Looking for a simple but delicious cake that will have everyone thinking you actually bought it? This Chocolate Raspberry cake is simplicity at its best.
There is not a secret ingredient. It is just going back to the basic and creating a cake that is flavorful, moist and basically incredible.
The combination of chocolate and raspberry is one of my favorites and this recipe takes it to a whole new level.
This is a must try!!!
Deep Chocolate Cake
2 2/3 cup all purpose flour
¾ cup unsweetened cocoa powder
2 ½ teaspoons baking soda
2 pinches of salt
1 cup butter, room temp
3 cups brown sugar, lightly packed
4 eggs, room temperature
2 teaspoons vanilla
1 cup sour cream, room temperature
1 cup hot coffee
Preheat oven to 350F (175C). Oil and line three 9-inch pans. Set aside.
Sift together the flour, cocoa, baking soda and salt in a large bowl and set aside.
Cream the butter and sugar, until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating until very well incorporated. Add the vanilla.
Being sure to scrape the bowl often, pour in a third (1/3) of the dry ingredients, mix until just combined, then add half of the sour cream and mix until just combined. Repeat the same process ((1/3) a third of dry ingredients, mix, then the other half of sour cream and mix). Then add the remaining third (1/3) of dry ingredients.
Pour in the hot coffee and beat until well incorporated. Don’t over beat. Pour into prepared pans. Bake each cake for 25 to 30 minutes. Place baked cakes in pans on a cooling rack for 20 minutes, then remove the cakes from the pans and allow to cool completely before frosting.