Introduction
The Velvet Raspberry Cake
Indulge in the luxurious blend of rich chocolate and tart raspberries with The Velvet Raspberry Cake. This exquisite dessert pairs a moist cocoa-infused sponge with a luscious raspberry filling and smooth chocolate ganache, creating a divine treat perfect for any celebratory occasion.
Ingredients
All-purpose flour
315g
Unsweetened cocoa powder
75g
Baking powder
2 tsp
Baking soda
1 tsp
Salt
0.5 tsp
Granulated sugar
400g
Large eggs
3
Unsalted butter, softened
170g
Buttermilk
240ml
Vegetable oil
60ml
Hot water
120ml
Vanilla extract
2 tsp
Fresh raspberries
200g
Raspberry jam
120g
Heavy cream
240ml
Semi-sweet chocolate, chopped
225g
Prep Time
35 minutes
Cook Time, Total Time, Yield
Cook Time
35 minutes
Total Time
1 hour 10 minutes
Yield
10 servings
To make The Velvet Raspberry Cake, begin by preheating your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, then alternate adding the flour mixture and buttermilk, starting and ending with the flour. Stir in the oil and hot water until the batter is smooth.
Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
In a saucepan, heat the fresh raspberries and raspberry jam over medium heat until thickened, about 8–10 minutes. Let the mixture cool. For the ganache, heat the heavy cream in a saucepan until steaming. Pour it over the chopped chocolate, let it sit for 5 minutes, then stir until smooth and glossy.
To assemble, place one cake layer on a serving plate. Spread the raspberry filling on top and then place the second cake layer over the filling. Spread the chocolate ganache over the top and sides of the cake, smoothing it out with a spatula. Chill the cake before slicing and serving.
Enjoy this decadent dessert at your next celebration!
Detailed Directions and Instructions
Preheat the Oven
Start by preheating your oven to 350°F (175°C). Prepare two 9-inch cake pans by greasing them and lining the bottoms with parchment paper. This will help create a non-stick surface for the cakes to release easily after baking.
Combine Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the cake batter, resulting in a lighter texture.
Cream Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, creating a creamy base. This step is crucial as it incorporates air, making your cake rise beautifully. Once fluffy, add the eggs one at a time, fully incorporating each egg before adding the next.
Add Flavor and Liquids
Stir in the vanilla extract to enhance the overall flavor. Gradually alternate adding the dry flour mixture and buttermilk to the butter mixture, starting and ending with the flour. This technique helps prevent the batter from becoming overly thick. Finally, mix in the vegetable oil and hot water until the batter is smooth and well-combined.
Bake the Cakes
Divide the chocolate batter evenly between the prepared cake pans. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center of each cake comes out clean. This step is essential to achieving a moist, fudgy cake.
Cool the Cakes
Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes before transferring them to a wire rack. Let the cakes cool completely; this will make it easier to frost them later.
Prepare Raspberry Filling
In a saucepan over medium heat, combine the fresh raspberries and raspberry jam. Cook for about 8–10 minutes, stirring occasionally, until the mixture thickens into a luscious filling. Once thickened, allow it to cool before using it to layer between the cakes.
Make the Chocolate Ganache
To create the rich chocolate ganache, heat the heavy cream in a saucepan until it is steaming (not boiling). Pour the hot cream over the chopped semi-sweet chocolate and let it sit for 5 minutes. This resting time will soften the chocolate. Stir the mixture until smooth and glossy.
Assemble the Cake
To assemble The Velvet Raspberry Cake, place one cake layer on a serving plate. Generously spread the cooled raspberry filling on top. Carefully place the second cake layer over the raspberry filling.
Frost with Ganache
Pour the silky chocolate ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to smoothen the ganache evenly across the surface and sides of the cake. For a beautifully finished look, refrigerate the cake for a short while to set the ganache.
Serve and Enjoy
Once the ganache has set, slice the cake into generous portions and serve. The combination of flavors will surely delight your guests, making it a perfect centerpiece for any celebration.
Notes
Ensure Proper Cooling
Allow the cakes to cool completely before frosting to prevent the ganache from melting.
Chocolate Selection
Opt for good-quality semi-sweet chocolate for the ganache, as this greatly affects the final flavor of the cake.
Store Unfrosted Layers
Unfrosted cake layers can be stored in an airtight container at room temperature for 2-3 days if you plan to frost later.
Flavor Variations
Consider adding a splash of lemon juice to the raspberry filling for an added tang or a hint of flavor enhancement.
Raspberry Alternatives
If fresh raspberries aren’t available, frozen raspberries can be used as a substitute; just let them thaw and drain excess moisture before cooking.
Cook techniques
Measuring Ingredients
Accurate measurement of ingredients is crucial in baking. Use a kitchen scale for dry ingredients like flour and cocoa powder, and liquid measuring cups for buttermilk and vegetable oil.
Creaming Butter and Sugar
Beat the unsalted butter and granulated sugar until light and fluffy. This step incorporates air into the mixture, helping the cake rise and ensuring a tender texture.
Mixing Techniques
When mixing the dry and wet ingredients, alternate between adding flour and buttermilk. Start and end with the flour mixture to maintain structure in the batter while preventing overmixing.
Proper Baking
Bake the cake layers until a toothpick inserted in the center comes out clean. Overbaking can lead to dry cake, while underbaking might leave it too moist.
Making Raspberry Filling
Cook the fresh raspberries and raspberry jam until thickened. This enhances the flavor and creates a spreadable filling that contrasts beautifully with the chocolate ganache.
Creating Ganache
Heat heavy cream until steaming, then pour it over chopped semi-sweet chocolate. Let it sit before stirring to achieve the perfect smooth texture for the cake’s coating.
FAQ
Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries. However, make sure to thaw and drain the excess liquid before cooking with them.
What can I substitute for buttermilk?
You can substitute buttermilk with a mixture of milk and vinegar or lemon juice. Use 1 cup of milk with 1 tablespoon of vinegar or lemon juice, letting it sit for 5 minutes before using.
How do I store The Velvet Raspberry Cake?
Store the cake in an airtight container in the refrigerator. It can last for up to 4 days. For longer storage, freeze individual slices.
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day or two in advance. Wrap them in plastic wrap and store them in the refrigerator or freezer until you are ready to assemble the cake.
What can I use if I don’t have heavy cream for ganache?
If you don’t have heavy cream, you can use full-fat coconut milk or a non-dairy milk that has been thickened with cornstarch. However, the texture and flavor will differ slightly.
Conclusion
The Velvet Raspberry Cake is more than just a dessert; it’s a celebration of flavors that perfectly unites the richness of chocolate with the tart sweetness of raspberries. Each bite offers a delightful combination of textures and tastes, making it an unforgettable centerpiece for any occasion. Whether shared with loved ones or enjoyed as a special treat, this cake is sure to impress and satisfy.
More recipes suggestions and combination
Chocolate and Cherry Cake
Combine rich chocolate layers with a sweet cherry filling topped with whipped cream for a luscious variation.
Lemon Raspberry Cake
Replace the chocolate with zesty lemon for a refreshing twist, and pair it with a raspberry compote for a tart complement.
Chocolate Hazelnut Cake
Incorporate nutty hazelnut flavors into the chocolate layers and finish with a silky hazelnut ganache for indulgence.
Vanilla Bean Raspberry Layer Cake
Use a vanilla bean sponge layered with raspberry filling and a light vanilla buttercream for a classic yet elegant option.
Red Velvet Raspberry Cheesecake
Merge the rich flavors of red velvet cake with creamy raspberry cheesecake for a decadent dessert experience.
