Rich Chocolate Raspberry Cake
This Rich Chocolate Raspberry Cake features ultra-moist chocolate layers paired with an intensely fruity raspberry buttercream made from reduced raspberry puree and freeze-dried raspberries. Finished with a glossy chocolate ganache drip, it’s the perfect showstopper cake for special occasions.
Equipment
- 8-inch round cake pans
- Stand Mixer or Hand Mixer
- Mixing bowls
- Wire Cooling Rack
- Saucepan
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1 3/4 cups granulated sugar
- 1 cup buttermilk, room temperature
- 1 cup vegetable or canola oil
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 cup hot water or hot coffee
- 2 cups unsalted butter, room temperature
- 2 cups powdered sugar, sifted
- 1 tsp pure vanilla extract (frosting)
- 1/2 tsp salt (frosting)
- 1 cup fresh or frozen raspberries
- 1/4 cup water (for puree)
- 1/4 cup freeze-dried raspberries, ground
- 1 cup semi-sweet chocolate chips
- 3/4 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar.
- In a separate bowl, whisk eggs, oil, vanilla, and buttermilk. Slowly whisk in hot water.
- Add wet ingredients to dry ingredients and mix just until combined. Divide batter evenly among pans.
- Bake for 25–28 minutes, until a toothpick inserted comes out clean. Cool completely on wire racks.
- Blend raspberries and water. Strain seeds, then simmer puree for 3–5 minutes until reduced to 1/4 cup. Cool completely.
- Beat butter on high speed until fluffy. Add half the powdered sugar and raspberry powder. Mix, then add remaining sugar.
- Add reduced raspberry puree, vanilla, and salt. Beat until light and fluffy.
- Heat cream until steaming. Pour over chocolate chips and stir until smooth to make ganache.
- Level cake layers. Fill and frost cake with raspberry buttercream. Chill briefly, then add ganache drip.
Notes
For best flavor and texture, use both reduced raspberry puree and freeze-dried raspberry powder in the frosting. Cake layers can be baked ahead and frozen.