Indulge in the ultimate dessert experience with this chocolate raspberry cake recipe. This decadent cake layers rich chocolate with a luscious raspberry filling, creating a perfect balance of flavors. Ideal for celebrations or a sweet treat at home, this cake is sure to impress. Follow the detailed steps to create a masterpiece that will leave everyone wanting more!
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup fresh raspberries
- 1 cup chocolate ganache (for frosting)
Servings and Cooking Time
This recipe serves 8-10 people. Preparation time is about 30 minutes, with a cooking time of 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 15g fat, 52g carbohydrates, and 5g protein. This is based on a standard slice size.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla extract; mix until smooth.
- Carefully stir in the boiling water until well combined.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Once cooled, slice each cake in half horizontally to create four layers.
- Spread a layer of raspberry filling between the cake layers, followed by a layer of chocolate ganache.
- Frost the top and sides of the cake with the remaining ganache and decorate with fresh raspberries.
Alternative Ingredients
If you’re looking for alternatives, you can use almond flour instead of all-purpose flour for a gluten-free option. Coconut oil can be swapped for vegetable oil, and frozen raspberries can be used if fresh ones are unavailable.
Serving and Pairings
This chocolate raspberry cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of strong coffee or a glass of dessert wine complements the flavors perfectly.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. You can freeze the cake layers individually, wrapping them in plastic wrap, for up to 3 months. Reheat slices in the microwave for a few seconds before serving.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Not measuring ingredients accurately can affect texture.
- Skipping the cooling step can cause layers to crumble.
- Using cold eggs or buttermilk can lead to uneven mixing.
- Baking at the wrong temperature can result in uneven cooking.
Helpful Tips
- Use high-quality cocoa powder for richer flavor.
- Let the cake cool completely before frosting.
- Make the ganache ahead of time and let it cool to the right consistency.
- Decorate with additional raspberries for a stunning presentation.
FAQs
Can I use frozen raspberries in this recipe?
Yes, frozen raspberries can be used instead of fresh ones. Just ensure they are thawed and drained of excess moisture before adding them to the cake.
How can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Ensure all other ingredients are also gluten-free.
Can I make this cake a day in advance?
Absolutely! In fact, making it a day ahead allows the flavors to meld beautifully. Just wrap it well and store it in the fridge.
What type of chocolate is best for ganache?
For ganache, use semi-sweet or dark chocolate for a rich taste. Adjust the sweetness according to your preference.
How should I store leftover cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Conclusion
This chocolate raspberry cake recipe is an exquisite treat that balances rich chocolate and tart raspberries perfectly. Whether for a special occasion or a sweet indulgence, this cake is sure to impress and satisfy any chocolate lover’s cravings. Enjoy making and sharing this delightful dessert!
Chocolate Raspberry Cake Recipe
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup fresh raspberries
- 1 cup chocolate ganache for frosting
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla extract; mix until smooth.
- Carefully stir in the boiling water until well combined.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Once cooled, slice each cake in half horizontally to create four layers.
- Spread a layer of raspberry filling between the cake layers, followed by a layer of chocolate ganache.
- Frost the top and sides of the cake with the remaining ganache and decorate with fresh raspberries.
