The raspberry adds a bit of tartness and color to the cake. You and your guests will love both the presentation and taste of the cake.
For more recipes, visit Taste of Home.
For the cake
- 3 Cups sugar
- 3 Teaspoons vanilla extract
- 1 Cup baking cocoa
- 3/4 Cups canola oil
- 2 Teaspoons baking soda
- 1 1/2 Teaspoon salt
- 1 1/4 Cup buttermilk
- 3 eggs
- 3/4 Teaspoons baking powder
- 2 3/4 Cups all-purpose flour
For the filling
- 3 Tablespoons all-purpose flour
- 6 Tablespoons 2 percent milk
- 6 Tablespoons shortening
- 3 Tablespoons butter, softened
- 2 Tablespoons raspberry liquer
- 1/4 Teaspoon salt
- 2 drops red food coloring, optional
- 4 Tablespoons seedless raspberry jam, melted
For the frosting
- 1 package cold PHILADELPHIA® Cream Cheese
- 1/3 Cup butter, softened
- 1/2 Cup baking cocoa
- 1 Tablespoon raspberry liquer
- 4 Cups confectioners' sugar
Calories Per Serving613
Folate equivalent (total)76µg19%
Chocolate Mousse Cake with Raspberries
This intensely moist and fudgy cake is filled with chocolate mousse and fresh raspberries, then iced with rich chocolate frosting. With its four towering layers and striking appearance, it's perfect for extra-special occasions. Our thanks to Sharon Kurtz of Emmaus, PA, who took top honors with it at the Great Allentown Fair and subsequently at the national 2010 Great Cake Contest, sponsored in part by King Arthur.
- 1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups (397g) granulated sugar
- 1 cup (85g) unsweetened cocoa, Dutch-process or natural
- 1/2 cup (99g) vegetable oil
- 1 cup (227g) buttermilk or yogurt (Greek or regular nonfat, low fat, or full fat), at room temperature
- 1 cup (227g) boiling water
- 2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- 2 tablespoons (28g) butter, softened
- one 8-ounce package (227g) cream cheese, at room temperature
- 1 cup (113g) confectioners' sugar, divided
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2/3 cup (113g) semisweet chocolate chips, melted
- 1 cup (227g) heavy cream
- 1 teaspoon Instant ClearJel, optional*
- 1/2 cup (85g) semisweet chocolate mini chips, optional
- 1 1/2 to 2 pints fresh raspberries, washed and dried
*For stabilizing during hot weather
- 1/2 cup (92g) vegetable shortening, butter-flavored preferred*
- 8 tablespoons (113g) unsalted butter, at room temperature
- 1/4 teaspoon salt
- 4 cups (454g) confectioners' sugar, sifted
- 1/2 cup (43g) unsweetened cocoa, natural or Dutch-process*
- 1/4 cup (57g) milk
- 1 teaspoon vanilla extract
Preheat the oven to 325°F. Lightly grease two 8" round pans at least 2” deep (and preferably 3” deep) four 8" round pans at least 1 1/2” deep or three 9" round pans. If you have parchment rounds, line the pans with parchment, and grease the parchment. Note: If your pan assortment doesn't include any of these particular combinations, you can bake the cake batter in batches the unbaked batter won't suffer while awaiting its turn in the oven.
To make the cake layers: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. In a large mixing bowl, add the dry ingredients in the order listed: flour, baking powder, baking soda, salt, sugar, cocoa. If any of the ingredients look clumpy, especially the cocoa, press them through a sieve.
Combine the oil, buttermilk or yogurt, boiling water and vanilla in a medium bowl or large measuring cup. Add to the dry ingredients and beat at medium speed for 30 seconds to 1 minute, until the batter is smooth.
Scrape the sides and bottom of the mixing bowl, then beat in the eggs one at a time. Mix on medium speed for another minute, or until smooth.
Divide the batter among the prepared pans. The total weight of the cake batter will be about 50 ounces (1417g). To ensure your layers are all the same size, divide the batter's weight by the number of layers you're baking, and weigh the amount into each pan. For two deep 8" layers, use about 25 ounces (709g) batter in each. For three 9" layers, use about 16 1/2 ounces (472g) in each pan. For four shallow 8" layers, use about 12 1/2 ounces (354g) batter in each pan.
