Delicious Chocolate Raspberry Cake

that's in which this lovely chocolate raspberry cake comes in! I’ve been death to strive a chocolate raspberry cake and that i’m SO happy to report the flavor aggregate is a total winner. The chocolate cake layers are rich, wet, and bursting with fresh raspberries; the chocolate frosting is thick and creamy; and the layer of raspberries preserves ties everything together!

I propose topping the cake with extra raspberries and chocolate shavings for a breathtaking presentation.

Ingredients

For the Chocolate Raspberry Cake:

• 2 cups granulated sugar
• 3 large eggs + 2 large egg yolks, at room temperature
• 1 and 1/2 cups full-fat sour cream
• 1/3 cup whole milk
• 1 cup light brown sugar, packed
• 2 and 3/4 cups PLUS 2 tablespoons all-purpose flour, divided
• 1 and 1/2 cups unsweetened cocoa powder, sifted
• 3 teaspoons baking soda
• 1 and 1/2 teaspoons baking powder
• 1 and 1/4 teaspoons salt
• 3/4 cup vegetable oil (you may also sub in melted coconut oil)
• 2 tablespoons vanilla extract
• 1 and 1/2 cups hot water
• 2 and 1/2 cups raspberries, fresh or frozen, if using frozen, do not thaw first

For the Chocolate Raspberry Cream Cheese Frosting:

• 8 ounces full-fat cream cheese, VERY soft
• 1 cup unsalted butter (2 sticks or 8 ounces), VERY soft
• 4 and 1/2 cups confectioners' sugar, sifted
• 3/4 cup unsweetened cocoa powder, sifted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 tablespoons heavy cream (more if needed)
• 2 tablespoons seedless raspberry preserves

Garnish:

• 1/2 cup raspberry preserves
• Fresh raspberries, optional
• Shaved chocolate, optional

Instructions

For the Chocolate Raspberry Cake:

1. Preheat oven to 350°(F). cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - aspects and backside - with nonstick cooking spray, then region the parchment paper cut out within the bottom of the pans and spray once more. it is vital to ensure every little bit of pan and paper are sprayed so your desserts don't get caught. Set pans apart.
2. inside the bowl of a stand mixer geared up with the paddle attachment, or in a massive bowl using a hand held electric powered mixer, combine each sugars, 2 and 3/four cups of the flour, cocoa powder, baking soda, baking powder and salt; mix on low till dry ingredients are very well combined. Use your hands to break up any large clumps, if wished. In a separate bowl integrate the eggs, egg yolks, sour cream, milk, oil and vanilla extract; mix until absolutely blended. Pour combination into the dry ingredients and beat on low until just included. Pour in hot water and keep mixing until completely combined; about 1 minute. The batter will quite skinny.
3. In a medium bowl, gently toss the raspberries with last 2 tablespoons of flour. upload the raspberries, and any remaining flour, into the batter and fold in through hand, the use of a rubber spatula, till just mixed. again, make certain now not to over blend! Over mixing may be very clean to do, and could bring about a dry, dense cake.
4. Divide batter lightly amongst organized pans. Bake in preheated oven for 30 minutes, or till a wooden toothpick or cake tester inserted within the center of a cake comes out clean or with only some wet crumbs connected. Cool desserts for 10 mins inside the pan before removing from pans and transferring to a cooling rack; cool desserts completely earlier than frosting.

For the Chocolate Raspberry Cream Cheese Frosting:

1. In a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-speed until absolutely smooth; about 3 mins. turn the mixer off and sift the powdered sugar and cocoa powder into the combination bowl. turn the mixer on the lowest velocity and blend until the sugar/cocoa have been absorbed with the aid of the butter; about 2 minutes. boom mixer velocity to medium; add in vanilla extract, salt, heavy cream and raspberry preserves; beat for three mins. in case your frosting appears too skinny, upload a touch greater confectioners' sugar; if your frosting appears too thick, add extra heavy cream, 1 tablespoon at a time.
2. assembly:
3. using a serrated knife, cautiously trim the raised pinnacle of every cake, making every one an even, level surface. transfer 1 layer to a massive plate or cake stand. unfold a layer of frosting on top, then spread a 1/four cup of raspberry preserves on top. don't worry if they mixture together a little! top with every other cake layer, and repeat, spreading it with a layer of frosting, then adding ultimate 1/four cup of raspberry preserves. pinnacle with very last cake layer and vicinity cake within the refrigerator to set for 30 minutes. once set, finishing frosting the pinnacle and sides of the cake. 
4. Garnish with sparkling raspberries and chocolate shavings. Slice and serve, or keep refrigerated for up to a few days.

Notes

• general time includes chilling.

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