How to Make Fudgy Chocolate Cake with Raspberry Frosting Dessert Recipe

This fudgy chocolate cake with raspberry frosting is a perfect dessert for a lovely occasion to celebrate the lovely time. This chocolate cake is so moist and fudgy which feel very good to eat and has a delicious taste with a rich chocolate flavor. Then the fresh raspberry frosting makes it amazingly beautiful.

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Some weeks ago I requested on FB for humans’ preferred sweet flavors. The first reaction I got turned into chocolate and raspberry – which I determined that an excellent place to start.

Due to the fact, not anything says I love you like chocolate.

These days’ Fudgy Chocolate Cake with Raspberry Frosting. The cake is fudgy, exquisite chocolate, flawlessly moist, and has an incredibly gentle crumb. It’s everything you need in a chocolate cake. Then the raspberry frosting is bursting with fresh raspberry flavor and has the prettiest red shade.

No food coloring right here folks.

How to Make Fudgy Chocolate Cake with Raspberry Frosting Dessert Recipe
How to Make Fudgy Chocolate Cake with Raspberry Frosting Dessert Recipe
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This fudgy chocolate cake with raspberry frosting is a perfect dessert for a lovely occasion to celebrate the lovely time. This chocolate cake is so moist and fudgy which feel very good to eat and has a delicious taste with a rich chocolate flavor. Then the fresh raspberry frosting makes it amazingly beautiful.
How to Make Fudgy Chocolate Cake with Raspberry Frosting Dessert Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This fudgy chocolate cake with raspberry frosting is a perfect dessert for a lovely occasion to celebrate the lovely time. This chocolate cake is so moist and fudgy which feel very good to eat and has a delicious taste with a rich chocolate flavor. Then the fresh raspberry frosting makes it amazingly beautiful.
Servings Prep Time Cook Time Passive Time
15 45minutes 30minutes 3hours
Servings Prep Time
15 45minutes
Cook Time Passive Time
30minutes 3hours
Nutrition Facts
How to Make Fudgy Chocolate Cake with Raspberry Frosting Dessert Recipe
Amount Per Serving
Calories 682 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 11g 55%
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 70mg 23%
Sodium 185mg 8%
Potassium 123mg 4%
Total Carbohydrates 118g 39%
Dietary Fiber 2g 8%
Sugars 96g
Protein 5g 10%
Vitamin A 11%
Calcium 3%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Nutrition Facts
How to Make Fudgy Chocolate Cake with Raspberry Frosting Dessert Recipe
Amount Per Serving
Calories 682 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 11g 55%
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 70mg 23%
Sodium 185mg 8%
Potassium 123mg 4%
Total Carbohydrates 118g 39%
Dietary Fiber 2g 8%
Sugars 96g
Protein 5g 10%
Vitamin A 11%
Calcium 3%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
Make the Chocolate Cake:
  1. Preheat the oven to 350F degrees. Grease and flour a 9x13 inch baking pan and set aside.
  2. In a large bowl whisk together the flour, cocoa, baking powder, baking soda, and salt. In a separate large bowl using a stand or hand-held electric mixer, beat together the oil, sugar, eggs and vanilla on medium speed until combined. Turn the mixer down to low speed and beat in the buttermilk, followed by the flour mixture. Turn off the mixer and scrape down the sides of the bowl as necessary. Then with the mixer on low speed carefully beat in the hot coffee (or boiling water).
  3. Pour the batter into the prepared pan, and bake for about 30-35 minutes or until an inserted toothpick comes out clean. Allow the cake to cool fully before frosting.
Make the Raspberry Frosting:
  1. Put the raspberries in a blender or food processor and process. Put the mixture through a strainer, using a spoon to push through the juice and discard the seeds. Doing this about 1/4 of the raspberries at a time will make the process easier.
  2. Pour the raspberry puree (without the seeds) into a small saucepan. Heat over medium heat stirring frequently. Allow the mixture to boil and reduce in volume. You want to boil off as much of the water as possible so that you're left with a thick mixture. I boiled mine for about 10 minutes, at the end you'll know you're done when you have about 1/4 cup to 1/3 cup of thick raspberry puree. Allow the raspberry puree to cool fully. It must be cold before moving on with the raspberry frosting.
  3. To make the raspberry frosting, in a large bowl using a stand or hand-held electric mixer beat the butter on medium speed until softened and fluffy. Then turn the mixer down to low speed and carefully beat in 3 and 1/2 cups of powdered sugar. Once fully combined add in 1/4 cup of the cold raspberry puree. It must be cold before adding it to the frosting. Otherwise, your frosting will separate. Then beat in the raspberry puree, followed by the whipping cream one tablespoon at a time. Add in an additional 1/2 cup powdered sugar if the frosting is too thin.
  4. To frost the cake, I like first to put it in the freezer for 20 minutes. This helps to reduce cake crumbs from lifting into the icing. Then frost the cake using a flat edge knife. Cut and serve.
Recipe Notes

Serve and Enjoy with your family.

This chocolate cake stores best in the fridge in an air-tight container.


Written by Sarah

I am a nutritionist and instructor at several places about food and Health. I love food and along with food I am also health conscious. After doing a lot of research on food and health, I started blogging about these things to increase and share my knowledge about Food and Health with all Food lovers.

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