Description
A rich and moist chocolate cake layered with luscious raspberry frosting, raspberry preserves, and topped with a decadent chocolate ganache drip. Perfect for celebrations or any special occasion.
Ingredients
- 2 cups hot water
- 1 1/2 cups + 2 tbsp unsweetened cocoa powder
- 3 cups cake flour
- 2 1/4 cups light brown sugar
- 1 cup granulated sugar
- 3 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 2 tsp espresso powder
- 1 1/2 cups full-fat sour cream
- 1/4 cup milk
- 4 large eggs
- 1/2 cup vegetable oil
- 1 1/2 tsp vanilla extract
- 1 3/4 cups salted butter (for frosting)
- 5 cups powdered sugar (for frosting)
- 1 tbsp milk (for frosting)
- 2 tsp vanilla extract (for frosting)
- A pinch of salt (for frosting)
- 1 cup + 2 tbsp freeze-dried raspberries, powdered
- 2 tbsp raspberry preserves (for frosting)
- 6 oz cream cheese
- 2/3 cup raspberry preserves (for filling)
- 4 oz semi-sweet chocolate (for ganache)
- 1/2 cup heavy cream (for ganache)
- 1–2 tsp vegetable oil (for ganache)
- Fresh raspberries (for decorating)
- Mini chocolate chips (for decorating)
Instructions
- Preheat the oven to 350℉ (175℃). Grease and flour three 9-inch cake pans.
- In a bowl, whisk together the hot water and cocoa powder until smooth. Set aside to cool slightly.
- In a large mixing bowl, combine cake flour, brown sugar, granulated sugar, baking soda, baking powder, salt, and espresso powder.
- In another bowl, mix sour cream, milk, eggs, vegetable oil, vanilla extract, and the cocoa mixture until well blended.
- Gradually add the wet mixture into the dry ingredients and mix until smooth.
- Divide the batter evenly between the prepared cake pans and bake for 23–27 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- To make the frosting, beat the butter until fluffy. Gradually add powdered sugar, milk, vanilla, and salt.
- Mix in the raspberry powder and raspberry preserves. Add the cream cheese and beat until smooth and creamy.
- To assemble the cake, layer the cakes with raspberry frosting and a layer of raspberry preserves between each layer.
- Apply a crumb coat of frosting to the outside of the cake and chill for 30 minutes. Then apply the final layer of frosting.
- For the ganache drip, heat heavy cream until just boiling and pour over chopped chocolate. Let sit for a minute, then stir until smooth. Stir in vegetable oil to adjust consistency.
- Drip ganache around the edges of the cake and chill until set.
- Decorate the top of the cake with frosting swirls, fresh raspberries, and mini chocolate chips.
Notes
- Use room-temperature ingredients for best mixing results.
- Adjust ganache consistency by adding more cream or oil as needed.
- Chill the cake between frosting layers for a clean finish.
- Store leftovers in the fridge and bring to room temperature before serving.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 58g
- Sodium: 310mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 95mg
