Chocolate Raspberry Naked Cake: A Decadent Delight !
Introduction: Indulge your sweet tooth with this irresistible Chocolate Raspberry Naked Cake! Rich layers of chocolate cake paired with tangy raspberry filling and creamy frosting create a dessert masterpiece that’s as beautiful as it is delicious. Get ready to impress your guests and satisfy your cravings with every decadent bite!
Ingredients:
For the chocolate cake:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups buttermilk
The raspberry filling:
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon cornstarch
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 4-6 tablespoons heavy cream
For decoration:
- Fresh raspberries
- Chocolate shavings or curls
- Fresh mint leaves
How to Make Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the raspberry filling:
- In a saucepan, combine the fresh raspberries, granulated sugar, water, and cornstarch.
- Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 5-7 minutes.
- Remove from heat and let the raspberry filling cool completely before using.
For the frosting:
- In a large mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and cocoa powder, beating well after each addition.
- Add the vanilla extract and 4 tablespoons of heavy cream, and beat until smooth and creamy. If the frosting is too thick, add more heavy cream, one tablespoon at a time, until desired consistency is reached.
Assembly:
- Once the cakes are completely cooled, place one layer on a serving plate or cake stand.
- Spread a layer of chocolate frosting over the top of the cake layer.
- Spoon a layer of raspberry filling over the frosting.
- Repeat the process with the remaining cake layers, frosting, and raspberry filling, ending with a layer of frosting on top.
- Use a spatula to create a rustic naked look by lightly spreading the frosting around the sides of the cake, leaving some of the cake layers exposed.
- Decorate the top of the cake with fresh raspberries, chocolate shavings or curls, and fresh mint leaves for a beautiful finishing touch.
Helpful Tips:
- For best results, use high-quality cocoa powder for a rich chocolate flavor in the cake and frosting.
- Make sure the raspberry filling is completely cooled before using it to avoid melting the frosting.
- To make chocolate shavings or curls, use a vegetable peeler to shave a block of chocolate.
Variations for Chocolate Raspberry Naked Cake:
- Not a fan of raspberries? You can use strawberries, cherries, or blackberries for the filling instead.
- For a dairy-free option, you can use dairy-free butter and dairy-free milk in both the cake and frosting.
Chocolate Raspberry Naked Cake
Ingredients
For the chocolate cake:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups buttermilk
- For the raspberry filling:
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon cornstarch
For the frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 4-6 tablespoons heavy cream
For decoration:
- Fresh raspberries
- Chocolate shavings or curls
- Fresh mint leaves
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the raspberry filling:
- In a saucepan, combine the fresh raspberries, granulated sugar, water, and cornstarch.
- Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 5-7 minutes.
- Remove from heat and let the raspberry filling cool completely before using.
For the frosting:
- In a large mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and cocoa powder, beating well after each addition.
- Add the vanilla extract and 4 tablespoons of heavy cream, and beat until smooth and creamy. If the frosting is too thick, add more heavy cream, one tablespoon at a time, until desired consistency is reached.
Assembly:
- Once the cakes are completely cooled, place one layer on a serving plate or cake stand.
- Spread a layer of chocolate frosting over the top of the cake layer.
- Spoon a layer of raspberry filling over the frosting.
- Repeat the process with the remaining cake layers, frosting, and raspberry filling, ending with a layer of frosting on top.
- Use a spatula to create a rustic naked look by lightly spreading the frosting around the sides of the cake, leaving some of the cake layers exposed.
- Decorate the top of the cake with fresh raspberries, chocolate shavings or curls, and fresh mint leaves for a beautiful finishing touch.
Notes
be sure to check out our recipes for Chocolate Raspberry Cupcakes and Chocolate Ganache Tart! Stay tuned for more decadent creations coming your way soon!
Frequently Asked Questions:
Q: Can I make this cake ahead of time? A: Yes! You can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to 2 days. Assemble and frost the cake just before serving for the freshest taste.
Q: Can I use frozen raspberries for the filling? A: Yes, frozen raspberries can be used for the filling. Just be sure to thaw them completely and drain any excess liquid before cooking.
Storage Instructions:
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Bring the cake to room temperature before serving for the best texture and flavor.
More Relevant Recipes:
If you’re a fan of chocolate desserts, be sure to check out our recipes
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