Chocolate Raspberry Cake

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Just whipped up a Chocolate Raspberry Cake that’s literally dripping in deliciousness! Perfect for celebrations! 🎉🍰🍫

Ingredients

For the Chocolate Cake:

  • 2 cups hot water (472 mL)
  • 1 and 1/2 cups + 2 tbsp unsweetened natural cocoa powder (157 grams) do not use Dutch process
  • 3 cups cake flour, spooned & leveled (330 grams)
  • 2 and 1/4 cups light brown sugar, packed (488 grams)
  • 1 cup granulated sugar (206 grams)
  • 3 tsp baking soda
  • 1 and 1/2 tsp baking powder
  • 3/4 tsp salt
  • 2 tsp espresso powder
  • 1 and 1/2 cups full-fat sour cream, at room temperature (360 grams)
  • 1/4 cup milk (60 mL)
  • 4 large eggs, at room temperature
  • 1/2 cup vegetable oil (106 mL)
  • 1 and 1/2 tsp vanilla extract

For the Raspberry Frosting:

  • 1 and 3/4 cups salted butter, softened at room temperature (3 and 1/2 sticks, 28 tbsp, or 396 grams)
  • 5 cups powdered sugar
  • 1 tbsp milk
  • 2 tsp vanilla extract
  • Salt (to taste)
  • 1 cup + 2 tbsp freeze-dried raspberries, pulsed to a powder, but measured while whole (about one 1.25 oz bag)
  • 2 tbsp raspberry preserves
  • 6 ounces full-fat cream cheese (block style)

For Filling:

  • 2/3 cup raspberry preserves

For the Chocolate Ganache Drip:

  • 4 ounces semi-sweet chocolate, finely chopped
  • 1/2 cup heavy cream (4 ounces)
  • 1-2 tsp vegetable oil

For Decorating:

  • Fresh raspberries
  • Mini chocolate chips

Directions

  1. Prep: Preheat your oven to 350 ℉. Grease three 9-inch cake pans with shortening, line with parchment, and dust with flour, knocking out any excess.
  2. Make the Cake Batter: In a large bowl, whisk the hot water and cocoa until dissolved. Let cool. In another large bowl, mix all dry ingredients, then incorporate the wet ingredients, including the cocoa mixture. Whisk until combined.
  3. Bake the Cakes: Divide the batter evenly among the prepared pans. Bake for 23-27 minutes. Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  4. Make the Raspberry Frosting: Beat the butter until creamy. Gradually add the powdered sugar, milk, vanilla, and salt. Incorporate the freeze-dried raspberry powder and preserves. Add the cream cheese and beat until smooth.
  5. Assemble the Cake: Layer the cakes with frosting and raspberry preserves, adding a crumb coat and then a final layer of frosting. Chill the assembled cake before adding the chocolate drip.
  6. Make the Chocolate Drip: Heat the heavy cream until hot, then pour over the chopped chocolate and stir until smooth. Add vegetable oil, then create drips around the cake’s edge. Chill to set.
  7. Serve + Store: Decorate with frosting swirls, fresh raspberries, and mini chocolate chips. Store in an airtight container in the fridge.

Prep Time: 2 hours | Cooking Time: 25 minutes | Total Time: 2 hours 25 minutes | Calories: 1239 kcal | Servings: 12+ slices

Enjoy this decadent chocolate raspberry cake at your next celebration!

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