Oh my goodness, let me tell you about my absolute favorite dessert – this decadent chocolate raspberry cake that looks like it came straight from a fancy bakery but is totally doable in your own kitchen! The first time I made it for a friend’s birthday, everyone thought I’d bought it from some high-end patisserie. Nope – just my trusty stand mixer and a serious love affair with chocolate and raspberries.
What makes this cake so special is that perfect balance between rich, fudgy chocolate layers and that bright, tangy raspberry filling. It’s like the best chocolate cake you’ve ever had got dressed up for a party with its raspberry best friend. And that glossy ganache dripping down the sides? Pure magic. I’ve tweaked this recipe over the years until it’s just right – moist enough to melt in your mouth but sturdy enough to hold those beautiful layers.
Trust me, once you taste that first bite of dark chocolate cake with the pop of raspberry in the middle, you’ll understand why this has become my go-to celebration cake. It’s impressive enough for special occasions but simple enough that I’ll whip one up just because it’s Tuesday. Because really, who needs an excuse for chocolate and raspberries?
Why You’ll Love This Chocolate Raspberry Cake
This cake isn’t just delicious – it’s downright addictive! Here’s why it’s become my most-requested dessert:
- Rich chocolate flavor that’s deep and fudgy without being too sweet
- Tangy raspberry filling that cuts through the chocolate perfectly
- Super moist texture that stays fresh for days
- Bakery-worthy presentation with that gorgeous ganache drip
- Surprisingly easy to make – no fancy skills required!
Seriously, this cake checks all the boxes. It’s the kind of dessert that makes people’s eyes light up when you bring it out.
Ingredients for Chocolate Raspberry Cake
Okay, let’s talk ingredients – because the magic starts here! I’ve learned through many trials (and delicious errors) that quality matters with this cake. Don’t worry, everything’s easy to find, but I’ll share my little secrets for each component.
Cake Ingredients
The cake itself is a beautiful, simple chocolate base that lets the raspberries shine. Here’s what you’ll need:
- Dry Ingredients:
- 2 cups all-purpose flour (spooned and leveled – no packing!)
- ¾ cup unsweetened cocoa powder (I swear by Dutch-processed for that deep chocolate flavor)
- 2 cups granulated sugar
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt (trust me, it balances the sweetness)
- Wet Ingredients:
- 2 large eggs at room temperature (cold eggs don’t incorporate as well)
- 1 cup whole milk (the fat content makes a difference)
- ½ cup vegetable oil
- 2 tsp vanilla extract (real stuff only, please!)
- 1 cup hot water (yes, hot – it blooms the cocoa flavor)
Raspberry Filling Ingredients
This is where the magic happens! The filling is simple but packs such a flavor punch:
- 2 cups fresh raspberries (frozen work in a pinch, but fresh are best)
- ¼ cup granulated sugar (adjust to taste if your berries are super sweet)
- 1 tbsp lemon juice (brightens everything up)
Chocolate Ganache Ingredients
Oh, the ganache… that glossy, decadent finish that makes this cake look professional:
- 1½ cups semi-sweet chocolate chips (or chopped chocolate – about 60% cacao is perfect)
- 1 cup heavy cream (don’t skimp – this is what makes it silky)
See? Nothing too crazy, but each ingredient plays its part perfectly. Now let’s get baking!
Equipment You’ll Need
Okay, let’s gather our tools – nothing fancy, just the basics that make this cake a breeze! You’ll need:
- Two 9-inch round cake pans (I like the non-stick kind with straight sides)
- Mixing bowls (one large for batter, medium for dry ingredients)
- Whisk and spatula (my trusty sidekicks)
- Saucepan for the raspberry filling
- Measuring cups and spoons
- Cake stand or plate for serving (so you can show off that gorgeous ganache drip!)
That’s it – no special gadgets required. Now let’s get to the fun part!
How to Make Chocolate Raspberry Cake
Alright, let’s dive into the good stuff – making this showstopper of a cake! Don’t let the layers intimidate you – I’ll walk you through each step so it comes out perfect. The key is taking it one step at a time and not rushing the process. Trust me, the wait is SO worth it when you see that first slice reveal all those beautiful layers!
