Chocolate Raspberry Cake

Why You’ll Love This Chocolate Raspberry Cake

Chocolate and raspberry are a classic flavor combination that never goes out of style. This cake is moist, rich, and loaded with fresh raspberries and chocolate chips. It’s the perfect cake for any special occasion, whether you’re celebrating a birthday, anniversary, or just want to treat yourself to something sweet.

Ingredients

• 300g all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 200g unsalted butter, softened
• 300g granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 240ml buttermilk
• 120ml hot water
• 150g raspberries
• 150g chocolate chips

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
4. Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk and mixing until just combined after each addition. Stir in the hot water.
5. Fold in the raspberries and chocolate chips.
6. Divide the batter evenly between the prepared cake pans and bake for 35-40 minutes or until a toothpick inserted into the center of the cakes comes out clean.
7. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. Once the cakes are cool, frost with your favorite chocolate frosting and decorate with fresh raspberries and a drizzle of melted chocolate.

Variations

• Vegan chocolate raspberry cake: Use vegan butter, almond milk, and vegan chocolate chips instead of the dairy-based ingredients listed in the recipe.
• Gluten-free chocolate raspberry cake: Use a gluten-free flour blend instead of all-purpose flour to make this recipe gluten-free.
• White chocolate raspberry cake: Substitute white chocolate chips for the dark chocolate chips in this recipe for a sweeter flavor.
• Raspberry cream cheese frosting: Instead of chocolate frosting, try frosting the cake with a raspberry cream cheese frosting for a tangy twist.

Tips for Making the Perfect Chocolate Raspberry Cake

• Use room temperature ingredients for best results. This will ensure that the batter mixes together smoothly and evenly.
• Don’t overmix the batter. Overmixing can cause the cake to become tough and dry.
• Use fresh raspberries for the best flavor. Frozen raspberries can be used in a pinch, but they may release too much moisture and affect the texture of the cake.
• Let the cakes cool completely before frosting. If the cakes are even slightly warm, the frosting can melt and slide off the cake.
• For a more decadent cake, add extra chocolate chips or drizzle melted chocolate over the top of the cake before serving.

FAQ

What is a Chocolate Raspberry Cake?

Chocolate Raspberry Cake is a delicious dessert made with layers of moist chocolate cake and raspberry filling, covered in chocolate ganache.

Can I make Chocolate Raspberry Cake without raspberries?

Yes, you can make this cake without raspberries by omitting the raspberry filling and using a different filling of your choice, such as strawberry or cherry.

Can I use frozen raspberries instead of fresh raspberries for the filling?

Yes, you can use frozen raspberries instead of fresh raspberries for the filling. However, be sure to thaw and drain the raspberries before using them.

Can I use a different type of chocolate for the ganache?

Yes, you can use any type of chocolate for the ganache. Dark chocolate will give a more intense chocolate flavor, while milk chocolate will be milder.

How do I store Chocolate Raspberry Cake?

Store the cake in an airtight container in the refrigerator for up to 3-4 days. Take it out of the fridge at least 30 minutes before serving to allow it to come to room temperature.

Can I freeze Chocolate Raspberry Cake?

Yes, you can freeze Chocolate Raspberry Cake. Wrap individual slices tightly in plastic wrap and store them in an airtight container in the freezer for up to 2-3 months.

Can I use a different type of cake for this recipe?

Yes, you can use a different type of cake for this recipe. A chocolate sponge cake or a chocolate fudge cake would work well.

Can I make this cake in advance?

Yes, you can make this cake in advance. You can bake the cake layers and prepare the raspberry filling and ganache a day ahead. Then assemble the cake the next day.

How do I make sure the cake layers are even?

To make sure the cake layers are even, use a cake leveler or a serrated knife to trim off the top of each cake layer to make them level before stacking them.

Can I use fresh whipped cream instead of ganache for the frosting?

Yes, you can use fresh whipped cream instead of ganache for the frosting. Beat heavy cream with sugar until stiff peaks form, then spread it on top of the cake layers and decorate with fresh raspberries.