Best 2 Fudgy Chocolate Raspberry Cake Recipes

Indulge in the ultimate chocolate-raspberry extravaganza with our guide to the best fudgy chocolate raspberry cake recipes. Get ready to embark on a culinary journey that will satisfy your sweet cravings and leave you wanting more. With a selection of recipes ranging from classic to innovative, we have something for every chocolate and raspberry enthusiast. Whether you're a seasoned baker or just starting your baking adventures, our curated collection of recipes will guide you through the process of creating a masterpiece that will impress your friends and family. So, put on your apron, preheat your oven, and let's dive into the delightful world of fudgy chocolate raspberry cakes!

Here are our top 2 tried and tested recipes!

FUDGY CHOCOLATE LAYER CAKE WITH RASPBERRY CHAMBORD WHIPPED CREAM

Fudgy Chocolate Layer Cake With Raspberry Chambord Whipped Cream image

I bought a convection oven and I was playing around with some recipes and combined a German chocolate recipe with a fudgy chocolate recipe and then my mind just went in a totally different direction - the directions the recipe that I wrote here are for three layers and I think in a conventional oven that would be best - I tried doing my first one which is pictured here in a spring form (because of the convection oven) and then just sliced it in half - I would not recommend that - I was lucky I had wrapped tin foil around the bottom of the pan - the batter is so liquid that it runs through - so three single layer pans will work best - I made this last weekend for my neighbors birthday and everyone was drooling - hope you enjoy it!

Provided by Ravenseyes

Categories Dessert

Time 45m

Yield 14 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 cups sugar
1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1 cup buttermilk
3 large eggs
2 1/2 teaspoons pure vanilla extract
6 tablespoons unsalted butter, softened
2 1/2 tablespoons espresso powder
1 cup hot water
1 pint raspberries
1 1/2 cups sugar
1/4 cup water
4 ounces bittersweet chocolate
3/4 cup cream

Steps:

Preheat the oven to 325°F.
Line the bottoms of three 8" round pans with rounds of parchment paper. Spray pans and paper with vegetable cooking spray.
In a large mixing bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt.
In a small mixing bowl, whisk buttermilk, eggs and vanilla.
In another glass measuring cup, melt the butter in the espresso grounds and hot water.
Using a whisk, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures. Pour into the pre lined pans and bake for 30 minutes or until the cake slightly cracks or pops back.
For the Filling:.
Bring the water and sugar to a boil add raspberries and cook down till you have a syrup (nearly jam consistency). Cool and set aside.
Once cake is cooled cover each layer of cake with 1 ½ ounces of Chambord liquor add 1/3 of your raspberry mixture and spread over the top of each layer.
Whip 1 pint of Whipping Cream to near peak add ¾ cup confectioners sugar and ½ tsp vanilla. Whip till peaks appear.
Place one half of the whip cream mixture over the first two layers and spread evenly.
Ganache:.
Bring cream to a boil (stirring constantly) add chocolate remove from heat and cover for 5 minutes - uncovered and whisk fill smooth, cool for 10-15 minutes. Allow the Ganache to cover the top of the cake and drizzle down the sides. If you are watching your calories this is not the cake for you - but if you love chocolate - yummy!

FUDGY CHOCOLATE-RASPBERRY CAKE

Fudgy Chocolate-Raspberry Cake image

Make and share this Fudgy Chocolate-Raspberry Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 1h55m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

1 (18 1/4 ounce) package devil's food cake mix
1 cup water
1/3 cup oil
3 eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1 cup semi-sweet chocolate chips
1/2 cup seedless raspberry jam
3 tablespoons butter
3 cups semi-sweet chocolate chips
3/4 cup sour cream
2 cups powdered sugar

Steps:

To make the cake: In a large mixing bowl, combine the cake mix, water, oil, eggs, vanilla, and sour cream; beat batter using an electric mixer for 2 minutes.
Stir in chocolate chips.
Divide batter evenly between 3 buttered 8" round cake pans.
Bake in a 350° oven for 25 minutes or until ceters test done.
Cool cakes in pans for 15 minutes; turn cakes out of pans and cool completely.
To make the frosting: Bring the raspberry jam and butter to a simmer in a saucepan over med heat; remove pan from heat.
Immediately stir in chocolate chips; stir until melted.
Mix in sour cream and powdered sugar; beat with an electric mixer until smooth.
To assemble cake: place one layer on a serving platter and frost; add second layer and frost; repeat with third layer, frosting top and sides of cake.

Tips:

Use high-quality chocolate. This will make a big difference in the flavor of your cake.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached. Overbaking will make the cake dry.
Let the cake cool completely before frosting it. This will help the frosting to set properly.
Use fresh raspberries for the filling and topping. Fresh raspberries will give your cake the best flavor.

Conclusion:

This fudgy chocolate raspberry cake is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. Whether you like your cake rich and chocolatey or light and fruity, this recipe has something for everyone. So next time you are looking for a special dessert, give this fudgy chocolate raspberry cake a try. You won't be disappointed.