Chocolate Raspberry Cake Recipe
If you adore the rich, velvety embrace of chocolate paired with the bright, tangy burst of berries, then this Chocolate Raspberry Cake is about to become your new obsession. This beautiful cake masterfully blends deep cocoa flavors with luscious raspberry filling and silky chocolate ganache, offering a perfect balance of sweet and tart in every bite. From the tender crumb to the glossy ganache, every element sings with flavor and texture, making it a showstopper for any celebration or simply a delightful treat to enjoy with loved ones.
Ingredients You’ll Need
These ingredients may seem straightforward, but each one plays a crucial role in creating the unforgettable taste, texture, and color of this Chocolate Raspberry Cake. From the warm bitterness of cocoa powder to the fresh zing of raspberry preserves, everything comes together perfectly.
- 2 cups All-purpose flour: Sifted for a light, airy cake crumb that holds its shape beautifully.
- 3/4 cup Cocoa powder: Dutch-processed preferred for a rich, smooth chocolate flavor and darker color.
- 2 cups Granulated sugar: Sweetens the cake evenly and enhances moisture retention.
- 2 tsp Baking soda: Helps the cake rise and keeps it tender.
- 1 tsp Baking powder: Adds extra lift and fluffiness.
- 1 tsp Salt: Balances sweetness and intensifies the chocolate flavor.
- 2 Eggs: Room temperature for better emulsification and structure.
- 1 cup Buttermilk: Adds moisture and a slight tang that complements the chocolate.
- 1/2 cup Vegetable oil: Neutral flavor oil keeps the cake moist without overpowering other tastes.
- 1 cup Hot strong coffee: Enhances the chocolate depth magnificently.
- 2 tsp Vanilla extract: Pure vanilla adds warmth and complexity.
- 2 cups Raspberries: Fresh or frozen, for a vibrant, natural sweetness in the filling.
- 1/3 cup Granulated sugar: Sweetens the raspberry filling perfectly.
- 1.5 tbsp Cornstarch: Mixed with water to thicken the filling into a silky, jam-like consistency.
- 1 tbsp Lemon juice: Freshly squeezed to brighten the raspberry flavor.
- 1/4 cup Raspberry preserves: High-quality preserves deepen the fruitiness of the filling.
- 1 tbsp Raspberry liqueur: Optional but highly recommended to add sophisticated depth to the filling.
- 8 oz Semisweet chocolate: Finely chopped for the luscious ganache topping.
- 1 cup Heavy cream: Heated and poured over chocolate to create a silky ganache.
- 2 tbsp Unsalted butter: Adds sheen and richness to the ganache.
- 1 tsp Vanilla extract: Enhances the chocolate ganache aroma and flavor.
- 1 pinch Salt: Balances the sweetness in the ganache.
How to Make Chocolate Raspberry Cake
Step 1: Preheat and Prepare Pans
Start by preheating your oven to 350°F. Prepare two 8-inch cake pans by lining them with parchment paper and lightly spraying with baking spray. This prevents sticking and helps your layers come out perfectly smooth and intact.
Step 2: Sift Dry Ingredients
In a large bowl, sift together the flour, Dutch-processed cocoa powder, sugar, baking soda, baking powder, and salt. Sifting ensures an even mix and prevents lumps, setting the stage for a tender, uniform crumb in your chocolate cake layers.
Step 3: Whisk Wet Ingredients
In a separate bowl, whisk the eggs, buttermilk, vegetable oil, hot coffee, and vanilla extract until combined. The coffee amplifies the chocolate flavor wonderfully, while the oil and buttermilk keep the cake moist and tender.
Step 4: Combine Batter
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix as this could toughen the cake. The batter will be smooth and slightly thin from the coffee.
Step 5: Bake the Cakes
Divide the batter evenly between the two pans and place them in the preheated oven. Bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean. Once done, set the cakes on wire racks to cool completely — this is key for clean layering later.
Step 6: Make the Raspberry Filling
While the cakes cool, heat the raspberries and sugar in a saucepan over medium heat until the berries break down and release their juices. Stir in the cornstarch slurry and simmer until thick and glossy. Finish with raspberry preserves, lemon juice, and optional raspberry liqueur for a fruit filling bursting with bright, tangy sweetness.
Step 7: Prepare the Chocolate Ganache
Place the chopped semisweet chocolate in a bowl. Heat the heavy cream until it just begins to simmer and immediately pour it over the chocolate. Let it sit for a minute to melt, then stir until silky smooth. Stir in the butter, vanilla extract, and a pinch of salt. Allow the ganache to cool until spreadable but still pourable.
Step 8: Assemble Your Chocolate Raspberry Cake
If needed, level the cooled cakes for even layers. Place one cake layer on your serving plate and pipe a ganache border around the edge to contain the raspberry filling. Spoon the filling inside the border and smooth it out. Top with the second layer and cover the entire cake with ganache. Finish by decorating with fresh raspberries for a stunning, elegant presentation.
How to Serve Chocolate Raspberry Cake
Garnishes
Fresh raspberries are the perfect garnish to echo the filling flavor and add a pop of vibrant color. Consider also dusting a little cocoa powder or powdered sugar over the top for a delicate finish. A few mint leaves can add a fresh aroma and an inviting contrast to the cake’s richness.
Side Dishes
This cake pairs beautifully with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream to cool the palate. If you want to elevate your dessert spread, serve with a raspberry coulis or a small bowl of fresh raspberries on the side for extra indulgence.
Creative Ways to Present
For an extra wow factor, slice the cake and arrange each piece on a plate with a drizzle of raspberry sauce and a sprig of mint. You could also serve mini versions in individual jars layered with ganache and filling for a delightful single-serving treat. Presentation is half the fun when serving Chocolate Raspberry Cake!
Make Ahead and Storage
Storing Leftovers
You can store leftover Chocolate Raspberry Cake covered tightly in the refrigerator for up to 4 days. Make sure to keep it sealed well to preserve the cake’s moisture and prevent it from absorbing other fridge odors.
Freezing
This cake freezes beautifully. Wrap the fully assembled cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving for best texture and flavor.
Reheating
If you prefer your cake slightly warm, gently reheat individual slices in the microwave for 10-15 seconds. This softens the ganache and awakens the rich chocolate aroma. Avoid overheating as it can alter the texture.
FAQs
Can I use frozen raspberries for the filling?
Absolutely! Frozen raspberries work perfectly for the filling and sometimes offer better value year-round. Just thaw them slightly before cooking, and the resulting filling will be just as delicious.
Is there a substitute for buttermilk?
If you don’t have buttermilk, simply mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and let it sit for 5 minutes. This gives a similar tang and acidity that tenderizes the cake.
How do I prevent the cake from drying out?
Using oil and buttermilk keeps the cake exceptionally moist. Also, avoid overbaking — start checking with a toothpick at 30 minutes. Proper storage with airtight covering helps maintain moisture.
Can I make this cake gluten-free?
Yes, by substituting all-purpose flour with a gluten-free flour blend that includes xanthan gum, you can create a gluten-free version. Just double-check that your baking powder and other additives are gluten-free.
What kind of chocolate is best for the ganache?
High-quality semisweet chocolate works best for the ganache because it balances sweetness with a rich chocolate flavor. Avoid lower-quality chocolates which may affect texture and taste.
Final Thoughts
This Chocolate Raspberry Cake has so much love baked into every layer, filling, and glossy ganache glaze. It’s a recipe that’s both approachable and indulgent, perfect for celebrating life’s special moments or just treating yourself to a truly remarkable dessert. Trust me, once you try making this cake, it will become a beloved staple in your baking repertoire. So go ahead—bake a slice of happiness and share this delicious treasure with the people you love!
Print
Chocolate Raspberry Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This decadent Chocolate Raspberry Cake combines rich, moist chocolate layers with a luscious raspberry filling and a smooth chocolate ganache. The intense cocoa flavor is enhanced by hot coffee, while the fresh raspberry filling balances the cake with a tangy sweetness. Perfect for special occasions or chocolate lovers seeking a sophisticated dessert.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour (sifted)
- 3/4 cup Dutch-processed Cocoa powder
- 2 cups Granulated sugar
- 2 tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Salt
Wet Ingredients
- 2 Eggs (room temperature)
- 1 cup Buttermilk
- 1/2 cup Vegetable oil (neutral flavor)
- 1 cup Hot strong coffee
- 2 tsp Vanilla extract (pure)
Raspberry Filling
- 2 cups Raspberries (fresh or frozen)
- 1/3 cup Granulated sugar
- 1.5 tbsp Cornstarch (mixed with water for slurry)
- 1 tbsp Freshly squeezed lemon juice
- 1/4 cup Raspberry preserves (high quality)
- 1 tbsp Raspberry liqueur (optional)
Chocolate Ganache
- 8 oz Semisweet chocolate (finely chopped)
- 1 cup Heavy cream
- 2 tbsp Unsalted butter
- 1 tsp Vanilla extract
- 1 pinch Salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare two 8-inch cake pans by lining them with parchment paper and lightly spraying with baking spray to prevent sticking.
- Sift Dry Ingredients: In a large mixing bowl, sift together all-purpose flour, Dutch-processed cocoa powder, granulated sugar, baking soda, baking powder, and salt to ensure even distribution and remove lumps.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, hot strong coffee, and pure vanilla extract until well combined and smooth.
- Mix Batter: Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined; avoid overmixing to keep the cake tender.
- Bake Cakes: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely on wire racks.
- Make Raspberry Filling: In a saucepan over medium heat, combine the raspberries and 1/3 cup sugar. Cook until the raspberries break down and release their juices. Stir in the cornstarch slurry and cook until the mixture thickens and becomes glossy. Remove from heat, then stir in lemon juice, raspberry preserves, and raspberry liqueur if using. Allow filling to cool completely before assembling.
- Prepare Ganache: Place chopped semisweet chocolate in a heatproof bowl. Heat heavy cream until it just begins to simmer, then pour over the chocolate. Let it sit for 1 minute to melt, then stir gently until smooth and glossy. Stir in unsalted butter, vanilla extract, and a pinch of salt. Let ganache cool until it reaches a spreadable consistency.
- Assemble Cake: If necessary, level the cooled cakes. Place one cake layer on a serving plate. Pipe a border of ganache along the edge to contain the raspberry filling, then fill the center with the raspberry mixture. Carefully top with the second cake layer. Cover the entire cake with the remaining ganache, smoothing evenly over the top and sides. Decorate with fresh raspberries as desired.
Notes
- Use Dutch-processed cocoa for a richer chocolate flavor.
- Hot coffee intensifies the chocolate taste without adding a coffee flavor.
- You can substitute raspberry liqueur with a splash of raspberry vinegar or omit it altogether.
- Allow cake layers to cool completely before assembling to prevent the ganache from melting.
- For a dairy-free version, substitute heavy cream and butter with coconut cream and dairy-free margarine.
- Fresh raspberries on top add a beautiful garnish and extra freshness.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 290 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 55 mg
Keywords: Chocolate cake, raspberry filling, chocolate ganache, dessert, baked cake, layered cake
