Chocolate Raspberry Cake

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

For the Chocolate Cake:

2 cups hot water (472 mL)

1 ½ cups + 2 tbsp unsweetened natural cocoa powder (157 grams) (Do not use Dutch process)

3 cups cake flour, spooned & leveled (330 grams)

2 ¼ cups light brown sugar, packed (488 grams)

1 cup granulated sugar (206 grams)

3 tsp baking soda

1 ½ tsp baking powder

¾ tsp salt

2 tsp espresso powder

1 ½ cups full-fat sour cream, at room temperature (360 grams)

¼ cup milk (60 mL)

4 large eggs, at room temperature

½ cup vegetable oil (106 mL)

1 ½ tsp vanilla extract

For the Raspberry Frosting:

1 ¾ cups salted butter, softened (396 grams, 3 ½ sticks or 28 tbsp)

5 cups powdered sugar

1 tbsp milk

2 tsp vanilla extract

1 cup + 2 tbsp freeze-dried raspberries, pulsed to a powder (about one 1.25 oz bag)

2 tbsp raspberry preserves

6 ounces full-fat cream cheese (block style)

For Filling:

2/3 cup raspberry preserves

For the Chocolate Ganache Drip:

4 ounces semi-sweet chocolate, finely chopped

½ cup heavy cream (4 ounces)

1-2 tsp vegetable oil

For Decorating:

Fresh raspberries

Mini chocolate chips

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀

Prep the Cake Pans:

Preheat your oven to 350°F (175°C).

Grease three 9-inch cake pans with shortening. Place a parchment circle in the bottom of each pan, grease over that, and dust the inside with flour. Knock out any excess flour.

Make the Cake Batter:

In a large bowl, whisk the hot water and cocoa powder until the cocoa is completely dissolved. Let it cool to room temperature.

In another bowl, whisk together cake flour, light brown sugar, granulated sugar, baking soda, baking powder, salt, and espresso powder.

Add the cooled cocoa mixture, sour cream, milk, eggs, vegetable oil, and vanilla extract to the dry ingredients. Whisk until combined. It’s okay if there are a few small lumps.

Bake the Cakes:

Divide the batter evenly among the three prepared pans (using a kitchen scale to ensure even layers is helpful).

Bake for 23-27 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Rotate pans halfway through if necessary.

Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.

Make the Raspberry Frosting:

Beat butter in a large bowl until creamy, about 30 seconds.

Gradually mix in powdered sugar, adding milk as needed for consistency.

Add vanilla extract, salt, freeze-dried raspberry powder, and raspberry preserves. Mix until combined.

Beat in cream cheese until smooth and well combined.

Assemble the Cake:

Place the first cake layer on a cake stand or turntable. Spread 1 ¼ cups of frosting over the layer, extending slightly past the edge. Pipe a border around the edge and fill with ⅓ cup raspberry preserves. Spread evenly to the edge of the border.

Place the second cake layer on top, smoothing out any frosting overhang. Chill for 5-10 minutes to set.

Add the final cake layer upside down for a flat top. Apply a thin layer of frosting over the top and sides (crumb coat). Chill for 30 minutes to set.

Frost the cake with a final layer of frosting, smoothing with a cake scraper or offset spatula. Chill again for 30 minutes.

Make the Chocolate Ganache Drip:

Place finely chopped chocolate in a bowl.

Heat the heavy cream in a small saucepan over medium heat until simmering. Pour over the chocolate and let sit for 4 minutes. Stir until smooth.

Add 1-2 tsp vegetable oil to achieve a pourable consistency.

Decorate the Cake:

Place the cake on a turntable. Pour ganache over the center of the cake and use an offset spatula to push it towards the edges, allowing it to drip down the sides.

Chill for 20-30 minutes until the ganache is set.

Pipe remaining frosting onto the top of the cake and decorate with fresh raspberries and mini chocolate chips.

Serve and Store:

Slice and enjoy! Store leftovers in an airtight container in the fridge for 4-5 days.

Make-Ahead Tips:

Cake layers can be baked a day ahead, cooled completely, and stored covered at room temperature.

Raspberry frosting can be made a day ahead, covered tightly, and stored in the fridge. Re-whip before use if needed.

Enjoy