Chocolate Raspberry Cake

A slice of chocolate cake layered with raspberry filling and topped with a glossy chocolate ganache, served on a white plate with fresh raspberries

A decadent dessert featuring rich chocolate cake layers, tangy raspberry filling, and smooth chocolate ganache. Perfect for celebrations or indulgent treats, serve with whipped cream, fresh raspberries, or vanilla ice cream for a dessert to remember.

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Prep Time 30

Cook Time 1 5

Course Dessert

Cuisine American

Servings 12

Calories 450 kcal

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 Batter
Preheat 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 Cakes
Divide 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 Filling
In 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 Ganache
Heat 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 Cake
Place 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.