Why Make This Recipe
Chocolate Raspberry Cake is a delightful dessert that combines the rich flavors of chocolate with the tangy sweetness of raspberries. Perfect for celebrations or a simple weekend treat, this cake is sure to impress your family and friends. Whether it’s for a birthday, an anniversary, or just a day when you need a little sweetness, this cake fits the bill.
How to Make Chocolate Raspberry Cake
Ingredients
- 2 cups all-purpose flourChocolate Raspberry Cake
- 2 cups sugar
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup raspberry puree
- 1 cup butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- Fresh raspberries for garnish
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined. Slowly stir in boiling water until the batter is smooth.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
- For the frosting, beat together the softened butter and raspberry puree until fluffy. Gradually add powdered sugar, mixing well. Add heavy cream to reach the desired consistency.
- Once the cakes are cool, place one layer on a serving plate. Spread frosting over the top, then place the second layer on top.
- Frost the top and sides of the cake with raspberry frosting and garnish with fresh raspberries.
- Slice and serve for a delightful Valentine’s Day dessert.
How to Serve Chocolate Raspberry Cake
Serve the Chocolate Raspberry Cake by slicing it into generous pieces. Display it on a beautiful serving plate, garnished with fresh raspberries, to add a pop of color. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream, making it an extra special treat.
How to Store Chocolate Raspberry Cake
To store the Chocolate Raspberry Cake, keep it in an airtight container at room temperature for up to three days. If you need to store it for longer, you can place it in the refrigerator, where it will stay fresh for about a week. For longer storage, consider wrapping individual slices in plastic wrap and freezing them for up to three months.
Tips to Make Chocolate Raspberry Cake
- Make sure all your ingredients are at room temperature before you start for the best results.
- Don’t skip the boiling water step; it helps create a moist cake.
- For a richer flavor, use high-quality cocoa powder and fresh raspberries for the frosting.
- You can add a layer of raspberry jam between the cake layers for extra raspberry flavor!
Variation
You can try adding chocolate chips to the batter for added texture and extra chocolate flavor. Another option is to switch the raspberry puree with other fruit purees like strawberry or blueberry for a different twist.
FAQs
Q: Can I use frozen raspberries for the puree?
A: Yes, you can use frozen raspberries. Just thaw them first and blend until smooth.
Q: How can I make this cake gluten-free?
A: You can use a gluten-free all-purpose flour blend in place of regular flour.
Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cakes a day before serving. Just store them properly until you’re ready to frost and serve.
Chocolate Raspberry Cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder Use high-quality cocoa for richer flavor.
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs Ensure they are at room temperature.
- 1 cup whole milk Use whole milk for best results.
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water This step is crucial for moistness.
For the Frosting
- 1 cup raspberry puree Fresh raspberries can be used to make the puree.
- 1 cup butter, softened Ensure butter is at room temperature.
- 4 cups powdered sugar
- 2 tablespoons heavy cream Add to achieve desired frosting consistency.
- Fresh for garnish raspberries Use for decorating the finished cake.
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined.
- Slowly stir in the boiling water until the batter is smooth.
Baking
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
Frosting
- For the frosting, beat together the softened butter and raspberry puree until fluffy.
- Gradually add powdered sugar, mixing well. Add heavy cream to reach the desired consistency.
Assembly
- Once the cakes are cool, place one layer on a serving plate and spread frosting over the top.
- Place the second layer on top and frost the top and sides of the cake with raspberry frosting.
- Garnish with fresh raspberries.