Chocolate Raspberry Cake Recipe
If you are searching for a dessert that masterfully blends rich, decadent chocolate with the bright, tangy burst of fresh berries, look no further than this Chocolate Raspberry Cake. Every bite offers a rollercoaster of flavor and texture, from moist cocoa-infused layers to luscious raspberry filling, finished with a glossy chocolate ganache that feels like a sweet hug. This Chocolate Raspberry Cake isn’t just a treat; it’s a showstopper for any celebration or an indulgent way to brighten an ordinary day.
Ingredients You’ll Need
These ingredients are carefully chosen for their ability to build a perfect balance—think velvety chocolate depth accented by the zesty raspberries. They’re straightforward pantry staples with a few special touches that elevate this cake to next-level deliciousness.
- All-purpose flour: Provides the tender structure essential for soft cake layers, sifted to keep things light.
- Cocoa powder: Dutch-processed, for that rich chocolate flavor and deep color that defines this cake.
- Granulated sugar: Sweetens evenly and helps create the perfect crumb texture.
- Baking soda and baking powder: The dynamic duo that ensures your cake rises beautifully and stays fluffy.
- Salt: Enhances the flavors and balances sweetness.
- Eggs: Room temperature eggs bind everything together for a silky batter.
- Buttermilk: Adds tang and moisture, making the cake irresistibly tender.
- Vegetable oil: Keeps the cake moist without overpowering flavors.
- Hot strong coffee: A secret weapon that intensifies the chocolate notes without tasting like coffee.
- Vanilla extract: Pure vanilla adds aromatic warmth that rounds out the cake’s taste.
- Raspberries: Fresh or frozen, they bring that fresh zing that contrasts the chocolate beautifully.
- Granulated sugar for filling: Sweetens the raspberry filling without masking its natural tartness.
- Cornstarch: Mixed into a slurry to thicken the raspberry filling perfectly.
- Lemon juice: Brightens the raspberry filling with a fresh acidity.
- Raspberry preserves: Adds a rounded, jammy texture and fruit flavor depth.
- Raspberry liqueur (optional): Amplifies the raspberry richness with a sophisticated twist.
- Semisweet chocolate: Finely chopped for smooth ganache richness.
- Heavy cream: Creates that silky ganache texture essential for perfect frosting.
- Unsalted butter: Adds sheen and creaminess to the ganache.
- Pinch of salt: Balances sweetness and sharpens chocolate flavors in the ganache.
How to Make Chocolate Raspberry Cake
Step 1: Preheat and Prepare Your Pans
First things first, set your oven to 350°F and line two 8-inch cake pans with parchment paper. Spraying them lightly with baking spray ensures that your perfectly baked layers will release easily later—this step is key to smooth, even cakes.
Step 2: Sift Together the Dry Ingredients
In a large bowl, sift the all-purpose flour, cocoa powder, sugar, baking soda, baking powder, and salt. Sifting is not just about eliminating lumps—it also adds air, making your cake light and fluffy from the start.
Step 3: Whisk the Wet Ingredients
In another bowl, whisk eggs, buttermilk, vegetable oil, hot coffee, and vanilla extract until smooth and combined. The hot coffee might sound surprising, but it wakes up the chocolate’s richness in an incredible way here.
Step 4: Combine Wet and Dry
Pour your wet mixture into the dry ingredients and stir gently until just combined. Resist the urge to overmix—this keeps the cake crumb tender and soft rather than dense.
Step 5: Bake Your Cake Layers
Divide your batter evenly between the two prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Once baked to perfection, cool your layers completely on wire racks; patience here pays off with flawless texture.
Step 6: Make the Raspberry Filling
In a saucepan, combine raspberries and sugar over medium heat until the fruit breaks down beautifully and releases its juices. Stir in the cornstarch slurry to thicken the mixture until it shines with a glossy finish. Add raspberry preserves and, if you’re feeling indulgent, a splash of raspberry liqueur for depth—then let this filling cool completely for luscious layering.
Step 7: Prepare the Chocolate Ganache
Place chopped semisweet chocolate in a bowl. Heat the heavy cream just until simmering and pour it over the chocolate. Let it rest for a minute, then stir gently until velvety and smooth. Add butter, vanilla extract, and a pinch of salt, then let your ganache cool until spreadable but still silky—this is your cake’s beautiful frosting.
Step 8: Assemble Your Chocolate Raspberry Cake
Level the cooled cake layers if needed to ensure an even stack. Place one layer on your serving plate and pipe a border of ganache to hold in your luscious raspberry filling. Fill the center generously, then top it with the second cake layer. Spread the remaining ganache all over the cake and decorate with fresh raspberries for that killer final presentation.
How to Serve Chocolate Raspberry Cake
Garnishes
Fresh raspberries scattered on top and around the cake bring a burst of color and fresh flavor that complements the rich chocolate ganache perfectly—think of them as little gems that attract both the eyes and taste buds. A light dusting of cocoa powder or a sprinkle of powdered sugar can add an elegant finish that wows guests.
Side Dishes
Serve your Chocolate Raspberry Cake alongside a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to balance the intense flavors. For a refreshing touch, a small bowl of mixed berries or a raspberry coulis echoes the fruitiness and lifts the dessert even higher.
Creative Ways to Present
Slice your Chocolate Raspberry Cake into generous wedges and serve on dessert plates drizzled with ganache or raspberry sauce. For a special occasion, try layering individual portions in clear glasses with extra raspberry filling and crumbled cake pieces for an elegant trifle-style presentation. This cake also pairs wonderfully with a cup of rich espresso or a glass of red wine to elevate the whole experience.
