Description
A decadent homemade chocolate cake topped with luscious raspberry frosting. This moist and rich chocolate cake is infused with hot coffee to enhance the cocoa flavor, and paired with a vibrant raspberry buttercream made from fresh raspberries, offering a perfect balance of chocolate richness and fruity tartness.
Ingredients
Chocolate Cake
- 1 and 3/4 cups all-purpose flour
- 3/4 cup cocoa powder (Dutch process preferred)
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk (room temperature)
- 1 cup very hot coffee (or boiling water)
Raspberry Frosting
- 2 cups fresh raspberries
- 1 cup unsalted butter (softened to room temperature)
- 3 and 1/2 to 4 cups powdered sugar
- 2-3 tablespoons whipping cream
Instructions
- Make the Chocolate Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan and set aside to prepare for the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Cream Wet Ingredients: In a separate large bowl, use a stand or hand mixer to beat vegetable oil, granulated sugar, eggs, and vanilla extract on medium speed until fully combined and smooth.
- Combine Ingredients: Lower the mixer speed to low and add the buttermilk, then gradually add the dry flour mixture. Scrape the sides of the bowl as needed to ensure everything is incorporated.
- Add Hot Coffee: With the mixer on low, slowly mix in the very hot coffee or boiling water. This will thin the batter and intensify the chocolate flavor.
- Bake the Cake: Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool completely before frosting.
- Prepare Raspberry Puree: Place the fresh raspberries in a blender or food processor and puree. Strain the puree through a fine mesh sieve, using a spoon to push the juice through while discarding seeds. Process about 1/4 of the raspberries at a time for easier straining.
- Reduce Raspberry Sauce: Transfer the seedless raspberry puree to a small saucepan and heat over medium heat. Stir frequently and boil to reduce the mixture until thickened and about 1/4 to 1/3 cup remains, approximately 10 minutes. Allow to cool completely before using.
- Make Raspberry Frosting: In a large bowl, beat the softened butter on medium speed until fluffy. Reduce mixer speed to low and gradually add 3 and 1/2 cups powdered sugar. Once combined, add 1/4 cup of the cold raspberry puree (ensure it is fully cooled). Beat the frosting until the color is uniform, then add whipping cream 1 tablespoon at a time to achieve desired consistency. If frosting is too thin, add up to 1/2 cup more powdered sugar.
- Frost the Cake: Optionally, chill the cooled cake in the freezer for 20 minutes to minimize crumbs in the frosting. Then, use a flat edge knife to evenly spread the raspberry frosting over the cake surface. Slice into 18 servings and enjoy.
Notes
- Using very hot coffee helps enhance and deepen the chocolate flavor without making the cake taste like coffee.
- Make sure the raspberry puree is fully cooled before adding to the butter frosting to prevent separation.
- Chilling the cake before frosting makes it easier to frost and reduces crumbs in your icing.
- You can use boiling water instead of coffee if preferred for a milder chocolate flavor.
- For a smoother frosting texture, sift powdered sugar before adding it.
- Store the cake covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American