Bake for 45 to 50 minutes for two 8” pans or 25 to 30 minutes for four 8" pans or three 9" pans, until the cake just begins to pull away from the edge of the pan, and a tester inserted in the center comes out with just a few moist crumbs.
Remove from the oven and place on a rack to cool for 15 minutes. Run a table knife around the edge of each pan to free the crust, and turn the cakes onto the rack to cool completely. While the cake layers are cooling, make the filling.
To make the filling: In a large mixing bowl, combine the butter, cream cheese, 3/4 cup (85g) of the confectioners' sugar, vanilla, and salt, mixing at medium-low speed until smooth.
Melt the chocolate a minute or less in the microwave should be sufficient to soften the chips enough that you can stir them until completely melted and smooth. Add the melted chocolate to the bowl and mix on medium-high speed for 1 minute, or until a bit lightened and fluffy.
Whisk together the remaining 1/4 cup confectioners' sugar with the Instant ClearJel. Beat the heavy cream until soft peaks form, then add the confectioners’ sugar mixture. Beat just until the cream is stiff guard against over-beating, which will turn the cream grainy.
Fold the whipped cream into the cream cheese mixture scrape the bowl, and stir to combine any sticky residue. Finally, fold in the chocolate mini chips, if you’re using them.
Split the cake layers horizontally if you've baked two deep 8" cakes trim any domes off the tops if you've baked three or four individual layers.
Place the first layer on a serving plate (line the edges with strips of waxed or parchment paper to keep the plate clean), and spread it with one-third of the filling (1 cup 7 5/8 ounces 216g). Cut 1/2 pint of raspberries in half lengthwise (rather than around the circumference), and place them over the filling, covering its entire surface. Repeat until all the layers are stacked place the last layer bottom-side up for a flat surface on top.
Once the layers are assembled with filling and raspberries, place the cake in the refrigerator or freezer for at least 30 minutes to firm it up. This will make frosting the cake much easier since the layers are less likely to slide around and chilling helps prevent the cake from shedding crumbs as you frost. While the cake is chilling, make the frosting.
To make the frosting: In a large bowl, beat together the shortening, butter, and salt.
Sift the confectioners' sugar and cocoa through a strainer to remove any lumps, and gently beat into the butter mixture alternately with the milk. Add the vanilla. Beat on medium-high speed for 2 minutes, or until fluffy.
To finish the cake: For the best-looking cake, do the frosting in two steps. First, spread a very thin layer of frosting around the sides and across the top this is called a crumb coat. You should actually be able to see the cake through the frosting in spots, it’s that thin. Refrigerate the cake for 20 minutes to let this layer set up.
Once the cake is chilled, use the remaining frosting to coat it thoroughly and evenly our cake styling guide offers six pro-style options for "styling" your cake, including a classic look with swoops, and more.
Refrigerate the cake until ready to serve. Garnish with fresh raspberries just before serving.
Storage information: Store any leftovers in the refrigerator for up to 3 days freeze for up to a week.
Tips from our Bakers
To make the cake in advance: The entire cake can be made ahead and frozen, tightly wrapped, for up to a week. (Don't add the fresh raspberry garnish on top if you're going to freeze the cake.) Thaw cake overnight in the refrigerator before serving.
Cake layers, frosting, and filling can all be made up to three days ahead, and the cake assembled just before serving. Store the layers, well wrapped, at room temperature refrigerate the frosting and filling in airtight containers or tightly covered bowls. When you're ready to assemble the cake, remove the filling and frosting from the fridge and warm at room temperature until soft enough to spread easily.
Substitute 1/2 cup (113g) unsalted butter for the shortening in the frosting, if desired. If the weather is particularly hot, shortening will help stabilize the frosting.
Substitute 1 cup (227g) hot brewed coffee for the water in the recipe, if desired this will enhance the cake's chocolate flavor without adding any coffee flavor of its own. Alternatively, add 1 1/2 teaspoons espresso powder to the batter along with the other dry ingredients.
Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Chocolate Mousse Cake with Raspberries.
How to Make Chocolate Raspberry Cake
Our Dark Chocolate Raspberry Cake is super simple, so simple, you don’t even need a mixer because we don’t have to cream any butter! It’s based off of Hershey’s classic recipe but we use dark cocoa powder and buttermilk for maximum flavor and melt-in-your-mouth texture.
Here are a few helpful tips:
- Semi-sweet not Dark Chocolate: For a regular chocolate cake, substitute the dark unsweetened cocoa with regular unsweetened cocoa. Note, this is baking cocoa found in the baking aisle and not a chocolate drink mix.
