Chocolate Raspberry Cake
What a dessert! This Chocolate Raspberry Cake has a light chocolate sponge and is layered with a perfect Raspberry Meringue Buttercream and topped off with a delicious chocolate glaze and fresh raspberries.
If you are still looking for the perfect Mother’s Day dessert, I think this stunning Chocolate Raspberry Cake is definitely a winner!
Cakes are fun to make. Some of my favorite things to create are decadent yet fun cakes like red velvet cake, cinnamon winter cake, and moist chocolate almond cake. To make something so beautiful from scratch is very satisfying to me.
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Drip cake
I love the look of chocolate dripping down the sides of a cake. It makes any cake instantly look unique and pretty.
The key is for the cake to be a little chilled, not all the way through, but the top layer of the buttercream should be slightly cold. This will help the drips not to go too far over the edges. In addition, the chocolate glaze should not be too warm when you pour it onto the cake. So make sure to let it cool off for a few minutes before applying it.
Pour the chocolate glaze onto the center of the cake. Then, with an offset spatula, spread the glaze working your way towards the edges, far enough for the chocolate to drip slightly over the cake.
Since the cake is chilled, the glaze gets hard swiftly, so it is crucial to work quickly! Otherwise, you will end up with an uneven glaze.
E Guete (Bon appétit)!! Don’t forget to share some pictures with me and tell me how you liked this Chocolate Raspberry Cake. It would make my day if you tag @mirjamskitchenyodel on Instagram, share on Facebook or pin on Pinterest.
Chocolate Raspberry Cake
Equipment
Ingredients
Cake batter
- 3 Eggs
- 130 g Granulated sugar
- 1/2 tsp Vanilla extract
- 1/8 tsp Salt
- 150 ml Milk
- 130 g Vegetable Oil
- 40 g Cocoa powder
- 12 g Baking powder
- 180 g All-purpose flour
Raspberry Swiss Meringue Buttercream
- 1 1/2 cups Swiss Buttercream
- 175 g Raspberry fresh or frozen
- 3 drops of Raspberry extract optional
Chocolate glaze
- 100 g Lindt Dark Chocolate
- 60 g Butter
Decoration
- 12 Raspberries fresh
Instructions
Cake batter
- Grease or line with parchment paper a 9-inch (24cm) cake pan. Preheat the oven to 350°F or 180°C.
- Add the eggs, sugar, salt, and vanilla extract to a medium-size mixing bowl and mix with a hand mixer (or you can use a stand mixer) until the eggs get lighter in color and thicken a little.
- Measure the milk and vegetable oil into a big cup and slowly add it to the egg mixture. Mix until well combined.
- In a small mixing bowl, combine the all-purpose flour, cocoa powder, and baking powder and add them to the wet ingredients. Mix until incorporated.
- Pour the batter into the prepared cake pan and bake it for about 40 minutes. Stick a toothpick into the cake, and when it comes out clean, without any batter sticking to it, it is done.
- Let the cake cool for about 15 minutes before removing the pan. After 15 minutes, place the cake on a cooling rack and let it cool completely.
Raspberry Swiss Meringue Buttercream
- Prepare the Swiss Meringue Buttercream according to my recipe here. I cut the recipe in half for this cake; that will give you enough buttercream for the layers and to spread it on the outside of the cake.
- With an immersion blender, blend the raspberries (if you use frozen raspberries, defrost them first) and then strain them through a mesh strainer into a bowl. Scrape the sifter on the outside to get all of the raspberry mixture off. Discard the seeds left in the strainer. Optional; add three drops of raspberry extract to the mix to give it a more intense raspberry flavor.
- Add the raspberry mixture to the buttercream and mix well. The buttercream may curdle a little when adding the raspberries. You can add the buttercream back onto the double boiler for a couple of seconds to slightly warm up the buttercream; that will help bring it back together again. Then, keep on mixing until it is smooth.
Assemble the cake
- Carefully wash 12 fresh raspberries and let them air dry.
- Take the chocolate cake and, with a sharp knife, horizontally cut it twice into three even layers.
- Place the bottom layer on a cake stand and add about 1/4 of the raspberry buttercream to it. With an offset spatula, spread it evenly. Add the second chocolate cake layer, add the same amount of buttercream as before, and again spread evenly. Cover with the last layer of chocolate cake sponge and coat the top and sides of the cake with the remaining buttercream. Smoothen it out as much as possible to achieve clean edges.
- Place the cake in the refrigerator for about 20-30 minutes to let the buttercream harden a little.
- In a small saucepan add the dark chocolate and the butter and melt it on low heat. Don’t make it too hot or the chocolate will turn white on the cake after it solidifies. Let the glaze sit for about 5 minutes to let it cool down slightly.
- Take the cake out of the refrigerator and pour the chocolate glaze onto the center of the cake. Carefully spread it with an offset spatula to cover the entire cake and let it run down the sides a little. Since the buttercream is colder than the chocolate, the glaze will harden pretty quickly, so make sure you work efficiently to avoid solidifying of the chocolate too fast.
- Add 12 raspberries to the still soft chocolate.
