Chocolate Raspberry Cake | Recipe Cart | Recipe Cart

Name: Chocolate Raspberry Cake | Recipe Cart | Recipe Cart
Total time: 6 min
Ingredients: 1 1/2 Tablespoons (22ml) water; 1 1/2 Tablespoons (4.5 teaspoons or 12g) cornstarch; 3 cups (12 ounces/about 340–375g) fresh or frozen raspberries (do not thaw)*; 1/3 cup (67g) granulated sugar; 1 teaspoon lemon juice; 1/2 teaspoon pure vanilla extract; 1 and 3/4 cups (219g) all-purpose flour (spoon & leveled); 3/4 cup (62g) unsweetened natural cocoa powder* (see Note); 1 and 3/4 cups (350g) granulated sugar; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 teaspoons espresso powder (optional)*; 1/2 cup (120ml) vegetable oil or melted coconut oil; 2 large eggs, at room temperature; 3/4 cup (180g) full-fat sour cream, at room temperature; 1/2 cup (120ml) buttermilk, at room temperature*; 2 teaspoons pure vanilla extract; 1/2 cup (120ml) hot water or black coffee*; 1 cup (170g) mini semi-sweet chocolate chips (tossed in 1 Tablespoon flour); 1 cup (230g) unsalted butter, softened to room temperature; 3 and 1/2 cups (420g) confectioners’ sugar; 1/2 cup (41g) unsweetened natural or dutch-process cocoa powder; 3 Tablespoons (45ml) heavy cream or milk; 1/8 teaspoon salt; 8 ounces (226g) quality semi-sweet or bittersweet chocolate, finely chopped; 3/4 cup (180ml) heavy cream or heavy whipping cream; 1/4 cup (60ml) raspberry liqueur, such as Chambord (or replace with more heavy cream); optional garnish: fresh raspberries & fresh mint

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Enjoy layers of moist dark chocolate cake, sweet creamy chocolate buttercream, and homemade raspberry filling, all covered with a luxurious chocolate raspberry

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.

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Ingredients

1 1/2 Tablespoons (22ml) water
1 1/2 Tablespoons (4.5 teaspoons or 12g) cornstarch
3 cups (12 ounces/about 340–375g) fresh or frozen raspberries (do not thaw)*
1/3 cup (67g) granulated sugar
1 teaspoon lemon juice
1/2 teaspoon pure vanilla extract
1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
3/4 cup (62g) unsweetened natural cocoa powder* (see Note)
1 and 3/4 cups (350g) granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder (optional)*
1/2 cup (120ml) vegetable oil or melted coconut oil
2 large eggs, at room temperature
3/4 cup (180g) full-fat sour cream, at room temperature
1/2 cup (120ml) buttermilk, at room temperature*
2 teaspoons pure vanilla extract
1/2 cup (120ml) hot water or black coffee*
1 cup (170g) mini semi-sweet chocolate chips (tossed in 1 Tablespoon flour)
1 cup (230g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners’ sugar
1/2 cup (41g) unsweetened natural or dutch-process cocoa powder
3 Tablespoons (45ml) heavy cream or milk
1/8 teaspoon salt
8 ounces (226g) quality semi-sweet or bittersweet chocolate, finely chopped
3/4 cup (180ml) heavy cream or heavy whipping cream
1/4 cup (60ml) raspberry liqueur, such as Chambord (or replace with more heavy cream)
optional garnish: fresh raspberries & fresh mint