Decadent Chocolate Raspberry Cake Recipe

Introduction

Indulge in the delightful combination of rich chocolate and tart raspberries with this stunning chocolate raspberry cake. This recipe features layers of moist chocolate cake, a vibrant raspberry filling, luscious chocolate buttercream, and a decadent chocolate ganache. Perfect for birthdays, holidays, or any special occasion, this cake is sure to impress!

Why You’ll Love This Chocolate Raspberry Cake

• The chocolate raspberry cake boasts a supremely moist, fudge-like crumb that melts in your mouth.
• The tartness of the raspberries perfectly balances the sweetness of the buttercream and the richness of the dark chocolate ganache. For a deeper understanding of flavor pairings, exploring the flavor chemistry of chocolate and raspberry can enhance your baking expertise.
• Using frozen raspberries makes this recipe convenient to make year-round.
• Adding a splash of raspberry liqueur to the ganache is optional but highly recommended for an extra layer of flavor.
• It’s a show-stopping dessert that’s surprisingly straightforward to make!

Ingredients

Get ready to create this incredible chocolate raspberry cake! Here’s what you’ll need:

Raspberry Filling:

• Water, cornstarch (for slurry).
• Fresh or frozen raspberries.
• Granulated sugar, lemon juice, vanilla extract.

Chocolate Cake:

• All-purpose flour, natural cocoa powder.
• Granulated sugar, baking soda, baking powder, salt.
• Espresso powder (optional), vegetable/coconut oil.
• Large eggs, full-fat sour cream, buttermilk.
• Pure vanilla extract, hot water/black coffee.
• Mini semi-sweet chocolate chips (tossed in flour).

Chocolate Buttercream:

• Unsalted butter, confectioners’ sugar.
• Cocoa powder (natural or Dutch-process).
• Heavy cream/milk, salt, pure vanilla extract.

Chocolate Raspberry Ganache:

• Quality semi-sweet/bittersweet chocolate (finely chopped).
• Heavy cream/heavy whipping cream.
• Raspberry liqueur (optional) or more cream.

Optional Garnish:

• Fresh raspberries, fresh mint.

Notes & Substitutions

• Using natural cocoa powder creates a more tender crumb due to its acidity. Beyond its tenderizing effect, natural cocoa powder offers various health benefits due to its rich antioxidant content.
• Espresso powder or coffee intensifies the chocolate flavor without making the cake taste like coffee.
• If you don’t have sour cream, plain yogurt works as a great substitute.
• Make your own buttermilk by adding 1.5 teaspoons of white vinegar or lemon juice to ½ cup of milk. Let stand for 5 minutes.
• Ensure all ingredients, especially eggs and dairy, are at room temperature for optimal mixing.
• Use high-quality chocolate for the ganache; the better the chocolate, the better the ganache!

Equipment

Here’s the equipment you’ll need to bake this stunning chocolate raspberry cake:

• Saucepan, whisk, silicone spatula.
• Mixing bowls, electric mixer (handheld/stand).
• Three 9-inch cake pans, parchment paper rounds.
• Cooling rack.
• Large icing spatula, small offset spatula.
• Bench scraper.
• Piping bag (disposable/reusable) with large round tip.
• Cake carrier (for storage/transport).

Instructions

Follow these steps to create your own decadent chocolate raspberry cake:

Step 1: Prepare Raspberry Filling (ahead of time)

1. Whisk 1.5 Tablespoons (22ml) water and 1.5 Tablespoons (4.5 teaspoons or 12g) cornstarch together until smooth.
2. Combine cornstarch mixture, 3 cups (12 ounces/about 340–375g) raspberries, 1/3 cup (67g) granulated sugar, and 1 teaspoon lemon juice in a saucepan.
3. Boil for 5 minutes, mashing raspberries as they soften.
4. Remove from heat, stir in 1/2 teaspoon vanilla.
5. Chill completely (at least 4 hours, up to 1 week).

