Chocolate Raspberry Cake

5 from 23 votes

This chocolate raspberry cake is a three layer chocolate cake that is super moist. Full of raspberry frosting that has both reduced raspberry puree and grounded freeze dried raspberries.

Prep Time1

Cook Time25

Decorating Time1

Total Time2 25

Servings: slices

Calories: 613kcal

Ingredients

Chocolate Cake

2 ½ cups All-purpose flour
1 cup Unsweetened cocoa powder
1 ½ teaspoon Baking soda
2 ½ teaspoon Baking powder
1 teaspoon Salt
1 ¾ cup White granulated sugar
1 cup Buttermilk room temperature
1 cup Oil
4 Large eggs room temperature
1 teaspoon Pure vanilla extract
1 cup Hot water steaming

Raspberry Puree

1 cup Raspberries fresh or frozen
¼ cup Water

Raspberry Frosting

2 cups Unsalted butter room temperature
2 cups Powdered sugar sifted
¼ cup Grounded freeze dried raspberries ground 1 oz.
¼ cup Reduced raspberry puree
1 teaspoon Pure vanilla extract
½ teaspoon Salt
Fresh raspberries for decoration

Chocolate Ganache

1 cup Semi-sweet chocolate chips
¾ cup Heavy cream

US Customary - Metric

Instructions

Chocolate Cake

Preheat the oven to 350°F. Spray three 8-inch cake pans with baking nonstick spray. Line the bottoms with 8-inch parchment paper circles and spray again.
In a large bowl, mix the flour, cocoa powder, baking soda, baking powder, salt, and sugar. Set aside.
2 ½ cups All-purpose flour, 1 cup Unsweetened cocoa powder, 1 ½ teaspoon Baking soda, 2 ½ teaspoon Baking powder, 1 teaspoon Salt, 1 ¾ cup White granulated sugar
In a small pan on the stove over high heat, heat the water until steaming. In a separate bowl, mix the eggs, oil, vanilla, and buttermilk. Then, slowly mix in the hot water. Tip: Go slow so you don't over heat the eggs
1 cup Buttermilk, 1 cup Oil, 4 Large eggs, 1 teaspoon Pure vanilla extract, 1 cup Hot water
Pour the wet ingredients into the dry and mix until just combined. Pour evenly between the 3 cake pans.
Bake for 25-28 minutes until a toothpick inserted comes out clean.
Let it sit for 10 minutes in the hot pans before transferring to a cooling rack. Cool completely before decorating.

Raspberry Puree

Using a blender, blend the raspberries and water into a puree. (If using frozen berries, thaw them first.) Pour the raspberries through a mesh sieve to separate the seeds out. Toss the seeds.
1 cup Raspberries, ¼ cup Water
Pour the raspberry puree into a small frying pan. Over medium heat, Heat the raspberries until it thickens and deepens in color. This take 3-5 minutes. It will equal out to ¼ cup total. Let it cool completely before using.

Raspberry Frosting

In a large bowl, sift the powdered sugar. Add in the grounded freeze dried raspberries.
2 cups Powdered sugar, ¼ cup Grounded freeze dried raspberries
Using a mixer, beat the butter on high speed for 3 minutes. The butter will be super fluffy. Add in half of the powdered sugar and mix on low until combined. Finish with the rest of the powdered sugar and mix on low. Scrape the bowl and mix again to make super it is all combined.
2 cups Unsalted butter
Add in the raspberry puree, vanilla, and salt. Mix on low until combined, then switch to high speed and beat for 2 minutes. Halfway through, make sure to scrape the bowl.
¼ cup Reduced raspberry puree, ½ teaspoon Salt, 1 teaspoon Pure vanilla extract

Chocolate Ganache

Start this after you frost the cake. In a small bowl, add the chocolate chips. Heat the heavy cream in a small pan on medium-low heat until steaming. Pour the hot cream over the chocolate chips. Let it sit for 2 minutes.
1 cup Semi-sweet chocolate chips, ¾ cup Heavy cream
Use a rubber spatula to mix until smooth and melted. If any chocolate chunks remain, heat in the microwave for 15 second intervals until melted.

Assembling the Cake

Use a serrated knife to cut the domes off the cakes.
Place the 1st cake layer down and spread 1 cup of frosting over the cake. Repeat with the second cake layer. Place the last layer of cake with the bottom of the cake facing up.
Frost the cake in a very light layer of frosting. Freeze for 15 minutes to set the frosting.
Frost the rest of the cake. I did another light layer of frosting to give it the semi-naked cake look.
Freeze for 10 minutes, while it is freezing start the chocolate ganache.
Pour half of the chocolate into a piping bag. Pipe the drips on the cake. Start at the very edge at the top so it drips down naturally.
Top the cake with the rest of the ganache. Freeze for 10 minutes before decorating with fresh raspberries.
Fresh raspberries

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.

High altitude baking- Add an extra 2 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition