The Chocolate Raspberry Decadence Cake is a sumptuous treat that marries the deep, rich flavors of chocolate with the tart vibrancy of raspberries. Each layer is soaked in sweetness, offering a velvety texture and a frosting that melts delightfully in your mouth. This cake not only pleases the palate but also the eyes, making it an ideal centerpiece for any celebration.
Whether it’s a birthday, anniversary, or a simple gathering, the Chocolate Raspberry Euphoria Cake elevates the occasion. Its exquisite layers of moist chocolate cake, creamy raspberry frosting, and glossy chocolate ganache drip are crafted to offer a luxurious dessert experience. This cake promises to be the star of your next event, leaving guests impressed and satisfied.
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Ingredients:
Chocolate Cake:
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
Raspberry Frosting:
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
Filling:
2/3 cup raspberry preserves
Chocolate Ganache Drip:
4 oz semi-sweet chocolate
1/2 cup heavy cream
1-2 tsp vegetable oil
Decorating:
Fresh raspberries
Mini chocolate chips
Directions:
Prep: Preheat oven to 350℉. Grease and flour three 9-inch cake pans.
Cake Batter: In a large bowl, whisk hot water with cocoa until smooth. In another bowl, mix the cake flour, sugars, baking soda, baking powder, salt, and espresso powder. Add the wet ingredients including the sour cream, milk, eggs, vegetable oil, and vanilla extract to the dry ingredients and mix until combined. Divide the batter evenly among the prepared pans.
Bake: Bake for 23-27 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Raspberry Frosting: In a large bowl, beat the butter until creamy. Gradually add powdered sugar, milk, vanilla extract, and salt. Once smooth, blend in the powdered raspberries and raspberry preserves. Add the softened cream cheese and beat until the frosting is smooth and fluffy.
Assembling: Place one layer of cake on a serving plate. Spread a layer of raspberry frosting, then a thin layer of raspberry preserves. Repeat with remaining layers. Apply a thin crumb coat of frosting over the entire cake. Chill for 30 minutes. Apply a final thick layer of frosting smoothly over the cake.
Chocolate Drip: Heat the cream until hot but not boiling. Pour over the chopped chocolate and let sit for a minute. Stir until smooth. Mix in the vegetable oil. Using a spoon, create drips around the edge of the chilled cake. Chill the cake to set the drips.
Decorate: Pipe decorative swirls of frosting on top and garnish with fresh raspberries and mini chocolate chips.
Prep Time: 45 minutes | Cooking Time: 27 minutes | Total Time: 2 hours 30 minutes | Kcal: 670 kcal per serving | Servings: 12 servings