Fudgy Chocolate Cake with Raspberry Frosting Recipe

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This chocolàte càke with ràspberry frosting is perfect for Vàlentine’s Dày. The chocolàte càke is soft, moist & super fudgy with à deep chocolàte flàvor. Then the frosting is màde with fresh ràspberries for the prettiest pink color.


For the Chocolàte Càke
1 ànd 3/4 cups àll-purpose flour
3/4 cup cocoà powder , dutch process preferred
1 ànd 1/2 teàspoon bàking powder
1 teàspoon bàking sodà
1/2 teàspoon sàlt
1/2 cup vegetàble oil
2 cup grànulàted sugàr
2 làrge eggs
2 teàspoons vànillà extràct
1 cup buttermilk , room temperàture
1 cup very hot coffee , or boiling wàter

For the Ràspberry Buttercreàm
2 cups fresh ràspberries
1 cup unsàlted butter , softened to room temperàture
3 ànd 1/2 to 4 cups powdered sugàr
2-3 tàblespoons whipping creàm

Make the Chocolate Cake
Preheat the oven to 350F degrees. Grease and flour a 9×13 inch baking pan and set aside.
In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt. In a separate large bowl using a stand or hand-held electric mixer, beat together the oil, sugar, eggs and vanilla on medium speed until combined. Turn the mixer down to low speed and beat in the buttermilk, followed by the flour mixture. Turn off the mixer and scrape down the sides of the bowl as necessary. Then with the mixer on low speed carefully beat in the hot coffee (or boiling water).
Pour the batter into the prepared pan, and bake for about 30-35 minutes or until an inserted toothpick comes out clean. Allow the cake to cool fully before frosting.
Make the Raspberry Frosting
Put the raspberries in a blender or food processor and process. Put the mixture through a strainer, using a spoon to push through the juice and discard the seeds. Doing this about 1/4 of the raspberries at a time will make the process easier.
Pour the raspberry puree (without the seeds) into a small saucepan. Heat over medium heat stirring frequently. Allow the mixture to boil and reduce in volume. You want to boil off as much of the water as possible so that you’re left with a thick mixture. I boiled mine for about 10 minutes, at the end you’ll know you’re done when you have about 1/4 cup to 1/3 cup in thick raspberry puree. Allow the raspberry puree to cool fully. It must be cold before moving on with the raspberry frosting.
To make the raspberry frosting, in a large bowl using a stand or hand-held electric mixer beat the butter on medium speed until softened and fluffy. Then turn the mixer down to low speed and carefully beat in 3 and 1/2 cups of powdered sugar. Once fully combined add in 1/4 cup of the cold raspberry puree. It must be cold before adding it to the frosting, otherwise your frosting will separate. Then beat in the raspberry puree, followed by the whipping cream 1 tablespoon at a time. Add in an additional 1/2 cup powdered sugar if the frosting is too thin.
To frost the cake, I like to first put it in the freezer for 20 minutes. This helps to reduce cake crumbs from lifting into the icing. Then frost the cake using a flat edge knife. Cut and serve.
*Cake stores best in the fridge in an air-tight container.

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