Chocolate Raspberry Cake Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Chocolate Raspberry Cake layers ultra-moist cocoa-rich chocolate cake with vibrant raspberry filling and silky chocolate buttercream finished with ganache drip.

This elegant dessert serves 12 in 90 minutes perfect romantic dinners celebrations or berry chocolate lovers.

Why This Recipe Works

Hot coffee blooms cocoa creating intense chocolate depth tender crumb. Raspberry filling strained smooth prevents seedy texture integrates perfectly. Cornstarch stabilizes filling preventing soggy layers. Chocolate buttercream pipes smooth holds shape. Ganache seals moisture adds professional drip.

Ingredients & Prep

Cake: 1¾ cups flour, 2 cups sugar, ¾ cup cocoa powder, 2 tsp baking soda, 1 tsp baking powder, 1 tsp salt, 1 cup buttermilk, ½ cup vegetable oil, 2 eggs, 2 tsp vanilla, 1 cup hot coffee. Filling: 2 cups raspberries fresh frozen, ½ cup sugar, 2 tbsp cornstarch, 1 tbsp lemon juice. Frosting: 1½ cups butter softened, 1¼ cups cocoa, 6 cups powdered sugar, ¾ cup heavy cream, 2 tsp vanilla. Ganache: 6 oz dark chocolate, ½ cup heavy cream.

Step-by-Step Instructions

Preheat oven 350°F. Grease three 8-inch pans parchment bottoms. Whisk dry ingredients. Beat buttermilk oil eggs vanilla. Add dry gradually. Stir hot coffee thin batter. Divide bake 25-30 minutes toothpick clean. Cool completely. Cook raspberries sugar cornstarch lemon juice until thick strain cool. Beat butter cocoa smooth. Gradually powdered sugar cream vanilla fluffy. Level cakes spread filling between layers crumb coat chill 30 minutes final frost. Heat cream pour chocolate whisk smooth drizzle cake chill set.

Flavor Variations

Storage Tips

Room temperature airtight 2 days. Refrigerate 5 days ganache firms. Freeze unfrosted 2 months.

FAQs

Filling runny? Cook extra minute chill completely. Cake dense? Don’t overmix hot coffee essential. Frosting bitter? Dutch cocoa milk chocolate chips.

Conclusion

Chocolate Raspberry Cake marries deep cocoa berry brightness through layer perfection rich elegant celebratory bliss.

Chocolate Raspberry Cake Recipe

Print Recipe

Chocolate Raspberry Cake delivers ultra-moist cocoa layers cradling silky raspberry compote with glossy chocolate ganache cascade. Deep chocolate intensity contrasts fresh raspberry tang while buttercream seals tender crumb. Romantic Valentine’s centerpiece combining dessert decadence with fruit brightness. Pinterest chocolate-raspberry thumbnail perfection.

• Author: ssam
• Prep Time: 30 mins
• Cook Time: 35 mins
• Total Time: 2 hours (+ chill)
• Yield: 12–16 slices 1x
• Category: Dessert
• Method: Oven
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Chocolate Cake (2x 9-inch layers):
• 1¾ cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1½ tsp baking soda
• 1½ tsp baking powder
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• Raspberry Filling:
• 3 cups fresh raspberries
• ⅓ cup granulated sugar
• 1½ tbsp cornstarch + 1½ tbsp water
• 1 tsp lemon juice
• ½ tsp vanilla extract
• Chocolate Buttercream:
• 1½ cups unsalted butter (room temp)
• 1 cup cocoa powder
• 5 cups powdered sugar
• ⅔ cup heavy cream
• 2 tsp vanilla extract
• Pinch salt
• Chocolate Ganache:
• 8 oz semi-sweet chocolate (chopped)
• 1 cup heavy cream

 

Instructions

• 1. Chocolate cake: Preheat 350°F. Whisk dry ingredients. Add eggs + buttermilk + oil + vanilla. Beat 2 mins. Boil water, stir gradually (thin batter normal). Divide 2 greased 9-inch pans. Bake 30-35 mins. Cool completely.
• 2. Raspberry filling: Simmer raspberries + sugar until juicy. Cornstarch slurry, thicken 2 mins. Lemon + vanilla. Strain seeds. Chill.
• 3. Buttercream: Beat butter fluffy. Cocoa + half powdered sugar. Cream + vanilla + salt + remaining sugar. Whip peaks.
• 4. Assemble: Level cakes. Filling layer 1. Crumb coat buttercream. Chill 20 mins. Final smooth coat.
• 5. Ganache: Heat cream, pour over chocolate. Rest 5 mins, stir glossy. Drip edges, smooth top.
• 6. Garnish fresh raspberries. Chill 1 hour. Slice room temp.

Notes

• Boiling water = maximum cocoa bloom.
• Room temp wet = perfect emulsion.
• Strain raspberry = elegant filling.
• Crumb coat = smooth final finish.
• Heavy cream buttercream = swoopable texture.
• Make ahead: Cake day 1, assemble day 2.
• Storage: Fridge 5 days, freeze slices 2 months.
• Valentine’s serving: Fresh raspberry rose topper.
• Scale: 9×13 sheet yields 20 party slices.
• Tastes better day 2 as flavors marry.

Nutrition

• Serving Size: 1 slice
• Calories: 680
• Sugar: 58g
• Sodium: 420mg
• Fat: 38g
• Saturated Fat: 20g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 82g
• Fiber: 5g
• Protein: 8g
• Cholesterol: 95mg

Keywords: chocolate raspberry cake, valentines chocolate cake, raspberry filled chocolate cake, ganache drip cake