Description
Indulgent chocolate raspberry cake marries rich cocoa depths with tangy berry brightness, creating a luxurious dessert that promises pure bliss. Sweet chocolate layers nestled with fresh raspberry filling will make dessert lovers swoon and crave each delectable bite.
Ingredients
Scale
Cake Base Ingredients:
- 1 ¾ cups (220 grams) all-purpose flour
- ¾ cup (75 grams) unsweetened cocoa powder
- 2 cups (400 grams) granulated sugar
- 1 ½ teaspoons (7.5 milliliters) baking powder
- 1 ½ teaspoons (7.5 milliliters) baking soda
- 1 teaspoon (5 milliliters) salt
- 2 large eggs
- 1 cup (240 milliliters) buttermilk
- ½ cup (120 milliliters) vegetable oil
- 2 teaspoons (10 milliliters) vanilla extract
- 1 cup (240 milliliters) boiling water
Fruit Filling Ingredients:
- 2 cups (300 grams) fresh or frozen raspberries
- ¼ cup (50 grams) granulated sugar
- 1 tablespoon (15 milliliters) cornstarch
- 1 tablespoon (15 milliliters) water
- 1 tablespoon (15 milliliters) lemon juice
Frosting and Decoration Ingredients:
- 1 cup (227 grams) unsalted butter, softened
- 3 ½ cups (420 grams) powdered sugar
- ½ cup (50 grams) unsweetened cocoa powder
- ¼ cup (60 milliliters) heavy cream (or milk)
- 1 teaspoon (5 milliliters)
Instructions
- Warm the oven to 350F (175C), ensuring precise temperature for optimal baking. Carefully coat two 9-inch round cake pans with grease and flour, then line the bottom with parchment paper for easy cake removal.
- Combine dry ingredients in a spacious mixing bowl, thoroughly whisking cocoa powder, flour, sugar, baking powder, baking soda, and salt until evenly distributed.
- Introduce liquid components: gently incorporate eggs, buttermilk, vegetable oil, and vanilla extract. Blend until the mixture achieves a smooth, consistent texture.
- Pour boiling water into the batter, stirring gently. The mixture will appear thin, which is a normal characteristic of this chocolate cake recipe.
- Carefully distribute the liquid batter equally between the prepared cake pans, ensuring even coverage and level surfaces.
- Place pans in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center – it should emerge clean with minimal crumbs.
- Remove cakes from oven and allow them to rest in the pans for 10 minutes. Carefully transfer to a wire cooling rack, letting them reach room temperature before further preparation.
Notes
- Ensure precise ingredient measurements for consistent cake texture and rich chocolate flavor.
- Use room temperature ingredients to help them blend smoothly and create a more uniform batter.
- Avoid overmixing the batter to prevent a tough, dense cake; mix just until ingredients are combined.
- Substitute buttermilk with equal parts milk and lemon juice or vinegar for a quick alternative if unavailable.
- For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking blend.
- Cool cakes completely before frosting to prevent buttercream from melting and sliding off the layers.
- Add fresh raspberries between cake layers or as a garnish for extra burst of fruit flavor and visual appeal.
- Store cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 500
- Sugar: 43 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 50 mg