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Chocolate Raspberry Cake

A delightful dessert that combines rich chocolate and fresh raspberries in a moist cake layered with creamy frosting.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Raspberry Filling
  • 1.5 Tablespoons water
  • 1.5 Tablespoons cornstarch
  • 3 cups fresh or frozen raspberries (do not thaw)
  • 1/3 cup granulated sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon pure vanilla extract
Cake Ingredients
  • 1 and 3/4 cups all-purpose flour (spooned & leveled)
  • 3/4 cup unsweetened natural cocoa powder
  • 1 and 3/4 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons espresso powder (optional)
  • 1/2 cup vegetable oil or melted coconut oil
  • 2 large eggs, at room temperature
  • 3/4 cup full-fat sour cream, at room temperature
  • 1/2 cup buttermilk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup hot water or black coffee
  • 1 cup mini semi-sweet chocolate chips (tossed in 1 Tablespoon flour)
Buttercream Frosting
  • 1 cup unsalted butter, softened to room temperature
  • 3 and 1/2 cups confectioners’ sugar
  • 1/2 cup unsweetened natural or Dutch-process cocoa powder
  • 3 Tablespoons heavy cream or milk
  • 1/8 teaspoon salt
  • 2 teaspoons pure vanilla extract
Ganache
  • 8 ounces quality semi-sweet or bittersweet chocolate, finely chopped
  • 3/4 cup heavy cream or heavy whipping cream
  • 1/4 cup raspberry liqueur, such as Chambord (or replace with more heavy cream)
Optional Garnish
  • 1 cup fresh raspberries
  • 1 bunch fresh mint

Method
 

Make Raspberry Filling
  1. Whisk the cornstarch and water together until the cornstarch is dissolved.
  2. Combine this mixture with raspberries, granulated sugar, and lemon juice in a medium saucepan set over medium heat.
  3. Stir with a silicone spatula, mashing the raspberries as they soften.
  4. Bring to a boil and let it boil for 5 minutes, stirring occasionally.
  5. Remove from heat and stir in vanilla extract.
  6. Allow it to cool for 10–15 minutes, then refrigerate for at least 4 hours or up to 1 week.
Prepare Cake
  1. Preheat your oven to 350°F (177°C).
  2. Grease three 9-inch cake pans and line them with parchment paper, then grease the paper.
Mix Dry Ingredients
  1. In a large bowl, whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using). Set aside.
Mix Wet Ingredients
  1. In another bowl or mixer, mix the oil, eggs, and sour cream on medium-high speed until combined.
  2. Add buttermilk and vanilla, and beat until combined.
Combine
  1. Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk until fully combined.
  2. Fold in the flour-coated chocolate chips.
Bake
  1. Divide the batter evenly among the three prepared pans.
  2. Bake for 24–26 minutes or until a toothpick comes out clean.
  3. Allow cakes to cool in the pan before transferring to a wire rack to cool completely.
Make Buttercream Frosting
  1. Beat softened butter on medium speed for about 2 minutes until creamy.
  2. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract.
  3. Mix on low speed, then switch to high speed for 1 minute.
Assemble Cake
  1. Once the cakes are cooled, place one layer on a serving plate. Spread a layer of chocolate buttercream on top.
  2. Pipe a border using a piping bag and fill it with raspberry filling.
  3. Place the second layer and repeat this process.
  4. Top with the third layer and cover in a thin crumb coat of buttercream.
Prepare Ganache
  1. Place finely chopped chocolate in a bowl.
  2. Heat heavy cream and raspberry liqueur (if using) until simmering, then pour over the chocolate and stir until smooth.
  3. Let ganache chill until thickened, then pour over the cake.
Garnish and Serve
  1. Garnish your cake with fresh raspberries and mint, if desired.
  2. You can serve it immediately or chill it for up to 4–6 hours before serving.

Notes

This cake can be stored in the refrigerator for up to 5 days. Wrap well when freezing, and it can be frozen for up to 3 months. Thaw in refrigerator overnight.