Preparing the Chocolate Cake Layers
First things first – preheat that oven to 350°F and grease your cake pans really well. I like to line the bottoms with parchment rounds too – it guarantees perfect release every time.
In your big mixing bowl, whisk together all the dry ingredients – flour, cocoa powder, sugar, baking powder, baking soda, and salt. Get them really well combined so there are no cocoa lumps hiding in there.
Now for the wet ingredients! In another bowl (or right in your measuring cup), mix the eggs, milk, oil, and vanilla. Pour this into the dry ingredients and mix just until combined. It’ll be thick at first – that’s normal!
Here’s the fun part – slowly stir in that hot water. The batter will thin out dramatically – don’t panic! This is what gives us that moist, tender crumb. Divide the batter between your prepared pans and bake for 30-35 minutes. The cakes are done when a toothpick comes out with just a few moist crumbs.
Cool them in the pans for 10 minutes, then turn out onto a wire rack to cool completely. Don’t skip this cooling step – warm cakes + ganache = soggy mess!
Making the Raspberry Filling
While the cakes cool, let’s make that luscious raspberry filling. It’s so easy you’ll wonder why you ever bought the jarred stuff!
Toss your raspberries, sugar, and lemon juice into a saucepan over medium heat. As the berries warm up, they’ll start releasing their juices – that’s when I like to gently mash them with a spoon or potato masher. You want some texture, not complete mush.
Let it simmer for about 5-7 minutes until it’s thickened slightly. It should coat the back of a spoon. Then remove from heat and let it cool completely – it’ll thicken more as it sits. Pro tip: spread it on a plate to cool faster!
Assembling and Frosting the Cake
Okay, this is where the magic happens! Place your first cake layer on your serving plate or stand. Spread all that gorgeous raspberry filling evenly over the top, leaving about a ½ inch border (the weight of the top layer will spread it further).
Carefully place the second layer on top. Now for the grand finale – that shiny chocolate ganache!
Heat your heavy cream until it’s steaming but not boiling, then pour it over your chocolate chips. Let it sit for 2 minutes (this is crucial – don’t rush it!), then stir until smooth and glossy. It might look separated at first but keep stirring – it’ll come together beautifully.
Pour the ganache over the top of the cake, letting it drip luxuriously down the sides. Use an offset spatula to smooth the top if needed. Let it set for about 10 minutes before slicing – if you can wait that long!
Oh, and don’t forget to garnish with fresh raspberries. Not only does it look stunning, but that extra pop of fresh berry is perfection!
Tips for the Perfect Chocolate Raspberry Cake
After making this cake more times than I can count, I’ve learned a few secrets that make all the difference:
- Room temp ingredients are key – cold eggs and milk make the batter lumpy
- Don’t rush the cooling – warm cake layers will melt your ganache into a puddle
- Use a serrated knife to slice – it gives you those clean, bakery-perfect layers
- Let the ganache thicken slightly before pouring – about 5 minutes makes it perfect for dripping
- Fresh raspberries on top? Add them right before serving so they stay pretty
Oh! And my biggest tip? Make an extra batch of raspberry filling – it’s amazing on toast the next morning!
Variations for Your Chocolate Raspberry Cake
Want to mix things up? Try these fun twists:
- Swap semi-sweet for white chocolate ganache – so pretty against the raspberries!
- Add a splash of Chambord to the raspberry filling for an adult version
- Mix in some chopped dark chocolate between layers for extra texture
- Use blackberries instead of raspberries when they’re in season
See? The possibilities are endless with this versatile cake!
Serving and Storing Chocolate Raspberry Cake
Oh, the joy of presenting this beauty! I love piling fresh raspberries right in the center right before serving – it makes the cake look like it came from a fancy bakery case. A little dusting of powdered sugar doesn’t hurt either if you’re feeling extra fancy.
Now, about leftovers (if you’re lucky enough to have any!) – just pop them in an airtight container in the fridge. The ganache will firm up beautifully, and the cake stays moist for up to 3 days. Honestly? I think it tastes even better the next day when all those flavors have really gotten to know each other. Pro tip: let slices come to room temperature for about 15 minutes before serving – that chocolate just sings when it’s not ice cold!
