Chocolate Raspberry Cake Recipe

If you’re searching for a show-stopping dessert that’s equal parts decadent and refreshing, Chocolate Raspberry Cake is about to become your new obsession. With ultra-moist chocolate layers, a luscious homemade raspberry filling that pops with tartness, and a glossy, rich chocolate ganache, every forkful feels like a celebration. This recipe nails that dreamy balance between bold cocoa and bright berry flavors—a pairing that always feels special, and yet this cake is delightfully doable at home. Whether you’re treating yourself or baking to impress, this is one cake you’ll rush to share (but secretly hope there’s a little extra left for later).

this Recipe

Ingredients You’ll Need

There’s nothing complicated here—just a lineup of all-stars that come together to create the magic of Chocolate Raspberry Cake. Each ingredient brings something vital, from deep cocoa flavor to the tart sparkle of real raspberries and a glossy chocolate finish that’s worthy of the best bakery case.

• All-purpose flour: Forms the structure of the cake, making it tender but sturdy enough to hold luscious layers.
• Unsweetened cocoa powder: Delivers that rich, deep chocolate flavor—use a good-quality one for maximum impact.
• Granulated sugar: Sweetens both the cake and the filling, ensuring every bite is just right.
• Baking soda & baking powder: These leaveners work in tandem to create a lofty, light crumb.
• Salt: Essential for balance, this brightens all the chocolate and berry notes.
• Large eggs: Bind everything together and add richness to the batter.
• Buttermilk: Tangy and creamy, it tenderizes the cake for melt-in-your-mouth texture.
• Vegetable oil: Keeps the crumb incredibly moist (even after chilling).
• Vanilla extract: Rounds out the flavors with warmth and perfume.
• Hot water or coffee: Coffee intensifies the chocolate, but hot water works beautifully if you want all chocolate, no buzz.
• Fresh or frozen raspberries: The dessert’s crown jewel—bursting with bright flavor in every layer.
• Sugar (for filling): Sweetens the raspberries just enough to balance their tartness.
• Cornstarch: Thickens the raspberry filling for sliceable, jammy layers.
• Lemon juice: Adds a fresh tang and brings out the berry essence.
• Heavy cream: Makes the chocolate ganache irresistibly smooth and glossy.
• Semi-sweet chocolate: The key to a ganache that’s rich but not overly sweet.

How to Make Chocolate Raspberry Cake

Step 1: Prepare the Cake Pans and Oven

Start with a bit of prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal later. This simple step guarantees your gorgeous chocolate layers will slide out with ease.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Sifting helps eliminate lumps and ensures that those leaveners are evenly distributed throughout your Chocolate Raspberry Cake batter.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until fully blended. This mix of ingredients is what gives your cake its super-moist crumb and rich flavor.

Step 4: Create the Batter

Pour the wet ingredients into the dry ingredients and gently mix until just combined—don’t overwork it. Next, stir in the hot water or coffee; this will thin out the batter and intensify the chocolate flavor. The result should look loose and runny, which is exactly what will give the cake its dreamy texture.

Step 5: Bake the Cakes

Divide the batter between the two prepared pans (a quick spin of the pans ensures an even rise) and bake for 30 to 35 minutes. Test by inserting a toothpick in the center; if it comes out clean, they’re done! Allow to cool completely, either in the pans or on a rack after a ten-minute rest.

Step 6: Prepare the Raspberry Filling

While the cakes cool, start the raspberry filling. In a saucepan over medium heat, combine the raspberries, sugar, lemon juice, and cornstarch. Stir constantly as it simmers—within 5 to 7 minutes you’ll have a glossy, thickened compote. Let this cool completely; it sets up perfectly as it chills.

Step 7: Make the Chocolate Ganache

Place the chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream until it just starts to simmer, then pour it over the chocolate. Wait a minute or two, then stir gently until the mixture becomes silky-smooth and shiny. Allow the ganache to cool slightly so it thickens to a spreadable consistency.

Step 8: Assemble Your Chocolate Raspberry Cake

Once everything is cool, you’re ready to build! Place one cake layer on your serving plate and generously spread with the raspberry filling. If you crave extra raspberry goodness, this is the perfect moment to scatter a layer of fresh berries on top. Place the second cake layer over the filling, then pour the ganache lovingly over the top, letting it drip decoratively down the sides. Chill briefly to set the ganache, if desired.

How to Serve Chocolate Raspberry Cake

Garnishes

This is your chance to show off. Decorate the top with extra fresh raspberries, a flurry of chocolate shavings, or even a dusting of powdered sugar. Edible flowers or a touch of gold leaf make it wonderfully elegant for special occasions.

Side Dishes

Chocolate Raspberry Cake pairs beautifully with a scoop of vanilla or raspberry sorbet for contrast. A softly whipped cream—barely sweetened and cloud-like—is also a fabulous, classic sidekick.

Creative Ways to Present

Slice and serve on fancy dessert plates for a sit-down dinner, or cut the cake into petite squares for a beautiful dessert buffet. For party-ready flair, try assembling it as a mini layer cake in glass jars or creating individual trifle cups with extra raspberry compote and whipped cream.

Make Ahead and Storage

Storing Leftovers

This cake stays delicious for several days. Simply wrap tightly and store in the fridge—just allow it to come a little closer to room temperature before serving, so the ganache softens to perfection.

Freezing

You can freeze individual slices or even a whole assembled Chocolate Raspberry Cake. Wrap well in plastic and foil; it will keep for up to two months. To serve, thaw overnight in the fridge.

Reheating

While you won’t need to reheat the cake itself, if you want the ganache ultra-silky, a quick 5-second zap in the microwave (per slice) will bring back that fresh-from-the-bakery feel. Be cautious not to overheat or the filling could melt out.

FAQs

Can I use store-bought raspberry jam instead of homemade filling?

Absolutely! While fresh raspberry filling gives the brightest flavor, good-quality seedless raspberry jam can be a super-convenient swap in a pinch. Warm it just a little to help spread it evenly between the cake layers.

Can I make this Chocolate Raspberry Cake gluten-free?

Yes, you can substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour in this recipe. Just be sure your blend contains xanthan gum or a similar binder for best results.

What’s the best way to get clean slices?

For picture-perfect slices, use a long, sharp knife dipped in hot water and wiped dry between cuts. This trick helps the knife glide through the ganache and berry filling without smearing or tearing.

Can I substitute another berry?

Definitely! While raspberries are classic for Chocolate Raspberry Cake, you can try blackberries, strawberries, or a mix of berries for a different twist. Just keep the proportions and cooking method the same.

How far in advance can I make this cake?

You can bake the cakes and prepare the raspberry filling and ganache a day ahead. Assemble the cake and chill it overnight; in fact, many people find the flavors deepen and blend even better the next day.

Final Thoughts

There’s just something magical about the combination of rich chocolate and vibrant raspberries in a homemade Chocolate Raspberry Cake—it never fails to charm guests and delight your own senses. If you try this recipe, get ready for major rave reviews and requests for seconds (if there’s any left at all). Happy baking!

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