Description
This Chocolate Cake with Raspberry Cream Cheese Frosting is a delightful treat featuring rich chocolate flavor, creamy frosting, and fresh raspberries, perfect for any occasion!
Ingredients
Scale
- 1 cup all purpose flour
- 1/3 cup dutch-process cocoa powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup granulated sugar
- 1/2 cup sour cream, at room temperature
- 1/4 cup avocado or vegetable oil
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 1/3 cup strongly brewed coffee, hot
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, at room temperature
- 2 cups powdered sugar
- 2 tablespoons freeze dried raspberries, crushed & sifted + more crushed berries if using for decoration
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon fine sea salt
- 1/4 teaspoon ground pink peppercorns, optional
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F and grease an 8" baking pan, lining the bottom with parchment paper.
- Sift the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl.
- In another bowl, whisk together sugar, sour cream, oil, eggs, and vanilla extract.
- Gently fold the dry ingredients into the wet ingredients in thirds until just combined.
- Stir in the hot coffee until smooth and glossy.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for 20 minutes before transferring it to a cooling rack to cool completely.
Notes
Ensure eggs and sour cream are at room temperature for best results.
Adjust baking time if using a different sized pan to ensure proper baking.
Add extra crushed raspberries on top for garnish if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 34g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg