Chocolate Raspberry Cake
Chocolate Raspberry Cake is the ultimate dessert for chocolate lovers! With its rich, moist chocolate layers complemented by a tangy raspberry filling, this cake is an indulgent treat perfect for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or just treating yourself, this cake is sure to impress!
Why make this recipe?
This recipe stands out because it beautifully combines the deep flavors of chocolate 🍫 with the tartness of raspberries 🍇. Not only does it taste amazing, but the vibrant colors and textures make it visually striking. Plus, it’s why your friends will ask you for the recipe again and again!
How to prepare Chocolate Raspberry Cake
Ingredients:
- 3 cups cake flour 🍰
- 1 cup white sugar 🍬
- 1 cup brown sugar 🍂
- 3/4 cup cocoa powder 🍫
- 1 cup amasi or buttermilk 🥛
- 1 cup hot coffee (2 tsp coffee + hot water ☕)
- 1/2 cup vegetable oil 🌱
- 3 eggs 🥚
- 1 tsp vanilla essence 🌼
- 2 tsp baking powder 🥄
- 1/2 tsp bicarbonate of soda 🔹
- 1/2 tsp salt 🧂
- 200g dark chocolate 🍫
- 1 cup cream cheese (room temperature 🧀)
- 1/3 cup cocoa powder 🍫
- 1 cup powdered sugar (icing sugar) 🍬
- 3/4 cup raspberry compote or thick raspberry jam 🍇
- 1 cup whipping or heavy cream (very cold) ❄️
Instructions:
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a large mixing bowl, combine the cake flour, white sugar, brown sugar, cocoa powder, baking powder, bicarbonate of soda, and salt. Mix well. 🥄
- In another bowl, whisk together the amasi or buttermilk, hot coffee, vegetable oil, eggs, and vanilla essence. 🥛🍳
- Gradually add the wet ingredients to the dry ingredients and mix until smooth. 🍰
- Melt the dark chocolate in a microwave or over a double boiler. Allow it to cool slightly before folding it into the batter. 🍫
- Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely in the pans before transferring to a wire rack. ⏳
- For the frosting, beat the cream cheese until smooth. Gradually add the cocoa powder and powdered sugar until creamy. 🧀🍬
- Whip the cold heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. 🍶
- Once the cakes are cool, spread a layer of raspberry compote between the two layers. Then, frost the top and sides of the cake with the cream cheese frosting. 🍇
- Decorate with fresh raspberries if desired, and enjoy! 🎉
How to serve Chocolate Raspberry Cake
Slice the cake into generous pieces and serve it on a beautiful platter. A dollop of whipped cream or some fresh berries on the side can elevate the presentation! 🍰🍇
How to store Chocolate Raspberry Cake
Store the cake in an airtight container in the refrigerator. It will stay fresh for up to 5 days. If you want to keep it longer, consider freezing individual slices wrapped tightly in plastic wrap. ❄️
Tips for preparing Chocolate Raspberry Cake
- Make sure your ingredients are at room temperature for better mixing.
- Use high-quality chocolate for the best flavor.
- Ensure that your heavy cream is very cold for better whipping results.
- Let the cake layers cool completely before frosting to avoid melting the frosting. ⏳
Variations
- For a fruity twist, you can add layers of other fruits like strawberries or blueberries.
- Swap raspberry compote for a different flavor of jam, such as strawberry or apricot, for a unique cake. 🍓🍑
FAQs
1. Can I use gluten-free flour for this recipe?
Yes, you can replace cake flour with a good-quality gluten-free flour blend.
2. Can I make this cake ahead of time?
Absolutely! You can prepare and bake the cake layers a day in advance and frost them just before serving.
3. What can I use instead of cream cheese?
If you’re looking for a vegan option, consider using a vegan cream cheese alternative or a whipped coconut cream for a lighter frosting. 🥥