If you’re searching for a dessert that strikes the perfect balance between pure decadence and tangy elegance, the Chocolate Raspberry Cake is truly a showstopper. Imagine biting into layers of fluffy, deeply-chocolate cake laced with fresh raspberries, a vibrant homemade berry filling, and an irresistibly glossy ganache. It’s the kind of cake that makes any occasion feel extra special and has everyone reaching for another slice. Whether you’re baking for a birthday, a holiday, or just a chocolate craving that won’t quit, this recipe brings together the unforgettable duo of chocolate and raspberries in one glorious treat.
Ingredients You’ll Need
Every ingredient in this Chocolate Raspberry Cake has a starring role — some add rich structure, others bring moisture, and a few create that signature bright, berry-packed flavor. Make sure you have the freshest raspberries and high-quality chocolate for truly crave-worthy results!
- All-purpose flour: Gives the cake its soft, sturdy base and light crumb.
- Unsweetened cocoa powder: Delivers deep, genuine chocolate flavor; choose Dutch-process for extra richness.
- Granulated sugar: Sweetens the cake just right and helps it stay moist.
- Baking powder and baking soda: These leaveners make the layers rise high and fluffy.
- Salt: Balances and brightens all the chocolate and berry notes.
- Eggs: Provide structure and richness; make sure they’re at room temperature for the best texture.
- Whole milk: Adds moisture and tenderness to the crumb.
- Vegetable oil: Keeps the cake incredibly soft even after a day or two.
- Vanilla extract: Rounds out the flavors with a warm, comforting aroma.
- Boiling water: Helps dissolve the cocoa powder for a smooth, chocolatey batter.
- Fresh raspberries: Burst inside the cake and in the filling — choose ripe, juicy berries for the best flavor.
- Raspberry filling: A quick homemade compote of raspberries, sugar, cornstarch, water, and lemon juice creates a vibrant, jammy center.
- Sugar (for filling): Sweetens and thickens the raspberry layer.
- Cornstarch: Thickens the fruit filling to the perfect, spreadable consistency.
- Water: Loosens the filling without watering down the flavor.
- Lemon juice: Adds just enough acidity to make the raspberries pop.
- Heavy cream (for ganache): Makes the ganache thick, glossy, and ultra-smooth.
- Semisweet chocolate chips: Melt beautifully for the ganache; choose a quality brand for spectacular shine and taste.
How to Make Chocolate Raspberry Cake
Step 1: Prepare the Chocolate Raspberry Cake Batter
Start by preheating your oven to 350°F and greasing two 9-inch round cake pans. Sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large mixing bowl. This step ensures your Chocolate Raspberry Cake will be perfectly tender and lump-free! Add the eggs, milk, oil, and vanilla to the dry ingredients and beat until smooth — no overmixing, just until everything is combined. Next, carefully stir in the boiling water; your batter will become thin and glossy, which means the cake will bake up extra moist. Gently fold in 1 cup of fresh raspberries for pops of juicy flavor throughout each bite.
Step 2: Bake the Cake Layers
Divide the batter evenly between the prepared pans. Slide them into your oven and bake for 30–35 minutes, or until a toothpick comes out clean from the center. The kitchen will smell like pure chocolate heaven! Let the cakes cool in their pans for about 10 minutes before carefully turning them out onto wire racks. Make sure they’re fully cool before you fill and frost, so nothing melts or slides out of place.
Step 3: Make the Raspberry Filling
While your cakes are cooling, whip up the ruby-red raspberry filling. In a small saucepan over medium heat, combine the fresh raspberries, sugar, cornstarch, water, and lemon juice. As it cooks, stir gently until the berries break down and the sauce thickens into a luscious, spreadable layer — typically about 5–7 minutes. Set aside to cool; this tangy, bold filling is what sets Chocolate Raspberry Cake apart from ordinary chocolate cakes!
Step 4: Prepare the Chocolate Ganache
To make the shiny chocolate ganache, heat the heavy cream in a saucepan just until it begins to simmer. Pour the hot cream over a bowl of semisweet chocolate chips, then let it sit for a couple of minutes. This helps the chocolate melt evenly. Whisk everything together until smooth and glossy. Ganache is the crowning glory of this dessert, and it’s so easy to make at home!
Step 5: Assemble Your Chocolate Raspberry Cake
Now comes the fun part — putting it all together. Place one of the cake layers on your serving plate. Generously spread the cooled raspberry filling on top, making sure you extend it nearly to the edges. Carefully set the second cake layer above, then pour the warm ganache over the top, letting it drip dramatically down the sides. For a beautiful finishing touch, sprinkle extra fresh raspberries over the ganache. You’ve just created a bakery-worthy Chocolate Raspberry Cake in your own kitchen!
