Description
This decadent Chocolate Raspberry Cake combines rich, moist chocolate layers with a tangy raspberry frosting and a luxurious chocolate ganache drip. Perfectly balanced with fresh raspberries and mini chocolate chips for an elegant finish, this cake is an impressive dessert for any celebration.
Ingredients
Scale
Cake
- 1 cup hot water
- 3/4 cup unsweetened natural cocoa powder
- 2 1/3 cups cake flour
- 1 1/4 cups light brown sugar
- 1 cup granulated sugar
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1 tbsp espresso powder
- 1 cup full-fat sour cream
- 1/2 cup milk
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
Raspberry Frosting
- 3/4 cup salted butter, softened
- 3 1/2 cups powdered sugar
- 3 tbsp milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp freeze-dried raspberries, crushed into powder
- 1/4 cup raspberry preserves
- 8 oz full-fat cream cheese, softened
Chocolate Ganache Drip
- 6 oz semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- 1 tbsp vegetable oil
Decoration
- Fresh raspberries (about 1 cup)
- Mini chocolate chips (1/4 cup)
Instructions
- Prepare the Chocolate Cake batter: In a large bowl, combine the hot water and cocoa powder, whisking until smooth. In a separate bowl, sift together cake flour, light brown sugar, granulated sugar, baking soda, baking powder, salt, and espresso powder. Gradually add the dry ingredients to the cocoa mixture, then mix in sour cream, milk, eggs, vegetable oil, and vanilla extract until the batter is smooth and well combined.
- Bake the Cake Layers: Divide the batter evenly between prepared cake pans (greased and lined). Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow the cakes to cool completely in their pans before transferring to a wire rack.
- Make the Raspberry Frosting: In a mixing bowl, cream the softened salted butter until light and fluffy. Gradually add powdered sugar, mixing on low speed, then add milk, vanilla extract, salt, and raspberry powder made from crushed freeze-dried raspberries. Beat in raspberry preserves and softened cream cheese until the frosting is smooth and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate and spread a layer of raspberry frosting, followed by a thin layer of raspberry preserves. Repeat with the second layer. Chill the assembled cake in the refrigerator for at least 30 minutes to firm up before applying the ganache drip.
- Prepare the Chocolate Ganache Drip: Heat the heavy cream until just simmering, then pour over chopped semi-sweet chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy. Stir in vegetable oil to thin the ganache for dripping. Let it cool slightly, then drizzle over the chilled cake, allowing it to drip down the sides naturally.
- Decorate the Cake: Using any remaining raspberry frosting, pipe swirls onto the top of the cake. Garnish with fresh raspberries and mini chocolate chips for a beautiful, festive presentation.
Notes
- Ensure cake layers are completely cool before frosting to prevent melting.
- You can prepare the cake layers a day ahead and refrigerate them wrapped in plastic wrap.
- If you don’t have espresso powder, instant coffee granules work as a substitute.
- Freeze-dried raspberries add a concentrated raspberry flavor without extra moisture.
- For best results, chill the ganache briefly before applying to avoid it running too much.
