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chocolate raspberry cake

chocolate raspberry cake

This indulgent Chocolate Raspberry Cake brings together rich chocolate flavors with the tartness of fresh raspberries. Perfect for celebrations or to satisfy your sweet cravings, this cake is sure to impress.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 2 round 9-inch cake pans
  • 1 parchment paper
  • 1 mixing bowl
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 cooling rack
  • 1 measuring cups and spoons
  • 1 toothpick for testing doneness

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ cup unsalted butter, softened (1 stick)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup boiling water
  • 1 cup fresh raspberries (plus extra for garnish)
  • 1 cup dark chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  • In a mixing bowl, combine the flour, baking powder, baking soda, salt, and cocoa powder. Whisk until well mixed and set aside.
  • In a large bowl, using an electric mixer, cream together the granulated sugar, brown sugar, and butter until light and fluffy.
  • Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet mixture alternatively with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  • Carefully stir in the boiling water to the batter until smooth. Fold in the raspberries and dark chocolate chips.
  • Divide the batter equally between the prepared cake pans.
  • Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • Allow the cakes to cool in the pans for about 10 minutes before transferring to a cooling rack to cool completely.
  • Once cooled, frost and layer the cakes with your favorite chocolate frosting, adding fresh raspberries on top for garnish.

Notes

For an added flavor boost, consider adding raspberry jam between the cake layers along with the frosting.
Be careful not to overmix the batter after adding the boiling water, as it can lead to a denser cake.
Store leftovers in an airtight container at room temperature for up to three days, or in the refrigerator for one week.