Chocolate Raspberry Cake Recipe

If you adore decadent desserts that strike the perfect harmony between rich chocolate and bright, tangy berries, this Chocolate Raspberry Cake is about to become your new obsession. Imagine tender chocolate layers embracing a sweet ribbon of raspberry jam, all wrapped in a glossy chocolate ganache and crowned with jewel-like raspberries – every forkful is an irresistible celebration. Whether you’re baking for a milestone birthday, an intimate dinner, or simply want to spoil yourself and loved ones, this showstopping cake never fails to impress.

this Recipe

Ingredients You’ll Need

You might be surprised by how accessible the ingredient list is for this gorgeous treat. Each element is thoughtfully chosen to create layers of flavor, indulgence, and vibrant color – the soul of what makes a Chocolate Raspberry Cake simply unforgettable.

• All-purpose flour: Forms the sturdy, tender backbone of the cake, ensuring a perfect crumb every time.
• Unsweetened cocoa powder: Deepens the chocolate flavor and adds that signature, dark richness to every bite.
• Granulated sugar: Balances the bittersweetness and helps the crumb stay incredibly moist.
• Baking powder and baking soda: Give the cake its beautiful lift and lightness.
• Salt: Just a pinch pumps up all the other flavors for a truly balanced taste.
• Large eggs: Add richness while binding the batter together, giving every slice structure.
• Whole milk: Makes the cake exceptionally moist and soft.
• Vegetable oil: For that luxuriously soft, melt-in-your-mouth texture.
• Vanilla extract: Adds warmth and aroma, harmonizing the chocolate and raspberry notes.
• Boiling water: Helps bloom the cocoa, intensifying the chocolate depth.
• Brewed coffee (optional): Don’t worry, it won’t taste like coffee – just heightens the chocolate flavor beautifully.
• Seedless raspberry jam: The star for the filling, bringing that sweet-tart punch of raspberry throughout the cake layers.
• Heavy cream: Whips up the ganache for a truly luscious, spreadable frosting.
• Semi-sweet chocolate chips: Makes the ganache glossy, smooth, and deeply chocolaty.
• Vanilla extract (for ganache): Adds a lovely soft finish to the rich ganache.
• Fresh raspberries (optional garnish): The freshest finishing touch, adding color and a pop of brightness.
• Chocolate shavings, powdered sugar (optional garnish): For that extra-sophisticated, bakery-worthy effect.

How to Make Chocolate Raspberry Cake

Step 1: Prepare Your Cake Pans and Oven

Begin by preheating your oven to 350°F (175°C) for a consistent bake and take a few minutes to properly grease and line two 9-inch round cake pans with parchment paper. This will ensure your Chocolate Raspberry Cake releases cleanly, leaving those layers intact and picture-perfect.

Step 2: Make the Chocolate Batter

In a large mixing bowl, whisk together the flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt. These dry ingredients need a good mix to guarantee an even, fluffy rise. Next, add the eggs, whole milk, oil, and vanilla extract. Beat until the batter is silky and smooth, then slowly stir in the boiling water and brewed coffee (if using). The batter will look thin, but don’t worry – this is the secret to a moist, tender crumb.

Step 3: Bake the Cakes

Pour the batter evenly into the two prepared pans. Slide them into the preheated oven and bake for 30 to 35 minutes. You’ll know they’re done when a toothpick poked into the center comes out mostly clean. Let the cakes cool in their pans for about 10 minutes (patience here pays off), then carefully transfer them to wire racks to finish cooling. This ensures they firm up just enough and are ready to be frosted without crumbling.

Step 4: Prepare the Raspberry Filling and Chocolate Ganache

While your cakes cool, warm up the heavy cream just to a simmer (don’t let it boil) in a small saucepan. Pour it over the bowl of chocolate chips and let it sit for a couple of minutes, then stir until you have a glossy, smooth ganache. Blend in the vanilla extract for extra fragrance. Chill the ganache in the refrigerator for 30 to 45 minutes, stirring now and then until it’s luscious and spreadable. Meanwhile, have your seedless raspberry jam ready for the filling.

