Raspberry Chocolate Cake

This Raspberry Chocolate Cake is life changing. It is a dark chocolate cake with raspberry buttercream that you will keep making over and over.

Valentine’s Day is tomorrow, and I thought I would share one last romantic recipe for you to try.  I actually made this cake for a photoshoot with an amazing photographer, Tenisha of CRE810 (who provided these AH-MAZ-ING photos of the raspberry chocolate cake) and amazing stylist, Leslie, who works with me at my freelance business. This cake was definitely a showstopper.

If there is a mature yet festive cake that will put you in the mood for love tomorrow, this raspberry chocolate cake is it.  It is so decadent and rich and for lack of a better adjective, just plain yummy.  It is the perfect cake to wish you and yours a Happy Valentine’s Day!

Just as a reminder, here are some of the other recipes you can make tomorrow that will definitely add a spark to your holiday.

Table of Contents

Raspberry Chocolate Cake

Adapted from Country Living

4.34 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 16 servings

Calories: 862kcal

Author: Jocelyn Delk Adams

Ingredients

For the Cake:

• ▢ 3 cups all-purpose flour sifted
• ▢ 1 1/2 cups cocoa
• ▢ 3 cups granulated sugar
• ▢ 1 1/2 teaspoons baking soda
• ▢ 1 1/2 teaspoon baking powder
• ▢ 1 1/2 teaspoons salt
• ▢ 3 large eggs room temperature
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1 1/2 cups sour cream room temperature
• ▢ 3/4 cup canola oil
• ▢ 1 1/2 teaspoons white vinegar

For the Buttercream:

• ▢ 2 cups unsalted butter room temperature
• ▢ 1 1/2 cups raspberry jam strained and seeds discarded
• ▢ 3 cups confectioners' sugar

For the Ganache:

• ▢ 4 oz. bittersweet chocolate finely chopped
• ▢ ½ cup heavy whipping cream
• ▢ ¼ cup light corn syrup
• ▢ 1 tablespoon vanilla extract
• ▢ Fresh raspberries for garnish

US Customary - Metric

Instructions

For the Cake:

• Heat oven to 350 degrees F. Butter three 9-inch-round cake pans and line bottoms with parchment paper.
• Combine flour, cocoa, granulated sugar, baking soda, baking powder, and salt together in a large bowl.
• Add eggs, vanilla, sour cream, oil, vinegar (for leavening and a more tender cake), and 1 cup hot water and mix with a wooden spoon until batter is smooth.
• Pour batter into prepared pans and bake until a wooden skewer, inserted into cake center, comes out clean, 35 to 40 minutes.
• Cool cakes in pans 20 minutes; release from pans and cool completely on wire racks.

For the Buttercream:

• Beat butter and jam together using an electric mixer set on medium speed until fluffy. Add confectioners' sugar and beat until smooth. Spread filling between 3 cake layers.
• Ice the rest of the cake with remaining buttercream and refrigerate for 20--25 minutes.

For the Ganache:

• Heat heavy cream in a small saute' pan over medium heat until it just begins to boil. Remove from heat and add in chocolate. Allow to sit for 2 minutes.
• Next whisk together cream and chocolate until nice and smooth.
• Whisk in in corn syrup and vanilla extract.
• Remove cake from refrigerator and pour warm ganache over the middle of the top of the cake and allow to drip down the sides.
• Let the ganache set for about 30 minutes before serving. And if you would like, garnish with fresh raspberries.

Nutrition

Calories: 862kcal | Carbohydrates: 113g | Protein: 6g | Fat: 45g | Saturated Fat: 22g | Cholesterol: 117mg | Sodium: 374mg | Potassium: 306mg | Fiber: 4g | Sugar: 82g | Vitamin A: 1005IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 3.1mg

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