Chocolate Raspberry Cake
This dessert is sprinkled with pistachios and chocolate curls!
By Hannah Klinger; Recipe by Loren Wood
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Yields:
8 - 10 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 40 mins
Jump to recipeThis chocolate raspberry cake is the kind of jaw-dropping stunner that will be the talk of any holiday or special occasion. As a chocolate dessert, it deserves all the superlatives: the chocolate cake, the silkiest chocolate buttercream, and the prettiest (downright professional-looking) decoration. In-between layers of raspberry preserves and fresh raspberries balance out the richness here. Raspberries also top the cake, along with pistachios and shaved chocolate curls. (Use a vegetable peeler on a chocolate bar, or try Ree's easy technique for making chocolate curls!) Make the full showstopper for Christmas, New Year's Eve, or Valentine's Day dessert, then hang on to just the cake part of the recipe for anytime you need a foolproof classic.
What's the difference between cocoa powder and Dutch processed cocoa powder?
Regular cocoa powder has a lighter color and a slightly acidic, almost citrusy flavor compared to Dutch cocoa, which is darker and mellower. The two cocoas aren't quite interchangeable: The amount of baking soda and powder often depends on the type of cocoa. For this recipe, use a product like Hershey's cocoa powder.
Is chocolate cake better with oil or butter?
In general, homemade cakes made with oil in the batter instead of butter have a fluffier texture and are more moist. Save that butter for the frosting!
Can chocolate raspberry cake be made ahead?
The cakes can be baked, cooled, wrapped in plastic, and refrigerated for up to two days. You can make the buttercream one day ahead and chill separately; let it sit at room temperature for 30 minutes and give it a quick beat with an electric mixer so that it's easy to spread. Assemble and decorate the cake the day you plan to serve.
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Ingredients
For the Cake:
Nonstick baking spray with flour
- 1 3/4 cups
granulated sugar
- 1 3/4 cups
all-purpose flour
- 3/4 cup
cocoa powder
- 1/2 tsp.
kosher salt
- 1 1/2 tsp.
baking soda
- 1 1/2 tsp.
baking powder
- 2
large eggs, lightly beaten
- 1 tsp.
vanilla extract
- 1/2 cup
vegetable oil
- 3/4 cup
milk
- 3/4 cup
hot (not boiling) water
- 1/4 cup
raspberry preserves
- 2
6-oz. containers fresh raspberries, divided
- 2 Tbsp.
finely chopped roasted pistachios, optional
Shaved chocolate curls, optional
For the Chocolate Buttercream:
- 1 1/2 cups
unsalted butter
- 4 1/2 cups
confectioners' sugar
- 2/3 cup
cocoa powder
- 1/3 cup
heavy whipping cream
- 1 1/2 tsp.
vanilla extract
- 1/4 tsp.
kosher salt
Directions
- Step 1For the cake: Preheat the oven to 350°. Line 2 8-inch round baking pans with parchment paper, then spray with nonstick baking spray with flour. (Alternatively, butter and flour the cake pans.)
- Step 2Whisk together the sugar, flour, cocoa powder, salt, baking soda, and baking powder in a large bowl.
- Step 3Whisk together the eggs, vanilla, oil, and milk in a medium bowl. Add the egg mixture to the flour mixture and whisk well to combine. Scrape down the sides and bottom of the bowl to be sure all the ingredients get mixed together and there are no clumps of batter. Add the hot water and whisk well to combine (the batter will be thin and soupy).
- Step 4Pour the batter into the prepared pans and bake for 25 to 30 minutes, or until a wooden pick inserted near the center comes out clean. Cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
- Step 5For the buttercream: Beat the butter on medium speed in the mixing bowl of a stand mixer fitted with a paddle attachment until creamy, about 2 minutes. Add the confectioners' sugar and beat until smooth. Sift the cocoa powder over the buttercream then beat on low speed until all the cocoa is absorbed. Add the heavy cream, vanilla extract and salt and beat on medium until mixture is lightened and creamy, about 2 more minutes.
- Step 6To assemble the cake, spread the raspberry preserves over 1 cake layer. Spread about 1 cup of buttercream over the preserves. Scatter half of the raspberries onto the buttercream and press them gently into the cream. Place the other layer upside down on top of the buttercream and raspberries. Spread the remaining buttercream onto the sides and top of the cake.
- Step 7Decorate the top of the cake with the remaining raspberries. Sprinkle with pistachios and shave chocolate over top, if you like. Refrigerate or store in a cool place until serving.
Tip: Microwave a bar of chocolate for 8-10 seconds on high before shaving the chocolate curls with a Y-shaped peeler. This warms the chocolate just enough to get a thick, smooth curl!
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