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This chocolate raspberry cake is my newest obsession! I mean, how pretty does this cake look?! It’s definitely a show-stopper! This elegant cake creation is made of moist chocolate cake filled with creamy cream cheese frosting and raspberries! The flavor combination doesn’t get any better than this! Plus, this cake is ridiculously easy to make; perfect for when you need an elegant cake in a pinch!
Now let’s talk about what’s inside. The chocolate cake layers are tender, moist and have a fluffy texture. They’re chocolatey without being too rich, too sweet or too heavy. I love using this chocolate cake recipe for my other cakes, too! The creamy, dreamy raspberry cream cheese frosting really makes this cake! It’s one of the most incredible frostings I know of! The berry flavor from the raspberries combined with the whipped cream make for an irresistible cream that you’ll want to eat straight out of the mixing bowl!
For the finishing garnishes, I added whipped cream dollops, more fresh raspberries and pieces of chocolate bar. I left the cake open and ‘naked’ for my video recipe, but feel free to frost the top and sides of the cake to seal the layers. Do this especially if you’re making the cake ahead of time and want to store it in the refrigerator. If the layers are frosted, then won’t dry out!
INGREDIENTS
1/4 cup (57g) butter, softened at room temperature
2 large eggs
1 teaspoon (5ml) vanilla extract
1 cup (236ml) milk
1 1/2 cups (300g) white granulated sugar
1 1/3 cup (167g) all-purpose flour
2 1/2 teaspoons (10g) baking powder
3/4 cup (89g) unsweetened dark chocolate cocoa powder
1/8 teaspoon salt
For Frosting:
3 cups (710ml) heavy cream
16 ounces (453g) whipped cream cheese, softened at room temperature
1 cup (200g) white granulated sugar
2 cups (250g) frozen or fresh raspberries
1 teaspoon (5ml) vanilla extract
fresh raspberries, mint leaves, chocolate bar for garnish
INSTRUCTIONS
Preheat oven to 350F. Butter and flour 2, 8-inch cake pans; set aside. Place butter, sugar, eggs and vanilla into mixer bowl and whisk until light and fluffy. Sift together flour, cocoa powder, salt and baking powder. Add to creamed mixture, alternating with milk, just enough to combine.
Divide batter evenly between the two prepared cake pans. Bake in preheated oven for 30 to 35 minutes until done; check center with a toothpick. Remove from oven and turn cakes over onto cooling racks.