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Chocolate Raspberry Cake Recipe

Chocolate Raspberry Cake Recipe


  • Author: Olivia
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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