- Don’t pack flour: Whenever you measure flour, don’t scoop it into the flour bag/container or else the flour will compress and packed flour yields denser, drier cakes. Rather, scoop flour into measuring cup and then level.
- DIY Buttermilk: I never keep buttermilk on hand but it is crucial in this recipe for the melt-in-your mouth tender crumb and for the lactic acid to react with the baking soda to leaven the cake. Fortunately, I find DIY buttermilk is just as effective. To make your own buttermilk for this recipe, measure 1 tablespoon lemon juice or white vinegar into a measuring glass or one cup measuring cup. Add enough milk to equal one cup. Give it a stir and let sit 5-10 minutes. The milk will curdle so you know it’s ready.
- Room temperature eggs: It is essential that you use room temperature eggs for this recipe or your cake will not rise properly. Room temperature eggs whisk to a higher volume because the egg whites and yolks whisk together more easily. This promotes more even distribution into the batter resulting in light, fluffy cake (because eggs trap air). Cold eggs result in a more dense cake. To quickly bring eggs to room temperature, fill a bowl with warm water (not hot) and add eggs and let sit 10-20 minutes.
- Don’t substitute butter: Butter is often used in cakes for its wonderfully buttery flavor. In this Chocolate Raspberry Cake, however, we want the chocolate flavor to shine through and not be masked by the butter, so oil is the best choice. Oil also results in sensationally moist cake.
- Why use boiling water? In several tests by Baking Illustrated, they concluded that boiling water intensifies the chocolate flavor of the cocoa powder. Cocoa powder + boiling water resulted in a stronger chocolate flavor than even real chocolate and much more moist.
- Batter will be thin: Once you add the hot water to your cake batter, the cake batter will be thin, so don’t panic! This thin batter will bake and rise beautifully into an extra moist cake.
- Don’t overmix: Overmixing your cake batter will result in a dense, tough, dry cake. Mix just until combined.
- Bake on middle rack: The cake layers should both be baked on the middle rack of your oven. If there isn’t enough room, then bake your cakes in two batches.
- Don’t overbake: There should be a few moist crumbs clinging to the toothpick for a moist, tender crumb.
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon ground cardamom
- ¾ cup whole buttermilk
- ¼ cup canola oil
- 1 ½ teaspoons vanilla extract
- 1 large egg
- 1 cup fresh raspberries, patted dry, plus more for serving (optional)
- 8 ounces milk chocolate, chopped
- ½ cup unsalted butter, softened
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 ½ cups powdered sugar
Prepare the Cake: Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on all sides. Whisk together flour, sugar, baking soda, salt, and cardamom in a large microwavable bowl. Using a spoon, make a well in center of mixture pour buttermilk, oil, and vanilla into well. Crack egg into buttermilk mixture. Pierce egg using tip of a whisk lightly beat together. Fold egg mixture into flour mixture in bowl to form a smooth batter.
Spread half of the batter evenly in prepared baking pan sprinkle evenly with ½ cup raspberries. Spread remaining batter evenly over berries sprinkle with remaining ½ cup berries. Bake in preheated oven until a wooden pick inserted in center comes out clean, 35 to 38 minutes. Remove from oven cool in pan 5 minutes. Using parchment paper, lift Cake from pan and transfer to a wire rack. Cool completely, 1 hour.
While Cake bakes, prepare Frosting: Wash and dry the microwavable bowl. Place chocolate in bowl microwave on HIGH until melted, about 90 seconds, stirring every 30 seconds. Cool at room temperature 15 minutes.
Add butter to chocolate in bowl beat with an electric mixer fitted with a paddle attachment on medium speed until smooth and creamy, 1 minute. Beat in vanilla and salt. Add powdered sugar beat on low speed until smooth and creamy, 1 minute. Spread Frosting over cooled Cake. Serve with additional raspberries, if desired.
Raspberry Chocolate Layer Cake
- Author: Life, Love and Sugar
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 - 14 Slices 1 x
- Category: Dessert
- Method: Oven
- Cuisine: American
This Raspberry Chocolate Layer Cake is super moist and layered with smooth chocolate ganache and raspberry filling, all covered in a fudgy chocolate frosting!
