Raspberry Chocolate Cake
Ingredients
- 1 ½ craspberries
fresh or frozen work!
- 2 tbspgranulated sugar
- 1 tbspcornstarch
- 1 ½ tsplemon juice
juice of 1/2 a lemon!
- ½ tspvanilla extract
- 2 call purpose flour
- 1 ¾ cgranulated sugar
- ¾ cDutch processed cocoa powder
- 2 tspbaking powder
- 1 ½ tspbaking soda
- 1 tspsalt
- 1 cbuttermilk
- ¾ cvegetable oil
- 2 tspvanilla extract
- 3 largeeggs
- ½ cstrongly brewed coffee
- 1 cunsalted butter
at room temperature
- ¾ cDutch processed cocoa powder
- 5 cpowdered sugar
- ⅓ cwhole milk
slightly warmed up, this helps get your frosting glossy!
- 2 tbspcorn syrup
optional, for shine
- 2 tspvanilla extract
- ½ tspsalt
- raspberries
optional
Directions
- 1
. In a saucepan over medium heat, combine the raspberries, 2 tablespoons of the sugar, cornstarch and lemon juice. Cook the mixture over medium-low heat, stirring constantly with a silicone spatula, until the raspberries have broken down completely and the filling is a thick consistency, about 8 minutes. Taste the filling a you make it and add the remaining tablespoon of sugar if it tastes too tart. Remove the pan from the heat, stir in the vanilla extract and set aside to cool, about 30 minutes
- 2
Preheat the oven to 350°F. Line the bottom of two 8-inch round cake pans with parchment paper and grease the sides with cooking spray. Set aside.
- 3
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In a separate mixing bowl, whisk together the milk, oil, vanilla, and eggs.
- 4
Make a well in the center of the dry ingredients and add the wet ingredients. Starting from the center of the bowl whisk, pulling all the dry ingredients into the wet. Whisk until no streaks of flour remain. Pour in the brewed coffee, mixing until just combined.
- 5
Divide the batter evenly among the prepared pans and bake for roughly 30 minutes, or until a knife inserted in the center of each cake comes out clean. Cool completely on a wire rack before frosting.
- 6
. In a stand mixer fitted with a paddle attachment, cream the butter and cocoa powder on low speed for 30 seconds. Add in the powdered sugar, warmed milk, corn syrup, vanilla, and salt. Beat on medium speed, scraping down the sides and bottom of the bowl as needed, until the frosting is fluffy and has lightened in color slightly, about 30 seconds.
- 7
Place the first cake layer right side up onto a cake stand or plate. Spread a large dollop of frosting on top, using an offset spatula to spread it out so it is higher on the edges than the middle, creating a wall to hold the raspberry filling in. Top with the cooled raspberry filling, spreading it into an even layer, Use the remaining frosting to frost the top and sides of the cake. Use the back of a large spoon to create swirls around the top and sides of the cake. If using the raspberries, top the top of the cake with raspberries all over. Slice and serve!
Raspberry Chocolate Cake
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About this Recipe
Indulge in the Ultimate Raspberry Chocolate Cake
Prepare to fall in love with the ultimate Raspberry Chocolate Cake, a dessert where the classic pairing of sweet-tart raspberries and rich chocolate reaches new heights. This isn't just any cake; it's an experience of fudgy, moist chocolate cake layers, generously filled with a vibrant homemade raspberry compote, all enveloped in a dreamy, luscious chocolate frosting. Every single bite offers a perfect balance of intense chocolate and bright, fresh berry flavor.
What makes this raspberry chocolate cake truly special? It starts with our homemade chocolate cake layers, crafted with Dutch processed cocoa for an incredibly deep, dark chocolate flavor. The addition of buttermilk ensures an unbelievably tender crumb, while a touch of strong brewed coffee enhances the chocolate notes without making the cake taste like coffee. This creates the perfect rich foundation for our star filling.
The fresh raspberry filling is a highlight, bursting with natural sweetness and a delightful tartness. Whether you use fresh or frozen raspberries, a simple combination with sugar, cornstarch, and lemon juice creates a vibrant, thick compote that cuts through the richness of the chocolate beautifully. It's the refreshing counterpoint that elevates the entire dessert.
Finally, the luscious chocolate frosting brings it all together. Made with creamy butter, more Dutch processed cocoa, and powdered sugar, it's smooth, decadent, and incredibly spreadable. A secret tip for extra gloss and a luxurious finish? Slightly warmed milk and a touch of corn syrup.
This fudgy chocolate cake with its bright raspberry notes is perfect for any celebration or simply as an indulgent treat. Serve it with a dusting of extra fresh raspberries for an elegant touch, or alongside a scoop of vanilla bean ice cream. It's truly a showstopper that promises to impress!