Chocolate Raspberry Cake

This chocolate raspberry cake is made with super fudgy, soft chocolate cake layers, a tart raspberry filling, and dark chocolate ganache. It’s frosted with whipped chocolate ganache and topped with a chocolate drizzle and fresh raspberries.

I know I don’t have to tell you that chocolate and raspberry are a match made in dessert heaven, but in case you didn’t know, now you do.

If you’ve come across my Chocolate Ganache Cake, this cake is very similar but with a sharp raspberry filling to cut through all the chocolate. It’s bold, bright, and dark all at the same time, in all the best ways.

And if you’re like me, you’ll also love my White Chocolate version.

How To Make Chocolate Raspberry Cake

This cake was 100% inspired by my Chocolate Blueberry Cake so they do have a lot of similar components but each one is quite simple. I frosted this cake with whipped chocolate ganache instead of a raspberry buttercream simply because the raspberry filling is so sharp and flavorful that it adds more than enough raspberry on its own.

1. Chocolate Cake – rich and chocolatey, but light enough to pair well with the raspberry filling.
2. Raspberry Jam – a quick homemade raspberry cake filling using fresh or frozen raspberries.
3. Chocolate Ganache – I used a dark chocolate ganache but if you prefer milk chocolate, refer to my ganache ratios to keep the texture consistent. I then whipped half of it to frost the outside of the cake.

TIP: I always recommend using a digital scale for baking, especially for dry ingredients like flour and cocoa powder.

Step-by-Step Instructions

Chocolate Cake

This chocolate cake is really simple. It can be made in a single bowl and is very forgiving and versatile. I use dutch-processed cocoa powder for my cakes but natural cocoa powder also works too. I also use coffee for a darker color and deeper flavor but if you need to replace it, water works.

1. Whisk together the wet ingredients in a separate large bowl.
2. Sift the dry ingredients over the wet and mix until it’s completely smooth. Sifting is optional but I find that my cocoa powder is clumpy sometimes and doesn’t break up easily once it’s mixed with the wet ingredients.
3. Bake until the cakes spring back when you press on them.

Raspberry Jam

I prefer homemade raspberry jam for the cake filling but a store bought one works fine too. Make sure to get it seedless if you don’t want the texture.

1. Combine the raspberries (no need to thaw if they’re frozen) with the sugar, cornstarch, salt and lemon juice in a small pot.
2. Bring to a simmer over medium-low heat, stirring until it’s thickened – the cornstarch will make the mixture look cloudy at first but as it activates it becomes transparent. I cook it to 210F (99C). You don’t need to take the temperature – you’ll know it’s done when it’s thickened and transparent/not cloudy.
3. If you want it seedless, press it through a sieve while it’s still warm, to strain the seeds out. If you don’t mind the seeds, use as is.
4. Cool completely to room temperature before assembling the cake. 

Dark Chocolate Ganache

It’s important that you let the ganache set until it’s a spreadable consistency so it doesn’t run off the edge of the cake.

1. Heat the cream until it’s steaming and just simmering (not boiling).
2. Pour hot cream over the chocolate, cover and let it rest for a few minutes.
3. Gently stir the mixture until it’s completely smooth.
4. Allow it to cool completely and refrigerate it for 15-30 minutes before assembling if it still feels too fluid.
5. Once the ganache is set remove 12 ounces out of it (just over half of it) and place it into the bowl of a mixer. Use a whisk attachment at full speed to beat the ganache until it’s pale and resembles frosting. 

Assemble & Decorate

1. Pipe a border around the edge of the first layer of cake using the whipped ganache.
2. Fill it in halfway with a layer of the un-whipped chocolate ganache followed by a layer of the raspberry cake filling. Make sure they don’t spill over the border.
3. Place the second layer on top and then repeat with the final layer. Refrigerate the cake for at least an hour so it’s solid when frosting (reserve about 2 Tbsp of un-whipped ganache for the top of the cake).
4. Frost the outside of the cake with the rest of the whipped ganache and then use a cake scraper to smooth the sides, allowing it to create that rough edge at the top of the cake. Leave that edge nice and tall.
5. Refrigerate the cake, and once it’s set, reheat the chocolate ganache ever so slightly so it’s tiny bit more fluid and drizzle it over the chocolate ganache on top of the cake and decorate with fresh raspberries.

Buttercream Options:

I went with a whipped ganache frosting because I love how dark and rich it is with the sharp raspberry filling. It also creates such a beautiful smooth finish. You can decorate/pipe with whipped chocolate ganache if you want, it just needs to be at a good work-able temperature.

If you want to use a buttercream instead, I recommend a Swiss meringue buttercream or American Buttercream. These will best for decorating.

Also check out my cookbook Frosted for all the types of buttercream, how to make them, use them, troubleshoot them, etc.  

Different Pan Sizes

I like to make my recipes convenient for everyone so yes, this cake can be made in different sizes.

• Two 8-inch cake layers, bake for about the same time – follow the recipe as is just with two layers.
• One 9×13” sheet cake, it may take 45-50 minutes to bake – I would just leave all the ganache unwhipped, spread that on top like a frosting and swirl in some of the jam on top.
• 23-24 cupcakes, bake for about 20 minutes – I would place the raspberry jam into a piping bag. Cut a hole in the cupcakes (like these caramel chocolate ones) and fill it with the jam, then whip all the chocolate ganache and use that to frost the cupcakes. You could swirl some more jam on top or leave just a little bit of ganache un-whipped to drizzle on top with a fresh raspberry.

Serving & Storing

The cake is best served slightly chilled or at room temperature.

