Why You’ll Love This Recipe
The Chocolate Raspberry Cake is a decadent dessert that perfectly balances the richness of dark chocolate with the bright, tangy flavor of fresh raspberries. Its moist, tender crumb combined with layers of luscious raspberry filling and silky chocolate ganache makes it an irresistible treat for chocolate lovers. This elegant cake is perfect for special occasions, romantic dinners, or anytime you crave a sophisticated, indulgent dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Baking powder
- Salt
- Granulated sugar
- Eggs
- Buttermilk
- Vegetable oil
- Vanilla extract
- Hot water or brewed coffee (for enhanced chocolate flavor)
- Fresh raspberries
- Raspberry jam or preserves
- Heavy cream
- Semi-sweet or dark chocolate (for ganache)
- Powdered sugar (optional, for dusting)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar.
- Add eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Mix until well combined.
- Gradually add hot water or coffee, stirring until the batter is smooth. The batter will be thin.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the filling, spread a layer of raspberry jam over one cake layer. Add a layer of fresh raspberries on top.
- Place the second cake layer on top.
- For the ganache, heat heavy cream until just simmering. Pour over chopped chocolate and let sit for a minute before stirring until smooth and glossy.
- Pour the ganache over the cake, allowing it to drip down the sides.
- Garnish with additional fresh raspberries and a dusting of powdered sugar if desired.
Servings and Timing
- Servings: 12-14 slices
- Preparation time: 30 minutes
- Baking time: 30-35 minutes
- Cooling and assembling time: 1-2 hours
Variations
- White Chocolate Twist: Substitute dark chocolate with white chocolate for a sweeter, creamy flavor.
- Nutty Delight: Add chopped hazelnuts or almonds between the layers for added crunch.
- Raspberry Mousse Filling: Replace jam with raspberry mousse for a lighter, airy texture.
- Vegan Option: Use plant-based milk, oil, and egg substitutes along with dairy-free chocolate.
Storage/Reheating
Store the Chocolate Raspberry Cake in an airtight container in the refrigerator for up to 5 days. To freeze, wrap individual slices tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. Enjoy chilled or at room temperature for the best flavor.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, but thaw and drain them well to avoid excess moisture in the cake.
How do I make the cake more moist?
Ensure not to overbake and consider adding a simple syrup to the layers before assembling.
Can I prepare the cake in advance?
Yes, you can bake the cake layers a day ahead and assemble it before serving.
What type of chocolate is best for ganache?
Semi-sweet or dark chocolate works best for a rich, balanced flavor.
Can I make this cake gluten-free?
Yes, use a gluten-free flour blend designed for baking.
How do I prevent the cake from sticking to the pans?
Grease and flour the pans thoroughly or use parchment paper liners.
Can I add liqueur for extra flavor?
Yes, a splash of raspberry liqueur or Chambord in the ganache or syrup adds depth.
What can I use instead of buttermilk?
Substitute with regular milk mixed with a tablespoon of vinegar or lemon juice.
How do I get smooth ganache?
Let the cream sit over the chocolate for a minute before stirring gently until smooth.
Is it necessary to refrigerate the cake?
Yes, due to the fresh raspberries and ganache, refrigeration helps maintain freshness.
Conclusion
The Chocolate Raspberry Cake is a luxurious dessert that combines rich chocolate with vibrant raspberry flavors, creating an unforgettable taste experience. Perfect for celebrations or indulging your sweet tooth, this cake’s elegant presentation and irresistible taste will leave a lasting impression on everyone who tries it.
Print
Chocolate Raspberry Cake
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 5 minutes
- Yield: 12–14 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Chocolate Raspberry Cake is rich, moist, and bursting with bold flavors. Layers of decadent chocolate cake are filled with sweet-tart raspberry preserves and covered in a silky chocolate ganache frosting. Topped with fresh raspberries, it’s the perfect dessert for special occasions, date nights, or when you’re craving something indulgent.
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup hot water (or hot coffee for enhanced chocolate flavor)
For the Raspberry Filling:
- 1 cup raspberry preserves (seedless preferred)
- 1 cup fresh raspberries (optional for extra texture)
For the Chocolate Ganache Frosting:
- 12 oz semi-sweet chocolate, finely chopped
- 1 cup heavy cream
- 4 tablespoons unsalted butter, softened
Optional Garnish:
- Fresh raspberries
- Chocolate curls or shavings
- Powdered sugar for dusting
Instructions
- Prepare the Oven & Pans:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper. - Make the Chocolate Cake Batter:
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth and well combined.
Slowly add the hot water (or coffee), stirring until fully incorporated. The batter will be thin—that’s normal! - Bake the Cakes:
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. - Prepare the Chocolate Ganache:
Place chopped chocolate in a heatproof bowl.
In a small saucepan, heat the heavy cream until it just begins to simmer (don’t boil).
Pour the hot cream over the chocolate and let it sit for 2 minutes. Add the butter, then stir until smooth and glossy. Let cool until it reaches a spreadable consistency. - Assemble the Cake:
Place one cake layer on a serving plate. Spread an even layer of raspberry preserves on top. Add fresh raspberries if desired.
Spread a thin layer of ganache over the preserves to seal in the filling.
Place the second cake layer on top. Frost the top and sides with the remaining ganache. - Decorate:
Garnish with fresh raspberries, chocolate curls, or a light dusting of powdered sugar for an elegant finish.
Serve:
Slice and enjoy! Store any leftovers covered in the refrigerator.
Notes
- For an extra burst of raspberry flavor, brush the cake layers with raspberry syrup before assembling.
- If the ganache is too soft, chill it in the fridge for 10–15 minutes to firm up before frosting.
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The cake layers can be baked ahead and frozen for up to a month—just thaw before assembling.
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