Chocolate Raspberry Cake FAQs
I get so many questions about this cake – here are the ones that pop up most often with my tried-and-true answers:
Can I use frozen raspberries for the filling?
Absolutely! Frozen raspberries work just fine – no need to thaw them first. Just toss them straight into the saucepan. You might need to cook the filling a couple minutes longer to reduce the extra liquid. The flavor is still fantastic, though fresh berries do give that bright pop of color.
How do I get those perfect bakery-style layers?
The secret is leveling your cakes! Once they’re completely cooled, use a serrated knife to gently slice off any domed tops. This gives you flat surfaces that stack beautifully. And don’t skimp on that raspberry filling – a generous layer makes every slice look (and taste!) incredible.
My ganache is too runny/thick – help!
No worries – ganache can be temperamental! If it’s too thin, let it sit at room temp for 5-10 minutes to thicken. Too thick? Gently reheat with a teaspoon of warm cream. The perfect pouring consistency is like warm honey – it should ribbon off your spoon.
Can I make this cake ahead of time?
You sure can! Bake the layers up to 2 days ahead – just wrap them tightly in plastic once cooled. The raspberry filling keeps for 3 days in the fridge. Assemble the day you’re serving for that fresh-baked taste. The fully assembled cake holds up beautifully overnight in the fridge too.
What’s the best cocoa powder to use?
I’m partial to Dutch-process cocoa for that deep, rich chocolate flavor, but regular unsweetened works too. Just don’t use hot chocolate mix – it’s got sugar and other additives that’ll throw off the recipe. A good quality cocoa makes all the difference in this homemade chocolate cake!
Nutritional Information
Now, let’s talk nutrition – because let’s be honest, we all want to know what we’re indulging in with this glorious chocolate raspberry cake! Just remember that these numbers are rough estimates – your exact counts might vary depending on the specific brands and amounts of ingredients you use. (And between you and me? This cake is totally worth every delicious calorie!)
Each generous slice packs a balanced mix of carbs, proteins, and fats – with that wonderful fiber boost from all those raspberries. The chocolate gives you antioxidants, while the berries add vitamin C. It’s practically health food, right? Okay, maybe not, but everything in moderation!
The most important thing? This cake is made with real ingredients – no weird additives or preservatives. That homemade goodness counts for something in my book. Now go enjoy that slice without guilt – life’s too short not to savor the good stuff!
Did this chocolate raspberry cake become your new favorite dessert too? I’d love to hear how it turned out for you! Leave a comment below and let me know – did the ganache drip perfectly? Were those raspberry layers everything you dreamed of? Your feedback helps me create even better recipes, and trust me, I read every single note (usually while nibbling on cake scraps). Happy baking, my fellow chocolate-raspberry enthusiasts!
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Decadent Chocolate Raspberry Cake Recipe in 5 Easy Steps
- Total Time: 1 hour
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A rich and moist chocolate cake layered with tangy raspberry filling and topped with smooth chocolate ganache.
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water
- 2 cups fresh raspberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1½ cups semi-sweet chocolate chips
- 1 cup heavy cream
Instructions
- Preheat oven to 350°F. Grease and line two 9-inch round cake pans.
- In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Mix until smooth. Slowly stir in hot water until batter is thin.
- Divide batter evenly between pans. Bake for 30–35 minutes until a toothpick comes out clean. Cool completely.
- For the raspberry filling, cook raspberries, sugar, and lemon juice over medium heat until thickened. Cool.
- Heat heavy cream until steaming. Pour over chocolate chips and let sit 2 minutes, then stir until smooth.
- Spread raspberry filling over one cake layer. Top with second layer.
- Pour ganache over cake, letting it drip down the sides. Garnish with fresh raspberries.
Notes
- Ensure all ingredients are at room temperature for best results.
- Let the cake cool completely before adding ganache to prevent melting.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 55mg
Keywords: chocolate raspberry cake, chocolate raspberry dessert, layered chocolate cake, raspberry chocolate cake, homemade chocolate cake, bakery style cake