- 1/4 cup ( 52g ) sugar
- 1 tbsp cornstarch
- 2 tsp water
- 2 cups ( 225g ) raspberries*
- 1 3/4 cups ( 228g ) all purpose flour
- 2 cups ( 414g ) sugar
- 3/4 cup ( 85g ) natural unsweetened cocoa
- 2 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup (240ml) milk
- 1/2 cup (120ml) vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup (240ml) hot water
- 1 1/2 cups ( 336g ) unsalted butter, room temperature
- 12 oz semi sweet chocolate chips, melted
- 5 tbsp ( 35g ) Hershey’s dark cocoa powder
- 6 cups ( 690g ) powdered sugar
- 1/2 tsp salt
- 10 – 12 tbsp (150-180ml) heavy whipping cream
1. 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.
2. Add the raspberries and stir to coat with the sugar mixture.
3. Continue to cook until the raspberries start to soften and let out juice. Use your spatula to mash the raspberries.
4. 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 THE CAKE LAYERS:
5. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.
6. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
7. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
8. Add the wet ingredients to the dry ingredients and beat until well combined.
9. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
10. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
11. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
TO MAKE THE CHOCOLATE FROSTING:
12. Add the butter to a large mixer bowl and beat until smooth.
13. Add the melted chocolate and mix until well combined.
14. Add the cocoa powder and mix until well combined.
15. Add about half of the powdered sugar, salt and half of the heavy cream and mix until well combined.
16. Add the remaining powdered sugar and mix until smooth.
17. Add the remaining heavy cream as needed to get the right consistency of frosting.
TO MAKE THE GANACHE AND FINISH THE CAKE:
18. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
19. Heat the heavy whipping cream in the microwave until it just begins to boil. Keep an eye on it because it happens quickly.
20. Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes, then whisk until smooth. Set aside.
21. To layer the cake, first use a large serrated knife to remove the domes from the tops of the cakes so they are flat. See my tips on how to level a cake and how to stack a cake.
22. Place the first cake layer on a serving plate or on a cardboard cake circle.
23. Pipe a dam around the outside of the cake layer with some of the chocolate frosting.
24. Spread about 1/4 cup of chocolate ganache on top of the cake, in the center of the dam.
25. Drop spoonfuls of the raspberry filling (use about half of the raspberry filling per layer) over the chocolate ganache and then spread into an even layer.
26. Add the second layer of cake, then repeat steps 23 thru 25.
27. Add the third and final layer of cake on top.
28. Frost the top and outside of the cake with the remaining chocolate frosting.
29. Use the remaining chocolate ganache to drizzle chocolate around the edges of the cake, then fill in the center. If the ganache has gotten a little firm from sitting, just reheat for a few seconds until pourable again. See my tips on making a chocolate drip cake.
30. Pipe swirls with the remaining chocolate frosting around the top of the cake, then decorate with additional raspberries and chocolate sprinkles, if desired.
Refrigerate the cake until ready to serve. The cake is best when served at room temperature and holds up well for 4-5 days when well sealed in an air tight container.
*You’ll need about 2 pints of raspberries for the filling and decor.
Chocolate Raspberry Cake
This Chocolate Raspberry Cake is a decadent and rich chocolaty cake, with a classic combination that everybody loves. Moist chocolate cake filled with raspberries and chocolate ganache, frosted with whipped ganache and decorated with fresh raspberries and chocolate shards. It tastes even better than it looks, a true delight for chocolate lovers.
This cake is really easy to prepare though it may seem it has a lot of steps. Just take each at a time and everything will work wonderfully. This cake needs no gelatine, not too much sugar, no cornstarch and is simply divine. Hope you will try it out. Enjoy!
- Makes about 10-12 servings
- Chocolate Cake
- 1 3/4 cup (220g) all-purpose flour
- 1/2 cup (60g) unsweetened cocoa powder
- 1 tsp (5g) salt
- 2 tsp (8g) baking powder
- 1/2 cup (113g) unsalted butter, soft
- 1 cup (200g) sugar
- 5 eggs
- 1 1/2 tsp (7g) vanilla extract
- 1 cup (240g) sour cream
- 5 oz (140g) semisweet chocolate, melted
- Raspberry Filling
- 14 oz (400g) fresh or frozen raspberries
- 1/2 cup (100g) sugar
- 2 tbsp (30ml) lemon juice
- Extra raspberries for filling
- 3.5 oz (100g) fresh raspberries
- Chocolate Ganache for Filling
- 5.5 oz (160g) semisweet chocolate, chopped
- 2/3 cup 2/3 cup (160g) whipping cream
- Whipped Ganache
- 7 oz (200g) semisweet chocolate
- 7 oz (200g) whipping cream
- Chocolate Shards
- 3.5 oz (100g) semisweet chocolate
- 1 oz (30g) semisweet chocolate, small pieces, for tempering
- For decorating
- fresh raspberries
- powdered sugar, for dusting
- Prepare chocolate cake layers. Preheat the oven to 350°F (180C). Grease two 8 inch (20cm) pans and line the bottom with parchment paper.
