If you’re still looking for a beautiful dessert idea for your holiday dinner, then look no further than this chocolate raspberry cake. This decadent holiday dessert recipe will produce a moist chocolate cake with a raspberry filling and a mascarpone frosting.
Ingredients for the Cake
• 1/3 cup semi-sweet chocolate chips
• 1 1/2 cups hot brewed coffee
• 3 cups sugar
• 2 1/2 cups all-purpose flour
• 1 1/2 cups unsweetened baking cocoa
• 2 tsp baking soda
• 3/4 tsp baking powder
• 1/8 tsp salt
• 3 large eggs
• 3/4 cup vegetable oil
• 1 1/2 cup low fat buttermilk
• 1 tsp vanilla extract
Ingredients for the Raspberry Sauce
• 1 cup raspberry preserves
• 1/2 cup frozen raspberries, finely chopped
• 3 tbsp corn starch
Ingredients for the Frosting
• 1.5 cup mascarpone
• 1/2 cup unsalted butter
• 1 cup powdered sugar, or 1 1/4 cup, adjust to taste
• 2-4 tbsp heavy cream
Ingredients for the design on top
• 1 pine branch/sprig
• 2 cinnamon sticks
• 1/2 cup fresh raspberries
• powdered sugar for dusting
Make the Cake Layers
1.Preheat the oven to 300°F. Grease three 9” cake pans with baking spray and line bottoms with parchment paper.
2.To a medium size bowl, add the chocolate chips, then pour the hot coffee over them. Let it stand for a couple of minutes and then stir until the chocolate has melted.
3. In another bowl, sift together the sugar, flour, unsweetened cocoa, baking soda, baking powder, and salt. Set aside.
4. In a stand mixer or using an electric mixer, beat the eggs until thickened and a pale yellow color. Slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to the eggs, beating until combined. Add the dry ingredients and beat just until combined.
5. Divide the batter between the three cake pans. Bake on the middle racks of the oven until a toothpick inserted in the center comes out clean, anywhere from 40 minutes to 1 hour.
6. Let the cakes rest in their pans until completely cool. If you have wire racks, set the pans on wire racks to cooler quicker. Then, invert the layers onto individual pieces of plastic wrap so that you can wrap each tightly until ready to use.
Make the Raspberry Filling
1. For the raspberry sauce filling, add the corn starch to a small saucepan and whisk to get rid of any clumps.
2. Add the raspberries and raspberry preserves to the pan. Cook over medium heat until everything is warm and heated through.
3. Pour into a bowl, cover with plastic wrap, and refrigerate.
Make the Mascarpone Frosting
1. For the frosting, beat the mascarpone and butter in the bowl of a stand mixer or using an electric mixer until very fluffy and light.
2. Add in the powdered sugar and whisk while streaming in 2 tablespoons of cream. If the frosting is too thick, add 2 more tablespoons of cream, or as needed. Whisk the cream long enough to get it slightly clumpy if you want to achieve the snowy effect. Otherwise, simply whisk until the frosting is thick and smooth.
Assemble the Cake
1. Place your first cake layer on a cake board or cake stand. Smear (or pipe) a small bit of frosting along the rim of the cake layer. This will act as a border for your raspberry filling.
2. Spoon raspberry sauce onto the center of the cake layer, spreading a thin layer with the back of the spoon, just until it reaches the frosting along the rim. The frosting acts as a barrier to keep the raspberry sauce from spilling over the edges.
3. Place the second cake layer on top, then add a frosting border along the rim and raspberry sauce to the center like you just did with the first layer.
4. Place the third cake layer on top, then use a rubber spatula to generously cover the top of the cake with mascarpone frosting and lightly smear the sides of the cake with your frosting too.
5. Place your pine sprig onto the center of the cake, along with a couple of cinnamon sticks, and fresh raspberries. Refrigerate until ready to serve
6. Once you’re ready to serve, dust the entire top of the cake with powdered sugar.