Chocolate Raspberry Cake

• servings: 12 servings
• active time: 2 hours
• total time: 2 hours 25 minutes

Ingredients

2 cups hot water (472 mL)

1 and 1/2 cups + 2 tbsp unsweetened natural cocoa powder (157 grams *do not use dutch process)

3 cups cake flour, spooned & leveled (330 grams)

2 and 1/4 cups light brown sugar packed (488 grams)

1 cup granulated sugar (206 grams)

3 tsp baking soda

1 and 1/2 tsp baking powder

3/4 tsp salt

2 tsp espresso powder

1 and 1/2 cups full fat sour cream, at room temperature (360 grams)

1/4 cup milk (60 mL)

4 large eggs, at room temperature

1/2 cup vegetable oil (106 mL)

1 and 1/2 tsp vanilla extract

1 and 3/4 cups salted butter, softened at room temperature (3 and 1/2 sticks, 28 tbsp, or 396 grams)

5 cups powdered sugar

1 tbsp milk

2 tsp vanilla extract

salt

1 cup + 2 tbsp freeze dried raspberries, pulsed to a powder, but measured while whole (About one, 1.25 oz bag)

2 tbsp raspberry preserves

6 ounces full fat cream cheese (use the block style)

2/3 cup raspberry preserves

4 ounces semi sweet chocolate, finely chopped (*see note)

1/2 cup heavy cream (4 ounces)

1-2 tsp vegetable oil

fresh raspberries

mini chocolate chips

Directions

Prep: Preheat your oven to 350 ℉. Grease three 9-inch cake pans with shortening. Place a parchment circle in the bottom of each, then grease over that. Dust the inside of each pan well with flour, knocking out any excess.

Make the Cake Batter: Make the Chocolate Cake: Measure the hot water into a 4-cup glass measuring cup or large bowl, then whisk in the cocoa until completely dissolved. Set aside to let come down to room temp. In a large mixing bowl, whisk together all the dry ingredients (including the sugars). Next, add the wet ingredients, including the room temp (not steaming hot!) cocoa and water mixture, and whisk until combined. There may be a few small lumps – that's fine.

Bake the Cakes: Divide the cake batter evenly between the three pans (use a kitchen scale to weigh the full amount of batter, then divide by 3 to get it perfect!). Bake for 23 to 27 minutes, or until a toothpick inserted into the center pulls out moist crumbs. Let cakes cool in the pans on wire racks for 10 minutes before running a butter knife around the edge and inverting onto a cooling rack. Let cool completely.Tip: I recommend rotating cake pans halfway through since every oven will have hot spots and this ensures an even bake.

Make the Raspberry Frosting: Beat butter in a large bowl until creamy, about 30 seconds. Mix in the powdered sugar in three additions, mixing between each until combined. Add the milk as needed to help things come together. Add the vanilla and salt and mix. Beat in the freeze dried raspberry powder & raspberry preserves. Beat in the cream cheese last, until well combined.

Assemble the Cake: Assemble Cake: Place the first cake layer on a cake stand on top of a turntable. Spread 1 and 1/4 cups of frosting over the layer, going past the edge a smidge. Pipe a border around the cake layer, and pour 1/3 cup of raspberry preserves into the center. Spread evenly with an offset spatula, going to the edges of the border. Place the second cake layer on top and Spread any frosting "overhang" between the two layers to seal them together. Chill for 5-10 minutes to set things so the layers don't slide around. Repeat with the second layer. Add the final layer upside down for a flat top, and give the cake a thin layer of frosting on top and on the sides. Use a cake scraper to smooth out and remove excess. This is your crumb coat, so don't fret if it isn't perfect. Pop the cake in the fridge for 30 minutes or until the frosting is set. Then, frost the top and sides of the cake, smoothing things with the cake scraper or offset spatula. I left this cake semi-naked, which means I scraped off a more generous amount of frosting to let the cake peek through a bit. Chill the entire cake in the fridge for 30 minutes, or until set, before adding the chocolate drip.Tip: If your frosting is getting too soft at any point from sitting out, pop it back in the fridge for a bit to firm back up.

Make the Chocolate Drip: Add finely chopped chocolate to a small bowl. Heat heavy cream in a small saucepan over medium heat until simmering. Pour over the chocolate, let sit for 4 minutes, then stir until completely smooth. Add 1-2 tsp vegetable oil to get a pourable consistency. Set cake on a turntable. Pour ganache into the center of the top of the cake, then spin the cake slowly while pushing ganache to the edges with an offset spatula to create drips. Let chill 20-30 minutes, until ganache is set.

Serve + Store: Once ganache drip is set, pipe on swirls with remaining frosting and top with raspberries and chocolate chips. Slice and enjoy your life! Store leftovers in an airtight container in the fridge for 4-5 days.

Make Ahead Tips: Cake layers can be made a day ahead. Bake them, let cool completely at room temperature, and then store them on dinner plates covered tightly with plastic wrap or foil. Store at room temp overnight.Raspberry frosting can be made a day ahead, covered tightly and stored in the fridge overnight. Beat it until creamy enough to spread before using.

Nutrition

• Serving Size: 1 slice
• Calories: 1239 kcal
• Total Fat: 58 g
• Saturated Fat: 30 g
• Unsaturated Fat: 23 g
• Trans Fat: 1 g
• Cholesterol: 177 mg
• Sodium: 793 mg
• Total Carbohydrate: 177 g
• Dietary Fiber: 8 g
• Total Sugars: 136 g
• Protein: 11 g