Chocolate Raspberry Cake

Indulge in the rich decadence of this Chocolate Raspberry Cake — a perfect blend of deep chocolate flavor and vibrant raspberry tang. Whether for a celebration or a cozy evening dessert, this cake is an irresistible treat that impresses with both its taste and elegance.

Why You’ll Love This Recipe

This Chocolate Raspberry Cake offers the perfect harmony between the bitterness of dark chocolate and the natural sweetness of raspberries. The moist chocolate layers are complemented by a luscious raspberry filling and a rich chocolate ganache, making it a standout dessert for any occasion. Its elegant appearance makes it suitable for formal events, yet it’s simple enough to prepare at home.

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 powder

• Baking soda

• Salt

• Eggs

• Whole milk

• Vegetable oil

• Vanilla extract

• Boiling water

• Fresh or frozen raspberries

• Raspberry preserves or jam

• Heavy cream

• Semi-sweet or dark chocolate, chopped

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Mix dry ingredients: In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Add wet ingredients: Add eggs, milk, oil, and vanilla to the dry mixture and beat until well combined.

4. Incorporate boiling water: Stir in boiling water slowly; the batter will be thin.

5. Bake: Pour the batter evenly into prepared pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

6. Cool completely: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack.

7. Prepare raspberry filling: In a saucepan over medium heat, combine raspberries and raspberry preserves. Cook until thickened, then let cool.

8. Make the ganache: Heat heavy cream in a saucepan until simmering. Pour over chopped chocolate and stir until smooth. Let it cool slightly to thicken.

9. Assemble the cake: Place one cake layer on a serving plate. Spread raspberry filling over it. Top with the second cake layer and pour ganache over the top, letting it drip down the sides.

10. Chill and serve: Refrigerate for 30 minutes to set before slicing and serving.

Servings and timing

This Chocolate Raspberry Cake yields approximately 12 servings.
Prep Time: 25 minutes
Cook Time: 35 minutes
Cooling and Assembly Time: 60 minutes
Total Time: About 2 hours

Variations

• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.

• Vegan Version: Use dairy-free milk, vegan egg substitutes, and coconut cream for the ganache.

• Raspberry Buttercream: Replace the ganache with a raspberry buttercream for a lighter finish.

• Layer Expansion: Make it a three-layer cake by dividing the batter into three pans and reducing the baking time slightly.

Storage/Reheating

Store the cake covered in the refrigerator for up to 5 days. For longer storage, wrap slices individually and freeze for up to 2 months.
To reheat, bring refrigerated cake slices to room temperature or warm briefly in the microwave for 10–15 seconds.

FAQs

What kind of chocolate works best for the ganache?

Semi-sweet or dark chocolate is ideal, as it balances the sweetness of the raspberry filling and cake.

Can I use raspberry jam instead of making a filling?

Yes, raspberry jam or preserves can be used directly as a filling to save time.

Can I make this cake in advance?

Yes, the cake layers and filling can be prepared a day ahead and assembled before serving.

How do I prevent the ganache from running too much?

Let the ganache cool slightly before pouring it over the cake. It should be thick but pourable.

Is fresh or frozen raspberry better?

Both work well. If using frozen raspberries, do not thaw them before cooking into a filling.

Can I use a different berry?

Yes, blackberries or strawberries can be used as alternatives, though they will slightly alter the flavor.

How can I make this more elegant?

Top the cake with fresh raspberries and a dusting of powdered sugar or edible gold flakes for a refined touch.

Can I use a different frosting?

Absolutely. Cream cheese frosting or whipped cream can replace ganache for a lighter option.

How do I make sure the cake is moist?

Do not overbake and ensure you include the boiling water step, which keeps the batter moist and light.

Can I bake this in a different pan?

Yes, you can use a 9×13 inch pan for a single-layer version or convert it into cupcakes by adjusting the baking time.

Conclusion

The Chocolate Raspberry Cake is a stunning combination of rich cocoa and tangy berries, offering a gourmet experience right from your kitchen. Perfect for birthdays, holidays, or when you simply crave something sweet and sophisticated, this cake is sure to become a go-to favorite in your dessert repertoire.