- In a medium bowl combine the flour, cocoa powder, baking powder and salt.
- In another bowl mix the butter and sugar until well combined. Add eggs, one at a time, vanilla extract and mix to combine.
- With the mixer on low, gradually add flour mixture alternating with sour cream until all is well incorporated.
- Add the melted chocolate and mix to incorporate.
- Divide batter evenly into the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few crumbs.
- Let them cool on the pan for about 10 minutes, then remove to a cooling rack to cool completely.
- Meanwhile prepare the raspberry filling. Place raspberries, sugar and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for 10-15 minute or until thickens. Remove from heat and set aside to cool until ready to use.
- Prepare chocolate ganache for filling. Place chopped chocolate into a heatproof bowl. Heat the cream in a small saucepan, until almost boiling to the edges. Remove from heat and pour over the chocolate. Let sit for 2 minutes and then stir until smooth. Let cool at room temperature.
- Assemble the cake. Cut the tops of the cakes to create flat surfaces. Cut each cake in half horizontally. Place one cake layer on your serving plate. Add sheets of parchment paper until you frost the cake.
- Add the second layer of cake and spread with the cooled chocolate ganache. Add the third layer of cake and spread the remaining raspberry filling. Add the last layer of cake and refrigerate until ready to frost.
- Prepare the whipped ganache for frosting the top and edges of the cake. Place chopped chocolate into a heatproof bowl. Heat the cream in a small saucepan, until almost boiling to the edges. Remove from heat and pour over the chocolate. Let sit for 2 minutes and then stir until smooth. Refrigerate for 60-70 minutes.
- Whip the ganache until soft peaks form and gets lighter in color.
- Frost the top and edges of the cake.
- Refrigerate the cake for few hours or overnight.
- Prepare chocolate shards. Melt 3.5 oz (100g) semisweet chocolate over bain-marie. Remove from heat and add 1 oz (30g) chopped semisweet chocolate for tempering. Stir until melted.
- Spread chocolate evenly into a 14 x 12 inch (36x30cm) rectangle on a parchment paper.
- Roll the parchment paper and refrigerate for 30-40 minutes.
- Unroll the parchment paper and the chocolate will break into shards. Make them smaller if desired and they are ready to decorate the cake.
- Use melted chocolate to stick each shard on the side of the cake.
- Refrigerate for 15 minutes to set the shards.
- Cover the cake with fresh raspberries and dust with a bit of powdered sugar.
You have to use the rule of three from math.
Yes, you can bake it all in one pan just to adjust the baking temperature. .might need more time to bake.
Raspberry Chocolate Ganache Cake
Two layers of the richest chocolate cake, layered with chocolate ganache and raspberry whipped cream. Cover the whole thing with more chocolate ganache and you have a uniquely beautiful and delicious dessert! Perfect for birthdays, Valentine's, or any celebration!
Keyword Valentine's Day Cakes, Easy Cake Recipes, Chocolate Cake, Devil's Food Cake
Cake Cooling and Chilling 3 hours
For the Chocolate Cake
- 12 TBSP salted butter, softened
- 1 and 1/2 cups brown sugar, packed
- 1/4 cup + 2 TBSP cane or granulated sugar
- 2 eggs
- 2 egg yolks
- 1 TBSP vanilla extract
- 1 and 1/2 cups buttermilk
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1/2 tsp baking soda
- 1 and 1/2 tsp baking powder
- 1/2 tsp salt
For the Raspberry Whipped Cream
- 3 cups heavy cream
- 1 TBSP vanilla
- 1 TBSP powdered sugar
- 1 tsp unflavored powdered gelatin + 4 tsp cold water
- 1 cup raspberry preserves
For the Chocolate Ganache
Prep: Grease two 9-inch cake pans well with shortening, then dust with flour, tapping and shaking the pan to coat completely. Tap out the excess. Preheat oven to 350 degrees F.