Make Ahead and Storage
Storing Leftovers
This Chocolate Raspberry Cake holds beautifully in the refrigerator for up to 4 days. Store it in an airtight container or cover loosely with plastic wrap to keep it moist and prevent the ganache from drying out. Let it come to room temperature before serving to enjoy the flavors at their best.
Freezing
If you want to enjoy this cake later, freeze it unassembled by wrapping each layer tightly in plastic wrap and foil. When ready to serve, thaw the layers overnight in the fridge before assembling with fresh raspberry filling and ganache for maximum freshness.
Reheating
Rather than reheating the entire cake, let slices rest at room temperature for about 30 minutes before serving to soften the ganache. If you’d like a warm bite, a quick 10-second zap in the microwave works wonders—just be careful not to overheat and melt the ganache completely.
FAQs
Can I use frozen raspberries for the filling?
Absolutely! Frozen raspberries work perfectly and often make this recipe more convenient. Just thaw them before cooking so the filling achieves a smooth consistency.
Is it necessary to use coffee in the cake batter?
The hot coffee enhances the chocolate flavor by deepening its richness without adding a coffee taste. If you prefer to avoid coffee, you can substitute hot water, but the flavor may be slightly less intense.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend that is suitable for baking. Make sure it contains xanthan gum for the best texture results.
How long does the raspberry filling keep?
The raspberry filling can be stored in an airtight container in the refrigerator for up to 3 days. Stir it well before using to ensure a smooth spread.
What if I don’t have raspberry liqueur?
It’s completely optional! The liqueur adds complexity and warmth, but if you don’t have it on hand, leaving it out won’t compromise the deliciousness of the filling.
Final Thoughts
Sharing this Chocolate Raspberry Cake feels like sharing a little slice of joy. It’s the kind of dessert that calls for smiles, second helpings, and heartfelt compliments. Whether for a special occasion or just because you deserve an extraordinary treat, this recipe promises a luscious combination of flavors that’s sure to become a beloved classic in your kitchen. So go ahead, gather your ingredients and bake yourself some happiness today!
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Chocolate Raspberry Cake Recipe
- Total Time: 2 hours (including cooling and assembly)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Chocolate Raspberry Cake combines rich, moist chocolate layers with a luscious raspberry filling and a smooth chocolate ganache. Featuring Dutch-processed cocoa for a deep chocolate flavor and fresh raspberries for a tart contrast, this elegantly layered cake is perfect for celebrations or a decadent dessert anytime.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour (sifted)
- 3/4 cup Cocoa powder (Dutch-processed preferred)
- 2 cups Granulated sugar
- 2 tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Salt
Wet Ingredients
- 2 Eggs (room temperature)
- 1 cup Buttermilk
- 1/2 cup Vegetable oil (neutral flavor)
- 1 cup Hot strong coffee (to enhance chocolate flavor)
- 2 tsp Vanilla extract (pure preferred)
Raspberry Filling
- 2 cups Raspberries (fresh or frozen)
- 1/3 cup Granulated sugar
- 1.5 tbsp Cornstarch (mixed with water for slurry)
- 1 tbsp Lemon juice (freshly squeezed)
- 1/4 cup Raspberry preserves (high quality)
- 1 tbsp Raspberry liqueur (optional, for depth of flavor)
Chocolate Ganache
- 8 oz Semisweet chocolate (finely chopped)
- 1 cup Heavy cream
- 2 tbsp Unsalted butter
- 1 tsp Vanilla extract
- 1 pinch Salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare two 8-inch cake pans by lining them with parchment paper and spraying with baking spray to ensure easy release.
- Sift Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, granulated sugar, baking soda, baking powder, and salt to combine evenly and remove lumps.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs until smooth. Add the buttermilk, vegetable oil, hot strong coffee, and vanilla extract, mixing well to combine all wet components.
- Mix Batter: Pour the wet ingredients into the bowl of dry ingredients. Gently mix until just combined, taking care not to overmix to keep the cake tender.
- Bake Cakes: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool completely on wire racks.
- Make Raspberry Filling: In a medium saucepan over medium heat, combine raspberries and sugar. Cook, stirring frequently, until raspberries break down to a jam-like consistency. Stir in the cornstarch slurry and continue to simmer until the mixture thickens and becomes glossy. Remove from heat and stir in lemon juice, raspberry preserves, and optional raspberry liqueur for enhanced flavor. Allow filling to cool completely.
- Prepare Ganache: Place chopped semisweet chocolate in a heatproof bowl. Heat the heavy cream over medium heat until just simmering, then pour it over the chocolate. Let sit for one minute to melt the chocolate, then stir gently until smooth and glossy. Stir in the unsalted butter, vanilla extract, and a pinch of salt until fully incorporated. Allow ganache to cool until it reaches a spreadable consistency.
- Assemble Cake: If needed, level the cake layers with a knife or cake leveler. Place one cake layer on your serving plate. Pipe a ganache border around the edge to contain the raspberry filling. Spoon the chilled raspberry filling into the center of the first layer. Carefully place the second cake layer on top. Cover the entire cake with the remaining ganache using a spatula for a smooth finish. Decorate with fresh raspberries as desired.
Notes
- Using hot coffee in the batter enhances the chocolate flavor without making the cake taste like coffee.
- Room temperature eggs help the batter mix evenly and improve texture.
- Be careful not to overmix the batter to keep the cake moist and tender.
- The raspberry liqueur is optional but adds a nice depth of flavor to the filling.
- Ganache can be prepared a day ahead and refrigerated; bring to room temperature before assembling.
- If fresh raspberries are unavailable, frozen raspberries work well; thaw before using.
- Ensure the cake layers are completely cool before assembling to prevent melty filling or ganache.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450
- Sugar: 38g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg
Keywords: chocolate raspberry cake, chocolate cake, raspberry filling, chocolate ganache, layered cake, dessert, celebration cake
