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Chocolate Raspberry Cake

In our moist Chocolate Raspberry Ganache Cake, the richness of the dark chocolate cake and dark chocolate ganache is complemented by the layers of light, silky smooth chocolate mascarpone and the fresh raspberry jam and fresh adorning raspberries for deeply-chocolate, silky, raspberry-filled bite after bite after bite.

This Cake is super simple, so simple, you don’t even need a mixer because we don’t have to cream and butter! It’s based on Hershey’s classic recipe but we use dark cocoa powder and buttermilk for maximum flavor and melt-in-your-mouth texture.

I’ve detailed the few steps below with helpful tips and tricks. It’s more than you need to know, but everything you would ever want to know for imminent success! Happy Indulging!

Chocolate Cake with Raspberry Filling

Tips and Tricks for Recipe Success:

This recipe calls for vegetable oil, but you may use an equal amount of melted coconut oil in its place if preferred. Do not substitute oil with melted butter because it will not yield a very moist cake.
For best results, make sure your eggs, egg yolks, sour cream, and milk have all come to room temperature before you begin baking.
Measure your flour correctly, using a measuring cup. If not, the yield will be dense and dry cake.
Toss the raspberries in all-purpose flour before adding them to the batter. This dusting of flour helps keep the berries afloat during the baking process.
You may use fresh or frozen raspberries for this cake, but if you use frozen, don’t thaw them first.
You may buy raspberry preserves in this recipe, but feel free to use homemade if you’d like!
The cake layers should all be baked on the middle rack of your oven. If there’s not enough room in your oven to bake, you can bake them in two batches.
For the chocolate raspberry cream cheese frosting, you’ll want to make sure your butter and cream cheese are both very soft before creaming it.
The cakes should be completely cooled before adding the frosting and raspberry preserves.

You made it! Lots of steps but totally worth it, I promise!

Chocolate Raspberry Cake

Perfectly rich and moist Chocolate Raspberry Cake made from scratch with a delicious chocolate frosting and raspberry filling made from fresh raspberries.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 45

Total Time 1 10

Course Dessert

Cuisine American

Servings

Calories 345 kcal

Ingredients

Chocolate Cake:

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
2 large eggs
1 cup buttermilk
1/2 cup oil vegetable or canola oil
2 tsp vanilla extract
1 cup boiling water

Chocolate Frosting:

1/2 cup butter melted
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract
Raspberry Filling:
2 cups of raspberries fresh or frozen
1/4 cup sugar
1 tbsp + 1 tsp cornstarch
1 tbsp water
1 tbsp lemon juice
Fresh raspberries for topping on the cake optional

Instructions

Chocolate Cake:

Preheat oven to 350 degrees. Grease two 8 or 9 inches round baking pans. Line them with parchment or wax paper, if desired.
Stir dry ingredients together: sugar, flour, cocoa, baking powder, baking soda, and salt.
Add eggs, vanilla, oil, buttermilk and beat for 2 minutes. Stir in boiling water, which will make the batter very thin. Pour batter into prepared cake pans.
Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool for 10 minutes.
Once cooled completely you can wrap them with plastic wrap and store them at room temperature or freezer bag.

Raspberry Cake Filling:

Add sugar, water, lemon juice, and cornstarch to a medium saucepan over medium heat. Stir well to combine.
Next, add raspberries and cook, stirring often, until raspberries have softened into the sauce and the sauce has thickened.
Allow cooling completely before filling the cake. (See notes for seedless raspberry filling.)

Chocolate Frosting:

Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract and beat until smooth and creamy!
Add additional powdered sugar, to thicken, or milk, to the frosting if needed.

Assemble Your Cake:

Place one cake round on a plate or cake stand then add the desired amount of raspberry filling and spread into a smooth layer.
Top with the second cake round, frost the outside of the cake with chocolate frosting.
Add fresh raspberries on top, if desired.

Notes

Notes:

Raspberry cake filling: If you don’t wish to make the filling you could use a can of raspberry cake filling.

For the seedless raspberry filling: Cook the raspberries with only water and lemon juice. Mix them through a sieve, and return the seedless strawberry juice/pulp to the pan. Add sugar and cornstarch and cook until thickened.

Make ahead and Freezing instructions: Chocolate frosting will last for 2-3 weeks in the refrigerator and can be frozen for 2-3 months in a freezer-safe container. Thaw overnight in the fridge and bring to room temperature before frosting.

To freeze the chocolate cake: Cover each cooled cake layer with plastic wrap and place in a freezer-safe container or gallon bag. Freeze for up to 1 month. I think frozen cakes are easier to frost!

Nutrition

Calories: 345kcalCarbohydrates: 67gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 3mgSodium: 316mgPotassium: 171mgFiber: 3gSugar: 52gVitamin A: 45IUVitamin C: 1mgCalcium: 66mgIron: 2mg

Keyword cake, chocolate, chocolate cake, raspberry

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