Chocolate Raspberry Cake is made with layers of dark chocolate cake, raspberry filling, and chocolate frosting.
A delicious rich and moist three-layer chocolate raspberry cake is definitely something special! It has layers of rich chocolate cake, raspberry filling, and chocolate topping. This triple layer cake would lovely for special occasions or for holidays.
Lovely dessert for anyone who loves the flavor combination of raspberries paired with deep, chocolate.
The cake base is my favorite chocolate cake. This is the kind of chocolate cake everyone should have in their recipe collection. Insanely moist and so chocolate! Easy, one-bowl cake with the perfect crumb that’s covered with a simple homemade chocolate buttercream frosting! This moist cake is made completely from scratch and has incredible chocolate flavor.
The filling is a combination of a layer of chocolate frosting who gives a little fudgy and homemade raspberry filling.
The raspberry filling is the highlight of this three-layer chocolate raspberry cake. It’s a subtle fruity touch that enhances the flavor and makes the cake shine.
Cake drizzled with chocolate ganache make this cake an amazing dessert and a cluster of fresh raspberries is the perfect finishing touch on top of this cake.
I always make the cake layers and raspberry filling the day before I plane to serve. Wrap the cooled cake layers tightly and store at room temperature. Place the raspberry filling in an airtight container and store in the fridge. Then I make the frosting and assemble the cake the day I plane to serve it.
Why you’ll Love This Recipe?
• It’s easy to make. Only one bowl!
• Use simple ingredients
• Has a rich chocolate flavor with a moist, fluffy crumb
• Is covered is an easy chocolate buttercream frosting
• Layered with homemade raspberry filling
• Is drizzled with chocolate ganache
How to Store Chocolate Raspberry Cake?
I usually set my cake on a large flat plat and frost then store in an airtight cake carrier in the fridge up to 4 days. The cake can also be stored at room temperature but it doesn’t keep as long.
How to Freeze Chocolate Cake?
This cake freezes incredibly well up to 3 months. Wrap layers separately in plastic wrap and aluminum foil then store in an airtight container. Thaw overnight in the refrigerator then frost and serve at room temperature. Leftover frosted cake can be frozen as well.
So many components! So many layers! If you do love these flavors together, be sure to try my Chocolate Raspberry Cake! Enjoy!
If you’ve tried this chocolate raspberry cake then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Chocolate Raspberry Cake
Course: DessertCuisine: AmericanDifficulty: Easy12
servings40
minutes30
minutes1
hour10
minutesChocolate Raspberry Cake is made with layers of dark chocolate cake, raspberry filling, and chocolate frosting.
Ingredients
- For Raspberry Filling:
¼ cup sugar
1 tablespoon cornstarch
2 teaspoon water
3 cups raspberries
- For Chocolate Cake:
2 cups all-purpose flour
2 cups sugar
¾ cup natural unsweetened cocoa powder
2 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 ½ teaspoon vanilla
1 cup hot water
- For Chocolate Frosting:
1 cup unsalted butter softened, but not starting to melt
3-4 cups powdered sugar
⅔ cups cocoa powder
1 teaspoon vanilla extract
¼ teaspoon salt to taste
3-4 tablespoons whipping cream
- For Chocolate Topping:
1 cup semisweet chocolate chips, or chopped chocolate
½ cup heavy whipping cream
- For decorate:
Raspberries, optional
Directions
- To make the Raspberry filling:
- Combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine
- Heat until the mixture is wet and the sugar begins to melt
- Add the raspberries and stir to coat with the sugar mixture
- Continue to cook until the raspberries start to soften and let out juice. Use your spatula to mash the raspberries
- Remove from heat when raspberry juice has begun to thicken, after about 5 minutes
- Pour the mixture into another bowl and refrigerate until cool
- To make Cake:
- Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides
- Preheat oven to 350°F degrees
- Add all dry ingredients to a large bowl and whisk together
- Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well
- Add vanilla to hot water and add to mixture, mix well
- vide batter into the prepared cake pans and bake for 30-35 minutes or until a toothpick comes out with a few crumbs
- Remove from oven to cool completely
- To make Chocolate Frosting:
- In a large bowl, beat the butter until creamy
- Add in 2 cups powdered sugar
- Start with the mixer on a low speed and beat until combined
- Turn off the mixer, sift in the cocoa and add in the salt and vanilla
- Beat until incorporated
- Mix in the rest of the powdered sugar about ½ cup at a time, alternating with 1-2 tablespoon so cream until the desired thickness and sweetness is reached.
- To make the Chocolate Topping:
- In a medium sized bowl add the chocolate chips
- Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips
- Allow it to sit for 2-3 minutes, then whisk until smooth
- To Assemble the Cake:
- To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they are flat
- Place one cake layer on the plate that you plan to serve it, with the bottom side up
- Pipe or spread a border with the chocolate frosting around the edges of the cake layer then fill the middle with half of the raspberry filling
- Place the second cake layer on top, with the bottom side up and repeat the process, making a border around the edges with chocolate frosting then filling the middle with the rest of the raspberry filling
- Place the last cake layer on top and frost the sides and top of the cake with the chocolate frosting using a flat-edge knife
- Drizzle the chocolate topping around the edge of the cake then pour the remainder of the topping on top of the cake and spread evenly
- Allow the glaze to firm then add raspberry on the cake if desired
- Serve