Step 2: Prepare Cake Layers

1. Preheat oven to 350°F (177°C), prepare three 9-inch cake pans.
2. Whisk 1 and 3/4 cups (219g) flour, 3/4 cup (62g) cocoa, 1 and 3/4 cups (350g) sugar, 2 tsp baking soda, 1 tsp baking powder, 1 tsp salt, and 2 tsp espresso powder (if using).
3. Mix 1/2 cup (120ml) oil, 2 eggs, 3/4 cup (180g) sour cream, 1/2 cup (120ml) buttermilk, and 2 tsp vanilla.
4. Combine wet and dry ingredients, add 1/2 cup (120ml) hot water/coffee.
5. Fold in 1 cup (170g) flour-coated chocolate chips.
6. Divide batter, bake for 24-26 minutes.
7. Cool completely in pans on wire rack.

Step 3: Make Chocolate Buttercream

1. Beat 1 cup (226g) softened butter until creamy.
2. Add 3 and 1/2 cups (420g) confectioners’ sugar, 1/2 cup (41g) cocoa powder, 3 Tbsp (45ml) cream, 1/8 tsp salt, and 2 tsp vanilla extract.
3. Beat until smooth and fluffy.
4. Optional: To darken the color, add a touch of black cocoa powder or melted dark chocolate.

Step 4: Assemble Cake

1. Level cake layers if needed.
2. Place first layer, spread thin layer of buttercream.
3. Pipe thick buttercream dam around edge.
4. Spread half of the chilled raspberry filling inside dam.
5. Repeat with second cake layer and remaining filling.
6. Top with third cake layer.

Step 5: Apply Crumb Coat & Chill

1. Spread thin layer of remaining buttercream over entire cake.
2. Smooth with bench scraper.
3. Chill cake (uncovered) for 30 minutes to 3 hours.

Step 6: Prepare Chocolate Raspberry Ganache

1. Finely chop 8 ounces (226g) quality chocolate.
2. Heat 3/4 cup (180ml) cream and 1/4 cup (60ml) raspberry liqueur (if using) to a gentle simmer.
3. Pour over chocolate, let sit, then stir until smooth.
4. Chill ganache for 30 minutes to thicken.

Step 7: Finish & Serve

1. Pour/spread thickened ganache over chilled cake.
2. Garnish with fresh raspberries and mint.
3. Serve immediately or chill for 4-6 hours.

Pro Tips & Troubleshooting

• Don’t skip chilling steps! These are critical for the cake’s stability and overall texture.
• Cake layers sinking in the middle? This is normal due to the rich batter.
• Ganache not melting? Avoid microwaving; ensure the chocolate is finely chopped and the cream is gently heated.
• Chocolate chips sinking in the cake? Tossing them in flour helps them stay evenly distributed.
• Buttercream consistency issues? Adjust with more confectioners’ sugar for thickness or a touch more liquid for thinning.

Serving, Storage & Variations

• Serving: Enjoy this chocolate raspberry cake at room temperature or chilled.
• Storage: Keep the cake covered tightly in the refrigerator for up to 5 days. A cake carrier is ideal for storage.
• Make-Ahead: Cake layers can be frozen for up to 3 months, the filling for 6 months, and buttercream/ganache can be refrigerated for 3 days.
• Variations:
  • Omit the raspberry liqueur for a plain chocolate ganache.
  • Make a smaller 6-inch version by adjusting batter and frosting amounts.
  • Use the recipe to create raspberry-filled chocolate cupcakes.

Nutrition

(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.)

FAQ

• Can I use fresh raspberries for the filling? Yes! Fresh raspberries work wonderfully. Just be sure to mash them well during the cooking process.
• Why use hot water/coffee in the cake batter? The hot liquid helps to bloom the cocoa powder, intensifying the chocolate flavor.
• How do I prevent chocolate chips from sinking in the cake? Toss the chocolate chips in a tablespoon of flour before folding them into the batter.
• How can I make the chocolate buttercream darker? Add a tablespoon of black cocoa powder or a couple of ounces of melted and cooled dark chocolate.
• Can this cake be made gluten-free or dairy-free? Yes, with modifications! Use a gluten-free flour blend and dairy-free alternatives for sour cream, buttermilk, and butter. Note that the texture may differ.

