There’s something truly magical about the rich flavor of chocolate paired with the tart sweetness of raspberry. When combined in a scrumptious Mocha Raspberry Cake, these two flavors create a delightful harmony that is perfect for any special occasion, whether it’s a birthday celebration or a weekend baking project. This indulgent cake is not only a treat for the taste buds but also a feast for the eyes, with its layers of moist cake, luscious raspberry filling, and decadent mocha frosting. So roll up your sleeves and get ready to impress your friends and family with this show-stopping dessert.
**Mocha Raspberry Cake**
**Ingredients:**
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 3/4 cup unsweetened cocoa powder
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 2 large eggs
– 1 cup buttermilk
– 1/2 cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup hot coffee
– 1 cup fresh raspberries
**For the Raspberry Filling:**
– 1 1/2 cups fresh raspberries
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
**For the Mocha Frosting:**
– 2 cups unsalted butter, softened
– 4 cups powdered sugar
– 1/2 cup unsweetened cocoa powder
– 2 tablespoons instant espresso powder
– 2 teaspoons vanilla extract
– 2-4 tablespoons heavy cream
**Instructions:**
1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. In a separate bowl, beat the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
5. Slowly pour in the hot coffee and mix until the batter is smooth.
6. Divide the batter equally among the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
8. To make the raspberry filling, combine the raspberries, sugar, and cornstarch in a saucepan over medium heat. Cook, stirring frequently, until the mixture thickens. Remove from heat and let it cool completely.
9. For the mocha frosting, beat the butter until creamy. Gradually add the powdered sugar, cocoa powder, espresso powder, and vanilla extract. Mix until smooth, adding heavy cream as needed to achieve a spreadable consistency.
10. To assemble the cake, place one layer on a serving plate. Spread half of the raspberry filling evenly over the top. Place the second cake layer on top and repeat with the remaining raspberry filling. Finally, add the third cake layer.
11. Frost the top and sides of the cake with the mocha frosting, creating swirls with a spatula for a rustic finish.
12. Garnish the cake with fresh raspberries and a sprinkle of cocoa powder.
Indulge in the delightful combination of flavors in every bite of this Mocha Raspberry Cake. Whether you’re hosting a gathering or simply craving a slice of sweetness, this cake is sure to impress and satisfy. Enjoy the process of baking, decorating, and sharing this delicious creation with your loved ones.
