If there’s one dessert guaranteed to steal the spotlight at any celebration, it’s the Chocolate Raspberry Cake. Imagine moist chocolate layers, a glimmer of tart raspberry, and a dreamy ganache all wrapped up in one elegant slice. Whether you’re marking a special occasion or simply spoiling yourself on a random afternoon, this cake promises an incredible flavor journey: perfectly balanced, stunning to look at, and absolutely irresistible.
Ingredients You’ll Need
This Chocolate Raspberry Cake leans into a handful of thoughtfully chosen ingredients, each playing a key role in achieving its signature taste and texture. With the right basics and a splash of creativity, you’ll be set to whip up an unforgettable dessert.
- All-purpose flour: Provides a sturdy base to hold those luscious layers together.
- Unsweetened cocoa powder: Delivers deep chocolate flavor and the unmistakably rich color of classic chocolate cake.
- Granulated sugar: Adds sweetness while helping keep the crumb tender and moist.
- Baking powder & baking soda: These two leaveners work together for a perfect, lofty rise.
- Salt: Just a pinch brightens all the flavors and keeps the sweetness in check.
- Large eggs: Bring structure, richness, and a lovely yellow hue to your batter.
- Whole milk: Adds incredible moisture and helps everything blend smoothly.
- Vegetable oil: Ensures your cake is ultra-moist and tender, even after chilling.
- Vanilla extract: Lends a subtle, warm note that bolsters both chocolate and raspberry.
- Boiling water: Blooming the cocoa maximizes its chocolatey punch—don’t skip this step.
- Brewed coffee (optional): Enhances chocolate’s complexity and makes the flavors pop. Highly recommended even if you’re not a coffee lover.
- Seedless raspberry jam: The heart of the filling—sweet, tart, and bursting with berry flavor, without any pesky seeds.
- Heavy cream: Gives your ganache that dreamy, melt-in-your-mouth texture.
- Semi-sweet chocolate chips: They melt into a glossy ganache, striking the perfect harmony with raspberries.
- Fresh raspberries (optional): A beautiful, tangy garnish that echoes the cake’s filling.
- Chocolate shavings (optional): Adds an elegant flair and extra chocolate joy.
- Powdered sugar (optional): For a gentle dusting and a final flourish.
How to Make Chocolate Raspberry Cake
Step 1: Prep the Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper—this simple trick guarantees easy release and perfect layers every time. Give yourself a quick high five for prepping like a pro!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk up the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Blending these together evenly is the secret to a tender crumb—no pockets of dry flour here!
Step 3: Create the Cake Batter
Add in the eggs, milk, vegetable oil, and vanilla extract. Beat everything until you have a smooth, glossy batter. Now, slowly stir in the boiling water and coffee (if you’re using it). The batter will look thin, but that’s exactly what you want for a beautifully moist Chocolate Raspberry Cake.
Step 4: Divide and Bake
Pour the batter evenly into your prepared pans. Slide them into the oven and bake for 30–35 minutes. You’ll know they’re done when a toothpick poked into the center comes out clean (or with just a couple of crumbs). Let your cakes rest in the pans for about 10 minutes, then carefully flip them onto wire racks to cool completely—patience pays off with a perfectly set crumb!
Step 5: Make the Ganache Frosting
While the cakes cool, let’s get dreamy with ganache. Warm the heavy cream in a small saucepan until just simmering, then pour it over the chocolate chips nestled in a heatproof bowl. Wait a minute or two for the chocolate to gently melt, then stir until you have a smooth, shiny mixture. Stir in vanilla extract, let this cool to room temp, and then chill for 30–45 minutes until it’s spreadable but still glossy.
Step 6: Assemble the Chocolate Raspberry Cake
Place one cake layer on your serving plate. Spread the seedless raspberry jam all the way to the edges (if you’re feeling fancy, pipe a ring of ganache around the edge to hold the jam perfectly in place). Top with the second cake layer and cover the top and sides with that luscious ganache. Garnish with fresh raspberries and chocolate shavings if you’d like an extra-special finish.
