Raspberry Chocolate Cake: A Perfect Blend of Rich Chocolate and Tart Raspberry
If you’re looking for a show-stopping dessert that combines the decadent richness of chocolate with the tangy freshness of raspberries, this Raspberry Chocolate Cake is for you! With layers of moist, chocolatey cake, a sweet-tart raspberry filling, and creamy chocolate frosting, this cake strikes the perfect balance of flavors. Whether it’s for a birthday, special occasion, or just because, this indulgent treat will impress anyone lucky enough to try it. Top it off with fresh raspberries and a sprinkle of chocolate shavings for an irresistible finishing touch.
Why You’ll Love Raspberry Chocolate Cake
Rich and Decadent: The moist chocolate cake layers, paired with the creamy frosting, make this an ultra-luxurious dessert.
Bright Raspberry Flavor: The raspberry filling adds a delightful burst of freshness that balances out the richness of the chocolate.
Perfect for Any Occasion: Whether you’re hosting a party or simply want to treat yourself, this cake is sure to impress and satisfy.
How to Enjoy Raspberry Chocolate Cake
Garnish with Fresh Raspberries: Adding fresh raspberries on top enhances the cake’s vibrant appearance and provides even more fruity flavor.
Serve with a Side of Whipped Cream or Ice Cream: For an extra indulgent touch, pair your cake slice with a dollop of whipped cream or a scoop of vanilla ice cream.
This Raspberry Chocolate Cake is the ultimate dessert for chocolate lovers and fruit fans alike. With its layers of rich cake and tangy raspberry filling, it’s a cake that’s as beautiful as it is delicious. Bake it today and indulge in the perfect harmony of chocolate and raspberry!
Raspberry Chocolate Cake
Ingredients:
For the Chocolate Cake:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
1 3/4 cups granulated sugar
1/2 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the Raspberry Filling:
1 1/2 cups fresh or frozen raspberries
1/4 cup sugar
1 tablespoon lemon juice
2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
For the Chocolate Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup whole milk
1 teaspoon vanilla extract
For Garnish (Optional):
Fresh raspberries
Shaved chocolate or chocolate chips
Instructions:
Prepare the Chocolate Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cocoa powder, sugar, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until well combined.
Stir in the boiling water (the batter will be thin, but that’s okay). Pour the batter evenly into the prepared pans.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Raspberry Filling:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the raspberries break down and release their juices (about 5 minutes).
Stir in the cornstarch slurry and cook for another 2-3 minutes until the mixture thickens.
Remove from heat and let the raspberry filling cool completely.
Make the Chocolate Frosting:
In a large bowl, beat the butter until smooth and creamy.
Add the powdered sugar, cocoa powder, milk, and vanilla extract. Beat on low speed to combine, then increase to medium-high and beat until the frosting is smooth and fluffy.
Assemble the Cake:
Place one of the cooled chocolate cake layers on a serving plate. Spread the raspberry filling evenly over the top.
Place the second cake layer on top of the filling.
Frost the top and sides of the cake with the chocolate frosting, smoothing it with a spatula.
Garnish (Optional):
Decorate the top of the cake with fresh raspberries and shaved chocolate or chocolate chips.
Serve:
Slice and enjoy this rich and indulgent Raspberry Chocolate Cake!
Tips:
Layer the Flavors: For extra raspberry flavor, you can spread a thin layer of raspberry jam on the cake before adding the filling.
Make Ahead: The cakes and filling can be made ahead of time. Simply store them in the refrigerator and assemble when ready.
This Raspberry Chocolate Cake is the perfect combination of rich chocolate and tangy raspberries, making it a crowd-pleaser for any special occasion! Enjoy!