Chocolate Raspberry Cake

This decadent chocolate raspberry cake combines rich, moist layers of chocolate cake with a vibrant raspberry filling and smooth chocolate ganache. It’s the perfect balance of sweet and tart, making it a stunning centerpiece for any special occasion or indulgent dessert table.

Why You’ll Love This Recipe

This chocolate raspberry cake is more than just a visual showstopper—it delivers on flavor and texture as well. The intense chocolate layers are perfectly complemented by the bright and fruity raspberry filling, and the silky ganache adds a luxurious finish. Whether you’re baking for a birthday, holiday, or just because, this cake is sure to impress every guest.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Unsweetened cocoa powder

• Baking soda

• Baking powder

• Salt

• Eggs

• Buttermilk

• Vegetable oil

• Vanilla extract

• Boiling water

• Fresh or frozen raspberries

• Lemon juice

• Cornstarch

• Semi-sweet chocolate

• Heavy cream

Directions

1. Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans.

2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. Add eggs, buttermilk, oil, and vanilla to the dry ingredients and mix until smooth.

4. Gradually stir in the boiling water until fully incorporated. The batter will be thin.

5. Divide the batter evenly among the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

6. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

7. To make the raspberry filling, combine raspberries, sugar, lemon juice, and cornstarch in a saucepan over medium heat. Cook until thickened and bubbly. Let cool completely.

8. For the ganache, heat heavy cream until just simmering, then pour it over chopped chocolate. Let sit for a few minutes, then stir until smooth. Allow to cool slightly before using.

9. To assemble, spread raspberry filling between the cake layers. Pour ganache over the top and sides of the cake. Chill briefly to set the ganache.

10. Garnish with fresh raspberries if desired.

Servings and timing

This recipe yields approximately 12 servings.
Prep time: 40 minutes
Cook time: 35 minutes
Cooling and assembly time: 1 hour
Total time: About 2 hours 15 minutes

Variations

• Chocolate raspberry mousse cake: Add a layer of raspberry mousse between the cake layers for extra creaminess.

• White chocolate ganache: Swap out the dark ganache for a white chocolate version to create a sweeter, lighter finish.

• Gluten-free version: Substitute the flour with a gluten-free baking mix.

• Vegan option: Use dairy-free milk, egg replacer, and vegan chocolate to make the cake fully plant-based.

• Cupcake adaptation: Turn the recipe into cupcakes by baking the batter in muffin tins and filling the centers with raspberry filling.

Storage/Reheating

Store the cake in an airtight container in the refrigerator for up to 4 days.
To freeze, wrap individual slices or the entire cake (without fresh raspberries on top) tightly in plastic wrap and aluminum foil, then store for up to 3 months.
To reheat, let the cake come to room temperature or microwave slices for 10–15 seconds for a warm, soft texture.

FAQs

What type of cocoa powder works best for this cake?

Unsweetened natural cocoa powder gives a rich chocolate flavor and works well with baking soda for leavening.

Can I use raspberry jam instead of making a filling?

Yes, raspberry jam can be used as a shortcut, but homemade filling provides a fresher taste and thicker texture.

Can this cake be made in advance?

Yes, you can bake the cake layers up to two days ahead. Wrap them tightly and refrigerate until ready to assemble.

How do I prevent the cake from sinking in the middle?

Make sure not to overmix the batter, and check that your leavening agents are fresh. Avoid opening the oven door during baking.

What is the best way to get smooth ganache?

Let the hot cream sit on the chocolate for a few minutes before stirring gently to prevent air bubbles and achieve a glossy finish.

Can I use frozen raspberries?

Yes, frozen raspberries work just as well. Thaw them slightly and drain excess liquid before cooking the filling.

How do I get even cake layers?

Use a kitchen scale to divide the batter equally and trim the tops of the layers after baking if needed.

What should I do if the ganache is too runny?

Let it cool slightly longer or refrigerate briefly until it thickens to a spreadable consistency.

Can I use a different fruit?

You can substitute raspberries with blackberries, cherries, or strawberries, adjusting sugar levels as needed.

Do I need to refrigerate the cake?

Yes, because of the fresh fruit filling and ganache, the cake should be stored in the refrigerator.

Conclusion

This chocolate raspberry cake is a luscious dessert that combines the bold richness of chocolate with the vibrant zing of raspberries. It’s elegant, indulgent, and surprisingly easy to make from scratch. Whether for a celebration or a weekend treat, this cake is guaranteed to leave a lasting impression

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