Step 5: Assemble the Cake

Place one cake layer on your serving plate – you’re almost there! Spread a thick, even layer of raspberry jam right to the edges. For a neat look, pipe a ring of ganache around the edge before filling with jam, which creates a beautiful, distinct layer. Gently top with the second cake layer, then lavish the remaining ganache over the top and sides, smoothing it out for a glossy finish.

Step 6: Garnish for the Wow Factor

Scatter fresh raspberries and sprinkle chocolate shavings for a bakery-inspired flourish. A light snowfall of powdered sugar ups the elegance even more. The moment you step back, you’ll see why this Chocolate Raspberry Cake is a true showstopper.

How to Serve Chocolate Raspberry Cake

Garnishes

For that professional touch, fresh raspberries and chocolate shavings can instantly make your cake look like it just rolled out of a pâtisserie. Don’t be shy with the berries – pile them high for drama, and finish with a dusting of powdered sugar right before serving. This not only looks stunning, but the tartness of the berries balances the rich chocolate beautifully.

Side Dishes

A slice of Chocolate Raspberry Cake is quite indulgent on its own, but if you’re serving it as part of a special occasion menu, pair it with something light and refreshing. Think a scoop of vanilla bean ice cream, a dollop of barely sweetened whipped cream, or even a few fresh raspberries on the side to tie it all together. A cup of strong coffee or a glass of sparkling wine complements the flavors splendidly.

Creative Ways to Present

Get playful with presentation to really dazzle your guests. Try baking the cake in individual ramekins for a personalized twist, or stack mini rounds to create adorable layered desserts. Serve slices on contrasting plates (white plates make the chocolate and raspberries pop!), or drizzle extra raspberry jam on the plate before setting down the cake slice. No matter the serving style, this cake never fails to impress.

Make Ahead and Storage

Storing Leftovers

This Chocolate Raspberry Cake actually gets even better after a day in the fridge; the flavors meld beautifully and the ganache firms up like a dream. Simply cover the cake tightly (plastic wrap or a cake dome both work well) and refrigerate for up to 4 days. If you’re storing individual slices, arrange them in an airtight container between layers of parchment to maintain freshness and prevent sticking.

Freezing

For longer storage or for planning ahead, you can absolutely freeze the cake. Wrap ungarnished cake layers tightly in plastic wrap and foil and freeze for up to 2 months. If the cake is already assembled and frosted, chill it well, then wrap and freeze. Thaw overnight in the fridge, then bring to room temperature and add fresh raspberries right before serving for best results.

Reheating

Cake is wonderful chilled or at room temperature, but if you like a lightly warmed slice, microwave it (unwrapped) in 10-second bursts until just gently warmed. This wakes up the chocolate aroma and softens the ganache – pure comfort, especially with a scoop of ice cream!

FAQs

Can I use frozen raspberries instead of fresh for the garnish?

Frozen raspberries can work in a pinch, but they tend to release more juice as they thaw, which can make the top of your cake a bit messy. For the prettiest finish, fresh raspberries are recommended, but you can add a few frozen ones right before serving if needed.

Is it necessary to add coffee to the batter?

No, using coffee is optional, but highly recommended! It won’t actually make the cake taste like coffee. Instead, it enhances and deepens the chocolate flavor, giving the cake a more complex, irresistible richness.

Can I use other flavors of jam for the filling?

Absolutely! While raspberry jam is classic for a Chocolate Raspberry Cake, you could try blackberry, cherry, or even strawberry jam for a fun changeup. Just make sure it’s seedless and not too runny, so your cake layers hold together nicely.

Can I make this cake gluten free?

Yes, you can swap the all-purpose flour for a good-quality 1:1 gluten-free baking flour. Just check to make sure your cocoa powder and baking powder are certified gluten-free as well. The texture will still be indulgent and the flavor just as amazing.

How do I get clean, bakery-style slices?

For those oh-so-perfect slices, use a long, sharp, serrated knife dipped in hot water and wiped dry between cuts. This helps glide cleanly through the ganache and filling, giving you those picture-perfect layers every time.

Final Thoughts

If you’re craving a dessert that’s both elegant and impossibly delicious, you can’t go wrong with this Chocolate Raspberry Cake. It’s a labor of love worth every second, and you’ll be amazed at how easily it wows at any gathering. Whip it up, share generously, and enjoy the rave reviews from everyone lucky enough to get a slice. Happy baking!

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