Introduction
This decadent Chocolate Raspberry Cake features layers of rich chocolate cake soaked with a vibrant raspberry syrup, all enveloped in a smooth American chocolate frosting. The combination of deep, fudgy chocolate and the bright, tart burst of raspberry creates an unforgettable dessert. You’ll find it’s an impressive yet approachable bake that’s perfect for celebrations.
Prep & Cook Time
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Total Time: 46 minutes (plus cooling and assembly)
- Servings: 12
Ingredients
- 1 (15.25-ounce) chocolate cake mix
- 3 large eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 10-ounce bag frozen raspberries
- ½ cup water
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 8 ounces AMERICAN HERITAGE Chocolate Finely Grated Chocolate
- ½ cup 1 stick butter, softened
- ¾ cup vegetable shortening
- ½ teaspoon salt
- 4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¾ cup whole milk
Instructions
- Prepare the Cake: Preheat your oven according to the chocolate cake mix package directions. Grease and flour two 9-inch round cake pans. In a large bowl, combine the chocolate cake mix, 3 eggs, 1 cup water, and 1/3 cup vegetable oil. Mix according to package instructions until well combined. Divide the batter evenly between the prepared pans and bake for the time specified on the box, or until a toothpick inserted into the center comes out clean (typically around 26 minutes). Let cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Make the Raspberry Syrup: While the cakes cool, combine the 10-ounce bag of frozen raspberries, ½ cup water, and 1 tablespoon lemon juice in a small saucepan. Bring to a simmer over medium heat, stirring and breaking up the raspberries. Simmer for 5 minutes. Strain the mixture through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the juice. Discard the seeds. Whisk 1 tablespoon of cornstarch into the strained raspberry juice until smooth. Bring back to a simmer over medium heat, stirring constantly, until the syrup thickens slightly (about 2 minutes). Remove from heat and let cool completely. It will thicken more as it cools.
- Make the Chocolate Frosting: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened ½ cup (1 stick) butter, ¾ cup vegetable shortening, and ½ teaspoon salt together until light and fluffy, about 3 minutes. Gradually add 4 cups of powdered sugar and ½ cup unsweetened cocoa powder, mixing on low speed until incorporated. Add 1 teaspoon vanilla extract. With the mixer on low, gradually add ¾ cup whole milk, then beat on medium-high speed until the frosting is very smooth and spreadable, about 3 minutes. Finally, fold in the 8 ounces of AMERICAN HERITAGE Finely Grated Chocolate by hand until evenly distributed.
- Assemble the Cake: Place one cooled cake layer on your serving plate. Poke several holes over the top with a fork or skewer. Spoon or brush about half of the cooled raspberry syrup evenly over the surface, allowing it to soak in. Spread a generous layer of the chocolate frosting over the soaked cake. Top with the second cake layer. Poke holes in the top of this layer and spoon or brush the remaining raspberry syrup over it. Frost the top and sides of the entire cake with the remaining chocolate frosting. For a decorative finish, you can use any remaining raspberry syrup to drizzle or create swirls on top of the frosted cake.
Variations
- Cupcakes: Bake the batter as cupcakes for easy individual servings. Brush each cupcake with a little raspberry syrup before frosting.
- Layer Twist: Split each baked cake layer horizontally to create four thin layers, and spread raspberry syrup and a thin layer of frosting between each for a more pronounced flavor profile.
- Naked Cake Style: Apply a thin “crumb coat” of frosting and let it set, then apply a final semi-transparent layer so the cake and raspberry soak peeks through charmingly.
- Garnish: Before serving, top with fresh raspberries, a dusting of cocoa powder, or chocolate shavings for a beautiful presentation (no new ingredients needed—use the grated chocolate from the frosting for shavings).
Tips for Success
- Ensure your cakes are completely cool before applying the syrup and frosting to prevent melting and soggy layers.
- For the smoothest frosting, sift your powdered sugar and cocoa powder together before adding to the butter mixture to eliminate any lumps.
- Soften your butter to room temperature for the frosting; it should leave a slight indent when pressed but not be greasy or melted.
Storage & Reheating
Store the cake, covered, at room temperature for up to 2 days or in the refrigerator for up to 5 days. The frosting contains shortening, which makes it stable at room temperature. For best texture, let refrigerated slices sit at room temperature for 15-20 minutes before serving. This cake does not require reheating.
FAQ
Can I use fresh raspberries for the syrup?
Yes, you can substitute 10 ounces of fresh raspberries for the frozen ones. The cooking method remains the same.
My raspberry syrup is very thin. What happened?
The syrup will thicken significantly as it cools. If it’s still too thin after cooling, you can simmer it for another minute or two. Ensure you correctly measured the cornstarch.
Can I make this cake in advance?
Absolutely. You can bake the cake layers and make the syrup up to 2 days ahead. Wrap cooled layers tightly in plastic and store at room temperature. Refrigerate the syrup in a sealed container. Assemble and frost the day you plan to serve it.
What if I can’t find AMERICAN HERITAGE Chocolate?
You can substitute an equal weight of another finely grated semi-sweet or dark baking chocolate. The key is that it should be finely grated so it incorporates smoothly into the frosting.
Why is there shortening in the frosting?
Shortening helps create a stable, smooth frosting that holds its shape well and is less prone to melting at room temperature compared to an all-butter frosting.
Can I use a different size cake pan?
Yes, but bake times will vary. For 8-inch pans, you may have extra batter (consider making a few cupcakes) and will need to increase the bake time slightly. For a 9×13-inch sheet cake, adjust the bake time as per the cake mix box instructions.