Store the fully assembled cake covered in the refrigerator for up to a week.

How to freeze

Cake stays fresher when frozen; place slices in an airtight container, then place the container in a freezer bag and freeze for up to 2 months.

Thaw at room temperature before serving.

If you have any questions just comment down below and if you enjoy the recipe, I would greatly appreciate a review or a 5-star rating.

As always, have a blessed day and happy baking!

Love, B

Recipes

Layer Cakes

Chocolate Raspberry Cake Recipe

4.80 from 24 votes

prep 1 hour hr 15 minutes mins

cook 35 minutes mins

Additional Time 4 hours hrs

total 5 hours hrs 50 minutes mins

Serves 12 slices

Chocolate Raspberry Cake is a fluffy chocolate cake layered with homemade fresh raspberry filling, dark chocolate ganache and frosted with whipped dark chocolate ganache.

Author: Bernice Baran

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Servings 12 slices

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Equipment

• ▢
  6 Inch Round Cake Pan
• ▢
  Rubber Spatula
• ▢
  Whisk
• ▢
  Kitchen Scale
• ▢
  Round Parchment Sheets
• ▢
  Kitchen Aid 5 qt. Stand Mixer

Metric(US) Imperial

Ingredients

Chocolate Cake

• ▢ 240 grams all-purpose flour, spooned and leveled
• ▢ 400 grams granulated sugar
• ▢ 80 grams dutch-process cocoa powder, spooned and leveled
• ▢ 1 Tbsp baking powder
• ▢ ½ tsp fine sea salt
• ▢ 180 mL canola oil, or any neutral oil
• ▢ 2 large eggs, room temperature
• ▢ 180 mL coffee
• ▢ 180 mL milk, room temperature

Raspberry Filling

• ▢ 170 grams raspberries, fresh or frozen
• ▢ 30 mL lemon juice, 1/2 large lemon
• ▢ 5 grams cornstarch
• ▢ 25 grams granulated sugar
• ▢ Tiny pinch of fine sea salt

Chocolate Ganache

• ▢ 300 grams dark chocolate chips
• ▢ 300 mL heavy whipping cream

Method

Chocolate Cake

1. Preheat the oven to 350F (177C) convection and grease and line four 6 inch (15cm) round pans with baking spray and parchment paper.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder and salt until they're well combined.
   240 grams all-purpose flour spooned and leveled, 400 grams granulated sugar, 80 grams dutch-process cocoa powder spooned and leveled, 1 Tbsp baking powder, ½ tsp fine sea salt
3. In a separate large bowl, whisk together the oil, eggs, coffee and milk, until they're well combined. 
   180 mL canola oil or any neutral oil, 2 large eggs room temperature, 180 mL coffee, 180 mL milk room temperature
4. Sift the dry ingredients over the wet ingredients and then whisk together until the batter is completely smooth. 
5. Distribute the batter evenly among the four pans, about 12oz, in each, and bake for 25 minutes. The edges should release from the pans and the top should spring back when you press on it gently. 
6. Flip the cake over onto a tea towel and allow it to cool to room temperature.

Raspberry Cake Filling

1. In a small pot, over medium heat, combine the raspberries (no need to thaw if they’re frozen) with the sugar, salt, cornstarch and lemon juice.
   170 grams raspberries fresh or frozen, 30 mL lemon juice 1/2 large lemon, 5 grams cornstarch, 25 grams granulated sugar, Tiny pinch of fine sea salt
2. Stir until the sugar starts to dissolve and then simmer on medium-low heat for 5-10 minutes, until it’s thickened and goes from looking cloudy to more transparent (temp was 210F/99C if you measure).
3. Press the raspberry filling through a sieve if you want it seedless and cool completely and refrigerate before assembling the cake.

Chocolate Ganache

1. Place the dark chocolate in a medium bowl and place the heavy whipping cream into a small saucepan.
   300 grams dark chocolate chips, 300 mL heavy whipping cream
2. Heat the cream over medium-low heat until it comes to a simmer (bubbling just around the edge).
3. Pour the cream over the dark chocolate and cover the bowl with a lid or plastic wrap for about 5 minutes, so the chocolate melts.
4. Use a rubber spatula or a whisk to gently stir the ganache until it's completely smooth.
5. Cover again and allow it to cool completely to room temperature.
6. Remove about 12 ounces (just over half) of the ganache and place it in the bowl of a stand mixer.
7. Use the whisk attachment of an electric mixer, at full speed, to beat the ganache for 3-5 minutes, until the ganache has lightened in color and grown in volume and resembles chocolate buttercream.

Assemble

1. Pipe a tall border of the whipped ganache around the edge of the first layer of cake. Fill it in halfway with a thin layer of the un-whipped chocolate ganache (reserve 1-2 tbsp of the un-whipped ganache for the drizzle on top) and then top it with the raspberry filling. Make sure they don’t spill over the border.
2. Place the second layer of cake on top and then repeat with the last layer.
3. Refrigerate the cake for at least 15-30 minutes so it’s solid before frosting the outside with the rest of the whipped ganache (may need to rewhip the ganache a little).
4. Gently heat reserved un-whipped chocolate ganache in the microwave for 5 second intervals, just until it's thin enough to drip.
5. Drizzle on top of the set cake and top with fresh raspberries.

Nutrition

Serving: 1gCalories: 616kcalCarbohydrates: 89gProtein: 8gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 9gCholesterol: 85mgSodium: 270mgFiber: 4gSugar: 65g

Course: Layer Cakes

Cuisine: American

Keyword: chocolate raspberry cake, dark chocolate, whipped ganache, white chocolate raspberry ice cream