In the quiet early mornings of the pastry kitchen, there is a profound satisfaction in balancing the deep, earthy notes of chocolate with the bright, sharp acidity of fresh fruit. It is a lesson in contrast, much like the famous *Mogador* macaron of Paris, where passion fruit meets milk chocolate. Here, we embrace that same philosophy but with the classic, romantic pairing of dark cocoa and tart raspberries. This is not merely a cake; it is a study in texture and harmony, designed for those who appreciate the delicate interplay of flavors.
This recipe produces a crumb that is exceptionally moist and tender, owing to a precise blend of butter and neutral oil. Between the dark, velvety layers lies a homemade raspberry filling—cooked down to intensify its essence—and a silky chocolate raspberry buttercream that tints the palate with a gentle fruitiness. It is an elegant centerpiece, perfect for celebrations where refined taste is paramount.
A Study in Flavor and Texture
There are few pairings in the patisserie world as timeless as chocolate and raspberry. This recipe is a keeper because it respects both ingredients equally. The chocolate cake base is robust, utilizing hot coffee to “bloom” the cocoa powder, a technique that releases the full spectrum of chocolate’s volatile flavor compounds. This ensures the cake is never flat or overly sweet, but rich and complex.
Furthermore, the texture is a triumph of balance. By using both butter and oil, we achieve the best of both worlds: the unparalleled flavor of butter and the lasting moisture of oil. The raspberry filling provides a sharp, gelatinous counterpoint to the soft sponge, cutting through the richness. It is a dessert that invites you to slow down and savor each forkful, noticing how the tart berry puree brightens the deep, dark crumb.
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Chocolate Raspberry Cake
- Total Time: 1 hour 30 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This elegant dessert features layers of moist, dark chocolate cake paired with a vibrant, homemade raspberry reduction and silky fruit-infused buttercream. By blooming the cocoa with hot coffee and balancing fats for a tender crumb, this recipe creates a professional-quality cake that is as structurally sound as it is delicious.
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1/4 cup light brown sugar
- 3/4 cup dark cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup neutral cooking oil (such as grapeseed or canola)
- 1/2 cup melted unsalted butter
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk, room temperature
- 1 cup very hot coffee or water
- 1 cup fresh or frozen raspberries
- 1/4 cup granulated sugar (for filling)
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon lemon juice
- 1 1/2 cups unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup natural cocoa powder
- 1/4 teaspoon salt
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 350°F (175°C) and line the bottoms of three 8-inch round cake pans with parchment paper; grease and dust the sides with cocoa.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, dark cocoa powder, baking soda, and salt until well combined and aerated.
- Add the neutral cooking oil and melted butter to the dry mixture and stir, then incorporate the eggs and vanilla extract until the batter is uniform.
- Gradually stir in the buttermilk followed by the very hot coffee or water, mixing until the batter is thin and the cocoa is fully bloomed.
- Divide the batter evenly among the three pans and bake for 24–25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10–15 minutes before inverting them onto cooling racks to cool completely.
- To make the raspberry filling, combine sugar and cornstarch in a saucepan, then add raspberries, water, and lemon juice; cook over medium heat until thickened and bubbly.
- Prepare the frosting by beating softened butter until creamy, then gradually adding powdered sugar, natural cocoa powder, and salt.
- Incorporate 1/3 cup of the cooled raspberry filling into the frosting one tablespoon at a time, adjusting consistency with heavy cream as needed.
- Assemble by leveling the cakes, piping a frosting dam on each layer to secure the raspberry filling inside, and finishing with a smooth exterior coat of frosting.
Notes
For the best structural integrity, chill your raspberry filling thoroughly before assembly to prevent it from softening the buttercream dam. Using natural cocoa in the frosting provides a bright acidity that highlights the fresh fruit, while the dark cocoa in the cake offers a rich, deep visual and flavor contrast.
- Prep Time: 35 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
The Foundation of Quality
To achieve a result worthy of a French bakery, one must begin with ingredients of the highest caliber. Precision here is not just a suggestion; it is the path to perfection.
- Dark Cocoa Powder: For the cake layers, we use a dark cocoa. This provides that stunning, almost black color and a mellow, earthy flavor. The acidity in the buttermilk will react with the baking soda to ensure a proper rise, even with Dutch-processed cocoa.
- Buttermilk: This is essential for the texture. Its acidity breaks down long gluten strands, resulting in a crumb that is tender rather than tough. Do not substitute with plain milk if you can avoid it.
- Fresh or Frozen Raspberries: You may use either for the filling. Frozen berries often are picked at peak ripeness and work beautifully for the reduction. Fresh berries are lovely for garnish.
- Hot Coffee: This is the catalyst. Adding boiling hot liquid to the batter blooms the cocoa and melts the butter helps emulsify the batter ensuring a glossy, uniform mixture.
- Butter and Neutral Oil: We use unsalted butter for flavor control and a neutral oil (like grapeseed or canola) to ensure the cake remains moist for days.
- Cornstarch: Used in the filling to create a stable gel that won’t weep into your cake layers.
The Method
Step 1: Prepare the Cake Pans
Precision begins before the mixing bowl. Preheat your oven to 350°F (175°C). Line the bottoms of three 8-inch round cake pans with parchment paper. This is non-negotiable; it ensures your delicate layers release without tearing. Grease the sides and dust lightly with flour or cocoa powder.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, dark cocoa powder, baking soda, and salt. Ensure there are no lumps of brown sugar or cocoa, as these can create bitter pockets in the final cake. Whisking aerates the dry ingredients, preparing them to accept the liquids.
