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Chocolate Raspberry Cake

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  • Author: Maria B. Evans
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A rich, moist chocolate cake layered with tangy raspberry filling and silky chocolate ganache. Perfect for special occasions or as an indulgent dessert!


Ingredients

Units Scale
For the Chocolate Cake:
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup hot coffee (or hot water)
For the Raspberry Filling:
  • 2 cups fresh raspberries (or frozen, thawed)
  • 1/2 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
For the Chocolate Ganache:
  • 1 cup heavy cream
  • 8 oz semi-sweet chocolate, chopped
  • 1 tbsp unsalted butter

Instructions

  • Make the Cake:
    • Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
    • In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
    • Add buttermilk, oil, eggs, and vanilla. Mix until combined.
    • Slowly pour in hot coffee, stirring until the batter is smooth.
    • Divide the batter between the pans and bake for 30–35 minutes or until a toothpick comes out clean.
    • Let cakes cool completely before assembling.
  • Prepare the Raspberry Filling:
    • In a saucepan over medium heat, combine raspberries, sugar, cornstarch, and lemon juice.
    • Stir continuously until the mixture thickens (about 5 minutes).
    • Remove from heat and let cool.
  • Make the Ganache:
    • Heat heavy cream in a small saucepan until just simmering.
    • Pour over the chopped chocolate and let sit for 2 minutes.
    • Stir until smooth, then mix in butter. Let it cool slightly before using.
  • Assemble the Cake:
    • Place one cake layer on a serving plate. Spread the raspberry filling evenly over the top.
    • Add the second cake layer and pour the chocolate ganache over the top, letting it drip down the sides.
    • Garnish with fresh raspberries if desired.

Notes

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Use seedless raspberry jam instead of fresh raspberries for a quicker filling.
  • For extra richness, add a layer of whipped cream or chocolate mousse between the cakes.

Nutrition

  • Calories: 420
  • Sugar: 38g
  • Sodium: 220mg
  • Fat: 22g
  • Saturated Fat: 11g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 50mg