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Chocolate raspberry cake

Servings: 10 Total Time: 1 hr 30 mins Difficulty: Intermediate
Chocolate raspberry cake Indulge in a rich chocolate raspberry cake! Perfectly balanced flavours for a fruity-chocolate treat. 1 View Gallery 3 photos

Indulge in a rich chocolate raspberry cake! Perfectly balanced flavours for a fruity-chocolate treat.

Chocolate raspberry cake

5 from 4 votes
A special recipe for a special occasion! A pure delight for chocolate and raspberry lovers. A moist, fresh, and fruity cake with a rich dark chocolate ganache, slightly tangy from the raspberries.
Total Time 1 hr 30 mins Difficulty: Intermediate Servings: 10

Ingredients

Cooking Mode Disabled

For the cake

For the frosting

For the filling

For the chocolate drizzle

For the garnish

Instructions

  1. Preheat the oven to 180°C
    Grease three 8-inch baking pans with a little shortening. Place a baking sheet on the bottom of each pan and apply another layer of shortening. Lightly dust the inside with flour and tap out the excess.
  2. Chocolate syrup
    In a large heatproof bowl, mix hot water and cocoa until smooth. Let the mixture cool to room temperature.
  3. Cake batter
    In a large mixing bowl, combine all dry ingredients, including sugars. Add the wet ingredients, ensuring the cocoa mixture is lukewarm. Beat until everything is well combined. (Don't worry if you see small lumps in the batter).
  4. Pour the cake mix and bake
    Pour the cake mix evenly into the three prepared baking tins. Bake for 23-27 minutes. After baking, let the cakes cool in the tins for 10 minutes before transferring them to a cooling rack to cool completely.
  5. The Berry Frosting
    Beat the butter until soft. Gradually add icing sugar, mixing well after each addition. Add milk as needed for a smoother texture. Mix in the vanilla, salt, raspberry powder, and jam. Finally, add the cream cheese and mix well.
  6. Layering
    Place the first cake layer on a stand. Spread a generous amount of icing, extending it slightly beyond the edges. Pipe a border and fill with raspberry jam, spreading evenly. Repeat with the second layer and finish with the last layer. Lightly coat the entire cake with a thin layer of icing to seal in the crumbs. Refrigerate for about half an hour. Apply another layer of icing, allowing some parts of the cake to show through for a semi-naked look. Chill the cake again in the refrigerator before decorating.
  7. Drizzle and Decoration
    Melt the chocolate, cream, and oil together into a smooth sauce. Spread the sauce over the cake, allowing it to drip along the edges. Place the cake in the refrigerator for 15 minutes. Decorate the cake with swirls, chocolate drops, and raspberries.

User Reviews

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  1. Marlene

    Rich chocolate cake with a sweet-tart raspberry twist. A perfect combo for dessert lovers.

  2. Carolina

    Rich chocolate cake with tangy raspberry layers. Perfectly balanced, indulgent, and visually stunning.

  3. Turner

    A perfect balance of chocolate and raspberry flavors.

  4. Romy

    Deliciously rich and fruity with a lovely texture. The raspberry jam adds a nice touch!

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