There’s something so heartwarming about a chocolate cake, especially when it’s nestled between layers of creamy raspberry goodness. It takes me back to summer afternoons spent in my grandmother’s kitchen, where the air was thick with laughter and the sweet scent of cocoa danced with the tart notes of fresh berries. This Chocolate Raspberry Cake, with its rich flavors and tender crumb, is a delightful reminder that the simplest recipes can create the most cherished memories.
Why make this recipe
This Chocolate Raspberry Cake is not just a treat for your taste buds; it’s an invitation to gather your loved ones around the table. Whether it’s a birthday celebration, an afternoon tea, or simply a cozy Sunday dessert, this cake pairs beautifully with good company and heartfelt conversations. And let me assure you, every bite filled with chocolate and raspberry will embrace you like a warm hug, wrapping you in a blanket of nostalgia.
How to make Chocolate Raspberry Cake
Let’s dive into this delightful recipe that will soon become a treasured part of your family gatherings. It’s a simple process, made even sweeter with the joy of sharing it with those you love.
Ingredients:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened Dutch process cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 8 oz cream cheese
- 1 cup powdered sugar
- 1 cup fresh or thawed raspberries
- 3/4 cup heavy cream
- 6 oz dark chocolate
- 1 cup fresh raspberries
- 1 dark chocolate bar
Directions:
- Preheat your oven to 350°F (175°C) and generously grease two 9-inch round cake pans. The anticipation of that warm cake rising is just delightful!
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This will be the rich foundation of your cake.
- In another bowl, beat the sugar and eggs until they become light and fluffy, like a soft summer cloud. Then, mix in the buttermilk, vegetable oil, and vanilla extract, creating a luscious blend.
- Gradually combine the dry and wet ingredients, mixing until just incorporated. We don’t want to overdo it; a gentle touch is best!
- Divide the batter evenly between your prepared pans. Bake for 25 to 30 minutes, or until a toothpick comes out clean when inserted into the center. Allow these beauties to cool completely on wire racks. The waiting is the hardest part!
- For the filling, beat the cream cheese until it’s as smooth as a gentle Southern breeze. Then, add in the powdered sugar and a splash of vanilla. Fold in the mashed raspberries and marvel at that gorgeous pink hue.
- To prepare the ganache, heat the heavy cream until it’s simmering hot, then pour it over the chopped dark chocolate. Let it sit for about two minutes and then stir until you have a silky, dreamy mixture. Let it cool slightly while we finish the cake.
- To assemble, place one cake layer on your favorite serving plate. Spread that divine raspberry cream cheese filling right on top, then carefully place the second layer on top. Pour the chocolate ganache over it, allowing it to drip down the sides like a cozy winter blanket. Finish with fresh raspberries and a sprinkle of chocolate shavings for an extra touch of love.
How to serve Chocolate Raspberry Cake
This sumptuous cake is best enjoyed with a steaming cup of coffee or a glass of sweet iced tea, surrounded by good friends or family. Slice it up generously, and don’t be shy about savoring every crumb!
How to store Chocolate Raspberry Cake
If you happen to have leftovers (though I can’t imagine that happening!), store any remaining cake in an airtight container in the fridge. It will stay delicious for a few days, but I’d recommend savoring it sooner rather than later to relish that delightful freshness.
Tips to make Chocolate Raspberry Cake
- Make sure your ingredients are at room temperature for the best blend of flavors.
- Fold in the raspberries gently to keep them whole and add little bursts of flavor in each bite.
- If you’re feeling adventurous, consider adding a hint of espresso powder to the batter for a deeper chocolate flavor.
Variations
If you want to mix it up, try adding a layer of whipped cream between the cake layers or substituting whipped coconut cream for a dairy-free option.
FAQs
- Can I use frozen raspberries instead of fresh? Absolutely! Just make sure to thaw and drain them to avoid extra moisture.
- What if I don’t have buttermilk? You can make a quick substitute by mixing 1 tablespoon of vinegar with 1 cup of milk and letting it sit for 5 minutes.
- Does this cake freeze well? Yes! Wrap it tightly in plastic wrap and then foil, and it’ll keep in the freezer for up to three months. Just thaw it in the fridge before serving.
Every bite of this enchanting Chocolate Raspberry Cake will transport you to a world filled with warmth and sweetness, much like the cherished memories of family gatherings. I encourage you to gather your friends and family, whip up this delightful treat, and share it with those you hold dear — because food is one of the most beautiful ways to express love and create lasting memories. Happy baking, y’all!
Chocolate Raspberry Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and generously grease two 9-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the sugar and eggs until light and fluffy, then mix in the buttermilk, vegetable oil, and vanilla extract.
- Gradually combine the dry and wet ingredients, mixing until just incorporated.
- Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick comes out clean.
- Allow to cool completely on wire racks.
- Beat the cream cheese until smooth, then add in the powdered sugar and a splash of vanilla.
- Fold in the mashed raspberries.
- Heat the heavy cream until simmering, pour it over the chopped dark chocolate, and let sit for two minutes.
- Stir until smooth and let cool slightly.
- Place one cake layer on a serving plate, spread raspberry cream cheese filling on top, then place the second layer on top.
- Pour the chocolate ganache over the cake, allowing it to drip down the sides.
- Finish with fresh raspberries and chocolate shavings.