocolate Raspberry Cake Recipe begins with a handful of essential, everyday ingredients that come together to create a cake that tastes as decadent as it looks. Each item plays a vital role, from the cocoa powder that builds the chocolate base to the fresh raspberries that add brightness and freshness.
- Hot water: Activates the cocoa powder and enhances chocolate flavor.
- Unsweetened natural cocoa powder: Provides deep chocolate richness without extra sweetness.
- Cake flour: Ensures a tender and light crumb for the cake layers.
- Light brown sugar: Adds moisture and a subtle caramel note to the cake.
- Granulated sugar: Balances sweetness and helps with structure.
- Baking soda: A leavening agent that helps the cake rise beautifully.
- Baking powder: Works with baking soda for perfect texture and lift.
- Salt: Enhances all the flavors and balances sweetness.
- Espresso powder: Intensifies the chocolate flavor without adding coffee taste.
- Full-fat sour cream: Keeps the cake moist and adds a slight tang.
- Milk: Adds moisture and helps blend ingredients smoothly.
- Large eggs: Provide structure and richness.
- Vegetable oil: Makes the cake moist and tender.
- Vanilla extract: Enhances overall flavor with warm notes.
- Salted butter: Used in the frosting for richness and flavor balance.
- Powdered sugar: Sweetens the raspberry frosting and makes it silky smooth.
- Freeze-dried raspberries: Infuse intense raspberry flavor into the frosting.
- Raspberry preserves: Add natural sweetness and vibrant fruitiness to both frosting and cake layers.
- Full-fat cream cheese: Brings tang and creaminess to the frosting.
- Semi-sweet chocolate: Essential for creating the luscious ganache drip.
- Heavy cream: Makes the ganache ultra smooth and rich.
- Fresh raspberries: For decorating and adding a refreshing pop.
- Mini chocolate chips: Add fun texture and extra chocolate bursts for decoration.
How to Make Chocolate Raspberry Cake Recipe
Step 1: Prepare the Chocolate Cake Batter
Start by mixing hot water with unsweetened cocoa powder; this step unlocks the chocolate’s full richness and creates a smooth base. Then, in a separate bowl, combine cake flour, light brown sugar, granulated sugar, baking soda, baking powder, salt, and espresso powder, which will provide lift and amplify the chocolate flavor. Mix the wet ingredients—full-fat sour cream, milk, large eggs, vegetable oil, and vanilla extract—into the dry ingredients and cocoa mixture until everything is just combined and velvety smooth.
Step 2: Bake and Cool the Cake Layers
Pour the batter evenly into prepared cake pans and bake at the right temperature until a toothpick inserted in the center comes out clean. It’s crucial to let the cakes cool completely to room temperature before assembling. This ensures the frosting stays firm and the layers don’t slide apart.
Step 3: Make the Raspberry Frosting
Cream salted butter until fluffy, then gradually add powdered sugar, milk, vanilla extract, salt, and freeze-dried raspberry powder, which provides an intense raspberry punch without extra moisture. Fold in raspberry preserves and full-fat cream cheese for a luscious, tangy frosting that pairs perfectly with the chocolate layers.
Step 4: Assemble the Cake
Layer the cooled chocolate cake with generous amounts of raspberry frosting and extra raspberry preserves for bursts of fruitiness. Once stacked, chill the cake in the fridge to set the frosting, making it easier to add the chocolate ganache drip cleanly.
Step 5: Prepare and Add the Chocolate Ganache Drip
Heat heavy cream and pour it over chopped semi-sweet chocolate, stirring until completely smooth. Stir in a bit of vegetable oil for a shiny finish and the perfect drip consistency. Once your cake is chilled, carefully drizzle the ganache over the edges and top, letting it cascade naturally.
Step 6: Decorate
Finish your masterpiece by piping more raspberry frosting swirls around the top. Embellish with fresh raspberries and mini chocolate chips for a stunning presentation that looks as good as it tastes.
How to Serve Chocolate Raspberry Cake Recipe
Garnishes
Fresh raspberries add an inviting burst of juiciness and color contrast that complements the cake’s rich chocolate layers beautifully. Mini chocolate chips scattered around the cake give a playful texture, while a sprinkle of freeze-dried raspberry powder can add a classy, tart finish to your frosting swirls.
Side Dishes
Pair the cake with a scoop of vanilla ice cream or a dollop of whipped cream to soften the richness and add extra indulgence. For a refreshing balance, a simple mixed berry salad or lightly sweetened raspberry coulis serves as a bright counterpoint and makes the dessert feel even more special.
Creative Ways to Present
Consider serving the cake on a rustic wooden board with a scattering of fresh berries and mint leaves for a charming, farmhouse look. You could also slice the cake into neat, rectangular portions and plate each with a drizzle of raspberry sauce and a sprinkle of crushed pistachios for an upscale presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
This Chocolate Raspberry Cake Recipe stores well in the fridge, tightly covered with plastic wrap or in an airtight container for up to 4 days. Keeping it chilled preserves the freshness of the raspberry frosting and prevents the ganache from becoming runny.
