Raspberry Rhapsody Chocolate Streusel Cake
Indulge in the decadent delight of Raspberry Rhapsody Chocolate Streusel Cake, a dessert that perfectly balances rich chocolate decadence with the sweet-tart allure of raspberry preserves. This show-stopping cake features a moist cocoa-infused base, layered with a vibrant spread of raspberry preserves and topped with a buttery chocolate streusel loaded with semi-sweet chocolate chips. With its irresistible blend of flavors and textures, this cake is as stunning as it is delicious. Perfect for celebrations or as a luxurious treat, this easy-to-make dessert is finished with an optional sprinkling of powdered sugar for an elegant touch. Whether you're a chocolate lover or a fan of fruity desserts, this recipe promises to be the perfect harmony of indulgence and sophistication. Treat your taste buds and wow your guests with every slice!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 0.5 teaspoons salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup warm water
- 0.5 cups vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup raspberry preserves
- 1 cup semi-sweet chocolate chips
- 0.5 cups brown sugar
- 0.25 cups unsalted butter (cold)
- 0.5 cups all-purpose flour (for streusel)
- 2 tablespoons unsweetened cocoa powder (for streusel)
- 2 tablespoons powdered sugar (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
Add the eggs, buttermilk, warm water, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well-combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool completely in the pan before transferring it to a serving plate.
While the cake is cooling, prepare the chocolate streusel topping. In a medium bowl, combine the brown sugar, all-purpose flour (for streusel), cocoa powder (for streusel), and cold unsalted butter. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Stir in the chocolate chips.
Spread the raspberry preserves evenly over the top of the cooled cake.
Sprinkle the chocolate streusel mixture generously over the raspberry layer.
Optional: Lightly dust the top of the cake with powdered sugar for a decorative touch.
Slice and serve the Raspberry Rhapsody Chocolate Streusel Cake. Enjoy!
Nutrition Facts
Calories |
6196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.9 g | 314% | |
| Saturated Fat | 96.9 g | 485% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 4480 mg | 195% | |
| Total Carbohydrate | 1041.1 g | 379% | |
| Dietary Fiber | 103.6 g | 370% | |
| Total Sugars | 652.7 g | ||
| Protein | 101.2 g | 202% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 678 mg | 52% | |
| Iron | 47.7 mg | 265% | |
| Potassium | 3771 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
