Mouthwatering Chocolate Raspberry Cake

Written by on in Cakes

MOUTHWATERING CHOCOLATE RASPBERRY CAKE RECIPE

If you are a fan of chocolate cakes, this recipe is perfect for you! Make this one today and enjoy its awesome goodness with your family and friends!

Please scroll down below to see the full printable recipe for this delicious Chocolate Raspberry Cake!




Here is the video guide for this mouthwatering recipe! Watch how quick and easy it is made!




Chocolate Raspberry Cake Recipe

Deep Chocolate Cake

  • 2 2/3 cup all purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 ½ teaspoons baking soda
  • 2 pinches salt
  • 1 cup butter, (room temp)
  • 3 cups brown sugar, (lightly packed)
  • 4 eggs, (room temperature)
  • 2 teaspoons vanilla
  • 1 cup sour cream, (room temperature)
  • 1 cup hot coffee

Whipping Cream Frosting

  • 1 cup heavy cream ((whipping cream))
  • ¼ cup icing sugar, (sifted)
  • 1 cup raspberries (frozen (thawed))

Chocolate butter cream

  • 1 cup good quality chocolate buttons ((or chopped chocolate))
  • 1 ½ cups (300 grams) butter, (at room temperature for 15 minutes)
  • 2 cups icing sugar
  • 1 tablespoon heavy cream

Deep Chocolate Cake

  1. Preheat oven to 350F (175C). Oil and line three 9-inch pans. Set aside.
  2. Sift together the flour, cocoa, baking soda and salt in a large bowl and set aside.
  3. Cream the butter and sugar, until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating until very well incorporated. Add the vanilla. 
  4. Being sure to scrape the bowl often, pour in a third (1/3) of the dry ingredients, mix until just combined, then add half of the sour cream and mix until just combined. Repeat the same process ((1/3) a third of dry ingredients, mix, then the other half of sour cream and mix). Then add the remaining third (1/3) of dry ingredients. 
  5. Pour in the hot coffee and beat until well incorporated. Don’t over beat. Pour into prepared pans. Bake each cake for 25 to 30 minutes. Place baked cakes in pans on a cooling rack for 20 minutes, then remove the cakes from the pans and allow to cool completely before frosting.

Whipping Cream Frosting

  1. Put the bowl and beaters in the fridge for about half an hour, or the freezer for 15 minutes. They should be cold. The whipping cream should be cold too.
  2. Pour the whipping cream into a large bowl. Add the sifted icing sugar. Whip well until the cream doubles in volume and you have stiff peaks. You will know that the cream has stiff peaks when you life the beaters out of the cream and the peaks hold their shape. 

  3. Fold in the raspberries.

Chocolate butter cream

  1. Cube butter and put in a large bowl. Sift the icing sugar on top and beat with a paddle attachement for about 5 — 7 minutes (until creamy, fluffy and smooth)
  2. Add the heavy cream and beat for a further 5 minutes

  3. Add the melted (cooled) chocolate and fold. Beat for a further 3 minutes.

Recipe from: jarofvanilla.com