Few things in life delight quite like a slice of Chocolate Raspberry Cake: tender chocolate layers punctuated with bursts of tart raspberries, all blanketed in glossy, melt-in-your-mouth ganache. This dessert is the showstopper that manages to be both decadent and fresh, making it just as perfect for birthdays as it is for an everyday afternoon treat. The flavor combination sings—luscious chocolate, juicy berries, and a creamy finish. Trust me when I say: this is one recipe you’ll come back to again and again.
Ingredients You’ll Need
Every great Chocolate Raspberry Cake begins with a handful of classic, accessible ingredients that work their magic together. Each plays a unique role: from adding moisture to bringing richness, and of course, infusing those vibrant pops of raspberry color and zing.
- All-purpose flour: The backbone of the cake, this ensures a perfect crumb and sturdy structure for layering.
- Unsweetened cocoa powder: Deepens the chocolate flavor and gives the cake its rich, dark hue.
- Baking powder and baking soda: These leavening agents work together for a beautifully lifted, tender crumb.
- Salt: Just a touch is essential to balance and enhance all the sweetness and chocolate.
- Granulated sugar: Sweetens the batter without overpowering the raspberry notes.
- Packed brown sugar: Brings extra moisture and a hint of caramel that pairs wonderfully with cocoa and berries.
- Vegetable oil: Keeps the cake moist for days and creates an unbeatable soft texture.
- Large eggs: Bind the batter together and add richness.
- Vanilla extract: Brings warmth and deepens the cake’s overall flavor.
- Buttermilk: Ensures tenderness and a gentle tang that brightens the chocolate.
- Hot water or brewed coffee: Enhances the chocolatey depth—coffee is especially magical here.
- Fresh raspberries: The shining jewel—these add tart juiciness and beautiful red bursts in every bite.
- Flour (for raspberries): Helps keep the berries evenly distributed instead of sinking to the bottom.
- Heavy cream (for ganache): Creates a rich, silky topping that crowns the cake.
- Semi-sweet chocolate (for ganache): Melts beautifully for that glossy, luxurious ganache finish.
- Fresh raspberries, chocolate shavings, powdered sugar (for garnish, optional): These extras transform your cake into a bakery-style beauty.
How to Make Chocolate Raspberry Cake
Step 1: Prep Your Pans and Preheat
Start your Chocolate Raspberry Cake journey by preheating the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. This little extra effort makes unmolding the cakes a breeze and preserves those perfect edges we all love.
Step 2: Mix Dry Ingredients
Grab a large mixing bowl and whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Sifting the cocoa and flour can help prevent lumps and means every bite is airy and even.
Step 3: Combine Wet Ingredients
In a separate medium bowl, whisk together both sugars, the oil, eggs, and vanilla until the mixture is smooth and glistening. Then, blend in that tangy buttermilk followed by the hot water or brewed coffee, which will intensify the chocolate’s flavor and make the batter astonishingly silky.
Step 4: Bring It All Together
Slowly pour the wet ingredients into the bowl of dry ingredients, stirring gently until you have a luxurious, lump-free batter. Be careful not to overmix—just combine until everything is smooth.
Step 5: Fold in the Raspberries
Toss your fresh raspberries with a tablespoon of flour—this little trick keeps them from sinking to the bottom of the cake. Gently fold the coated berries into the batter for lovely pops of color and flavor in every slice.
Step 6: Bake the Cakes
Divide the batter evenly between your prepared pans. Slide them into the oven and bake for 30 to 35 minutes, until a toothpick poked into the center emerges clean. Let the cakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to finish cooling completely.
Step 7: Make the Chocolate Ganache
While the cakes cool, heat heavy cream in a small saucepan until it’s just simmering. Pour it over chopped semi-sweet chocolate in a bowl. Wait two minutes (don’t rush!), then stir until glossy and smooth. Let the ganache cool slightly so it spreads perfectly.
Step 8: Assemble & Frost
When the cakes are fully cool, spread a layer of ganache over the first cake. If you love even more raspberry flavor, add a swipe of raspberry jam here. Top with the second cake, then lavish the top and sides in that heavenly ganache. Finish with fresh berries, chocolate shavings, or a dusting of powdered sugar if you want to impress!
