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
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 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.
