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Indulgent Fudgy Chocolate Cake with Raspberry Frosting Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This indulgent fudgy chocolate cake with raspberry frosting delight is a rich and moist dessert perfect for any chocolate lover. The cake features a deep cocoa flavor complemented by a fresh, sweet-tart raspberry frosting that adds a delightful contrast. Perfect for celebrations or a special treat, this recipe combines classic baking techniques with simple ingredients to create an irresistible dessert.

Ingredients

Scale

Cake Ingredients

  • 1.75 cups All-Purpose Flour (opt for unbleached for added flavor)
  • 0.75 cups Cocoa Powder (choose high-quality Dutch-processed)
  • 1.5 teaspoons Baking Powder (ensure it’s fresh)
  • 2 cups Granulated Sugar
  • 4 large Eggs (use room temperature for optimal results)
  • 1 cup Unsalted Butter (softened)
  • 1 cup Buttermilk (can substitute with milk and vinegar)

Frosting Ingredients

  • 1 cup Fresh Raspberries
  • 2 cups Powdered Sugar

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two round 9-inch cake pans to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and granulated sugar until well combined for a consistent batter base.
  3. Cream Butter and Eggs: In a separate bowl, cream the softened unsalted butter until smooth, then add the eggs one at a time, mixing thoroughly after each addition to incorporate air and build structure.
  4. Combine Batter: Alternately add the dry ingredients and buttermilk to the butter and egg mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing which can make the cake dense.
  5. Divide and Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool Cakes: Allow cakes to cool in their pans for 10 minutes to firm up, then invert onto wire racks to cool completely, preventing sogginess and ensuring the frosting adheres well.
  7. Prepare Raspberry Frosting: Blend the fresh raspberries in a food processor until smooth, then strain to remove seeds if desired. Mix the pureed raspberries with powdered sugar to create a sweet and tangy frosting.
  8. Assemble the Cake: Once cakes are fully cooled, frost the top of the first cake layer with the raspberry frosting. Place the second cake layer on top and frost the entire outside of the cake evenly.
  9. Set and Serve: Let the assembled cake sit for a while to allow flavors to meld and the frosting to set before slicing and serving for the best taste experience.

Notes

  • Using room temperature eggs helps in achieving a smooth, airy batter.
  • For buttermilk substitute, mix 1 cup milk with 1 tablespoon vinegar and let it sit for 5 minutes.
  • Ensure baking powder is fresh for proper leavening and cake rise.
  • Strain raspberry puree to remove seeds for a smoother frosting if preferred.
  • Allow the cake to rest after frosting to enhance flavor and texture melding.

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Find it online: https://clickablerecipes.com/indulgent-fudgy-chocolate-cake-with-raspberry-frosting-recipe/