Freezing
If you want to save cake for longer, you can freeze whole or sliced cake wrapped tightly in plastic wrap and foil for up to 3 months. Thaw it overnight in the fridge to maintain the cake’s texture and flavor integrity.
Reheating
This cake is best enjoyed cold or at room temperature, so avoid microwaving or heating it, which might alter the texture of the frosting and ganache. Let slices sit at room temperature for 15-20 minutes if chilled before serving for the best mouthfeel.
FAQs
Can I substitute fresh raspberries for freeze-dried in the frosting?
Fresh raspberries have a higher water content which can make frosting runny. Freeze-dried raspberries are preferred because they provide concentrated flavor without adding extra moisture, ensuring a firm frosting texture.
Is there a way to make this cake dairy-free?
You can substitute sour cream and cream cheese with dairy-free alternatives like coconut yogurt and cashew cream cheese, and use a dairy-free butter substitute. Be sure to check that your chocolate and other ingredients are also dairy-free.
Can this cake be made into cupcakes?
Absolutely! The batter works wonderfully as cupcakes. Adjust baking time to about 18-22 minutes and use a piping bag for frosting for pretty, bite-sized treats.
What’s the best way to get a smooth ganache drip?
Make sure the cake is well chilled before applying the ganache, and pour or spoon the ganache slowly around the edges to control the drips. The ganache should be warm but not hot for the right consistency.
How far in advance can I make this cake?
You can bake the cake layers and make the frosting up to 2 days ahead. Assemble the cake and add the ganache drip on the day of serving for the freshest look and taste.
Final Thoughts
There’s something undeniably special about this Chocolate Raspberry Cake Recipe that makes it a standout on any dessert table. From the first bite of moist chocolate cake through the silky, fruity frosting, to the glossy ganache finish, it’s a delightful celebration of flavor and texture. I truly hope you give it a try and make it a favorite in your own kitchen—it’s the kind of recipe that feels like a warm hug from a dear friend in cake form.
Print
Chocolate Raspberry Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A decadent Chocolate Raspberry Cake featuring moist chocolate layers paired with a creamy raspberry frosting and finished with a rich chocolate ganache drip. This indulgent dessert is perfect for special occasions, combining the deep flavor of cocoa with tart raspberry notes and silky cream cheese frosting, all beautifully decorated with fresh raspberries and mini chocolate chips.
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 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp espresso powder
- 1 cup full-fat sour cream
- 3/4 cup milk
- 3 large eggs
- 3/4 cup vegetable oil
- 1 tbsp vanilla extract
Raspberry Frosting
- 1 cup salted butter, softened
- 4 cups powdered sugar
- 3–4 tbsp milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp freeze-dried raspberries, ground to powder
- 1/2 cup 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 Cake Batter: In a bowl, whisk together hot water and cocoa powder until smooth. In a separate large mixing bowl, sift together cake flour, light brown sugar, granulated sugar, baking soda, baking powder, salt, and espresso powder. Add the cocoa mixture to the dry ingredients. In another bowl, combine sour cream, milk, eggs, vegetable oil, and vanilla extract. Gradually add wet ingredients to the dry mixture, stirring until the batter is thoroughly combined and smooth.
- Bake the Cakes: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Divide the batter evenly among the prepared pans. Bake for approximately 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely on wire racks.
- Make Raspberry Frosting: In a large bowl, cream the softened butter until fluffy. Gradually beat in powdered sugar, alternating with milk, until the desired consistency is achieved. Add vanilla extract, salt, freeze-dried raspberry powder, raspberry preserves, and softened cream cheese. Beat until the frosting is smooth and well incorporated.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of raspberry frosting and raspberry preserves on top. Repeat with the second layer. Place the final cake layer on top and spread frosting over the entire cake to crumb coat. Chill the cake in the refrigerator for at least 30 minutes to set the frosting before adding the ganache drip.
- Prepare Chocolate Ganache Drip: In a heatproof bowl, combine chopped semi-sweet chocolate and heavy cream. Heat gently over a double boiler or microwave in short bursts until melted and smooth. Stir in vegetable oil for a glossy finish. Allow to cool slightly, then drizzle the ganache over the chilled cake, allowing it to drip down the sides evenly.
- Decorate: Using remaining raspberry frosting, pipe swirls over the top of the cake. Garnish with fresh raspberries and scatter mini chocolate chips over the top for added texture and visual appeal. Chill until serving.
Notes
- For best results, use room temperature ingredients when making the cake batter and frosting.
- You can substitute raspberry preserves with fresh raspberry puree but reduce the liquid slightly in the frosting.
- Chill the cake adequately before applying the ganache to prevent it from melting the frosting.
- Store the cake refrigerated and bring to room temperature before serving for optimal flavor.
- This cake can be made a day ahead to allow flavors to meld beautifully.