Step 3: Incorporate Fats and Eggs
Add the neutral cooking oil and melted unsalted butter to the dry mixture. Stir until fully combined; the mixture will look like wet sand. Next, add the room-temperature eggs and vanilla extract. Stir until the batter is uniform. The eggs provide structure and richness, while the vanilla rounds out the chocolate notes.
Step 4: Add Liquids and Bloom Cocoa
Gradually stir in the buttermilk until combined. Then, slowly and carefully pour in the very hot water or coffee. This step is critical; the heat blooms the cocoa. Stir gently but thoroughly, scraping the sides and bottom of the bowl with a spatula to ensure no dry flour remains. The batter will be quite thin—this is correct.
Step 5: Bake the Layers
Divide the batter evenly among the three prepared pans. Using a kitchen scale here ensures perfectly even layers. Bake for 24–25 minutes. The cakes are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Avoid overbaking, or the delicate crumb will dry out.
Step 6: Cool the Cakes
Allow the cakes to cool in their pans for 10–15 minutes. This allows the structure to set. Then, run a thin knife along the edges and invert them onto cooling racks to cool completely. Do not attempt to frost warm cakes.
Step 7: Create the Raspberry Filling
While the cakes cool, combine the sugar and cornstarch in a small saucepan. Whisk them together to prevent clumps. Add the raspberries, water, and lemon juice. Cook over medium heat, stirring constantly. As the berries release their juices and the mixture bubbles, the cornstarch will activate. Cook for about 2 minutes after bubbling until thickened. It should leave a trail when a spatula is pulled through. Transfer to a heatproof bowl to cool completely.
Step 8: Prepare the Chocolate Raspberry Frosting
In a stand mixer fitted with a paddle attachment, beat the softened butter on low speed until creamy. Gradually add half of the powdered sugar, the natural cocoa powder, and the salt. Once incorporated, add the remaining sugar. Then, mix in 1/3 cup of your cooled raspberry filling, a tablespoon at a time. This emulsifies the fruit into the fat. Adjust consistency with heavy cream if needed until smooth and pipeable.
Step 9: Assemble with the Dam Technique
Level your cooled cake layers if they have domed. Place the first layer on your serving platter. Spread a very thin layer of frosting over the top. Pipe a “dam” or ring of frosting around the outer edge—this holds the soft filling inside. Spread half of the remaining raspberry filling inside the dam. Top with the next layer and repeat. Finish with the third layer and frost the exterior of the cake.
Laura’s Secrets for Success
- The Dam Technique: When working with soft fruit fillings, the “dam” of buttercream is essential. It acts as a structural wall, preventing the raspberry coulis from leaking out the sides and ruining your beautiful finish. Ensure your piping bag has a large enough opening to create a sturdy wall.
- Room Temperature Ingredients: Ensure your buttermilk and eggs are at room temperature. This allows them to emulsify properly with the fats. If they are cold, they can shock the melted butter, causing the batter to appear curdled.
- Cooling the Filling: The raspberry filling must be completely cool—chilled is even better—before assembly. If it is even slightly warm, it will melt the buttercream dam and cause the layers to slide. For a more robust chocolate base without the fruit element, you might explore our old-fashioned chocolate cake recipe.
- Cocoa Powder Choices: While the cake uses dark cocoa for color, the frosting calls for natural cocoa. Natural cocoa is more acidic and fruitier, which pairs beautifully with the fresh raspberry puree in the buttercream.
Refined Twists
- Raspberry White Chocolate: If you prefer a lighter, sweeter profile, you can swap the chocolate frosting for a white chocolate buttercream. The tartness of the raspberries cuts through the sweetness of white chocolate beautifully. See our raspberry white chocolate cake for inspiration on this flavor profile.
- Cupcake Variance: This batter makes exquisite cupcakes. Reduce the baking time to 18–20 minutes. You can core the center of the baked cupcakes and fill them with the raspberry reduction for a hidden surprise.
- Liqueur Infusion: For an adult variation, brush the cooled cake layers with a simple syrup infused with Framboise (raspberry liqueur) or Grand Marnier before assembling. This adds moisture and a sophisticated depth of flavor.
- Fresh Berry Decor: While the filling uses cooked berries, decorating the top with fresh, unwashed (to prevent spoilage) raspberries and a dusting of powdered sugar adds a classic French aesthetic.
Presentation and Plating
To serve this cake is to present a gift of labor and love. Slice the cake while it is still slightly chilled to ensure clean, sharp layers, but allow the slices to come to room temperature before eating. This ensures the chocolate flavor is fully pronounced and the frosting is silky.
Serve on fine china with a garnish of fresh raspberries and perhaps a sprig of mint for color contrast. A dollop of lightly sweetened Chantilly cream can also be a lovely addition. For beverages, a dark roast coffee or a glass of Banyuls (a French dessert wine) pairs magnificently with the dark chocolate. If you are serving a crowd that adores intense chocolate flavors, you might also consider offering our chocolate indulgence alongside for variety.
The Art of Mastery
Mastering this Chocolate Raspberry Cake is about respecting the process. From the blooming of the cocoa to the careful piping of the dam, each step builds upon the last to create something truly exceptional. It is a recipe that rewards patience and precision, offering a result that is as beautiful to look at as it is to eat. Whether for a birthday or a quiet weekend project, the effort you pour into this cake will be tasted in every bite.
For those looking to expand their repertoire further, I recommend trying our chocolate fudge cake for a different texture experience. This recipe captures the spirit of the classic combination, much like the version found at Sugar Spun Run, but with our own focus on small-batch precision.
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