Raspberry chocolate cake
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Raspberry and Chocolate is a match made at Tastebud Heaven and is fully on display on this Raspberry chocolate cake. Made with a noisy layer of homemade chocolate cake, fresh raspberry stuffing and luscious chocolate frosting, every bite is perfectly balanced and luxurious.
Raspberry chocolate cake
There’s nothing like a chocolate cake with homemade raspberry stuffing. The tart’s fruity raspberry filling perfectly offsets the rich, luxurious chocolate cake, and its chocolate fudge frosting…oof. This raspberry chocolate layer cake will make the perfect celebration or birthday cake and delight the perfect crowd.
The raspberries on top are completely optional, but make your cake a perfect bakery display case.
Ingredients for this raspberry chocolate layer cake
Like all the True Chocolate Layer Cake recipes that have been tried, this chocolate cake is made in one bowl with pantry staples such as flour, granulated sugar cocoa powder, eggs, oil and more. So, while making homemade raspberry stuffing and frosting, it’s actually a rather frilled recipe! Here’s your grocery list:
Granule Sugar – The only sweetener needed for this decadent chocolate cake is the regular old white sugar. Cocoa Powder – Cocoa Powder gives this cake a deep chocolate flavor. Use high quality cocoa powder. We always use Rodelle’s cocoa powder, but we can’t recommend it enough. All Purpose Flour – No need for flamboy cake flour! You can use regular all-purpose flour to create that velvety bread crumbs. Baking Powder + Baking Soda – The combination of baking powder and baking soda brings a beautiful rise to your chocolate cake. Eggs – Use large eggs at room temperature for best results! Buttermilk – Buttermilk is an absolute must when it comes to baking cakes. It gives your baking soda a little extra oompf and really deepens the flavor of your cake. If you don’t have buttermilk on hand (someone?!), you can make your own buttermilk at home! Strongly brewed coffee – Coffee adds a deeper chocolate flavour. I promise you, your cake doesn’t taste like coffee. Just deep, rich, velvety chocolate 🙂
Best Chocolate Cake Tips
This chocolate cake tastes directly from the bakery, but children can make it. Throw all the dry ingredients into a bowl and then add all the wet… et voila! Even the simplest recipes have special tricks that guarantee success. So here is your unsolicited advice:
Use high quality cocoa powder: The quality of cocoa powder will make or break cakes, so splurge extra dollars on high quality ones. Your cake will thank you. Do not overbake the cake. There’s nothing sadder than a dry chocolate cake. Instead of waiting for the knife to dry completely, take out the cake once the knife comes out pretty much cleanly. Your cake continues to bake as it cools! Let the cake cool completely before matting. Sadly, this is a very important step in making your own cakes. I know, but I’m also panicking, but your cake should be completely room temperature before you start matting.
Tips for making delicious homemade raspberry stuffing
Just like the cake section, raspberry fillings are surprisingly easy to make. Throw the filling ingredients into a pot over medium heat and cook until thick.
Use high quality berries. The quality of the raspberries is to make and break stuffing. You can use frozen or fresh raspberries in the filling, so grab whatever you have on hand. I usually use frozen. Because it’s cheap and then I can scatter a bunch of fresh raspberries for the top! Adjust the sugar to adjust the taste: I hate to say that, but baking with fruit is a bit unpredictable. Fruits can be much more tarter or sweet, depending on how ripe they are. We gave this recipe different amounts of sugar so you can cook and taste it and add sugar if you want! Allow the filling to cool completely before use: Just like a cake, let the filling cool completely before use. If you want to disband your cake pieces, you can also fill them up a week in advance and refrigerate them until they are ready to use.
Do you have time to make your own homemade stuffing? There is no problem. If you’re in a pinch, you can exchange raspberry jam stuffing. I prefer Bon Maman (their intense line would be the closest store-bought alternative!)
Which size cake can you make from this 1 bowl chocolate cake recipe?
This recipe creates a 2-inch layered cake in killer matilda style, but you can also use it to create several different sizes and shapes.
3 6 inch round layers: If you want a petite look cake, reach for a 6 inch round. If you go 6 inches, I really recommend you level your cake, so you can get a nice layer! Two 8 or 9 inch round layers: That’s what you’ll see in all the photos here, and the perfect sweet spot! If you want to keep the same size but want more filling there, you can create three 8 or 9 inch cakes, double the filling recipe and 1.5 times the frosting recipe! 1 9 x 13 inch sheet pan: If you don’t need a little more effort, you can also make this cake in a 9 x 13 inch sheet pan. If you are choosing this route, swirl the cake or bake the cake in two layers before baking before swirling your homemade stuffing in the batter and then baking it in. frost as in the other options above.
Happy baking and eating Happy raspberry cake!
xxx
printing
author: sofi | Broma Bakery
Preparation time: 40 minutes
Cooking time: half an hour
Total time: 3 hours
yield: 16 servings
category: Dessert
method: oven
cooking: Americans
unit:
USM
material
For filling raspberries
1 1/2 cup Raspberries (fresh or frozen work!)
2 In 3 1 tablespoon granulated sugar
1 tablespoon Corn Starch
1 tsp 1/2 Lemon juice (juice) 1/2 lemon! )
1/2 tsp Vanilla extract
For the cake
1 3/4 cup Granule sugar
3/4 cup Dutch processed cocoa powder
2 cup All purpose flour
2 tsp baking powder
1 tsp 1/2 baking soda
1 tsp salt
3/4 cup Vegetable oil
2 tsp Vanilla extract
3 Big egg
1 cup Buttermilk
1/2 cup Strongly brewed coffee
Chocolate fudge frosting
1 cup Unsalted butter at room temperature
3/4 cup Dutch processed cocoa powder
5 cup Powdered sugar
1/3 cup Whole milk, slightly warmed (this will help you get your matte gloss!)
2 tbsp For corn syrup, options, and shine
2 tsp Vanilla extract
1/2 tsp Salt raspberries, options
Instructions
First, make a raspberry filling. In a pot over medium heat, mix in 2 tablespoons of raspberries, sugar, cornstarch and lemon juice. Cook the mixture on medium low heat, stirring constantly with a silicone spatula until the raspberries are completely broken and filling is thick for about 8 minutes. Taste the stuffing you’re making it and if it tastes too tart, add sugar. Remove the pan from the heat, stir in the vanilla extract, set aside to cool, then make the cake for about 30 minutes. Preheat the oven to 350°F. Grease and line two 8 inch cake pans and parchment paper. Please put it aside. In a large bowl, whisk together the sugar, cocoa powder, flour, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients and add oil, vanilla, eggs and buttermilk. Whisk from the center of the bowl and pull all the dry ingredients to the wet. Beat until the flour stripes are gone. Pour the brewed coffee and mix until combined. Divide the flour evenly between prepared frying pans and bake for about 30 minutes or until the knife inserted into the center of the cake is clean. Fully cool in a wire rack before frosting. When the cake gets cold, make frosting. Cream butter and cocoa powder at low speed for 30 seconds in a stand mixer with a paddle attachment. Add the sweet sugar, warm milk, corn syrup, vanilla and salt. Hit at medium speed, scrape off the sides and bottom of the bowl as needed, until the frosting is fluffy and the colour is slightly brighter for about 30 seconds.
Place the first cake layer on the right side on a cake stand or plate. Use an offset spatula to spread it out and create a wall for stuffing raspberries, as it spreads out to the center. Use the layer, remaining matte to cover the sides of the cake with frost. Use the back of a large spoon to make a swirl around the top and sides of the cake. If you are using it, place the raspberries everywhere and top of the cake up. Slice and serve!
