Description
Indulge in this decadent Chocolate Raspberry Cake, a moist and rich dessert that combines deep cocoa flavors with fresh raspberry bursts. Perfect for special occasions or any time you crave a luscious, fruity chocolate treat, this cake features tender layers infused with steaming hot water for extra moisture, a smooth raspberry buttercream filling, and a silky chocolate ganache topping. Finished with fresh raspberries for a beautiful presentation, this cake is a delightful balance of sweet and tart.
Ingredients
Scale
Cake
- 2 1/2 cups All-purpose flour
- 1 cup Unsweetened cocoa powder
- 1 1/2 tsp Baking soda
- 2 1/2 tsp Baking powder
- 1 tsp Salt
- 1 3/4 cup White granulated sugar
- 1 cup Buttermilk (room temperature)
- 1 cup Oil
- 4 Large eggs (room temperature)
- 1 tsp Pure vanilla extract
- 1 cup Hot water (steaming)
- 1 cup Raspberries (fresh or frozen)
- 1/4 cup Water
Buttercream
- 2 cups Unsalted butter (room temperature)
- 2 cups Powdered sugar (sifted)
- 1/4 cup Grounded freeze dried raspberries (ground 1 oz.)
- 1/4 cup Reduced raspberry puree
- 1 tsp Pure vanilla extract
- 1/2 tsp Salt
Ganache
- 1 cup Semi-sweet chocolate chips
- 3/4 cup Heavy cream
Decoration
- Fresh raspberries (for decoration)
Instructions
- Prepare the Cake Batter: In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk the sugar, buttermilk, oil, eggs, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Finally, carefully stir in the steaming hot water to create a thin batter that will help make the cake moist.
- Add Raspberries to Cake: Gently fold the raspberries into the batter along with the 1/4 cup water, being careful not to crush them completely to maintain their texture throughout the cake.
- Bake the Cake Layers: Preheat your oven to 350°F (175°C). Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Raspberry Buttercream: In a large bowl, beat the room temperature unsalted butter until creamy. Gradually add the sifted powdered sugar, then mix in the grounded freeze-dried raspberries, reduced raspberry puree, vanilla extract, and salt. Continue to beat until the buttercream is light and fluffy.
- Prepare the Chocolate Ganache: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy. Allow to cool slightly to thicken to a pourable consistency.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a thick layer of the raspberry buttercream evenly over the top. Carefully place the second cake layer on top. Pour the chocolate ganache over the top, using a spatula to gently spread it over the edges to create a smooth finish. Decorate the top with fresh raspberries while the ganache is still soft. Refrigerate for at least 30 minutes to set before serving.
Notes
- Room temperature ingredients like eggs and buttermilk help the batter mix more evenly for a tender crumb.
- Using steaming hot water in the batter intensifies the chocolate flavor and keeps the cake moist.
- Freeze-dried raspberries add concentrated flavor and a pleasant pink color to the buttercream.
- Let the ganache cool slightly before pouring to prevent it from running too much over the cake edges.
- Store the cake covered in the refrigerator and bring to room temperature before serving for best taste.
