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Chocolate Raspberry Cake

Chocolate Raspberry Cake

Indulge in a delicious Chocolate Raspberry Cake that combines rich chocolate flavors with fresh raspberries—a perfect dessert for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: DESSERT RECIPES
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour
  • 3/4 cup Unsweetened cocoa powder choose high-quality
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1.5 cups White granulated sugar
  • 1 cup Buttermilk
  • 1/2 cup Oil can substitute with melted butter if desired
  • 2 large Large eggs
  • 1 teaspoon Pure vanilla extract
  • 1 cup Hot water
  • 1 cup Raspberries fresh or frozen
For the Raspberry Mixture
  • 1/4 cup Water
  • 1/2 cup Reduced raspberry puree
  • 1/4 cup Ground freeze-dried raspberries
For the Buttercream Frosting
  • 1 cup Unsalted butter room temperature
  • 4 cups Powdered sugar sifted
  • 1/4 teaspoon Salt
  • 1 teaspoon Pure vanilla extract
For the Ganache and Topping
  • 1 cup Semi-sweet chocolate chips
  • 1/2 cup Heavy cream
  • 1/2 cup Fresh raspberries for decoration

Equipment

  • large mixing bowl
  • Whisk
  • Baking pans
  • Cooling rack
  • Heatproof bowl

Method
 

Steps
  1. Preheat your oven to 350°F (175°C).
  2. Mix the dry ingredients by whisking together the flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  3. Combine the wet ingredients in a separate bowl, blending the sugar, buttermilk, oil, eggs, and vanilla extract until fully mixed.
  4. Pour the wet mixture into the dry ingredients and mix well until combined.
  5. Gradually add the hot water to the batter, mixing continuously until smooth.
  6. Fold in the raspberries gently.
  7. Pour the cake batter into prepared baking pans, filling each about halfway. Bake for 25 minutes.
  8. Cool the cakes in the pans for 10 minutes before transferring them to a cooling rack.
  9. Beat the butter with the sifted powdered sugar until fluffy, about 3-5 minutes.
  10. Add the salt and vanilla extract to the butter mixture and mix thoroughly.
  11. Melt the chocolate chips with the heavy cream until smooth, then mix with the butter mixture for ganache.
  12. Assemble your cake layers with the buttercream and raspberry puree, topping with fresh raspberries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 250mgPotassium: 180mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

Ensure the correct measurement of flour to maintain texture. Use room temperature ingredients for better mixing. Fold raspberries gently to avoid breaking them.

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