Print

Chocolate Raspberry Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 35 reviews

This decadent Chocolate Raspberry Cake features moist layers of rich chocolate cake paired with a luscious raspberry sauce filling, all enveloped in a fluffy chocolate buttercream frosting and topped with a silky chocolate ganache and fresh raspberries. Perfect for celebrations, this layered cake brings together the tartness of raspberries and the deep flavor of cocoa for an irresistible dessert.

Ingredients

Raspberry Sauce

  • 3 cups Fresh Raspberries
  • 1/2 cup Granulated Sugar
  • 1 tbsp Fresh Lemon Juice
  • 2 tbsp Cornstarch
  • 1 tbsp Cold Water
  • 1/2 tsp Vanilla Extract

Chocolate Cake

  • 1 3/4 cups All Purpose Flour
  • 2 cups Granulated Sugar
  • 3/4 cup Unsweetened Cocoa Powder
  • 1 1/2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 2 Large Eggs (room temperature)
  • 1 cup Buttermilk
  • 1/2 cup Vegetable Oil
  • 2 tsp Vanilla Extract
  • 1 cup Hot Water

Chocolate Buttercream Frosting

  • 2 cups Unsalted Butter (room temperature)
  • 6 cups Powdered Sugar
  • 1 cup Unsweetened Cocoa Powder
  • 1/2 cup Heavy Cream
  • 2 tsp Vanilla Extract
  • 1/4 tsp Salt

Chocolate Ganache

  • 4 oz High Quality Semi Sweet Chocolate Bar
  • 1/2 cup Heavy Cream

Decoration

  • 8 Fresh Raspberries

Instructions

  1. Prepare Raspberry Sauce: In a small saucepan, combine fresh raspberries, granulated sugar, and lemon juice over medium heat. Stir and gently mash the raspberries as they soften.
  2. Make Cornstarch Slurry: In a small bowl, whisk together cornstarch and cold water to form a slurry.
  3. Thicken Raspberry Sauce: Add the slurry to the raspberry mixture, bring to a boil and cook for 6–7 minutes until thick enough to coat a spoon. Stir in vanilla extract and let cool in the pan for 15 minutes before transferring to a bowl to cool completely.
  4. Preheat Oven and Prepare Pans: Preheat oven to 350°F (175°C). Line three 8-inch cake pans with parchment paper and grease with nonstick spray.
  5. Mix Dry Ingredients for Cake: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  6. Mix Wet Ingredients: In another bowl, whisk eggs, buttermilk, vegetable oil, and vanilla extract until combined.
  7. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix until combined, scraping sides as needed.
  8. Add Hot Water: Slowly add hot water to the batter, mixing on low speed until smooth. The batter will be thin.
  9. Bake Cake Layers: Divide batter evenly among pans and bake for 25–30 minutes until a toothpick comes out with moist crumbs. Avoid opening oven before 25 minutes to prevent collapse.
  10. Cool Cake: Remove cakes from oven and let cool completely.
  11. Prepare Buttercream Frosting: In a large bowl, beat butter until smooth. Add powdered sugar, cocoa powder, heavy cream, vanilla, and salt on low speed until mixed, then beat on high until light and fluffy (1–2 minutes).
  12. Assemble Cake Layers: Place one cake layer on a serving plate, spread about 1/3 cup frosting on top. Pipe a thick buttercream border around the edge using a piping bag.
  13. Add Raspberry Filling: Spoon about 1/2 cup raspberry sauce inside the buttercream border.
  14. Repeat Assembly: Add second cake layer and repeat frosting and raspberry filling. Top with final cake layer, apply a crumb coat frosting layer, then cover fully with remaining frosting. Chill cake for at least 30 minutes.
  15. Prepare Chocolate Ganache: Finely chop semi-sweet chocolate and place in a heatproof bowl. Heat heavy cream until it simmers (do not boil), then pour over chocolate. Let sit 3 minutes, stir gently until smooth.
  16. Apply Ganache: Let ganache cool 20 minutes, then spoon over cake. Allow to set 10–20 minutes.
  17. Decorate Cake: Using remaining buttercream in a piping bag fitted with a 1M tip, pipe rosettes around top of cake. Top each rosette with a fresh raspberry.
  18. Final Chill: Refrigerate cake at least 30 minutes before slicing and serving.

Notes

  • Ensure eggs are at room temperature for better batter consistency.
  • Do not open oven door before 25 minutes to prevent cake from sinking.
  • The batter will be thin; this is normal for this recipe.
  • Chilling the cake before ganache application helps achieve cleaner coating.
  • Use high quality chocolate for ganache for best flavor and smooth texture.
  • Raspberry sauce can be made ahead and refrigerated.

Find it online: https://justsosavory.com/chocolate-raspberry-cake-recipe/