Why You’ll Love This Recipe
Chocolate Raspberry Cake is the ultimate indulgence, with its combination of rich chocolate, juicy raspberries, and light, airy whipped cream. The moist, tender chocolate cake contrasts beautifully with the fresh raspberries, while the whipped cream frosting adds the perfect finishing touch. This cake is easy to make, and its stunning appearance and vibrant flavors make it a showstopper at any gathering. Plus, it’s simple enough for any home baker to create, but impressive enough to be the centerpiece of a celebration.
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup fresh raspberries (plus extra for garnish)
For the Frosting:
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
For Garnish:
- Fresh mint leaves (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to avoid sticking.
- Mix Dry Ingredients: In a mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
- Combine Wet Ingredients: In another bowl, combine the milk, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- Combine Mixtures: Gradually add the wet ingredients to the dry ingredients. Mix until thoroughly combined.
- Add Boiling Water: Carefully stir in the boiling water to create a thin batter. This will help the cake remain moist and tender.
- Pour Batter: Divide the batter evenly between the prepared cake pans.
- Bake: Place the pans in the oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Once done, remove from the oven and allow the cakes to cool in the pans for about 15-20 minutes. Then, turn them out onto wire racks to cool completely.
- Make Frosting: In a clean bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract. Continue to whip until stiff peaks form.
- Assemble the Cake: Once the cakes are cooled, place one layer on a serving plate. Spread a layer of whipped cream over it, sprinkle fresh raspberries, and then add the second layer.
- Frost the Top: Top with the remaining whipped cream and arrange additional raspberries on top for decoration. Optionally, garnish with fresh mint leaves for an added touch.
Servings and Timing
- Servings: 12 slices
- Prep time: 30 minutes
- Cook time: 30-35 minutes
- Total time: 1 hour 5 minutes (including cooling time)
Variations
- Add Fruit Layers: In addition to fresh raspberries, you can also use strawberries, blackberries, or blueberries for a mixed berry twist.
- Chocolate Ganache: For a richer topping, drizzle chocolate ganache over the cake instead of whipped cream. Simply heat 1 cup of heavy cream, pour it over 6 ounces of chopped chocolate, and stir until smooth.
- Vegan Version: Substitute the dairy ingredients with plant-based alternatives, such as almond milk, vegetable oil, and coconut cream for the frosting.
- Nutty Crunch: Add chopped walnuts, almonds, or hazelnuts to the cake batter or as a topping for added texture.
- Coffee Flavor: Add a tablespoon of instant coffee granules to the boiling water to enhance the chocolate flavor.
Storage/Reheating
- Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.
- Freezing: This cake can be frozen for up to 2 months. Wrap the cake layers tightly in plastic wrap, followed by foil, and freeze. Thaw in the refrigerator before frosting and serving.
- Reheating: If you prefer to enjoy the cake warm, reheat individual slices in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for about 10 minutes.
FAQs
1. Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries, but make sure to thaw and drain them well to avoid excess moisture in the cake. Fresh raspberries are preferred for a better texture.
2. How do I know when the cake is done?
Check for doneness by inserting a toothpick or cake tester into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is done. If there’s batter on the toothpick, bake for a few more minutes.
3. Can I use a different type of frosting?
Absolutely! You can use buttercream frosting, cream cheese frosting, or even a simple glaze for a different flavor profile. Choose the frosting that best suits your taste.
4. How can I make the cake more decadent?
For a richer flavor, add chocolate chips to the batter, or drizzle melted chocolate over the top along with the raspberries.
5. Can I make this cake gluten-free?
Yes, you can make this cake gluten-free by using a gluten-free flour blend in place of the all-purpose flour. Make sure to use a 1:1 substitution.
6. How can I make the cake less sweet?
To reduce the sweetness, you can cut back on the sugar in the batter and frosting. Additionally, using slightly tart raspberries can balance the sweetness of the cake.
7. Can I double this recipe for a larger cake?
Yes, you can double the ingredients and bake the cake in two 9-inch round pans or a larger 9×13-inch pan. You may need to adjust the baking time slightly.
8. Can I make this cake ahead of time?
Yes, you can bake the cake ahead of time. Just store the cooled cake layers in an airtight container at room temperature for up to 2 days or refrigerate them for up to 3 days before frosting.
9. Can I decorate this cake differently?
Definitely! You can decorate the cake with additional fresh fruit, chocolate shavings, or edible flowers for a more elaborate presentation.
10. How do I get the cake layers to bake evenly?
To ensure even baking, make sure to divide the batter evenly between the pans, and rotate the pans halfway through baking for uniform heat distribution.
Conclusion
Chocolate Raspberry Cake is an elegant and indulgent dessert that’s perfect for any occasion. The combination of rich chocolate cake, sweet and tart raspberries, and light whipped cream makes for an unforgettable treat. With its simple ingredients and straightforward steps, this cake is easy to prepare yet impressive enough to be the centerpiece of any celebration. Whether you’re baking for a special event or simply want to enjoy a decadent dessert, this cake will leave everyone asking for seconds.
Chocolate Raspberry Cake: An Amazing Ultimate Recipe
Chocolate Raspberry Cake is a rich and decadent dessert that combines the richness of chocolate cake with fresh raspberries and whipped cream frosting. The perfect balance of sweet and tart flavors makes this cake an unforgettable treat for any occasion.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour 5 minutes (including cooling time)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup whole milk
½ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
1 cup fresh raspberries (plus extra for garnish)
2 cups heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract (for frosting)
Fresh mint leaves (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
- In another bowl, combine the milk, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients and mix until thoroughly combined.
- Carefully stir in the boiling water to create a thin batter.
- Divide the batter evenly between the prepared cake pans.
- Place the pans in the oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for about 15-20 minutes. Then, turn them out onto wire racks to cool completely.
- In a clean bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract. Continue whipping until stiff peaks form.
- Once the cakes are cooled, place one layer on a serving plate. Spread a layer of whipped cream over it, sprinkle fresh raspberries, and then add the second layer.
- Top with the remaining whipped cream and arrange additional raspberries on top for decoration. Optionally, garnish with fresh mint leaves.
Notes
For a richer cake, add chocolate chips to the batter or drizzle melted chocolate over the top along with the raspberries.
For a vegan version, substitute the dairy ingredients with plant-based alternatives like almond milk and coconut cream.
This cake can be made gluten-free by using a 1:1 gluten-free flour blend.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 31g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
