Name: Chocolate Raspberry Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups hot water; 1 and 1/2 cups + 2 tbsp unsweetened natural cocoa powder; 3 cups cake flour, spooned & leveled; 2 and 1/4 cups light brown sugar packed; 1 cup granulated sugar; 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; 1/4 cup milk; 4 large eggs, at room temperature; 1/2 cup vegetable oil; 1 and 1/2 tsp vanilla extract; 1 and 3/4 cups salted butter, softened; 5 cups powdered sugar; 1 tbsp milk; 2 tsp vanilla extract; salt (a pinch); 1 cup + 2 tbsp freeze dried raspberries, pulsed to a powder; 2 tbsp raspberry preserves; 6 ounces full fat cream cheese; 2/3 cup raspberry preserves (for filling); 4 ounces semi sweet chocolate, finely chopped; 1/2 cup heavy cream; 1-2 tsp vegetable oil; fresh raspberries (for top); mini chocolate chips (for top)

Description

A rich chocolate cake layered with fresh raspberry frosting, perfect for special occasions.

Ingredients

Scale

2 cups hot water
1 and 1/2 cups + 2 tbsp unsweetened natural cocoa powder
3 cups cake flour, spooned & leveled
2 and 1/4 cups light brown sugar packed
1 cup granulated sugar
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
1/4 cup milk
4 large eggs, at room temperature
1/2 cup vegetable oil
1 and 1/2 tsp vanilla extract
1 and 3/4 cups salted butter, softened
5 cups powdered sugar
1 tbsp milk
2 tsp vanilla extract
salt (a pinch)
1 cup + 2 tbsp freeze dried raspberries, pulsed to a powder
2 tbsp raspberry preserves
6 ounces full fat cream cheese
2/3 cup raspberry preserves (for filling)
4 ounces semi sweet chocolate, finely chopped
1/2 cup heavy cream
1–2 tsp vegetable oil
fresh raspberries (for top)
mini chocolate chips (for top)

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Instructions

Preheat your oven to 350 ℉ and grease three 9-inch cake pans.
Mix hot water and cocoa until smooth, then cool.
In a large bowl, whisk together dry ingredients and both sugars, then mix in wet ingredients, including the cooled cocoa mix.
Divide batter evenly into the pans, bake for 23-27 minutes, and let cool.
Beat butter in a bowl until smooth and gradually add powdered sugar, milk, vanilla and salt, followed by raspberry powder and cream cheese until smooth.
Assemble the cake with layers of frosting and raspberry preserves. Chill as needed for stability.
Prepare chocolate ganache by mixing chopped chocolate with simmered heavy cream and vegetable oil.
Pour ganache over the cake for a drip effect and chill again.
Finish the cake with piping of frosting, fresh raspberries, and mini chocolate chips before serving.

Notes

Store leftovers in an airtight box in the fridge for up to 5 days.

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

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 250mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 5g
Cholesterol: 70mg