Description
Experience the perfect harmony of deep dark cocoa and vibrant fruit with this moist Chocolate Raspberry Cake. Featuring a rich sponge bloomed with hot coffee and a zesty homemade berry filling, it is finished with a silky raspberry-infused buttercream for a professional-level dessert.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup dark cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 1/2 cup melted butter
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk
- 1 cup hot coffee
- 2 cups fresh or frozen raspberries
- 1/2 cup granulated sugar (for filling)
- 1 tbsp cornstarch
- 1/4 cup water
- 1 tbsp lemon juice
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1/2 cup dark cocoa powder (for frosting)
- 1/4 tsp salt
- 1/3 cup cooled raspberry filling
- 2 tbsp heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and grease three 8-inch cake pans.
- Whisk together the flour, sugar, cocoa, baking soda, and salt in a large bowl.
- Stir in the melted butter, oil, eggs, vanilla, and buttermilk until combined.
- Slowly pour in the hot coffee and mix until the batter is smooth; the consistency will be thin.
- Divide the batter between the three pans and bake for 24–25 minutes until a toothpick comes out clean.
- In a saucepan over medium heat, whisk the sugar, cornstarch, raspberries, water, and lemon juice until the mixture bubbles and thickens significantly.
- Remove the filling from the heat and let it cool completely before using.
- Beat the softened butter until creamy, then mix in the powdered sugar, cocoa, and salt.
- Fold in 1/3 cup of the cooled raspberry filling and add heavy cream as needed to reach a pipeable consistency.
- Assemble by piping a frosting dam around the edge of each cake layer, filling the center with raspberry reduction, and stacking before frosting the outside.
Notes
For a clean look, crumb coat the cake with a thin layer of frosting and refrigerate for 20 minutes before applying the final layer of buttercream. If you find the frosting too soft after adding the fruit reduction, add more powdered sugar one tablespoon at a time until the desired piping consistency is reached.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American