Moist and delicious chocolate cake layered with raspberry buttercream and drizzled with chocolate ganache make this Chocolate Raspberry Cake an amazing dessert!
If you haven’t noticed already, I love cake. Like literally love cake. Layered, sheet, cake pops, ice cream cake, poke…as long as it says cake, I’m addicted. I just can’t help myself, I’m a serious sweets addict and if I could only have one more dessert type of food in my life it would hands down be cake.
Besides absolutely loving eating cake, I have fun creating different flavor and learning to decorate cakes. I’ve been really into making layer cakes lately like these Lemon Poppyseed Cake with Blackberry and Almond Buttercream and Strawberry Lime Cake. I guess you could say since it’s Summer I’ve been going crazy using berries in my creations. All the bright colors really make it fun.
I’ve been craving a good chocolate cake for a while now and I knew that I needed to make something that was a little different but paired well with chocolate. They had raspberries on sale at my local grocer and I had to pick some up! Then it came to me, Chocolate Raspberry Cake. Seriously, yum! You get the rich flavor of the chocolate then the burst of the fresh raspberries popping through from the buttercream.
But what would this cake be without a little more chocolate, because seriously….you can never have enough chocolate. Or frosting…I like frosting just as much as I like cake, so always always always need tons of frosting. My husband isn’t the hugest frosting lover, I think he has something wrong with him, but don’t tell him I said that. Now his mother on the other hand is a fan just like me, that girl knows whats up!
Ok, so now since I’ve given you this little PSA on cakes, berries, frosting and just rambled my way through this entire post how about we just get right to the most important part which is the recipe, ok? OK!
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cups cocoa powder, unsweetened
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup buttermilk
- 1 cup coffee, cooled
- 1/2 cup vegetable oil
- 2 tsp vanilla
- 2 cups raspberries
- 4 Tbs lemon juice
- 2 cups butter
- 5-6 cups powdered sugar
- 1 tsp almond extract
- 1-2 Tbs milk or heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Preheat oven to 350.
- Line 2 9" round cake pans with parchment paper and spray the edges with non-stick cooking spray.
- Mix together in large bowl with hand mixer (or stand mixer) sugar, flour, cocoa, baking soda, baking powder and salt until combined.
- Add in eggs, buttermilk, coffee, oil and vanilla and continue to mix until smooth. Don't worry if the batter is runny, it is supposed to be.
- Pour batter evenly into pans and bake for about 30 minutes or until center springs back when touched and toothpick comes out clean.
- Remove from oven and let cool for about 5-10 minutes then turn out onto cooling racks to cool completely.
- Meanwhile to make your buttercream add raspberries and lemon juice in sauce pan and head on medium high, stirring occasionally until berries mash easily. Keep heating until reduced, you will end up with about 1/2 cup. Let cool to room temperature (can put in fridge or freezer to speed up process).
- Once puree is cooled add your butter to large bowl and beat until light and fuffy. Add in your raspberry puree and continue to mix until blended.
- Add in your powdered sugar one cup at a time until you reach your desired consistency then add in the milk and vanilla to smooth it out.
- To assemble cake split each cake in half using a cake leveler or a knife. Add one layer of cake to a cake stand or turntable.
- Top with about 3/4 cup of your buttercream and smooth out until it just reaches the sides. Continue until you reach the top layer.
- Add buttercream to the sides of your top layer and smooth downward and around sides of cake and finish off by adding a thin layer to top of cake.
- Place in refrigerator or freezer for at least 10-15 minutes.
- To make ganache place your chocolate chips in heat proof bowl, warm your cream on stove top or in microwave and heat until simmering.
- Pour your cream over the top of the chocolate chips and cover and let sit for about 5 minutes.
- Remove cover and stir until smooth. Let sit until it has come to room temperature and thickened.
- Remove cake from refrigerator or freezer and using a spoon, spoon a little bit of your ganache at the side of the top and nudge it over the edge where you want your drips.
- Once you've placed your drips finish off by spooning more over the top of cake center and smooth out to edges using offset spatula.
- Cut and serve!
- Refrigerating or freezing your cake allows the ganache to set quicker when you place it on top.