How to Serve Chocolate Raspberry Cake
Garnishes
A showstopper deserves the royal treatment! Finish your cake with a scattering of fresh raspberries, a handful of glossy chocolate shavings, and a dusting of powdered sugar. The berries’ jewel tones pop against the chocolate, while the shavings add irresistible texture and drama.
Side Dishes
Since Chocolate Raspberry Cake is already such a star, keep your sides simple yet enticing. A scoop of vanilla ice cream, a dollop of whipped cream, or even a glass of cold milk enhance the experience without overshadowing the cake’s gorgeous flavors. For grown-up gatherings, it even pairs beautifully with a small pour of dessert wine or a shot of espresso.
Creative Ways to Present
If you’re in the mood to wow your guests, try slicing the cake small for elegant afternoon tea portions, or bake and stack in a tall trifle with extra jam and whipped cream between the layers. Mini versions made in cupcake tins also make for festive single-serves—and they’re so fun to decorate!
Make Ahead and Storage
Storing Leftovers
Chocolate Raspberry Cake holds up beautifully for several days. Simply cover any leftovers and store them in the refrigerator, where they’ll stay moist and delicious for up to 4 days. The flavors actually meld and intensify, making each leftover bite extra special.
Freezing
If you’d like to extend the life of your cake, you can freeze it (whole or in slices). Just wrap tightly in plastic wrap and a layer of foil, then stash in an airtight container. It’ll keep for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving for the best texture and flavor.
Reheating
If you love a warm, gooey cake experience, pop a slice in the microwave for 10–15 seconds. The chocolate ganache softens to a frosting-in-the-middle consistency, and the raspberry filling turns almost jammy—pure comfort any time of day.
FAQs
Can I use fresh raspberries in the filling instead of jam?
You can! Mash fresh raspberries with a little sugar to taste, then strain out the seeds for a smooth layer. However, jam gives a thicker, more intense flavor and won’t make your cake soggy.
Do I have to use coffee in the batter?
No, but it’s highly recommended. Coffee deepens the chocolate flavor without making the cake taste like coffee. If you prefer, just use extra boiling water in its place.
Can I make this cake gluten-free?
Absolutely! Substitute a reliable gluten-free flour blend (make sure it contains a binder like xanthan gum). The cake should turn out just as moist and chocolaty.
How far in advance can I assemble the cake?
You can make and assemble Chocolate Raspberry Cake up to 24 hours in advance. Just store it in the refrigerator, and let it come to room temperature for about 30 minutes before serving for the best flavor.
Can the ganache be whipped for a lighter frosting?
Yes! After chilling until just thickened, whip the ganache with an electric mixer until it lightens in color and spreads easily. It’ll be extra airy—delightful for those who love a softer touch of chocolate.
Final Thoughts
If you’re looking for a showstopper that delivers on every promise—rich chocolate, tart berry, stunning looks—Chocolate Raspberry Cake is absolutely it. This recipe is meant to be shared, celebrated, and enjoyed down to the last crumb, so gather your ingredients and treat yourself and your loved ones. You’ll be making delicious memories in every slice!
Print
Chocolate Raspberry Cake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent richness of this Chocolate Raspberry Cake. Layers of moist chocolate cake sandwiched with tangy raspberry jam, all coated in a velvety chocolate ganache. A perfect dessert for any occasion!
Ingredients
Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- ½ cup brewed coffee (optional, enhances chocolate flavor)
Filling & Frosting:
- 1 cup seedless raspberry jam
- 1 ½ cups heavy cream
- 12 oz semi-sweet chocolate chips
- ½ teaspoon vanilla extract
Garnish (optional):
- Fresh raspberries
- Chocolate shavings
- Powdered sugar
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and prepare cake pans.
- Mix dry ingredients: Combine flour, cocoa, sugar, baking powder, baking soda, and salt in a bowl.
- Add wet ingredients: Incorporate eggs, milk, oil, and vanilla. Mix in hot water and coffee.
- Bake cakes: Divide batter, bake for 30–35 mins, then cool.
- Make frosting: Heat cream, pour over chocolate, add vanilla, chill until spreadable.
- Assemble: Layer cake with jam, frost with ganache, garnish.
Notes
- For an extra touch, pipe ganache around the cake’s edge before adding jam.
- Refrigerate leftovers for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
