Go Back
–+ servings
Chocolate Raspberry Cake

Chocolate Raspberry Cake

Indulge in this rich Chocolate Raspberry Cake, layered with fresh raspberry filling and topped with decadent chocolate ganache.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 5 hours 15 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • 9-inch cake pans
  • Mixing Bowls
  • Handheld or stand mixer
  • Whisk
  • silicone spatula
  • Piping Bag
  • bench scraper
  • medium heat-proof bowl

Ingredients
  

Raspberry Filling

  • 1.5 Tablespoons water
  • 1.5 Tablespoons cornstarch
  • 3 cups fresh or frozen raspberries (do not thaw)
  • ⅓ cup granulated sugar
  • 1 teaspoon lemon juice
  • ½ teaspoon pure vanilla extract

Cake

  • 1.75 cups all-purpose flour (spooned & leveled)
  • ¾ cup unsweetened natural cocoa powder
  • 1.75 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons espresso powder (optional)
  • ½ cup vegetable oil or melted coconut oil
  • 2 large eggs at room temperature
  • ¾ cup full-fat sour cream at room temperature
  • ½ cup buttermilk at room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup hot water or black coffee
  • 1 cup mini semi-sweet chocolate chips (tossed in 1 Tablespoon flour)

Chocolate Buttercream

  • 1 cup unsalted butter (softened to room temperature)
  • 3.5 cups confectioners’ sugar
  • ½ cup unsweetened natural or dutch-process cocoa powder
  • 3 Tablespoons heavy cream or milk
  • ⅛ teaspoon salt
  • 2 teaspoons pure vanilla extract

Chocolate Raspberry Ganache

  • 8 ounces quality semi-sweet or bittersweet chocolate finely chopped
  • ¾ cup heavy cream or heavy whipping cream
  • ¼ cup raspberry liqueur such as Chambord (or replace with more heavy cream)

Instructions
 

Making the Cake

  • Make the raspberry filling: Whisk the cornstarch and water together until dissolved. Combine with raspberries, sugar, and lemon juice in a saucepan. Bring to boil for 5 minutes, then remove from heat and stir in vanilla extract.
  • Cool the raspberry filling at room temperature for 10–15 minutes, then refrigerate for at least 4 hours.
  • Preheat oven to 350°F (177°C). Grease three 9-inch cake pans and line with parchment paper.
  • Make the cake: Combine flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder in a large bowl. In another bowl, mix oil, eggs, and sour cream until combined.
  • Add buttermilk and vanilla to the wet ingredients, then pour into dry ingredients. Mix until combined and fold in chocolate chips.
  • Divide batter evenly between pans. Bake for 24–26 minutes or until a toothpick comes out clean.
  • Allow cakes to cool completely in the pan.
  • Make the chocolate buttercream: Beat butter until creamy, then mix in sugar, cocoa powder, cream, salt, and vanilla. Beat until combined.
  • Layer the cake: Start with one cake layer, add buttercream, pipe a border, and spread half the raspberry filling. Repeat until all layers are used.
  • Apply crumb coat using the remaining buttercream and refrigerate to set for at least 30 minutes.
  • Make the ganache: Heat cream and liqueur, pour over chocolate and stir until smooth. Chill for 30 minutes to thicken.
  • Spread ganache over the chilled cake. Garnish with fresh raspberries if desired.
  • Store leftover cake in the refrigerator for up to 5 days.

Notes

For best results, ensure all ingredients are at room temperature before starting.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 62gProtein: 5gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 2mg
Keyword Cake, Chocolate, Chocolate Raspberry Cake, dessert, raspberry, sweet
Tried this recipe?Let us know how it was!