Dark Chocolate Raspberry Cake Recipe – step by step guide

Dark Chocolate Raspberry Cake Recipe – step by step guide: The chocolate raspberry cake that is covered with a fudgey chocolate buttercream, chocolate ganache, and a large quantity of fresh raspberries is going to become a favourite among those who try it. It is decadent, delicious, and moist. Caution is advised, however, because it is extremely simple to make!

Dark Chocolate Raspberry Cake Recipe – step by step guide

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Chocolate, chocolate, and even higher amounts of chocolate! Also known as the cake that is the most irresistible cake ever… A chocolate cake that is rich and fudge-like, with a chocolate buttercream that is decadent and a lot of raspberries that are zingy. Message to the public: after this one, you might find yourself in a food coma.

Ingredients

For the Frosting:

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• 2 1/2 cups unsalted butter room temperature, 565g
• 7-8 cups confectioners’ sugar 875g
• 1.5 cup unsweetened cocoa powder 150g
• 5-6 tbsp heavy cream or half-and-half
• 2 tsp pure vanilla extract
• 1/2 tsp salt
• 4 cups raspberries
• 1/4 cup apricot jam 60mL
• 2 tsp water
• 2 tsp brandy optional

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Instructions

• Sift the ingredients that are dry. Combine with a whisk.
• To the mixture of the liquid ingredients, add the eggs one at a time.
• Add the dry mixture to the wet mixture in a slow and steady manner. Combine until everything is incorporated.

• Evenly distribute the batter into 8-inch pans that have been buttered and dusted with flour.
• If you want the centres to be set, bake them at 350 degrees Fahrenheit for about 25 minutes.
• In order to make the buttercream, beat the butter until it is fluffy and light.

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• Cocoa and sugar should be added.
• Cream should be added gradually until the desired consistency is achieved.
• Move the mixture into a piping bag.

• Fill in the spaces between each layer with fresh raspberries and pipe buttercream between them.
• Buttercream should be used to cover the cake.
• To the greatest extent possible, smooth out, and then chill.

• A bowl should be used to melt dark chocolate and cream in equal parts. Work the mixture until it reaches the desired consistency of ganache. Let it cool down.
• Ganache should be spread on the top of the cake.
• Add some raspberries on top.

• The jam, water, and brandy should be heated in the microwave for approximately twenty-five seconds. Combine, then strain the mixture.
• Put some buttercream on the first layer, and then sprinkle some raspberries on top of that.
• After placing the second layer on top, proceed to the next step.

• Apply buttercream to the exterior of the cake and smooth it out.
• Apply ganache on top, and then place a heap of raspberries in the middle of the dessert.
• Apricot glaze should be applied to the berries.

Notes

For the purpose of preventing your raspberries from being crushed when you place them in the buttercream, you can leave small gaps in the buttercream between each layer. It is possible to preserve the raspberries on top of the cake by applying an apricot glaze to them.

This will ensure that nothing will appear sad if you make the cake ahead of time. Adding a tablespoon of white vinegar or lemon juice to milk, mixing it together, and then setting it aside to curdle is all that is required if you do not have any buttermilk.

Pro tips for making this raspberry chocolate cake 

• Check out my post titled “How to Decorate a Cake” if you find the process of cake decorating to be a little bit intimidating. This post contains a lot of helpful tips as well as a full video that explains how to do it.
• In order to prevent the raspberries from being crushed by the weight of the subsequent layer on top of the cake, you should first create small wells in the buttercream for them before adding them between the layers of the cake.

• Try using cake strips if you want to achieve layers that are moist on the inside and the outside. There is a shop page where you can purchase a set, or you can make your own at home using aluminium foil and paper towels.
• I have written an entire blog post about it, so if you are interested, you should check it out! For the purpose of preventing your raspberries from being crushed when you place them in the buttercream, you can leave small gaps in the buttercream between each layer.

• It is possible to preserve the raspberries on top of the cake by applying an apricot glaze to them. This will ensure that nothing will appear sad if you make the cake ahead of time.
• In the event that you do not possess any buttermilk, simply add one tablespoon of white vinegar or lemon juice to the milk, mix it thoroughly, and then set it aside to form a curd.