Make the Cake: Whisk together the dry ingredients in a medium bowl and set aside. Cream softened butter in a large mixing bowl with mixer until creamy, about 1-2 minutes. Add sugars and cream until well combined and creamy/fluffy - another minute or so. Add the eggs, egg yolks, and vanilla and mix until just combined. Add half the buttermilk, and mix until just barely combined, then add half the dry ingredients and do the same. Repeat with remaining buttermilk and dry ingredients.
Bake: Divide batter between prepared pans and bake for 25-32 minutes, or until a toothpick inserted into the center comes out with moist crumbs not wet batter. Let cakes cool in pans 10-15 minutes, run a butter knife around the edges, and invert onto cooling racks to cool completely.
Make the Raspberry Whipped Cream: Make sure your heavy cream is VERY cold - straight from the fridge - before you begin or it won't whip up.
Measure the unflavored powdered gelatin into a microwave safe bowl. Add the 4 tsp of cold water and let stand for 5 minutes - it will be very thick. Next, microwave until the gelatin dissolves and becomes liquid - this will only take about 6-10 seconds. Start with 5 seconds, then check it every few seconds until it is completely liquified, so it isn't ruined. Set aside.
Add heavy cream, vanilla, and powdered sugar to a large bowl (it will splatter!) and beat on high with electric mixer until it begins to thicken. Once the mixture starts to thicken (but it's not to the soft peaks stage) add the gelatin in a thin stream, while you continue to mix. (Reheat in the microwave a few seconds if it re-solidified) Keep mixing another 30 seconds and check for soft peaks (turn mixer off - lift straight out of the bowl - soft peaks should form in the bowl, but won't stand like firm peaks). Add the raspberry preserves here. Continue mixing until stiff peaks form and then stop so it doesn't deflate.
Make the Chocolate Ganache: Chop the chocolate very finely and add to a heat-safe bowl. Heat the heavy cream in a small pot over medium heat until simmering (not boiling!). Pour over the chocolate and let sit 5 minutes. Then, stir until it's completely smoothed out. If you have any lumps left from pieces of chocolate that weren’t small enough, heat an inch of water in a pot that the bowl can sit on top of without touching the water. Heat the water over low heat so it’s just steaming and place the bowl on top of the pot (like a DIY double boiler) and stir until the last bits are melted. Let cool a few minutes before using, so it won't run everywhere when you spread it on the cake.
Assemble Cake: Once the cake layers are cool and your fillings are ready, begin assembling. Lay one cake layer down on your cake stand or cake plate, using strips of wax paper to protect it from getting messy. Just pull them away when you’re finished! No need for a cake turn table. An offset spatula works well with the ganache. A regular silicone spatula works well for the raspberry whipped cream.
You can level the cakes before you begin, if they're a bit domed on top, by shaving bits off with a serrated knife. Spread 1 cup of slightly cooled ganache over the first cake layer. Then, add about 1 and 1/2 cup of the raspberry whipped cream. Add the second cake layer and repeat. Use the remaining raspberry whipped cream to coat the whole cake (sort of like a crumb coat) and smooth it using a cake scraper.
Chill the cake in the fridge for 20-30 minutes. Then, add the chocolate ganache (gently reheat in microwave for 20 sec intervals if it's cooled too much to spread) to the cake, working in small sections - it sets fast! Cover the whole cake with the ganache.
Serve + Store: Chill the cake for 20 minutes to help the ganache set up. Then, enjoy!! Store leftovers, tightly covered, in the fridge for up to 5-6 days. The completed cake can be chilled, then covered well, and kept in the fridge overnight before serving, as well.
Make Ahead Tips: Cake layers can be made a day ahead Bake them, let cool, and stored on dinner plates covered tightly with plastic wrap or foil. Store at room temp overnight. Raspberry whipped cream can be made a day ahead, covered tightly and stored in the fridge overnight. Same with the chocolate ganache. Reheat chocolate ganache gently with the DIY double boiler method (above) or in the microwave (20 sec intervals) before using.
Wonderfully moist and delicious, super chocolatey cake, perfect for my husband's birthday celebration! I added 2 T. of framboise royale liqueur to the batter at the end, to enhance the berry-ness. Not a big fan of powdered sugar, and had to wish hubby HB on the cake, so we just scattered fresh raspberries over the individual servings. It stores very well, too. Yum!
