Print

Chocolate Raspberry Cake Recipe

Print Recipe

★★★★★

4.5 from 121 reviews

This decadent Chocolate Raspberry Cake combines rich, moist chocolate layers with a tangy, smooth raspberry filling and a luscious chocolate buttercream frosting. The cake is baked to perfection and layered with a vibrant raspberry jam-like filling, then wrapped in a fluffy cocoa-infused buttercream, making it a stunning dessert perfect for celebrations or any special occasion.

Ingredients

Scale

Chocolate Cake

  • 1 3/4 cups all-purpose flour (*See notes below for measuring*)
  • 3/4 cups unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 large whole eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 cup whole or 2% milk (room temperature)
  • 2/3 cup hot coffee or water (recommended coffee for richer flavor)

Raspberry Filling

  • 3 cups frozen raspberries (can substitute fresh berries)
  • 1/3 cup granulated sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons corn starch
  • 2 tablespoons water

Chocolate Frosting

  • 1 1/2 cup unsalted butter (room temperature)
  • 2 cups powdered sugar
  • 2 tablespoons unsweetened dark cocoa powder
  • 2 tablespoons heavy cream or milk
  • 2 teaspoons vanilla extract

Decoration

  • Fresh raspberries, for decorating

Instructions

  1. Make Raspberry Filling: Cook the raspberries, sugar, and lemon juice over medium heat for 10-12 minutes until boiling, mashing frequently. Whisk together the cornstarch and water, then stir it into the jam mixture. Continue cooking for 1-2 minutes until thickened. Push the filling through a fine mesh strainer to remove seeds, then set aside to cool.
  2. Prepare Cake Pans and Oven: Grease sides of three 8-inch cake pans and line the bottoms with parchment paper. Preheat the oven to 325°F (165°C).
  3. Mix Dry Ingredients: Whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  4. Create Wet Mixture: Whisk together the vegetable oil and granulated sugar until combined. Add vanilla extract and eggs one at a time, fully incorporating after each addition. Finally, whisk in the milk.
  5. Combine Batter: Gradually whisk the dry ingredients into the wet ingredients until just combined. Then whisk in the hot coffee thoroughly for an enhanced chocolate flavor.
  6. Pour and Bake: Evenly distribute batter between the prepared pans (approximately 420 grams per pan). Bake on the middle rack for 18-20 minutes until a toothpick inserted into the center comes out with a few moist crumbs.
  7. Cool Cake Layers: Let pans cool on a wire rack for 15 minutes before releasing the cake layers. Allow them to cool completely on the rack.
  8. Make Chocolate Frosting: In a stand mixer bowl, cream the butter until smooth. Gradually add powdered sugar and cocoa powder, mixing until combined. Then mix in heavy cream and vanilla extract. Beat on medium speed for 4-5 minutes until the frosting becomes light, fluffy, and triples in volume.
  9. Assemble the Cake: Spread a thin layer of frosting over the first cake layer, then pipe a border around the edges. Fill the center with half of the cooled raspberry filling without overflowing the border. Repeat with the second layer.
  10. Top Layer and Chill: Place the last cake layer upside down to create a flat surface. Chill the fully assembled layers in the refrigerator for 20-30 minutes.
  11. Final Frosting and Decoration: Once chilled, cover the entire cake with remaining frosting using a small offset spatula to create swirl textures on top and sides. Garnish with fresh raspberries, then chill the cake for an additional hour before serving.

Notes

  • Use fresh raspberries if preferred; frozen raspberries work well but may require additional straining.
  • Using coffee instead of water in the batter enhances the chocolate flavor without adding a coffee taste.
  • For a smoother raspberry filling texture, ensure you push the cooked filling through a fine mesh sieve to remove seeds thoroughly.
  • Make sure eggs and milk are at room temperature to ensure proper mixing and cake texture.
  • You can substitute heavy cream with milk in the frosting but heavy cream will yield a richer, creamier texture.
  • Line cake pans with parchment paper for easy removal and clean edges.

Keywords: chocolate cake, raspberry filling, chocolate frosting, layered cake, chocolate raspberry cake, dessert, celebration cake

Find it online: https://servedbynora.com/chocolate-raspberry-cake-recipe/