Homemade Are The Best!
You smell it first– the earthy smell of quality chocolate, the fresh tart scent of raspberries, and the creamy smell of fresh whipped sweet cream all rolled into an incredible bite of a chocolate raspberry cake! If you have never tasted a homemade cake then you are truly missing out on one of the most amazing experiences in life.
Homemade cakes are ah-mazing! The crumb is superb and the taste is enough to make one . . . well you know. 😉 Seriously if you haven’t ever tasted a homemade cake, especially a chocolate one, you really need to give this raspberry chocolate cake a try!
Creating Traditions With Cake
Traditions are what can bind a family together. Creating a one of a kind cake every year has kind of been my tradition for my husband and I who share a birthday–age, day, and everything! Of course it is never the same and so I get to try a new recipe every year. I’ve made a lemon cake from the red plaid cookbook, a white and chocolate layered cake, and several other delicious cakes. For my son, who was born near St. Paddy’s day, it is expected that I make a green key-lime cake, emphasis on green, which he asks for every year! That’s the neat thing with traditions is that it is something to remember year after year.
Heavenly Chocolate Raspberry Pound Cake
I rarely make desserts even though I loooove them. The desserts I make burst with a plethora of flavor. Aka it will blow-up your tastebuds! Ok, I’ll admit it I’m a foodie and super taster! This chocolate raspberry cake recipe really will make you have one! 😉
You will not find this chocolate raspberry cake recipe anywhere else but on this blog. I tried to find a recipe on pinterest but failed so you are getting a one-of-a-kind cake here!
Sometimes pound cake can be a bit dry but you will not find that with this chocolate raspberry cake recipe. This one-of-a-kind chocolate raspberry cake will blow your socks off! The crumb is superb, it is deliciously moist, and all the flavors simply melt into one tastebud exploding bite. It is a chocolate raspberry cake that gives you the feeling that you ought to be wearing a tea-length vintage lace dress and pearls. Now down to the nitty-gritty.
Chocolate Raspberry Cake Recipe
A deliciously moist chocolate pound cake bursting with flavor and layered with raspberry filling and crème fraîche.
Chocolate Pound Cake
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons cocoa
1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
3 cups sugar
1 cup buttermilk*
1 tablespoon pure vanilla extract
Crème Fraîche Frosting
12 ounces of sour cream
2 cups of heavy whipping creme
1 1/2 cup of powdered sugar
1 teaspoon vanilla
2 pints of raspberries (reserve some for decoration)
1 tablespoon sugar
2 tablespoons corn starch
1/3 cup plus 1-2 tablespoons water
Chocolate Pound Cake
- Preheat oven to 325 degrees F. Grease and flour three 8-9 inch cake pans.
- Sift together flour, baking soda, baking powder, salt, and cocoa and then set aside.
- Use an electric mixer to combine all ingredients. First, cream together butter, shortening, and sugar until fluffy. Add vanilla, then eggs one at a time and mix well after each addition. Add flour and buttermilk alternately to butter mixture, beginning and ending with flour.
- Divid batter evenly into prepared pans and bake for 1 hour and 45 minutes, or until cake is done. Insert a toothpick into the cake to check for readiness–it should come out clean. Remember that these times are based on CST. After 1 hour of cooking time check the cake every 15 minutes to ensure that you don’t burn the cake. Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto a towel until ready for use.
In a large mixing bowl combine all ingredients and beat with an electric mixer on medium speed until mixture thickens and holds soft peaks. This frosts three 8-or 9-inch cake layers with plenty of extra as you will be spreading it fairly thin between all the layers. Store frosting in refrigerator until ready for use.
Combine corn starch, sugar, and water in a saucepan. Heat on medium heat, stirring occasionally with a whisk, until mixture comes to a slight boil. Add raspberries, crush slightly, turn down heat and simmer 8-10 minutes stirring as needed. Remove from heat and cool in refrigerator until ready for use.
Assembling your Chocolate Raspberry Cake
- First you are going to want to split each cake into two layers. You can do this nicely with quality dental floss as the dental floss will not squash the cake like a knife would. This is where dividing up the batter into three cake pans comes in handy!
- Place one layer of the chocolate pound cake carefully on your cake stand and place a dollop of the crème fraîche frosting in the center of your chocolate cake and spread it around on the layer. The layers should be very thin and so you will want to make sure that they don’t crumble or break as you place them on top of one another.
- Place a second layer of cake on top the first and spread raspberry filling over this next layer.
- Repeat steps 2 & 3 until all layers have been used.
- Spread crème fraîche frosting over top of the final layer and then decorate as you like with additional frosting and raspberries.
There will probably be enough frosting for you to cover the sides of the chocolate raspberry cake if you want but I really liked the rustic look of not frosting the sides so I chose to leave them bare. Also the blend of all the flavors is pretty perfect when you leave the sides unfrosted!
Photography by Robert Bruette | Bruette Photography