Description
Indulgent chocolate raspberry cake blends rich cocoa with tangy berries, creating a divine dessert. Silky layers and luscious frosting promise a memorable sweet experience you’ll savor with pure delight.
Ingredients
Scale
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsps vanilla extract
- 1 cup boiling water
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ tsps baking powder
- 1 ½ tsps baking soda
- 1 tsp salt
- 2 cups fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tbsp lemon juice
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup heavy cream (or milk)
- 1 tsp vanilla extract
- Pinch of salt
- Fresh raspberries
- Chocolate shavings or ganache drizzle
Instructions
- Mixing Dry Foundation: Sift and blend cocoa powder, flour, sugar, baking powder, baking soda, and salt in a large mixing bowl, ensuring uniform distribution of ingredients.
- Wet Ingredient Integration: Whisk eggs, buttermilk, oil, and vanilla extract into the dry mixture, creating a silky-smooth batter with no lumps.
- Liquid Enhancement: Carefully pour boiling water into the batter, stirring gently to create a surprisingly thin consistency that promises exceptional moisture.
- Pan Preparation: Grease cake pans meticulously, dust with flour, and line with parchment paper to guarantee effortless cake release.
- Baking Process: Divide batter evenly between prepared pans and bake in a preheated oven at 350F (175C) for 30-35 minutes, verifying doneness with a clean toothpick test.
- Cooling and Filling Creation: Allow cakes to rest briefly in pans, then transfer to a cooling rack; simultaneously, simmer raspberries with sugar and lemon juice, thickening with a cornstarch slurry to develop a glossy compote.
- Buttercream Crafting: Whip butter until creamy, gradually incorporating cocoa powder, powdered sugar, heavy cream, vanilla, and salt to create a luxurious chocolate frosting.
- Cake Assembly: Once completely cooled, layer cake with raspberry filling, apply a crumb coat of buttercream, chill briefly, then generously frost the entire cake with smooth, elegant strokes.
- Final Flourish: Optionally garnish with fresh raspberries and a delicate chocolate ganache drizzle for a show-stopping presentation.
Notes
- Ensure Even Batter Distribution: Sift dry ingredients thoroughly to prevent clumping and create a smooth, uniform cake texture that bakes evenly.
- Master Moisture Control: Adding boiling water creates an unusually thin batter, which guarantees an incredibly moist and tender chocolate cake – resist the urge to add more flour.
- Prevent Raspberry Filling Runoff: Allow raspberry compote to cool completely before layering to prevent seeping and maintain clean cake layer boundaries.
- Buttercream Consistency Hack: Adjust buttercream thickness by adding small amounts of cream or powdered sugar until you achieve a spreadable, silky texture that holds decorative peaks.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 400
- Sugar: 45 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg