Description
A rich chocolate cake layered with tangy raspberry frosting and a luscious chocolate ganache, perfect for celebrations or indulgent treats.
Ingredients
Scale
- 2 cups hot water
- 1 1/2 cups + 2 tbsp unsweetened cocoa powder
- 3 cups cake flour
- 2 1/4 cups light brown sugar
- 1 cup granulated sugar
- 3 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 2 tsp espresso powder
- 1 1/2 cups full-fat sour cream
- 1/4 cup milk
- 4 large eggs
- 1/2 cup vegetable oil
- 1 1/2 tsp vanilla extract
- 1 3/4 cups salted butter, softened
- 5 cups powdered sugar
- 1 tbsp milk
- 2 tsp vanilla extract
- A pinch of salt
- 1 cup + 2 tbsp freeze-dried raspberries, powdered
- 2 tbsp raspberry preserves
- 6 oz cream cheese, softened
- 2/3 cup raspberry preserves
- 4 oz semi-sweet chocolate
- 1/2 cup heavy cream
- 1–2 tsp vegetable oil
- Fresh raspberries
- Mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch cake pans.
- In a large bowl, whisk together the hot water and cocoa powder until smooth.
- In another bowl, mix the cake flour, light brown sugar, granulated sugar, baking soda, baking powder, salt, and espresso powder.
- Add the sour cream, milk, eggs, vegetable oil, and vanilla extract to the dry ingredients. Stir until well combined. Divide the batter evenly between the prepared pans.
- Bake for 23-27 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the raspberry frosting, beat the softened butter until creamy. Gradually add powdered sugar, milk, vanilla extract, and a pinch of salt. Mix until smooth. Add freeze-dried raspberries and raspberry preserves, blend, then add softened cream cheese and beat until smooth.
- Assemble the cake by spreading raspberry frosting between the layers, adding raspberry preserves, and applying a crumb coat. Chill for 30 minutes, then apply a final layer of frosting.
- For the chocolate ganache, heat the cream until hot. Pour it over chopped chocolate, let it sit, then stir until smooth. Add vegetable oil to create drips on the edges of the cake. Refrigerate to set.
- Decorate with swirls of frosting, fresh raspberries, and mini chocolate chips.
Notes
Make sure all ingredients are at room temperature for the best mixing results. You can substitute raspberries with strawberries or another berry if desired.
- Prep Time: 30 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Chocolate Cake, Raspberry Frosting, Chocolate Ganache, Dessert, Celebration Cake