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Chocolate Cake with Raspberry Cream Cheese Frosting Recipe

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3.9 from 13 reviews

This rich and moist Chocolate Cake is elevated with a luscious Raspberry Cream Cheese Frosting, blending the deep flavor of Dutch-process cocoa with the tangy sweetness of raspberries. Perfect for special occasions or any dessert craving, the cake combines smooth, hot coffee in the batter to intensify the chocolate flavor while the uniquely textured raspberry cream cheese frosting adds a vibrant, fruity contrast.

Ingredients

For the Chocolate Cake

  • 1 cup all purpose flour
  • 1/3 cup Dutch-process cocoa powder
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup granulated sugar
  • 1/2 cup sour cream, at room temperature
  • 1/4 cup avocado or vegetable oil
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup strongly brewed coffee, hot

For the Raspberry Cream Cheese Frosting

  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, at room temperature
  • 2 cups powdered sugar
  • 2 tablespoons freeze dried raspberries, crushed & sifted, plus more crushed for decoration
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground pink peppercorns, optional
  • 1 cup fresh raspberries

Instructions

  1. Preheat and Prepare Pan: Position an oven rack in the middle of the oven and preheat to 350°F. Grease an 8-inch baking pan and line the bottom with parchment paper to ensure easy cake removal.
  2. Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, Dutch-process cocoa powder, baking soda, baking powder, and fine sea salt to remove lumps and evenly distribute the leavening agents and cocoa.
  3. Combine Wet Ingredients: In another bowl, whisk together the granulated sugar, sour cream, avocado or vegetable oil, large egg, egg yolk, and vanilla extract until smooth and well blended.
  4. Mix Batter: Gradually fold one-third of the dry ingredients into the wet mixture using a spatula, gently stirring until just combined. Repeat in thirds to avoid over-mixing and maintain a tender crumb.
  5. Add Coffee: Stir in the hot, strongly brewed coffee until the batter achieves a smooth, glossy consistency, which helps enhance the depth of chocolate flavor.
  6. Bake the Cake: Pour the batter into the prepared pan and place it in the preheated oven. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
  7. Cool the Cake: Remove the cake from the oven and place the pan on a cooling rack. Let it cool for 20 minutes, then carefully remove the cake from the pan and transfer it directly onto the cooling rack to cool completely.
  8. Prepare Raspberry Powder: Crush the freeze dried raspberries using a mortar and pestle, food processor, or sealed plastic bag and rolling pin until they become a fine powder. Sift through a fine mesh sieve to eliminate large seeds for a smooth texture.
  9. Combine Frosting Dry Mix: Sift together the raspberry powder, powdered sugar, fine sea salt, and ground pink peppercorns (if using) to make an even, flavorful base for the frosting.
  10. Cream Butter and Cheese: In an electric mixer bowl fitted with a paddle attachment, beat the unsalted butter, softened cream cheese, and vanilla extract on medium speed until the mixture is completely smooth and creamy.
  11. Add Sugar Mixture: With the mixer on low, slowly add the sifted powdered sugar and raspberry mix, blending until the frosting is homogeneously colored and fluffy.
  12. Assemble the Cake: Place the cooled cake on a serving plate or cake stand. Pile the raspberry cream cheese frosting in the center, then spread it outward to nearly the edges with an offset spatula, creating swooping swirls on top for texture and aesthetic appeal.
  13. Decorate: Arrange fresh raspberries in a wreath around the edges of the cake as a vibrant, fresh garnish. Slice and serve to enjoy the full interplay of chocolate and raspberry flavors.

Notes

  • Ensure all room temperature ingredients for the cake and frosting to help the batter and frosting blend smoothly without lumps.
  • Using hot coffee in the batter intensifies the chocolate flavor, but ensure it’s not boiling hot to avoid cooking eggs prematurely.
  • Freeze dried raspberries add concentrated flavor without moisture, essential for smooth frosting consistency.
  • Pink peppercorns are optional but add a subtle spicy note that complements the raspberry’s tartness beautifully.
  • The cake is best served at room temperature for optimal frosting texture and flavor harmony.
  • Store leftover cake in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.

Find it online: https://cozyplatter.com/chocolate-cake-with-raspberry-cream-cheese-frosting-recipe/