This Chocolate Raspberry Snowball Cake is a stunning dessert perfect for holiday celebrations. With layers of rich chocolate cake and tart raspberry filling, it’s a delightful choice among raspberry desserts and holiday cakes.

The cake is coated in a fluffy coconut frosting, giving it a snowball-like appearance, making it a showstopper for any festive occasion, including Chipcooks Christmas gatherings.

Decadent Chocolate Raspberry Snowball Cake

This snowball cake features moist chocolate layers filled with raspberry jam and topped with a creamy coconut frosting. The recipe takes about 1 hour and 30 minutes from start to finish and serves 10 people.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup raspberry jam
• 1 cup unsweetened shredded coconut
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract (for frosting)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add Wet Ingredients: Add eggs, milk, oil, and vanilla to the dry ingredients. Mix until well combined. Gradually stir in boiling water until the batter is smooth.
4. Bake the Cakes: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.
5. Prepare the Frosting: In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla, continuing to whip until stiff peaks form.
6. Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread raspberry jam over the top, then add a layer of whipped cream. Place the second cake layer on top.
7. Frost the Cake: Spread the remaining whipped cream over the top and sides of the cake. Press shredded coconut onto the frosting to create a snowball effect.
8. Serve: Slice and serve the cake chilled, enjoying the combination of chocolate and raspberry flavors.

Cook and Prep Times

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 30 minutes

Nutrition Information

• Servings: 10 slices
• Calories: 450kcal
• Fat: 22g
• Protein: 5g
• Carbohydrates: 60g