How to Serve Chocolate Raspberry Cake
Garnishes
A showpiece dessert like this deserves a little glam. Top your Chocolate Raspberry Cake with an extra handful of plump, fresh raspberries, delicate chocolate shavings, or even a dusting of powdered sugar for pure magic. If you want something even fancier, edible flowers or a few mint leaves can add an elegant pop of color that contrasts beautifully with the dark, glossy ganache.
Side Dishes
Since this cake is richly decadent, keep your sides simple! A scoop of vanilla bean ice cream, a spoonful of lightly sweetened whipped cream, or a tumble of fresh berries always pairs beautifully with each slice. If you’re serving a crowd, a refreshing fruit salad helps brighten up the dessert plate and keeps the theme going.
Creative Ways to Present
When it’s time to wow your guests, get playful! For an individual touch, try serving thin wedges on elegant plates, each topped with a quenelle of raspberry sorbet. You can also layer slices of Chocolate Raspberry Cake in parfait glasses with whipped cream or extra raspberry filling for a modern twist. Or set out the whole cake on a gorgeous stand and let everyone admire your masterpiece before slicing.
Make Ahead and Storage
Storing Leftovers
If you happen to have slices left over, wrap them tightly in plastic wrap or store them in an airtight container. Keep the cake in the refrigerator, where it’ll stay fresh, fudgy, and moist for up to 4 days. The raspberry filling may soften the cake layers a little after a day or two, making every bite wonderfully tender.
Freezing
This Chocolate Raspberry Cake freezes beautifully! For best results, wrap individual slices or whole, unglazed layers tightly in cling wrap, then aluminum foil, and freeze for up to 3 months. If you’re freezing the assembled and glazed cake, let it set fully, then wrap and freeze — it’s perfect for making ahead of special events. Thaw overnight in the fridge before serving.
Reheating
While this cake is often best served at room temperature, you can gently microwave a slice for 10–15 seconds if you’d like to soften the ganache and enjoy the cake slightly warm. Just be sure not to overheat, or the ganache may melt too much. Letting a chilled slice sit on the counter for 20–30 minutes also brings back that ideal soft texture.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work well in both the batter and the filling. There’s no need to thaw them first, but expect a little extra moisture — you may want to add a teaspoon more cornstarch to the filling to keep it thick and luscious.
What kind of cocoa powder is best?
For a rich, deep chocolate flavor, Dutch-process cocoa powder is my favorite choice in this Chocolate Raspberry Cake. That said, natural cocoa powder will also work if that’s what you already have on hand. The key is to pick a good-quality cocoa for the boldest taste and color.
How do I make sure my cake layers are even?
Divide the batter as evenly as possible between your two pans using a kitchen scale or by eye, then gently tap the pans on the counter to pop any big bubbles. You can also use cake strips around the pans for perfectly flat tops, which makes stacking and frosting a breeze.
Can I make the ganache in advance?
Definitely! Prepare the ganache up to 2 days ahead and store it in the refrigerator. When you’re ready to assemble your Chocolate Raspberry Cake, gently rewarm the ganache in short bursts in the microwave or over a double boiler, stirring until it’s smooth and pourable again.
Is there a quicker version for busy days?
When time is short, you can swap in a good-quality seedless raspberry jam for the homemade filling and use store-bought chocolate ganache. It won’t have the same luxurious homemade touch, but you’ll still get all the classic Chocolate Raspberry Cake flavors you crave!
Final Thoughts
I wholeheartedly believe this Chocolate Raspberry Cake is one of those desserts that can turn any gathering into a celebration. It’s a joy to bake and even more delightful to share. Try it for your next get-together or just because — I promise, once you taste it, you’ll find an excuse to make it again and again!
Print
Chocolate Raspberry Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent combination of rich chocolate cake layers filled with fresh raspberry compote and topped with a luscious chocolate ganache. This Chocolate Raspberry Cake is a show-stopping dessert perfect for any celebration.
Ingredients
For the cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup fresh raspberries
For the raspberry filling:
- 1 1/2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon lemon juice
For the chocolate ganache:
- 1 cup heavy cream
- 8 ounces semisweet chocolate chips
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F and grease two 9-inch round cake pans.
- Mix dry ingredients: Sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
- Add wet ingredients: Beat in eggs, milk, oil, and vanilla until smooth. Stir in boiling water until thin.
- Prepare batter: Fold in 1 cup raspberries. Divide batter between pans and bake.
- Make raspberry filling: Cook raspberries, sugar, cornstarch, water, and lemon juice until thickened.
- Create ganache: Heat cream, pour over chocolate chips, and stir until smooth.
- Assemble cake: Place one layer, spread raspberry filling, add second layer, pour ganache, and garnish with raspberries.
Notes
- You can use seedless raspberry jam as a quicker filling alternative.
- For a richer chocolate flavor, opt for dark chocolate chips in the ganache.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 39g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg
