Chocolate Raspberry Cake Recipe
I cannot wait to share this Chocolate Raspberry Cake recipe with you! Imagine moist, tender chocolate layers infused with deep cocoa and a hint of coffee, layered with a luscious, tangy raspberry filling that perfectly balances the rich chocolate ganache coating the whole cake. This Chocolate Raspberry Cake is an absolute delight for anyone who loves a decadent yet fresh and fruity dessert. Every bite is like a little celebration of chocolate and berries, guaranteed to brighten your day or make your special occasions even sweeter.
Ingredients You’ll Need
Getting ready to bake this Chocolate Raspberry Cake is a joy thanks to a handful of simple yet essential ingredients. Each one is chosen not just for taste but for how it contributes to the perfect texture, moistness, and vibrant color of this showstopper cake.
- 2 cups All-purpose flour: Provides the perfect structure when sifted to keep the cake light and airy.
- 3/4 cup Cocoa powder: Dutch-processed recommended for its smooth richness and vivid color.
- 2 cups Granulated sugar: Sweetens and tenderizes the crumb perfectly.
- 2 tsp Baking soda: Gives the cake its rise and fluffy texture.
- 1 tsp Baking powder: Adds additional lift, ensuring the cake is light and soft.
- 1 tsp Salt: Enhances all the flavors and balances the sweetness.
- 2 Eggs: Use at room temperature for optimal emulsification and moisture.
- 1 cup Buttermilk: Lends a slight tang and tender crumb to the cake layers.
- 1/2 cup Vegetable oil: Neutral flavor keeps the cake moist without overpowering flavors.
- 1 cup Hot strong coffee: Deepens the chocolate flavor spectacularly.
- 2 tsp Vanilla extract: Pure vanilla adds warmth and complexity.
- 2 cups Raspberries: Fresh or frozen, the star ingredient in the luscious filling.
- 1/3 cup Granulated sugar: Sweetens the raspberry filling perfectly.
- 1.5 tbsp Cornstarch: Mixed into a slurry to thicken the filling to a delectable jam-like consistency.
- 1 tbsp Lemon juice: Freshly squeezed to brighten the raspberry flavor.
- 1/4 cup Raspberry preserves: High-quality preserves add sweetness and depth.
- 1 tbsp Raspberry liqueur (optional): For those extra special occasions, to layer in complexity.
- 8 oz Semisweet chocolate: Finely chopped for the decadent ganache.
- 1 cup Heavy cream: Creates that silky, luscious ganache texture.
- 2 tbsp Unsalted butter: Adds shine and richness to the ganache.
- 1 tsp Vanilla extract: A splash to elevate the ganache flavor.
- 1 pinch Salt: Balances the sweetness and intensifies chocolate flavors.
How to Make Chocolate Raspberry Cake
Step 1: Preheat and Prep Your Pans
First things first, preheat your oven to 350°F. Line two 8-inch cake pans with parchment paper, then spray the sides lightly with baking spray. This step ensures your cakes come out easily without sticking, saving you from any last-minute pan drama.
Step 2: Combine the Dry Ingredients
In a large bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, granulated sugar, baking soda, baking powder, and salt. Sifting not only merges these ingredients beautifully but aerates the mix, which leads to a light, tender crumb in your final cake.
Step 3: Whisk Together the Wet Ingredients
Take a separate bowl and whisk your eggs (room temp is key here), buttermilk, vegetable oil, steaming hot coffee, and pure vanilla extract until smooth. The hot coffee will not only amplify the deep chocolate taste but also help dissolve the cocoa powder for a richer cake.
Step 4: Blend Wet and Dry Without Overmixing
Pour your wet concoction into the dry mixture and stir gently just until everything is combined. Be careful not to overmix – a few lumps are okay! This keeps the cake from becoming dense and tough, preserving its tender crumb.
Step 5: Bake to Chocolate Perfection
Divide the batter evenly between the two prepared pans and slide them into your preheated oven. Bake for about 30 to 35 minutes, checking with a toothpick – when it comes out clean, your cakes are ready! Let them cool completely on wire racks before moving on to filling.
Step 6: Cook Raspberry Filling
In a saucepan over medium heat, cook your raspberries with sugar until they break down into a juicy, vibrant concoction. Stir in your cornstarch slurry to thicken it to a glossy, jam-like consistency, then add in the raspberry preserves, lemon juice, and optional liqueur for a burst of layered raspberry goodness. Cool completely so it sets beautifully.
Step 7: Prepare the Silky Ganache
Place the finely chopped semisweet chocolate in a bowl. Heat your heavy cream just until it’s simmering, then pour it over the chocolate. Let it sit for a minute before stirring until completely smooth. Finish by stirring in the butter, vanilla extract, and a pinch of salt. Allow this ganache to cool until it spreads easily but still holds its shape.
Step 8: Assemble Your Dream Chocolate Raspberry Cake
If needed, level your cooled cakes with a knife or cake leveler for even stacking. Place one layer on your serving plate, pipe a border of ganache around the edge to hold in that heavenly raspberry filling, then spread the filling generously inside. Top with the second cake layer. Finally, cover the entire cake with the remaining ganache, smoothing it with a spatula, and decorate with fresh raspberries for that stunning finishing touch.
How to Serve Chocolate Raspberry Cake
Garnishes
The best part is how striking this cake looks once garnished. Fresh raspberries scattered artfully over the glossy ganache bring a pop of color and tartness, complementing the rich chocolate perfectly. You can also dust a little cocoa powder or powdered sugar for an elegant touch.
Side Dishes
Pair your Chocolate Raspberry Cake with light accompaniments like a dollop of whipped cream or a scoop of vanilla ice cream to contrast the rich chocolate. A crisp cup of espresso or freshly brewed tea also balances the sweetness, making for a delightful dessert experience.
