I love the way rose’s soft, floral notes play off chocolate’s bitterness, while fresh raspberries provide a delightful sweet-tart counterpoint. In fact, I love this flavor combination so much that it inspired one of my wedding cakes (see photos below!). This one-bowl cake -based off of the chocolate sour cream loaf in my book Everyday Cake - is a much simpler affair, yet just as alluring. The simple buttercream, with its touch of creamy white chocolate decadence, really brings it all together. P.S. The chocolate cake is fantastic on its own (with or without the fruit) and might become your new go-to as far as chocolate cakes go.

I recommend making this with the highest fat (preferably 22-24%) cocoa powder you can find—it will translate to a richer, velvety crumb with deeper flavor.

Chocolate Raspberry Cake with White Chocolate Rose Buttercream

Serves 6 to 8

Cake:
1 cups (130 g) all-purpose flour
⅓ cup plus 1 tablespoon (40 g) natural or dutch-processed cocoa powder, preferably high-fat
½ cup (100 g) granulated sugar
½ cup (100 g) packed light brown sugar
1 teaspoon kosher salt
¾ teaspoons baking soda
½ teaspoon instant espresso powder (optional)
2 large eggs, room temperature
½ cup (115 g) unsalted butter, melted and cooled 
½ cup (120 g) sour cream, room temperature
¼ cup (60 ml) water, room temperature
2 tablespoons neutral oil, such as canola or safflower
1 teaspoon vanilla extract
1 cup (135 g) fresh raspberries

White Chocolate Rose Buttercream:
½ cup (115 g) unsalted butter, room temperature
⅔ cup (80 g) powdered sugar
2 ¾ oz (80 g) white chocolate, finely chopped
¾ teaspoon rosewater
½ teaspoon vanilla extract
¼ teaspoon kosher salt
Dried rose petals or freeze dried raspberries, for topping (optional)

Preheat oven to 350°F. Grease a 9-inch springform pan or deep 9-inch cake pan and line the bottom with parchment paper.

In a large bowl, sift flour and cocoa powder. Add both sugars, baking soda, salt, and espresso powder, if using, and whisk together to evenly distribute. Add the eggs, melted butter, sour cream, water, oil, and vanilla and whisk until fully incorporated and a smooth batter has formed.

Scrape the batter into the prepared pan and smooth out the top. Evenly scatter the raspberries over the top. Bake until tester inserted in the middle comes out clean, 32 to 37 minutes. Transfer the pan to a wire rack and allow the cake to cool completely.

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until light and fluffy, 2 to 3 minutes, scraping down the bowl often. Sift in the sugar and beat on high until buttercream is light and fluffy, 5 to 6 minutes. Pour in the white chocolate and add the rosewater, vanilla, and salt. Beat to combine. Use the frosting immediately or refrigerate in an airtight container for up to 1 week. Allow it to come to room temperature and re-whip before using.

Invert the cooled cake onto a plate, remove the parchment, then invert onto a serving platter. Scrape the frosting onto the center of the cooled cake and smooth it out into an even later. Top with dried rose petals. The cake keeps well wrapped at room temperature for 2 to 3 days before it needs to be refrigerated, at which point it will keep for another 2 to 3 days.

Photos below by The Commoneer, Wedding cake by Cakes by Rachel xo

Chocolate Sour Cream Cake filled with Raspberry Curd, Chocolate Mousse, and Fresh Raspberries; iced with Rosewater Buttercream