Pisces Chocolate Raspberry Cake

Name: Pisces Chocolate Raspberry Cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 12 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 2 cups fresh raspberries; 1 cup granulated sugar; 2 tablespoons lemon juice; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup raspberry puree; 2 teaspoons vanilla extract

Highlighted under: Whisked Delight Recipes

When I first set out to make this Pisces Chocolate Raspberry Cake, I envisioned a dessert that balances rich chocolate with the bright tartness of raspberries. I wanted to create something special, perfect for celebrations or indulging on a cozy weekend. The process felt seamless, and I was thrilled to see how the layers interact beautifully. Each bite brings together the deep chocolate flavor and the vibrant raspberry, making it a delight for the senses!

Created by

Marco

Last updated on 2026-01-30T02:21:29.006Z

As I worked through the layers of this cake, I found that the combination of chocolate and raspberry offers a symphony of flavors that is simply irresistible. The trick is to use fresh raspberries to infuse the cake with their vibrant essence. I also discovered a technique for achieving a moist texture: allowing the cake to cool slowly before frosting it allowed the flavors to meld beautifully. This simple step made all the difference in elevating the taste!

I adored the challenge of balancing sweetness with the slight tartness of the berries. By incorporating raspberry puree into the frosting, I've achieved a creamy and velvety layer that complements the chocolate flawlessly. The result? A dessert that looks as stunning as it tastes. Each slice showcases a rich, moist cake layered with delightful raspberry, making it a perfect centerpiece for any occasion.

Why You'll Love This Cake
Decadent chocolate paired with fresh raspberries for a flavor explosion
Moist texture that leaves you wanting more
Visually stunning, perfect for impressing guests

Understanding the Ingredients

Each ingredient in this Pisces Chocolate Raspberry Cake plays a crucial role in achieving the perfect balance of flavor and texture. The cocoa powder adds a rich depth, while the combination of baking powder and baking soda ensures a light, airy texture. It's essential to measure the ingredients accurately; too much flour can lead to a dense cake. For a gluten-free alternative, consider substituting the all-purpose flour with a gluten-free blend, ensuring it contains xanthan gum for structure.

Using high-quality cocoa powder will enhance the chocolate flavor significantly. Dutch-process cocoa offers a smoother taste and darker color compared to natural cocoa. Additionally, consider using fresh raspberries for the sauce instead of frozen to maintain the vibrant flavor and texture. However, if fresh raspberries are out of season, frozen will suffice; just be sure to thaw and drain them to minimize excess moisture.

Frosting Techniques

Achieving the perfect consistency in your frosting is vital for an aesthetically pleasing cake. After beating the butter until creamy, patience is essential when adding the powdered sugar. Start slowly to prevent a sugar cloud, and mix on low speed until incorporated, then gradually increase to medium-high until fluffy. If your frosting appears too thick, add a teaspoon of milk at a time until you reach the desired spreadable texture.

When it comes to frosting the cake, a bench scraper or a spatula works best for smoothing the icing. For a professional-looking finish, follow the crumb coat method: apply a thin layer of raspberry frosting around the entire cake to lock in crumbs, refrigerate for 30 minutes, then proceed with the final layer of frosting. This technique not only enhances the cake's appearance but also ensures a clean slice when served.

Storage and Serving Suggestions

This cake can be made ahead of time and stored properly for later use. Once assembled, if not served immediately, it's best to keep the Pisces Chocolate Raspberry Cake in the refrigerator due to the raspberry frosting. It will stay fresh for up to 4 days. For storing leftovers, use an airtight container or cover the cake with plastic wrap to prevent it from drying out.

For an eye-catching presentation, consider serving slices topped with additional raspberry sauce and fresh berries, drizzling the sauce artfully on the plate. If you'd like to elevate the dessert further, a scoop of vanilla ice cream complements the tartness of the raspberries beautifully and adds a creamy texture, balancing the richness of the chocolate cake.

Ingredients

Cake Ingredients

1 ¾ cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Raspberry Sauce

2 cups fresh raspberries
1 cup granulated sugar
2 tablespoons lemon juice

Frosting Ingredients

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup raspberry puree
2 teaspoons vanilla extract

Instructions

Prepare the Raspberry Sauce

In a medium saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down, about 10 minutes. Strain through a fine-mesh sieve to remove seeds and set aside.

Make the Cake Batter

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla, mixing well. Gradually stir in boiling water.

Bake the Cakes

Divide the batter between the two prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes before transferring to wire racks.

Prepare the Frosting

In a mixing bowl, beat softened butter until creamy. Gradually add powdered sugar and raspberry puree, mixing until combined and fluffy. Adjust sweetness as needed.

Assemble the Cake

Once cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then drizzle with raspberry sauce. Place the second cake layer on top, frosted with the remaining raspberry frosting. Garnish with fresh raspberries.

Pro Tips

For an extra touch, consider adding chocolate shavings on top of the cake or serving with whipped cream on the side!

Raspberry Sauce Tips

The raspberry sauce not only acts as a delightful layer between the cake but also as a garnish that enhances its overall flavor profile. To ensure a smooth sauce, cooking the raspberries with sugar and lemon juice over medium heat helps break them down while balancing the tartness. Be sure to stir occasionally to prevent burning, and aim for a simmer for about 10 minutes until the mixture becomes thick and syrupy.

Once strained, the raspberry sauce can be made in advance and stored in the refrigerator for up to a week. This allows the flavors to meld, creating a more intense sauce. If you find the sauce too tart, feel free to adjust the sweetness by adding more sugar or using honey as a natural sweetener. For added complexity, you could infuse the sauce with a splash of vanilla or a hint of mint.

Scaling Up or Down

If you plan to serve a larger gathering, this cake can easily be scaled up. Simply double the ingredient quantities and use three 9-inch round pans to create a taller cake or bake in a half-sheet pan for easy serving. Keep in mind that baking times will vary; check for doneness a few minutes earlier than indicated, as a larger surface area equals faster cooking.

Conversely, if you're looking to make a smaller batch, you can halve the ingredients to create a two-layer 6-inch cake. This adjustment is perfect for smaller gatherings or a cozy treat at home. Make sure to adjust the baking time as well, starting with 20-25 minutes and checking for the toothpick test to ensure perfect doneness.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, you can use frozen raspberries; just ensure they're thawed and drained before using.

→ How do I store leftovers?

Store the cake in an airtight container in the refrigerator for up to 3 days.

→ Can this cake be made gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend.

→ What can I use instead of eggs?

You can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as an egg substitute.