Chocolate Raspberry Cake
I made three cakes for my birthday this year (feel like this number is going up every year) and they were all nice, made my traditional Yogurt cake as always, but also tried two new ones: Chocolate Raspberry and a classic Red Velvet. Need to work a bit more on the red velvet because I used the whole pack of red food coloring and it still turned out pink. But the Chocolate Raspberry cake was great, I loved it. It’s not one of those super sweet cakes, it’s rich and moist and feels so natural. The raspberries add an incredible texture as well. My sister said it tastes organic if that makes sense. Definitely for those who like a more subtle taste, not just sweetness. The recipe is slightly adapted from here.
Chocolate Raspberry Cake
- 3 large eggs
- 2 teaspoons vanilla extract
- 160 g canola oil
- 320 g buttermilk
- 90 g unsweetened cocoa
- 300 g all purpose flour
- 2 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- Pinch of salt
- 270 g sugar
- 320 g freshly brewed coffee (or boiling water)
- 500 g fresh or frozen raspberries
- 300 g butter (room temperature)
- 150 g sugar
- 40 g cornstarch
- 150 g cream cheese
- 100 g dark chocolate
- ½ cup whipping cream
- Some extra frosting
- Fresh raspberries (I couldn’t get any, so skipped these)
- Preheat the oven to 180 °C. Grease 3 x 20 cm diameter baking tins.
- Make the cake. In a large bowl, beat the eggs with the sugar, vanilla, oil and buttermilk until fluffy.
- In a separate bowl, combine the flour, cocoa, baking powder, baking soda and salt. Add into the eggs mixture and beat until combined.
- Pour in the coffee while beating until the mixture is smooth. It should be thin.
- Divide the batter into three prepared tins. Bake until the toothpick inserted into the middle comes out clean, about 30 minutes. Remove from the oven and let them cool completely on a wire rack.
- Make the frosting. Heat the raspberries with the sugar. Stir the cornstarch with some water until no lumps are left and add to the raspberries. Stir for a few minutes until thick. Set aside and let cool a bit.
- Beat the butter for about ten minutes until pale. Add the prepared raspberries by the spoonful. At the very end beat in the cream cheese until combined.
- Assemble the cake. Reserve about 3 tablespoons of frosting for decoration. Place the first layer of cake on a serving plate, spread about 1/3 of the frosting, place the second cake layer and 1/3 of the frosting. Finish with the third cake and the remaining 1/3 of the frosting to cover the top and the sides of the cake. Let the cake set in the fridge.
- Make the chocolate ganache. Break the chocolate into pieces, place in a bowl and set aside. On medium low heat, heat the cream until the sides start to bubble. Pour the cream immediately over the chocolate. Let it sit for a few minutes, stir well until the mixture is uniform. Remove the chilled cake from the fridge and pour the ganache over the top creating a drip effect. Let it set in the fridge again.
- Use the remaining frosting to pipe some swirls on top and add some fresh raspberries to decorate.
- Keep refrigerated for up to 3 days.
- Enjoy 🙂