This is the best cake I've ever made. I did add a bit of coffee powder to it, but it's unbelievably moist and perfect.
Made the cake only and paired it with a cream cheese frosting - it was outstanding! Easy to prepare. Rich without being too heavy, very moist texture. Will definitely make again.
Made it as is and was surprised how moist and delicious it was. Will make again with substitutions suggested by others but this is a keeper recipe as is!
Amazing as written. The second time I made it, I baked it to 205 degrees (internal temperature) since my pans were 8 inches (since I knew the time would be off slightly).
Used two 9" cake pans which worked great. It's quite a lot of chocolate but used the whole thing and no one complained. Actually, everyone said it was the best chocolate cake they EVER had. Used double the raspberry jam as per someone else's comment and that worked well too. First time I tried the suggestion to hold a tea towel over the dome of the cake and press down and that worked fabulously well. Great recipe, great suggestions. Thanks, will make again.
I used 3 8” pans and cooked 25-30 minutes. Used good instant coffee in place of water. And only one carton of berries. Unlike a lot of reviews, I used all of the chocolate! Chill 1 3/4 to 2 c. and leave the rest covered with cloth on counter. I first tried to use more jam but it was difficult to Frost if too much jam is used. A thin coat worked better. I DID coat the cake twice after placing cake in Refrigerator, not freezer, for about 20-30 minutes. The 2nd coat of chocolate went on very well and was a nice consistency for a smoothly finished cake and I didn’t feel there was an over abundance of chocolate. This cake is beautiful and amazing!
Cake came out great! Instead of using coffee, I added a packet of Starbucks Via (instant coffee). 1/2 the ganache was sufficient, as suggested in other reviews. Will make again..
Really nice cake for a special occasion -- quite easy and a big payoff. Like many others I substituted coffee for water and also added a splash of vanilla to the cake batter. Made 1/2 the ganache and it was the perfect amount. And added more jam. This was a big hit - the cake is a good basic chocolate cake, and the entire thing assembled was lovely.
Unfortunately, I would not recommend this recipe as written because: two-step ganache process is unnecessary -- it's difficult to get the tempering right twice you can use way less than 18 oz. chocolate instructions on equipment were not clear -- rimmed baking sheet is not previously mentioned and usually called jelly roll pan. Also, it's easy to find two-inch deep cake pans -- made by Wilton & sold at Michael's etc.
I made this for a birthday and it is arguably one of the best cakes I have ever made. I substituted coffee for water and doubled the jam as previous reviews suggested. It turned out amazing. This one will stay in the recipe book.
I made this and it was pronounced the best cake ever by my 16 year old and other family members. Based on advice from other reviewers, I made these changes: substitute strong coffee for the water. Add 1t vanilla to both the cake and frosting. Use much much more jam. I used ghiardelli chips for the bittersweet chocolate. You only need a single container of raspberries. I made 3 layers in 8 inch pans so I used all the ganache.
Made this cake for a family tradition baking competition and it easily won. This cake was delicious. Besides putting the cake together very easy recipe to follow. But will definitely make it again.
Awesome cake! I made this for a party and everyone loved it. I ,as following tips from other commentors, substituted coffee for water and used a half recipie for the ganache (which was the perfect amount) .
This cake was a huge hit! I made 3 layers instead of 2 due to the size of my pans and I added the raspberry preserves in between the bottom two layers only. I used about 3/4 of a jar of the Rothschilds seedless and it was the perfect amount. The cake came together easily and I made it a day ahead. I waited until just prior to serving to add fresh raspberries and powdered sugar. The 3 layers took about 20 minutes to bake. Because of the 3 layers I did not have access ganache and it worked out perfectly. the directions were a little confusing at first.
Delicious in every way and aside from the construction, an easy recipe.
I have made this cake a couple of times and it is delicious! The chocolate and raspberry flavors work well together. I always just make 1 very tall cake instead of 2 (in one spring-form pan) and cut it in half horizontally, so I can put the ganache in the middle. This works pretty well, although the cake may need to bake longer since it is taller.
Looks complicated but worked well. The double freeze technique let me fill in the gaps between domed layers.
