Description
A rich and moist Chocolate Raspberry Cake featuring tender chocolate layers, tangy raspberry frosting made with real puree and freeze-dried raspberries, and a smooth chocolate ganache drip. Perfect for birthdays, holidays, or romantic occasions—this stunning layered dessert delivers the perfect balance of sweet, tart, and decadent flavors.
Ingredients
Chocolate Cake:
2 ½ cups all-purpose flour
1 cup unsweetened cocoa powder
1 ½ tsp baking soda
2 ½ tsp baking powder
1 tsp salt
1 ¾ 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)
Raspberry Puree:
1 cup raspberries (fresh or thawed frozen)
¼ cup water
Raspberry Frosting:
2 cups unsalted butter (room temperature)
2 cups powdered sugar (sifted)
¼ cup freeze-dried raspberries (ground)
¼ cup reduced raspberry puree
1 tsp pure vanilla extract
½ tsp salt
Fresh raspberries (for decoration)
Chocolate Ganache:
1 cup semi-sweet chocolate chips
¾ cup heavy cream
Instructions
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Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment.
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In a large bowl, whisk flour, cocoa powder, baking soda, baking powder, salt, and sugar.
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In another bowl, mix eggs, oil, vanilla, and buttermilk. Slowly stir in hot water.
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Combine wet and dry ingredients just until mixed. Pour batter evenly into pans.
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Bake 25–28 mins until a toothpick inserted comes out clean. Let cool completely.
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Blend raspberries and water to make puree. Strain out seeds and reduce over heat until thickened. Cool.
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For frosting, beat butter until fluffy. Add sugar + ground freeze-dried raspberries in stages.
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Add raspberry puree, vanilla, and salt. Whip until smooth and fluffy.
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Frost cake layers. Apply a light crumb coat, chill, then finish frosting.
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Make ganache by pouring hot cream over chocolate chips. Stir until smooth.
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Drip ganache along cake edges. Decorate top with remaining ganache and fresh raspberries.
Notes
For extra tang, add a squeeze of lemon juice to the frosting.
Freeze-dried raspberries intensify the flavor without adding liquid.
Use dark chocolate chips for a more intense ganache.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Dessert
- Cuisine: americain
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 613 kcal
- Sugar: 28 g
- Sodium: 412 mg
- Fat: 47 g
- Saturated Fat: 21 g
- Unsaturated Fat: 23 g
- Trans Fat: 1 g
- Carbohydrates: 75 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 76 mg