Chocolate Fudgilicious Raspberry Cake
Existing words do not pay this uber-delicious cake sufficient justice. So we had to make up a new one. You be the judge!
Open mouth. Insert chocolate fudgy goodness. Swallow. Smile. You are going to want to chuck this whole scrumptious cake straight into your gullet, but we don’t advise it (We’ve tried!). Share it with people you adore, and they will adore you for eternity!
Indulge in the epitome of chocolate decadence with our divine rich chocolate cake, cloaked in a luscious chocolate ganache frosting that cascades like liquid velvet. Each bite promises a symphony of flavors, as the intense cocoa notes dance harmoniously with the delicate sweetness of raspberries, crowning this masterpiece with a burst of juicy freshness. Prepare to be transported to a realm of pure bliss and culinary ecstasy with every sinfully delicious mouthful of this irresistible treat.
On Measuring Ingredients: My preferred method of measuring is weight by grams. Baking by volume rather than weight can lead to varied and unexpected results. Flour is especially problematic when measured by volume (sifted, not sifted, spooned, not spooned, fluffed or not … you get the point). Grams are always the same; they are your friend as a baker. King Arthur Baking Company’s Ingredients Weight Chart is helpful for converting recipe weights.
On Altitude Adjustments: Before measuring ingredients, preheating your oven, or setting your timer; it’s important to consider any necessary adjustments for baking at higher altitudes, which is generally considered to be 3,500ft and above. Most recipes are written for sea level up to 3,500ft. Take at look at our baking at High-Altitude Baking Adjustments page for guidance.
Chocolate Cake
2 cups all purpose flour (260g)
1 cup granulated sugar (220g)
½ cup brown sugar (100g)
2 tsp baking powder
1 tsp baking soda
1 teaspoon salt
2 eggs (110g)
⅔ cup vegetable oil (133g)
1 cup sour cream (240g)
2 teaspoon instant coffee
½ cup boiling water (120g)
½ cup cocoa powder, Dutch processed preferred (50g)
Chocolate Ganache:
10 ounces dark or semi sweet chocolate (300g)
¼ cup unsalted butter, cubed (56g)
1¾ cup heavy cream (420g)
Assembly:
1-2 packs of fresh raspberries (400g)
Chocolate Cake:
Begin by preheating the oven to 350°F (180°C) and lining two 8-inch (20 cm) cake pans with parchment paper.
In a large bowl, sift together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until uniformly combined.
Add the eggs, vegetable oil, and sour cream to the dry ingredients, gently whisking until fully combined, taking care not to overmix.
In a separate bowl, combine the boiling water, coffee, and cocoa powder.
Gradually incorporate the cocoa mixture into the batter, stirring gently until a smooth chocolate batter forms. Be cautious not to overmix.
Divide the batter evenly between the prepared pans and bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
Chocolate Ganache:
Rich Chocolate Ganache While the cakes are baking, heat the heavy cream and butter in a saucepan until it reaches a boil.
Pour the hot cream mixture over the chocolate in a heatproof bowl, covering it, and allow it to sit for 5 minutes. Then, stir gently until a smooth, glossy ganache forms.
Cover the ganache and refrigerate until it reaches a thick, spreadable consistency, which may take several hours.
Assembly:
Frosting the cake with yummy chocolate ganache and crowning with juicy, vibrant raspberries! Yes, please! Once the cakes are baked, allow them to cool in the pans for 15 minutes before transferring them to a wire rack to cool completely. For a quicker cooling process, chilling in the freezer is recommended.
Once the cakes are chilled and the ganache is at a spreadable consistency, trim off the domed tops of the cakes.
Spread a generous layer of ganache between the cake layers, ensuring an even distribution.
Apply a thin layer of ganache over the entire cake to create a crumb coat, then refrigerate until set.
Generously frost the cake with the remaining ganache, ensuring smooth edges.
Garnish the top of the cake with fresh raspberries for an elegant finish.
Serve and indulge in this decadent chocolate delight.
Equipment (Disclosure: Items below include affiliate links with Amazon USA. You pay the regular price, and I get a small commission.) I only recommend products that I own myself and know to be excellent quality. I often get asked on social media sites about my kitchen tools, so here are most of them used to make this recipe.
8” Cake tins (Choose light silver tins, not dark or black which may over-bake your delicate sponges.)
Mixing bowls (I like this oven-proof glass set of 10 for mixing and portioning out ingredients.)
Cordless electric hand mixer (This is a handy mixer for these smaller bakes.)
Kitchen scale (Ingredients should be weighed rather than relying on volume.)
Oven thermometer (All ovens need calibration, an in-oven thermometer is essential.)
Silicon oven mitts (I’ve burned my hands too many times with cloth mitts.)
Piping bags (I like the control that these medium-sized piping bags provide.)
Round piping tip set (This is a nice set for many applications.)
Sauce pan (This is a versatile pan that works on all cooktops.)
Parchment paper (Check Costco.)
Whisk (This is a standard for combining dry ingredients.)
Silicone spatula set (These are great at high temperatures.)
Wire cooling rack (Every kitchen needs at least two.)