Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Raspberry Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 148 reviews

  • Author: Ava
  • Total Time: 6 hours 35 minutes (includes chilling time)
  • Yield: 12 servings

Description

This decadent Chocolate Raspberry Cake combines rich, moist chocolate layers with a luscious homemade raspberry filling and silky chocolate buttercream, all finished with a smooth chocolate ganache. Perfect for celebrations or a special treat, this cake balances tart raspberry and deep chocolate flavors, making it an irresistible dessert for chocolate lovers.

Ingredients

Raspberry Filling

  • 1.5 Tablespoons (22ml) water
  • 1.5 Tablespoons (4.5 teaspoons or 12g) cornstarch
  • 3 cups (12 ounces/about 340–375g) fresh or frozen raspberries (do not thaw)
  • 1/3 cup (67g) granulated sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon pure vanilla extract

Cake Batter

  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 3/4 cup (62g) unsweetened natural cocoa powder
  • 1 and 3/4 cups (350g) granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons espresso powder (optional)
  • 1/2 cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, at room temperature
  • 3/4 cup (180g) full-fat sour cream, at room temperature
  • 1/2 cup (120ml) buttermilk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) hot water or black coffee
  • 1 cup (170g) mini semi-sweet chocolate chips (tossed in 1 Tablespoon flour)

Chocolate Buttercream

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners’ sugar
  • 1/2 cup (41g) unsweetened natural or dutch-process cocoa powder
  • 3 Tablespoons (45ml) heavy cream or milk
  • 1/8 teaspoon salt
  • 2 teaspoons pure vanilla extract

Chocolate Ganache

  • 8 ounces (226g) quality semi-sweet or bittersweet chocolate, finely chopped
  • 3/4 cup (180ml) heavy cream or heavy whipping cream
  • 1/4 cup (60ml) raspberry liqueur, such as Chambord (or replace with more heavy cream)

Optional Garnish

  • Fresh raspberries
  • Fresh mint

Instructions

  1. Make the Raspberry Filling: Whisk the cornstarch and water together until dissolved. Combine this mixture with raspberries, sugar, and lemon juice in a saucepan over medium heat. Stir and mash raspberries as they soften. Bring to a boil and cook for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla extract.
  2. Chill Raspberry Filling: Let the filling cool at room temperature for 10–15 minutes, then refrigerate for at least 4 hours or up to 1 week to thicken. Cover if stored longer than 4 hours.
  3. Prepare the Cake Pans: Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, and grease the parchment.
  4. Make the Cake Batter: Whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder. In another bowl, beat oil, eggs, and sour cream on medium-high until combined. Add buttermilk and vanilla, mix well. Combine wet and dry ingredients, then add hot water or coffee and mix on low until smooth. Fold in the floured chocolate chips.
  5. Bake the Cake Layers: Divide batter evenly into the three pans. Bake 24–26 minutes or until a toothpick comes out clean. Cool completely in pans on wire racks.
  6. Make Chocolate Buttercream: Beat butter until creamy. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla. Beat low 30 seconds then high for 1 minute. Adjust salt to taste.
  7. Assemble Cake Layers with Filling and Buttercream: Place one cake layer on a serving plate. Spread a thin 1/4 cup layer of buttercream on top. Pipe a thick buttercream border using half of 1/2 cup buttercream in a piping bag around the edge. Spread half of the raspberry filling inside the border. Repeat for second cake layer and layering. Top with third layer.
  8. Apply Crumb Coat: Cover the top and sides of the cake with remaining buttercream, smoothing with a bench scraper. Chill uncovered for 30 minutes to 3 hours.
  9. Make Chocolate Ganache: Heat heavy cream and raspberry liqueur until simmering. Pour over chopped chocolate and let sit 2-3 minutes. Stir gently until smooth. Chill ganache for 30 minutes to thicken.
  10. Finish Cake with Ganache: Spread thickened ganache over chilled crumb-coated cake with an icing spatula. Garnish with fresh raspberries and mint if desired. Serve immediately or chill uncovered up to 6 hours.
  11. Store Leftovers: Cover leftovers tightly and refrigerate up to 5 days. Use a cake carrier for storage or transport.

Notes

  • Use frozen raspberries without thawing for best filling texture.
  • Cocoa powder can be natural or Dutch-process for the cake and buttercream; adjust flavor preference accordingly.
  • Espresso powder enhances chocolate flavor but is optional.
  • If you prefer a non-alcoholic version, omit raspberry liqueur or substitute with extra heavy cream in the ganache.
  • Chilling the raspberry filling improves its thickness and flavor melding.
  • Batter will be thin, and air bubbles are normal.
  • Use parchment paper rounds for easy cake release.
  • Ensure all refrigerated ingredients are brought to room temperature prior to mixing for best texture.
  • For a darker buttercream color, additional cocoa powder or a chocolate coloring trick can be used.
  • Do not microwave ganache if chocolate fails to melt; slowly stirring with residual heat is key to smooth consistency.
  • Prep Time: 35 minutes
  • Cook Time: 26 minutes (plus 5 minutes for raspberry filling boiling)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/chocolate-raspberry-cake-recipe/