Dark Chocolate Raspberry Cake is perfect for special occasions! It’s made with two rich chocolate cake layers, homemade raspberry filling, and a whipped Chocolate Ganache frosting.
Bite into another incredibly delicious raspberry filled recipe like my White Chocolate Raspberry Champagne Cupcakes that are topped with luscious champagne buttercream or Chocolate Raspberry Cupcakes that are ready in under 35 minutes!
As far as two flavors that were made for each other, chocolate and raspberries are a decadent pair!
The deep flavors of chocolate combined with the sweet tanginess of raspberries … it’s not just scrumptious, but elegant too!
This Chocolate and Raspberry Cake is a treat when you’re celebrating something special like a birthday, holiday, or anniversary. And if you’re entertaining guests, trust me, it’ll “wow” them every time!
What’s In It?
Cake: This moist, rich cake is made with staples like butter, flour, sugar, eggs, and of course, cocoa powder. But one unexpected ingredient it’s made with is brewed black coffee, which makes the chocolate flavor extra rich!
Filling: It’s made with frozen raspberries, sugar, a little bit of water, and cornstarch to thicken it up. You can use fresh raspberries too, but you may need a little extra cornstarch.
Frosting: The thick chocolate frosting is similar to my chocolate ganache recipe! While some require powdered sugar, all you need is heavy cream and bittersweet chocolate. The mixture is whipped to light and fluffy perfection so it resembles a thick whipped cream.
How To Make Raspberry Chocolate Cake
- Combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl to begin making the cake recipe.
- Add the eggs, buttermilk, coffee, oil, and vanilla into the dry ingredients.
- Beat together on medium speed until thoroughly combined.
- Divide the cake batter evenly between two pans then bake until a toothpick comes clean after being inserted into the cake’s center.
- Prepare the raspberry filling by breaking down frozen raspberries over medium-high heat, stirring in the sugar, and returning to a boil. Then whisk together cornstarch and water and pour it into the raspberries, stir and remove the filling to allow it to cool completely to room temperature and thicken.
- Heat the cream, then pour over the chopped chocolate and salt and let sit. Whisk until smooth and then refrigerate for 1 hour. Next, beat on medium-high speed until it becomes light and fluffy.
- Pipe a ring of chocolate frosting around the edge of one cake.
- Add the raspberry filling into the piped chocolate circle.
- Place the second cake on top of the filling. Frost the cake with the remaining chocolate frosting and top with fresh raspberries, enjoy!
Substitutions & Variations:
- If you prefer, you can frost Raspberry Chocolate Cake with buttercream (try my recipes for Vanilla, Chocolate, or Chocolate Malt).
- Feel free to add a few tablespoons of lemon juice to the Raspberry Filling for a citrusy kick.
- In the filling, you can use fresh raspberries instead of frozen ones. You may need to add a bit more cornstarch to thicken it.
Can You Use Jam As Cake Filling?
Yes, you can use jam in this chocolate cake with raspberry filling. The trick is to get it to the right consistency.
Stir the raspberry jam until it’s smooth. If it’s still too thick, heat it slightly in a saucepan until it thins enough to spread easily.
How Do You Put Filling In A Cake?
It’s all about creating an edge that keeps it from overflowing. Before spreading the filling, pipe a thick layer of frosting around the outside of each layer. This acts as a wall to keep the raspberry filling in place.
What Do You Use To Layer A Cake?
The trick to a flawless finish starts with the layers, which need to pop right out of the cake pans. The trick is to line the pans with parchment paper and nonstick cooking spray so they don’t stick!
Wait until each layer cools completely before assembling. If you have time, after cooling, put them in the fridge overnight and assemble them chilled for easier handling.
This Raspberry Chocolate Cake is a tasty, fun way to interrupt your usual go-to cakes! Here are more delicious cake recipes that the whole family will love just as much!
- Red Velvet With Cream Cheese Frosting – A tried-and-true classic that’s always a crowd favorite.
- Chocolate Cookie Butter Cake– Cookie butter fans, you’ll want to bake this beauty!
- Banana Cake – A simple sheet cake that’s small on effort and big on flavor.
- Chocolate Peanut Butter Cake – This poke cake combines another perfect pair!
- Chocolate Guinness Cake – Two layers of deep chocolate-Guinness flavor topped with Irish cream frosting.
Raspberry Chocolate CakePin For Later
CLICK THE BUTTON ABOVE TO SAVE THIS DELICIOUS RECIPE TO YOUR BOARD!
👋 Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review; I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Busy Family Recipes Facebook Community and share them there!
Raspberry Chocolate Cake
- Preheat oven to 350°F and line and grease two 9 or 8-inch round cake pans with parchment paper and cooking spray and set aside. Click for the photo instructions for lining round pans with parchment paper.
- Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl or stand mixer fitted with a whisk attachment and mix together.
- Beat in the eggs, buttermilk, coffee, oil, and vanilla and beat on medium speed for 2 minutes, the batter is going to be very thin.
- Evenly divide the batter between the two pans and bake the cakes for 40 to 45 minutes until toothpick comes clean from center.
- Cool in pans for at least 10 minutes and loosen from sides of pan before transferring to a cooling rack to cool completely. I like to use Bake Even Strips for a nice and evenly baked cake, but if your cakes dome, you’ll need to gently slice the tops of the cake off so they are level before assembling.
- While the cakes are cooling, prepare the raspberry filling by adding frozen raspberries to a medium saucepan and heating over medium-high until berries break down, about 10 minutes. Bring raspberries to a light boil, stir in sugar, and return to a boil.
- In a separate small bowl, whisk together corn starch and water and pour into the raspberries. Stir the mixture vigorously for 1 minute and then remove from heat and let cool and thicken, stirring occasionally.
- Strain the seeds out if desired and allow the filling to cool and thicken a bit before using.
Whipped Ganache Frosting
- Prepare the Chocolate Frosting, by adding the cream to a medium saucepan and bringing just to a light simmer around the edges. Meanwhile, add the chopped chocolate and salt to a medium heatproof bowl.
- Pour the hot cream over the chopped chocolate and let sit for 5 minutes before whisking into a thick and rich chocolate ganache.
- Transfer the bowl to the refrigerator for 1 hour.
- Add the chilled ganache to a stand mixer bowl fitted with a paddle attachment and whip for 5 minutes until light and fluffy.
- Pipe a line of the frosting around the outer edge of the cake, then add the raspberry filling in the middle. Add the second layer of cake to seal.
- Then apply a thin crumb coat of the frosting to the entire cake and place in the fridge for 20 minutes or the freezer for 5 minutes.
- Use the remaining frosting to finish frosting the cake. Top with fresh raspberries if desired and serve.
- Working on the filling and frosting while the cakes are baking will cut down on the overall prep time since all of them need to cool or chill before assembly.
- You can use jam in this recipe, the trick is to get it to the right consistency. Stir the raspberry jam until it’s smooth. If it’s still too thick, heat it slightly in a saucepan until it thins enough to spread easily.