Chocolate Raspberry Cake Recipe
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Preppy Kitchen · by John Kanell★ 5.0 (23)

Chocolate Raspberry Cake Recipe

NUTRITION · PER SERVING195M COOK
CAL 52%·PRO 15%
CARBS 139G53% OF CAL
7G FIBER0G ADDED0G INTRINSIC17G OTHER115G TOTAL SUGAR
FAT 55G48% OF CAL
27G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A three-layer chocolate cake filled with tart raspberry jam and rich chocolate buttercream, finished with a glossy ganache drip. This celebration-worthy dessert tastes like it came from a pastry shop.

dessertamericanvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 2½ cups all-purpose flour ((240g))
  • 2 cups granulated sugar ((400g))
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ¾ cup Dutch-process cocoa powder ((75g))
  • 1 cup whole or low-fat buttermilk ((240ml))
  • ⅔ cup vegetable oil ((180ml))
  • 3 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 1 cup hot coffee or boiling water ((240ml))
  • 12 ounces fresh raspberries ((340g))
  • ¼ cup granulated sugar ((50g))
  • 3 tablespoons water or chambord liqueur (divided)
  • 1 ½ tablespoons cornstarch
  • 2 cups unsalted butter (room temperature (452g))
  • ¾ teaspoon salt
  • 6-8 cups powdered sugar ((720-960g))
  • 6-8 tablespoons heavy cream ((90-120ml))
  • 1-2 tablespoons chambord liqueur ((optional))
  • ¾ cup semi-sweet chocolate chips ((135g))
  • ⅓ cup heavy cream ((80ml))
  • Fresh raspberries (for decorating)
PREP
15M
SODIUM
598MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.