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–+ servings
Chocolate Raspberry Cake

Chocolate Raspberry Cake

Experience the rich fusion of chocolate and raspberry in this delightful Chocolate Raspberry Cake, perfect 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: 12 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 high-quality
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 2 cups White granulated sugar
  • 1 cup Buttermilk room temperature
  • 1/2 cup Oil or melted butter
  • 2 large Large eggs room temperature
  • 2 teaspoons Pure vanilla extract
  • 1 cup Hot water
  • 1 cup Raspberries fresh or frozen
For the Raspberry Mixture
  • 1/4 cup Water
  • 1 cup Reduced raspberry puree
  • 2 tablespoons 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 cup Fresh raspberries

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Spatula
  • Baking pans
  • Cooling rack

Method
 

How to Make Chocolate Raspberry Cake
  1. Preheat your oven to 350°F (175°C).
  2. Mix the dry ingredients: whisk together flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  3. Combine wet ingredients: blend sugar, buttermilk, oil, eggs, and vanilla extract until mixed in a separate bowl.
  4. Pour the wet mixture into the dry ingredients and mix until combined.
  5. Gradually add hot water to the batter, mixing until smooth.
  6. Fold in raspberries gently, ensuring they stay whole.
  7. Pour the batter into prepared pans, filling each halfway, and bake for 25 minutes.
  8. Cool cakes in pans for 10 minutes before transferring to a cooling rack.
  9. Beat butter with sifted powdered sugar until fluffy, then add salt and vanilla extract.
  10. Melt chocolate chips with heavy cream until smooth, then combine with the butter mixture.
  11. Assemble the cake layers with buttercream and raspberry puree, then top with fresh raspberries.
  12. Optional: Drizzle extra ganache on top for indulgence.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 30gVitamin A: 5IUVitamin C: 7mgCalcium: 3mgIron: 10mg

Notes

Be sure to measure your flour correctly and allow ingredients to reach room temperature for best results.

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