How to Serve Chocolate Raspberry Cake
Garnishes
A flourish of fresh raspberries is always a win—nestle them on top or sprinkle around the base of the cake for a gorgeous effect. Chocolate shavings or curls bring drama and crunch, while a simple sift of powdered sugar gives a snow-dusted elegance. Get playful and pile on as your heart desires.
Side Dishes
Chocolate Raspberry Cake is rich enough to stand alone, but it truly shines alongside a dollop of freshly whipped cream or a small scoop of vanilla ice cream. For a sophisticated pairing, serve with a shot of espresso or a glass of fruity dessert wine to echo the raspberry notes.
Creative Ways to Present
Transform your Chocolate Raspberry Cake from special to unforgettable by baking it in a heart-shaped pan for celebrations or slicing into mini cakes for individual servings. You can also layer cubes of cake, berries, and whipped cream in glasses for a decadent parfait—a perfect twist for parties!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the cake tightly and store at room temperature for up to two days, or in the fridge for up to five. The moisture from the raspberries and ganache actually keeps the cake delightfully tender.
Freezing
Chocolate Raspberry Cake freezes beautifully. Wrap the unfrosted cakes tightly in plastic wrap and then foil; they’ll keep for up to two months. Thaw at room temperature, then assemble and frost just before serving. Even slices of frosted cake can be frozen individually—just let them thaw overnight in the fridge.
Reheating
For the ultimate treat, microwave a slice for 10 to 15 seconds. This gently warms the ganache and makes the chocolate flavor even more intense, while softening the crumb without drying it out. Ice cream on the side, of course, is highly encouraged.
FAQs
How do I keep the raspberries from sinking to the bottom of the cakes?
Tossing the raspberries with a bit of flour before adding them to the batter helps suspend them evenly. The flour creates a light coating, making sure they’re beautifully distributed throughout every layer of your Chocolate Raspberry Cake.
Can I use frozen raspberries instead of fresh?
Absolutely! If fresh raspberries aren’t available, you can swap in frozen ones straight from the freezer—do not thaw first, as this could make the batter too wet. Toss them in flour as you would with fresh berries before folding into the batter.
Can I substitute buttermilk?
If you’re out of buttermilk, simply add 1 tablespoon of lemon juice or vinegar to a cup of milk and let it sit for five minutes. This homemade version works well and delivers the same tender results in your Chocolate Raspberry Cake.
What’s the best way to make the ganache extra shiny?
The key is to use good quality semi-sweet chocolate and gently heat the cream without boiling. Let the mixture sit before stirring, and always mix until completely glossy and smooth for that perfect ganache finish.
How far in advance can I make Chocolate Raspberry Cake?
Bake the cake layers a day ahead and wrap them tightly at room temperature. You can also prepare the ganache a day in advance; just gently re-warm it if needed before assembling and frosting your cake.
Final Thoughts
If you’re craving a dessert that feels like a heartfelt celebration, this Chocolate Raspberry Cake delivers every time. It’s the kind of treat that makes memories at gatherings and has folks angling for another slice. So go ahead—gather your ingredients, invite a friend to bake along, and let a little chocolate raspberry magic take over your kitchen!
Print
Chocolate Raspberry Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent combination of rich chocolate cake layered with fresh raspberries and topped with a luxurious chocolate ganache in this show-stopping Chocolate Raspberry Cake recipe.
Ingredients
Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup hot water or brewed coffee
- 1 1/2 cups fresh raspberries
- 1 tablespoon flour (to coat raspberries)
Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
Garnish (optional):
- Fresh raspberries
- Chocolate shavings
- Powdered sugar
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, whisk the sugars, oil, eggs, and vanilla. Stir in the buttermilk, followed by the hot water or coffee.
- Combine wet and dry: Gradually add the wet mixture to the dry ingredients and stir until smooth. Toss raspberries with flour and fold into the batter.
- Bake: Divide batter between pans and bake for 30 to 35 minutes. Cool before assembling.
- Make ganache: Heat cream, pour over chocolate, stir until smooth. Spread ganache on cakes.
- Assemble: Stack cake layers, spread ganache on top and sides. Garnish with raspberries, chocolate shavings, or powdered sugar.
Notes
- For extra raspberry flavor, add a thin layer of raspberry jam between cake layers.
- Cake layers can be baked a day ahead and stored wrapped at room temperature.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 50mg