Conclusion

This decadent chocolate raspberry cake is a true showstopper, combining the rich allure of chocolate with the bright, tangy flavor of raspberries. Don’t be intimidated by the multiple components; each element is surprisingly simple to create. We encourage you to try this impressive recipe and share your feedback! What are some of your other favorite chocolate-raspberry desserts?

Decadent Chocolate Raspberry Cake Recipe

This recipe guides you through creating a rich and moist chocolate cake layered with a vibrant raspberry filling, covered in a luscious chocolate buttercream, and finished with a decadent chocolate raspberry ganache. It’s perfect for special occasions and a true delight for chocolate and berry lovers.

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 30 minutes mins

Total Time 6 hours hrs 45 minutes mins

Servings 12 slices

Calories 550 kcal

Equipment

• Medium saucepan
• Silicone spatula
• Bowl or container
• Oven
• Three 9-inch cake pans
• Parchment paper rounds
• Large bowl
• Handheld or stand mixer
• Whisk
• Piping bag
• Large round piping tip
• Large icing spatula or small offset spatula
• Bench scraper
• Medium heat-proof bowl
• Small saucepan
• Metal spoon or small rubber spatula
• Wire rack
• Cake stand or serving plate
• Cake carrier

Ingredients

  

Raspberry Filling

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

Cake

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

Chocolate Buttercream

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

Chocolate Raspberry Ganache

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

Instructions

 

Raspberry Filling

• Whisk cornstarch and water, then combine with raspberries, sugar, and lemon juice in a saucepan over medium heat, stirring and mashing until it boils for 5 minutes.
• Remove from heat, stir in vanilla, then cool at room temperature for 10-15 minutes before transferring to a bowl and chilling in the refrigerator for at least 4 hours until completely thickened.

Cake

• Preheat oven to 350°F (177°C); grease three 9-inch cake pans, line with parchment, and grease again to prevent sticking.
• Whisk dry cake ingredients in one bowl; in another, mix oil, eggs, sour cream, buttermilk, and vanilla, then combine wet with dry, add hot water/coffee, and fold in flour-coated chocolate chips.
• Divide batter evenly among the three prepared pans and bake for approximately 24-26 minutes, or until a toothpick inserted into the center comes out clean.
• Remove cakes from oven, place on a wire rack, and allow them to cool completely in the pans, expecting a slight sink in the middle.

Chocolate Buttercream

• Beat softened butter on medium speed for 2 minutes until creamy, then add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract, beating on low then high speed until smooth.

Assembly

• Place one cooled cake layer on a serving plate, spread with a thin layer of buttercream, then pipe a thick buttercream border and fill the center with half of the chilled raspberry filling; repeat with the second cake layer and remaining filling.
• Apply a thin layer of the remaining chocolate buttercream as a crumb coat over the entire cake, smooth with a bench scraper, and chill uncovered for 30 minutes to 3 hours.

Chocolate Raspberry Ganache

• Place finely chopped chocolate in a heat-proof bowl, heat cream and raspberry liqueur until simmering, then pour over chocolate and let sit for 2-3 minutes before stirring slowly until smooth and then chilling for 30 minutes to thicken.
• Pour/spoon the thickened ganache over the chilled cake, spread with an icing spatula, and garnish with fresh raspberries and mint if desired, serving immediately or after chilling for 4-6 hours.
• Store leftover cake tightly covered in the refrigerator for up to 5 days, ideally in a cake carrier.

Notes

The raspberry filling requires at least 4 hours of chilling and can be made up to a week in advance.
Cakes may slightly sink in the middle as they cool, which is normal.
The recipe provides tips for darker buttercream color and troubleshooting ganache if needed.
Leftover cake can be stored in the refrigerator for up to 5 days, ideally in a cake carrier.