Name: Chocolate Raspberry Cake
Prep time: 30 min
Cook time: 27 min
Total time: 57 min
Cuisine: American
Ingredients: 2 cups hot water (472 mL); 1 and 1/2 cups + 2 tbsp unsweetened natural cocoa powder (157 grams); 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; 1 and 3/4 cups salted butter, softened at room temperature (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 (1.25 oz bag); 2 tbsp raspberry preserves; 6 ounces full fat cream cheese (block style); 2/3 cup raspberry preserves; 4 ounces semi sweet chocolate, finely chopped; 1/2 cup heavy cream (4 ounces); 1-2 tsp vegetable oil; Fresh raspberries for topping; Mini chocolate chips for topping

Description

A rich and bright dessert featuring deep chocolate flavors and fresh raspberry taste, perfect for any party.

Ingredients

Scale

2 cups hot water (472 mL)
1 and 1/2 cups + 2 tbsp unsweetened natural cocoa powder (157 grams)
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
1 and 3/4 cups salted butter, softened at room temperature (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 (1.25 oz bag)
2 tbsp raspberry preserves
6 ounces full fat cream cheese (block style)
2/3 cup raspberry preserves
4 ounces semi sweet chocolate, finely chopped
1/2 cup heavy cream (4 ounces)
1–2 tsp vegetable oil
Fresh raspberries for topping
Mini chocolate chips for topping

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Instructions

Preheat your oven to 350°F. Grease three 9-inch cake pans with shortening and dust with flour.
In a large bowl, whisk together dry ingredients, then add wet ingredients and mix until combined.
Divide batter among the pans and bake for 23-27 minutes, until a toothpick comes out with moist crumbs. Cool cakes in pans for 10 minutes, then invert onto racks to cool completely.
For the frosting, beat butter and gradually add powdered sugar until creamy. Mix in milk, vanilla, salt, freeze dried raspberry powder, raspberry preserves, and cream cheese until smooth.
Assemble the cake by layering frosting between the cakes and chilling to set. Apply a crumb coat, chill, and then add final frosting layer.
For the chocolate drip, heat heavy cream and pour over chopped chocolate, stirring until smooth. Add vegetable oil for consistency.
Drizzle over the frosted cake and chill until set. Decorate with remaining frosting, fresh raspberries, and mini chocolate chips.
Slice and serve, storing leftovers in the fridge.

Notes

Chill the cake between layers to prevent slipping. Use room temp ingredients for best results.

Prep Time: 30 minutes
Cook Time: 27 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 35g
Sodium: 300mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 6g
Cholesterol: 80mg