Print

Chocolate Cake with Raspberry Cream Cheese

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist, deeply chocolatey layer cake topped with creamy raspberry cream cheese frosting. Fresh raspberry flavor adds a bright, tangy contrast to the rich chocolate.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot coffee or hot water
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 1/2 to 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup raspberry preserves
  • 1/2 cup fresh raspberries, mashed
  • Fresh raspberries, for decorating
  • Chocolate shavings or curls, for decorating
  • Melted chocolate, optional, for decorating

Instructions

  1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. Add the eggs, milk, vegetable oil, and 2 teaspoons vanilla extract. Beat until the chocolate batter is smooth.
  4. Slowly pour in the hot coffee or hot water while mixing on low speed. The finished batter will be fairly thin.
  5. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the centers comes out clean or with a few moist crumbs.
  6. Cool the cakes in their pans for about 10 minutes, then transfer them to wire racks and allow them to cool completely.
  7. For the frosting, beat the softened cream cheese and butter together until smooth and creamy. Gradually beat in the powdered sugar until fluffy.
  8. Mix in 1 teaspoon vanilla extract and the raspberry preserves. Gently incorporate the mashed raspberries. If the frosting is too soft, add additional powdered sugar as needed for a spreadable consistency.
  9. Place one cooled cake layer on a serving plate or cake stand and spread a generous layer of raspberry cream cheese frosting over the top. Add the second cake layer and frost the top and sides with the remaining frosting.
  10. Decorate with fresh raspberries and chocolate shavings or curls. Drizzle with melted chocolate if desired. Refrigerate briefly before slicing to allow the frosting to firm up.

Notes

  • Hot coffee intensifies the chocolate flavor without making the cake taste strongly of coffee; hot water may be substituted.
  • For stronger raspberry flavor, spread a thin layer of raspberry preserves between the cake layers before adding frosting.
  • Mini chocolate chips or chocolate ganache can be added for extra chocolate flavor.
  • Strawberries or blackberries and matching preserves may be substituted for the raspberries.
  • Frozen raspberries may be used if thawed and drained thoroughly before adding to the frosting.
  • If the frosting becomes runny, refrigerate it for 20 to 30 minutes or gradually add more powdered sugar.
  • For three layers, divide the batter among three 8-inch cake pans and adjust the baking time as needed.
  • Store the frosted cake covered in the refrigerator for up to 4 days. For the best texture, let individual slices stand at room temperature for 20 to 30 minutes before serving.
  • Unfrosted cake layers can be wrapped tightly in plastic wrap and foil and frozen for up to 2 months. Thaw completely before frosting.

Nutrition

Find it online: https://thefamilycooking.com/chocolate-cake-with-raspberry-cream-cheese/