Description
Chocolate raspberry decadence cake delivers pure indulgence with rich Belgian chocolate and fresh raspberries. Silky ganache and delicate raspberry layers create a luxurious dessert that melts in your mouth, inviting pure bliss.
Ingredients
Scale
Chocolate Ingredients:
- 2 cups (480 milliliters) hot water
- 3 cups (375 grams) cake flour
- 2 ¼ cups (450 grams) light brown sugar
- 1 cup (200 grams) granulated sugar
- 2 tablespoons (15 grams) unsweetened cocoa powder
- 2 teaspoons espresso powder
Liquid and Fat Ingredients:
- 4 large eggs
- 1.5 cups (360 milliliters) full-fat sour cream
- ½ cup (120 milliliters) vegetable oil
- ¼ cup (60 milliliters) milk
- 1 teaspoon vanilla extract
Leavening and Seasoning Ingredients:
- 3 teaspoons baking soda
- ⅕ teaspoon baking powder
- ¾ teaspoon salt
Instructions
- Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Thoroughly grease and dust three 9-inch (23-centimeter) cake pans with flour to prevent sticking.
- Create a smooth cocoa mixture by whisking hot water and cocoa powder until fully incorporated. In a separate large mixing bowl, sift together cake flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and espresso powder to eliminate any potential lumps.
- Combine the wet ingredients by adding sour cream, whole milk, large eggs, vegetable oil, and pure vanilla extract to the dry ingredient mixture. Gently blend until a uniform batter forms, being careful not to overmix. Evenly distribute the batter among the prepared cake pans.
- Place the cake pans in the preheated oven and bake for 23-27 minutes. Test for doneness by inserting a clean toothpick into the center of the cakes – it should emerge without any raw batter clinging to it.
- Remove cakes from the oven and allow them to cool inside the pans for 10 minutes. Carefully transfer the layers to a wire cooling rack to reach room temperature completely.
- Prepare the frosting by whipping softened unsalted butter until light and fluffy. Gradually incorporate powdered sugar, whole milk, vanilla extract, and a pinch of salt. Fold in powdered freeze-dried raspberries and raspberry preserves for intense flavor.
- Gently blend cream cheese into the frosting mixture until smooth and creamy, ensuring no lumps remain.
- Begin cake assembly by placing the first cake layer on a serving plate. Spread a generous layer of raspberry preserves, followed by frosting. Repeat with remaining layers, creating a stable stack.
- Apply a thin crumb coat of frosting to seal in cake crumbs, then refrigerate for 15-20 minutes to set. Once chilled, cover the entire cake with a thick, even layer of frosting.
- Create the chocolate drip by heating heavy cream until just steaming. Pour over dark chocolate, stirring until completely smooth. Add a touch of vegetable oil for shine and glossy consistency.
- Carefully drizzle the chocolate ganache around the cake’s edges, allowing it to elegantly cascade down the sides. Decorate with delicate frosting swirls, fresh raspberries, and mini chocolate chips for a stunning finish.
Notes
- Elevate your baking skills with this showstopping chocolate raspberry cake that promises rich, decadent flavors in every slice.
- Chilling the cake between frosting layers ensures a clean, professional look and helps set the delicate raspberry cream cheese frosting.
- Powdered raspberries intensify the fruit flavor and add a gorgeous natural color to the frosting without overwhelming sweetness.
- Espresso powder deepens the chocolate’s complexity, creating a more sophisticated taste profile that chocolate lovers will adore.
- Room temperature ingredients blend more smoothly, resulting in a more tender and uniform cake texture that melts in your mouth.
- Using high-quality cocoa and fresh raspberries makes a significant difference in the overall taste and presentation of this luxurious dessert.
- Prep Time: 45 minutes
- Cook Time: 27 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 380 kcal
- Sugar: 45g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 11.5g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg