The Ultimate Chocolate-Kissed Raspberry Cloud Cake: A Recipe to Ignite Your Inner Rockstar Baker

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Hey darlings, ready to unleash your inner baking rockstar

with the Chocolate-Kissed Raspberry Cloudcake! Imagine a moist cocoa sponge cradling a tangy raspberry swirl, erupting into a gooey center like a forbidden volcano of pure pleasure. Easy, stunning, and guaranteed to ignite likes on any feed, this cake is your baking-queen coronation!

Why This Cake Rules:

  • Molten-lava meets fluffy dream: Imagine a tender chocolate cake with bursts of tangy raspberry, then BOOM! A warm, gooey chocolate center. Heaven on a plate.
  • Easy like Sunday morning: No whisking egg whites till exhaustion, no tempering chocolate-fueled meltdowns. Just simple steps for foolproof success.
  • Instagrammable masterpiece: This cake begs to be photographed! Think flour-dusted unicorn meets sugar-fueled fairy, dripping with rich ganache and fresh raspberries.

Let's Bake!

Ingredients:

  • Raspberry Filling:
    • 1.5 Tbsp water
    • 1.5 Tbsp cornstarch
    • 3 cups fresh/frozen raspberries (no thawing!)
    • 1/3 cup sugar
    • 1 tsp lemon juice
    • 1/2 tsp vanilla extract
  • Cake:
    • 1 3/4 cups flour (spoon & leveled)
    • 3/4 cup unsweetened cocoa powder
    • 1 3/4 cups sugar
    • 2 tsp baking soda, 1 tsp baking powder, 1 tsp salt
    • 2 tsp espresso powder (optional)
    • 1/2 cup oil/melted coconut oil
    • 2 large eggs, room temp
    • 3/4 cup full-fat sour cream, room temp
    • 1/2 cup buttermilk, room temp
    • 2 tsp vanilla extract
    • 1/2 cup hot water/black coffee
    • 1 cup mini semi-sweet chocolate chips (tossed in 1 Tbsp flour)
  • Chocolate Buttercream:
    • 1 cup softened butter
    • 3 1/2 cups confectioners' sugar
    • 1/2 cup unsweetened cocoa powder
    • 3 Tbsp heavy cream/milk
    • 1/8 tsp salt
    • 2 tsp vanilla extract
  • Chocolate Raspberry Ganache:
    • 8 oz chopped semi-sweet/bittersweet chocolate
    • 3/4 cup heavy cream/whipping cream
    • 1/4 cup raspberry liqueur (optional)
  • Optional garnish: Fresh raspberries & mint

Instructions:

  1. Raspberry Filling: Whisk water & cornstarch, add raspberries, sugar, lemon juice, & vanilla. Cook over medium heat, stirring constantly, until thickened and jammy. Set aside to cool.
  2. Cake: Preheat oven to 350°F. Grease & flour a 9-inch round pan. In a large bowl, whisk flour, cocoa, sugar, baking soda/powder/salt, and espresso powder (if using). In a separate bowl, whisk oil, eggs, sour cream, buttermilk, and vanilla. Add to dry ingredients and mix just combined (don't overmix!). Stir in hot water/coffee and fold in chocolate chips.
  3. Assemble: Pour half the batter into the pan. Dollop spoonfuls of cooled raspberry swirl on top, gently swirl with a knife. Top with remaining batter. Bake for 30-35 minutes, or until a toothpick comes out with moist crumbs. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
  4. Chocolate Buttercream: Cream together butter & powdered sugar until light and fluffy. Add cocoa powder and mix until combined. Gradually add heavy cream/milk, salt, and vanilla until smooth and spreadable.
  5. Chocolate Raspberry Ganache: Heat heavy cream & liqueur (if using) in a saucepan until simmering. Remove from heat and pour over chocolate. Let sit for 5 minutes, then whisk until smooth and glossy. Cool slightly.
  6. Assemble & Finish: Once the cake is cool, level the layers if needed. Place one layer on a serving platter. Spread with a layer of buttercream, then a layer of raspberry swirl. Top with the second cake layer. Frost the entire cake with the remaining buttercream. Drizzle the cooled ganache over the top and down the sides, letting it drip naturally. Garnish with fresh raspberries and mint, if desired.

Tips:

  • For deeper chocolate flavor, use Dutch-process cocoa powder in the cake and buttercream.
  • Ensure the raspberry swirl is cool before adding it to the batter.

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