Chocolate Raspberry Cake is a decadent dessert perfect for any celebration or indulgent treat.
The rich and moist chocolate layers are complemented by a tangy raspberry filling and topped with a luscious chocolate ganache. It’s an irresistible combination of sweet and tart flavors that will impress any crowd.
Serve it with a dollop of whipped cream, fresh raspberries, or even a scoop of vanilla ice cream for the ultimate dessert experience.
Chocolate Raspberry Cake
Equipment
- 2 8-inch round cake pans or springform pans
- Mixing bowls
- Hand mixer or stand mixer medium and large
- Rubber spatula
- Measuring cups and spoons
- Sifter
- Saucepan for ganache
- Cooling rack
- Offset spatula or knife for frosting
- Cake turntable optional but helpful
Ingredients
Chocolate Cake
- 2 cups all-purpose flour 250g
- 2 cups granulated sugar 400g
- ¾ cup unsweetened cocoa powder 75g
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup buttermilk or 1 cup milk + 1 tbsp vinegar (240ml)
- ½ cup vegetable oil 120ml
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water 240ml
Raspberry Filling
- 1½ cups fresh or frozen raspberries
- ¼ cup granulated sugar 50g
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 2 tbsp water
Chocolate Ganache
- 1 cup heavy cream 240ml
- 8 oz semi-sweet chocolate, chopped 225g
- 1 tsp vanilla extract
Instructions
- Step 1: Prepare the Cake BatterPreheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.In another bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Step 2: Bake the CakesDivide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.Allow the cakes to cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
- Step 3: Make the Raspberry FillingIn a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and release their juices.In a small bowl, mix the cornstarch and water to form a slurry. Stir it into the raspberry mixture and cook for 1-2 minutes, or until thickened. Set aside to cool.
- Step 4: Prepare the Chocolate GanacheHeat the heavy cream in a saucepan over medium heat until it just begins to simmer. Do not let it boil.Pour the hot cream over the chopped chocolate in a bowl. Let sit for 2-3 minutes, then stir until smooth. Add vanilla extract and allow the ganache to cool slightly until it thickens but is still pourable.
- Step 5: Assemble the CakePlace one cake layer on a serving plate or cake turntable. Spread the raspberry filling evenly over the top.Place the second cake layer on top and press gently to secure.Pour the ganache over the top of the cake, letting it drip down the sides. Use an offset spatula to spread the ganache evenly.
Video
Notes
Nutritional Information (Per Serving)
- Carbohydrates: ~52g
- Protein: ~5g
- Fat: ~24g
Cooking Tips
- Room Temperature Ingredients: Use room temperature eggs and buttermilk for a smoother batter and better rise.
- Make Ahead: The cake layers can be baked and stored (wrapped tightly in plastic wrap) up to 2 days in advance.
- Ganache Consistency: If the ganache is too thick, warm it gently in the microwave for 10-second intervals. If it’s too thin, let it cool for a bit longer.
- Extra Raspberry Flavor: Add a few tablespoons of raspberry preserves to the filling for an extra punch of flavor.
How About Alternatives?
If you’re missing an ingredient or have dietary restrictions, don’t worry—there are plenty of alternatives you can use in this Chocolate Raspberry Cake recipe without compromising on flavor or texture.
For the buttermilk, you can easily make a substitute at home by combining 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes. This creates the tangy acidity needed to react with the baking soda and ensure a fluffy cake.
If you need a dairy-free option, plant-based milk like almond, soy, or oat milk mixed with vinegar or lemon juice works just as well.
For the vegetable oil, you can use melted coconut oil, canola oil, or even applesauce if you’re looking to reduce the fat content. Keep in mind that applesauce may slightly alter the flavor and texture, making the cake a bit denser.
If you’re out of eggs or prefer a vegan cake, try replacing each egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit until thickened) or a store-bought egg substitute. Aquafaba, the liquid from a can of chickpeas, can also be whipped and used in place of eggs for a light, fluffy result.
For the raspberry filling, fresh raspberries can be substituted with frozen raspberries, which work just as well. If raspberries aren’t available, you can swap them with other berries like strawberries, blackberries, or even a mixed berry medley.
The Bottom Line
The Chocolate Raspberry Cake is a versatile dessert that can be easily adapted to suit various preferences, dietary needs, or ingredient availability.
By making thoughtful substitutions, you can maintain the delicious balance of rich chocolate and tangy raspberry flavors while customizing the recipe to meet your needs.