Creative Ways to Present
Try serving your Chocolate Raspberry Cake as mini layered cupcakes or cake jars filled with layers of cake, raspberry filling, and ganache. This fun presentation is perfect for parties! You can also set the cake on a decorative stand surrounded by fresh berries and edible flowers for a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store in an airtight container. Keep it refrigerated to maintain the freshness of the raspberry filling and ganache. It will stay delicious for up to 4 days.
Freezing
This Chocolate Raspberry Cake freezes beautifully! Wrap individual layers or the fully assembled cake well in plastic wrap plus foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving to maintain texture and flavor.
Reheating
Since this cake is best enjoyed chilled or at room temperature, reheating is not recommended as it can affect the ganache texture and raspberry filling. Simply let refrigerated slices come to room temperature for about 20 minutes before indulging.
FAQs
Can I use frozen raspberries for the filling?
Absolutely! Frozen raspberries work perfectly for the filling – just thaw them and drain any excess liquid before cooking to avoid a runny filling.
What if I don’t have buttermilk? Can I substitute it?
Yes, a simple substitute is to add one tablespoon of lemon juice or white vinegar to a cup of milk, then let it sit for 5 minutes. This creates the acidity buttermilk provides, keeping your cake tender.
Is the coffee taste strong in this cake?
The coffee enhances the chocolate depth but does not make the cake taste like coffee. If you prefer, you can substitute brewed decaf or even hot water for a milder profile.
Can I make the ganache dairy-free?
Sure! Use full-fat coconut milk or a non-dairy cream substitute in place of heavy cream and a dairy-free chocolate. The ganache will still be rich and silky.
How do I know when the cake is fully baked?
Insert a toothpick or cake tester in the center of the cake; if it comes out clean or with just a few moist crumbs, the cake is done. Avoid overbaking to maintain moistness.
Final Thoughts
This Chocolate Raspberry Cake is one of those magical desserts that brings people together. Rich, moist, fruity, and indulgent all at once, it’s perfect for celebrations or whenever you want to treat yourself and loved ones to something truly special. I promise, once you make it, the Chocolate Raspberry Cake will become a treasured favorite in your baking repertoire. So gather your ingredients, roll up your sleeves, and get ready for some joyful baking moments!
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 homemade raspberry filling and a smooth chocolate ganache. Perfect for special occasions or chocolate lovers, this cake balances deep cocoa flavor with the tart freshness of raspberries for an irresistible dessert.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour (sifted)
- 3/4 cup Cocoa powder (Dutch-processed preferred)
- 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 (enhances chocolate flavor)
- 2 tsp Vanilla extract (pure preferred)
Raspberry Filling
- 2 cups Raspberries (fresh or frozen)
- 1/3 cup Granulated sugar
- 1.5 tbsp Cornstarch (mixed with water for slurry)
- 1 tbsp Lemon juice (freshly squeezed)
- 1/4 cup Raspberry preserves (high quality)
- 1 tbsp Raspberry liqueur (optional, for depth of flavor)
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). Line two 8-inch cake pans with parchment paper and lightly spray them with baking spray to prevent sticking.
- Sift Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, granulated sugar, baking soda, baking powder, and salt to ensure an even texture and remove any lumps.
- Whisk Wet Ingredients: In a separate bowl, vigorously whisk the room temperature eggs, buttermilk, vegetable oil, hot strong coffee, and pure vanilla extract until fully combined.
- Mix Batter: Gradually pour the wet ingredients into the dry ingredients and gently mix just until combined. Be careful not to overmix to keep the cake tender.
- Bake Cakes: Evenly divide the batter between the two prepared cake pans. Place them in the preheated oven and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely on wire racks before assembling.
- Make Raspberry Filling: In a saucepan over medium heat, combine the raspberries and granulated sugar. Cook until the raspberries break down and release juices. Stir in the cornstarch slurry and cook, stirring frequently, until the mixture thickens and becomes glossy. Remove from heat and stir in lemon juice, raspberry preserves, and raspberry liqueur if using. Let the filling cool completely.
- Prepare Ganache: Place the finely chopped semisweet chocolate in a heatproof bowl. Heat heavy cream until just simmering and pour it over the chocolate. Let it sit for 1 minute, then stir until smooth and glossy. Add the unsalted butter, vanilla extract, and a pinch of salt, stirring until fully incorporated. Allow the ganache to cool to a spreadable consistency.
- Assemble Cake: If necessary, level the cooled cake layers with a serrated knife for flat tops. Place one cake layer on your serving plate. Pipe or spread a border of ganache around the edge and fill the center with the raspberry filling. Carefully place the second cake layer on top. Cover the entire cake with the remaining ganache, smoothing the surface. Decorate the top with fresh raspberries for a beautiful finish.
Notes
- You can substitute frozen raspberries for fresh; just thaw and drain excess liquid before using.
- For a stronger chocolate flavor, use high-quality Dutch-processed cocoa powder.
- To make the raspberry filling ahead, refrigerate it in an airtight container and bring to room temperature before assembling.
- If raspberry liqueur is unavailable or you prefer non-alcoholic, simply omit it; the flavor will still be vibrant.
- Ganache will thicken as it cools; if it becomes too stiff to spread, warm slightly over a water bath.
- Store the cake covered in the refrigerator for up to 3 days; bring to room temperature before serving for best taste.
- Make sure all ingredients such as eggs and buttermilk are at room temperature for optimum mixing and texture.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 240 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.1 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 55 mg
Keywords: Chocolate cake, raspberry filling, chocolate ganache, homemade cake, dessert, chocolate raspberry cake