This is an EXCELLENT cake, and not too hard to make. Everybody was in raptures, and I mean everybody. even our greatest food critics. The only changes: you'll see that you need to add a bit more jam, and you really need to cut the ganache recipe in half. If you follow this recipe as stated, you end up with oodles left over. I can think of worse problems.
Delicious, moist, versatile chocolate cake. Couple of changes: buttered pans instead of veggie oil spray, added a healthy tsp of vanilla to wet ingredients, substituted brewed coffee for water, cut sugar down by at least 1/3 c, and left out all traces of raspberry most recently. For frosting: simmered 2 c heavy cream, removed from heat, added 16 oz chopped chocolate, whisked until smooth. Put metal bowl of frosting in freezer and stirred every 5-10 min until spreadable. Frosted liberally and still had 1 cup left over. Will make less next time. for now my hand is forced into making impromptu cupcakes.
I made this cake for my MIL's 95th birthday. I doubled the cake recipe and made 3 10" layers. I substituted melted butter and melted chocolate for the oil, coffee for the water and added some cinnamon, cardamom and vanilla extract to the batter. I split the cake layers in half for 6 layers. Based on what others said I did not double the ganache recipe. I don't like thick layers of frosting. I made a fresh raspberry chambord filling, strained out seeds. I filled 2 layers with ganache, 2 with raspberry filling and 1 with mascarpone whipped cream. I frosted the entire cake with ganache and covered the top with the whipped cream and used the whipped cream and fresh raspberries for decoration. This cake improves with age so I would definitely make at least the day before. It served about 20 with not too much left over. I will definitely make this cake again.
This cake is amazing. I baked 3 layers (split existing recipe into 3 pans instead of 2) and reduced the baking time a bit. I also increased the quantity of raspberry, putting a generous amount between the layers. An exceptional and impressive cake!
I have made this cake at least 4 times and every time it has come out great! It is pretty easy to make as long as you make the ganache the night before and make sure that it is not too warm when you "frost" the cake (otherwise it drips in the freezer). I did not use all of the ganache but saved it for making ice cream
Chocolate Raspberry Cake Recipe (video)
This chocolate raspberry cake is definitely a show-stopper! This elegant raspberry cake is made of moist chocolate cake filled with creamy, raspberry cream cheese frosting and more raspberries! I garnish the top with more berries and chocolate squares. The flavor combination just doesn’t get any better than this! Plus, this cake is ridiculously easy to make perfect for when you need an elegant cake in a pinch!
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The Chocolate Cake Layers
Now let’s talk about what’s inside. The chocolate cake layers are tender, moist and have a fluffy texture. They’re chocolate-y without being too rich, too sweet or too heavy. They’re also great for soaking up syrup! Try soaking the cake layers with raspberry liqueur or simple syrup for more moisture! Make sure the cake layers cool completely before slicing them in half and filling!
This recipe would also work great with my ‘Chocolate Cake Recipe’ – this recipe has a richer chocolate flavor!
Raspberry Whipped Cream
The creamy, dreamy raspberry cream cheese frosting really makes this cake! It’s one of the most incredible frostings I know of! The berry flavor from the raspberries combined with the whipped cream make for an irresistible cream that you’ll want to eat straight out of the mixing bowl!
Garnishing the Top!
For the finishing garnishes, I added whipped cream dollops, more fresh raspberries and pieces of chocolate bar. I left the cake open and ‘naked’ for my video recipe, but feel free to frost the top and sides of the cake to seal the layers. Do this especially if you’re making the cake ahead of time and want to store it in the refrigerator. If the layers are frosted, then won’t dry out!
Enjoyed this delicious and fruity cake? Check out some of my other recipes you’re sure to enjoy!
Double Chocolate Cake with Raspberry Filling:
How fabulous does that chocolatey layer of frosting look? I mean… I want to dive into this cake head-first!
Oh, and it’s a good cake for celebrating… like for birthdays or anniversaries, or just because it’s Tuesday or Wednesday or Thursday!
This cake happens to turn out moist and delicious and rich. It’s very chocolatey with a thick layer of chocolate ganache frosting and a surprise layer of raspberry filling tucked inside. This cake is one that is pretty irresistible to chocolate lovers. I know this because I’m not really a chocolate lover myself… yet I found myself stealing bites of my husband’s slice after I demolished my own.
In my collection of cake recipes, this Double Chocolate Cake with Raspberry Filling is one of my favorites. It’s the perfect blend of flavors, and it turns out better than bakery-style. Enjoy!