Juicy Raspberry Chocolate Cake
Why make this recipe
Juicy Raspberry Chocolate Cake combines rich chocolate with tangy raspberries, making it a perfect dessert for any occasion. The blend of flavors and textures creates a deliciously moist cake that everyone will love. Whether it’s a birthday, anniversary, or just a sweet treat for yourself, this cake is sure to impress!
How to make Juicy Raspberry Chocolate Cake
Ingredients :
Chocolate Cake, 3 large eggs, 2 tsp vanilla extract, see here for how to make it yourself, 100g sunflower oil, 320g buttermilk, 300g flour (Type 405), 60g unsweetened cocoa powder, 270g white sugar, 2 1/2 tsp baking soda, 1 tsp baking powder, 320g freshly brewed coffee (or boiling water),
Raspberry Cream, 500g frozen raspberries, 150g white sugar, 40g cornstarch, 250g soft butter, 200g quark or cream cheese,
Chocolate Drip, 100g finely chopped dark chocolate, 65g butter, 125g fresh raspberries for decoration
Directions :
- For the cake layers, preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit). Line the bottom of two 23 cm springform pans with baking paper.
- In a mixing bowl, cream the eggs, vanilla extract, oil, and buttermilk together. Gradually add the other ingredients except for the coffee. Finally, stir in the freshly brewed coffee (or boiling water). The batter will be very thin.
- Divide the batter evenly between the two springform pans. Bake in the oven for about 30-35 minutes. Use a toothpick to check if the cake is done. Once baked, let the cakes cool and carefully remove them from the pans.
- While the cakes are cooling, prepare the raspberry cream. In a saucepan, cook the raspberries with sugar until they boil. Mix the cornstarch with a little water in a cup until smooth. Gradually add this to the raspberries while stirring, and cook until thickened. Set aside to cool completely.
- In another bowl, whip the softened butter until light and fluffy (about 10 minutes). Gradually mix in the thickened raspberries. Finally, fold in the quark or cream cheese until everything is well blended. You can prepare the cake layers and raspberry cream a day ahead.
- Once the cake layers are cooled, cut each layer in half. Reserve about 3 tablespoons of raspberry cream in a piping bag. Spread raspberry cream on the first layer of cake, place the second layer on top, and repeat with more cream and the third layer. Place the last layer on top and spread a thin layer of cream on the sides and top for a semi-naked cake look. Chill for about 30 minutes.
- For the chocolate drip, melt the chocolate and butter together over low heat while stirring. Let it cool slightly, then use a spoon to let the chocolate drip down the sides of the chilled cake, and spread any remaining chocolate on the top. The drip effect works best on a well-chilled cake. Decorate with fresh raspberries and pipe some roses if you like. Serve the cake fresh, and it will keep well in the fridge for one to two days.
How to serve Juicy Raspberry Chocolate Cake
Serve this cake as a delightful dessert after dinner or as a centerpiece for celebrations. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream to enhance the flavors.
How to store Juicy Raspberry Chocolate Cake
Store any leftover cake in the refrigerator, covered to maintain freshness. It can last for up to two days in the fridge, but the flavors are best enjoyed fresh!
Tips to make Juicy Raspberry Chocolate Cake
- Ensure all ingredients are at room temperature for better mixing.
- If you want a sweeter taste, adjust the sugar in the raspberry cream.
- For a richer chocolate flavor, consider using dark cocoa powder.
Variation
You can experiment with this recipe by adding different fruits, such as strawberries or blueberries. You can also swap the cream cheese with mascarpone for a different texture in the raspberry cream.
FAQs
1. Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used, but the texture may differ slightly.
2. How long does it take to prepare this cake?
Preparation and baking time will take around 1.5 to 2 hours, including cooling time for the layers.
3. Can I make the cake ahead of time?
Absolutely! You can make the cake layers and raspberry cream a day before serving.
4. What if I don’t have buttermilk?
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
5. Can I freeze the cake?
Yes! You can freeze the cake layers. Just wrap them tightly in plastic wrap and foil before freezing.
Juicy Raspberry Chocolate Cake
Ingredients
Method
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit). Line the bottom of two 23 cm springform pans with baking paper.
- In a mixing bowl, cream the eggs, vanilla extract, oil, and buttermilk together.
- Gradually add the other ingredients except for the coffee. Finally, stir in the freshly brewed coffee (or boiling water). The batter will be very thin.
- Divide the batter evenly between the two springform pans.
- Bake in the oven for about 30-35 minutes. Use a toothpick to check if the cake is done. Once baked, let the cakes cool and carefully remove them from the pans.
- While the cakes are cooling, prepare the raspberry cream. In a saucepan, cook the raspberries with sugar until they boil.
- Mix the cornstarch with a little water in a cup until smooth. Gradually add this to the raspberries while stirring, and cook until thickened. Set aside to cool completely.
- In another bowl, whip the softened butter until light and fluffy (about 10 minutes). Gradually mix in the thickened raspberries. Finally, fold in the quark or cream cheese until everything is well blended.
- Once the cake layers are cooled, cut each layer in half.
- Reserve about 3 tablespoons of raspberry cream in a piping bag. Spread raspberry cream on the first layer of cake, place the second layer on top, and repeat with more cream and the third layer.
- Place the last layer on top and spread a thin layer of cream on the sides and top for a semi-naked cake look. Chill for about 30 minutes.
- For the chocolate drip, melt the chocolate and butter together over low heat while stirring.
- Let it cool slightly, then use a spoon to let the chocolate drip down the sides of the chilled cake, and spread any remaining chocolate on the top.
- Decorate with fresh raspberries and pipe some roses if you like. Serve the cake fresh, and it will keep well in the fridge for one to two days.