Chocolate Raspberry Cake
A rich and decadent Chocolate Raspberry Cake featuring moist chocolate sponge layers, a tangy raspberry filling, and a silky chocolate ganache topping. Perfect for Valentine’s Day, holidays, or any special celebration — elegant, delicious, and surprisingly simple to make.
Print Pin Servings: 12
Calories: 520kcal
Cost: $20
Equipment
- 2 9-inch round cake pans (Line with parchment)
- 1 Electric mixer (For mixing batter)
- 1 Medium saucepan (For raspberry filling)
- 1 Offset spatula (For spreading ganache)
- 1 Wire cooling rack (Cool cakes completely)
- 1 Mixing bowl set (Separate wet/dry ingredients)
- 1 Cake turntable (Optional but helps frosting evenly)
- 1 Bench scraper (Smooth ganache sides)
Ingredients
Chocolate Cake Layers
- 2 cups all-purpose flour - sifted
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder - preferably Dutch-process
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs - room temperature
- 1 cup hot coffee - or hot water
- 1 cup buttermilk - or milk + 1 tablespoon vinegar
- ½ cup vegetable oil
- 2 teaspoon vanilla extract - pure
Raspberry Filling
- 2 cups fresh raspberries - or frozen, thawed
- ½ cup granulated sugar
- 2 tablespoon cornstarch - thickens filling
- 1 tablespoon lemon juice - fresh
- 1 pinch salt - enhances flavor
Chocolate Ganache
- 12 oz dark chocolate - chopped
- 1½ cups heavy cream
- 2 tablespoon butter - or 1 stick for “Oliver’s Butter Ganache” version
- 1 tablespoon corn syrup - optional shine
Decoration
- 1 cup fresh raspberries - for topping
- ¼ cup chocolate shavings - optional
- powdered sugar - for dusting
Instructions
- Preheat oven to 350°F (177°C). Grease and line two 9-inch pans with parchment. In one bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk eggs, buttermilk, oil, and vanilla. Combine wet and dry mixtures, then add hot coffee gradually. Batter will be thin — that’s good! Divide evenly between pans and bake 30–35 minutes. Cool completely before assembling.
- In a medium saucepan, combine raspberries, sugar, cornstarch, lemon juice, and salt. Cook over medium heat 8–10 minutes, stirring and mashing until thickened. Remove from heat and let cool completely before using.
- Place chopped dark chocolate in a heatproof bowl. Heat heavy cream until simmering, pour over chocolate, and let sit 2 minutes. Whisk until smooth, then stir in butter and corn syrup. Let cool 30 minutes until thickened but still spreadable.
- Place one cake layer on a serving plate. Spread half of the raspberry filling on top, leaving about ½ inch border. Add the second layer and spread remaining filling or reserve for decoration.
- Pour ganache over the top of the cake, letting it drip naturally down the sides. Smooth with an offset spatula. Decorate with fresh raspberries, chocolate shavings, and a dusting of powdered sugar. Let set for 30 minutes before slicing.
Notes
Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes
Nutrition
Serving: 160g | Calories: 520kcal | Carbohydrates: 68g | Protein: 6g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 65mg | Sodium: 420mg | Potassium: 290mg | Fiber: 4g | Sugar: 46g | Vitamin A: 500IU | Vitamin C: 9mg | Calcium: 70mg | Iron: 3.5mg