If you’re on the hunt for a show-stopping dessert that pairs decadent chocolate with bursts of tangy fruit, look no further than this Chocolate Raspberry Cake. Moist layers of rich chocolate cake are sandwiched with luscious raspberry preserves and fresh berries, then cloaked in a silky chocolate ganache that drips elegantly down the sides. Every bite is a perfect balance of sweet, tart, and chocolatey goodness—the kind of cake that makes any celebration feel extra special.
Ingredients You’ll Need
The beautiful thing about Chocolate Raspberry Cake is how it turns a handful of familiar ingredients into something truly extravagant. Each element brings a unique flavor, texture, or pop of color—there’s nothing unnecessary here, just pure dessert magic.
- All-purpose flour: Gives the cake its tender crumb and hearty structure—don’t substitute with cake flour, or you’ll miss that balance.
- Unsweetened cocoa powder: The key to deep, authentic chocolate flavor throughout the cake layers.
- Baking powder and baking soda: They work together to give your cake a lovely rise and airy texture.
- Salt: Just a touch brings out the intensity of both the chocolate and the raspberry preserves.
- Granulated sugar: Sweetens the batter and helps create a moist crumb.
- Large eggs: Provide richness and help bind everything together.
- Whole milk: Adds moisture and a little extra fat for that melt-in-your-mouth feel.
- Vegetable oil: Keeps the cake extra tender—even after refrigeration.
- Vanilla extract: Enhances every other flavor in the cake, softening the cocoa’s edge.
- Boiling water: Makes the batter thin, which is crucial for achieving a light, fluffy texture in the finished cake.
- Raspberry preserves or jam (in batter): Adds a subtle but unmistakable raspberry note right into the cake itself.
- Raspberry preserves (filling): The star of the filling—opt for seedless if you want that perfectly smooth bite.
- Fresh raspberries: Their juiciness and tartness brighten every slice.
- Heavy cream: Essential for creating that dreamy, glossy chocolate ganache.
- Semi-sweet chocolate (chopped): Pick a high-quality bar for ganache that tastes as silky as it looks.
- Butter (optional, for ganache): Just a spoonful brings added shine and an even creamier finish.
How to Make Chocolate Raspberry Cake
Step 1: Prepare Your Pans and Preheat the Oven
Start by preheating your oven to 350°F (175°C), and get those two 9-inch round cake pans ready. Either grease and flour them, or line the bottoms with parchment paper for extra insurance against sticking—you’ll want your layers to come out clean and beautiful.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, both baking powder and baking soda, salt, and sugar. Taking the time to sift or whisk ensures every chocolatey bite is evenly rich and fluffy, free from any little clumps.
Step 3: Combine the Wet Ingredients
Add the eggs, whole milk, vegetable oil, and vanilla extract into the bowl with your dry ingredients. Beat this mixture until everything is velvety smooth. You’ll notice the batter is thick—it’s normal at this stage.
Step 4: Add Boiling Water and Raspberry Preserves
Slowly pour in the boiling water (watch out—it’ll look thin!), then gently stir in the raspberry preserves or jam. The thinness of the batter is what creates that light, moist crumb, and the hint of raspberry weaves right into the chocolate layers.
Step 5: Bake the Cake
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Set the cakes aside to cool in the pans for about 10 minutes, then run a knife around the edges and invert them onto wire racks to finish cooling completely.
Step 6: Prepare the Raspberry Filling
While your cakes are cooling, stir the raspberry preserves to loosen them, then fold in the fresh raspberries. The mix should be juicy but spreadable—the fresh berries add a burst of tartness and color that plays beautifully against the chocolate.
Step 7: Assemble the Cake
Once your layers have cooled, place one on your serving plate and spread a thin layer of raspberry preserves over the surface. Next, spoon on that gorgeous raspberry filling and gently spread it out, stopping just before the edge. Place the second cake layer on top and give it a very gentle press to set everything together.
Step 8: Make the Ganache
To create a ganache as glossy and smooth as a bakery’s, heat the heavy cream in a saucepan until it just starts to simmer. Pour it over the chopped chocolate pieces in a heatproof bowl, and let it sit for about two minutes. Stir until completely smooth and creamy, whisk in the butter if using, then let it cool briefly—it should be fluid, not runny.
Step 9: Frost the Cake with Ganache
Pour the ganache over the top of the layered cake, letting it gently cascade down the sides for those irresistible chocolate drips. This step transforms your Chocolate Raspberry Cake from homemade to truly celebration-ready.
Step 10: Chill and Serve
Pop the cake in the fridge for about 30 minutes to set the ganache. When ready to serve, let it come to room temperature so every layer is at its flavorful, decadent best.
How to Serve Chocolate Raspberry Cake
Garnishes
For the ultimate finish, top your Chocolate Raspberry Cake with a crown of fresh raspberries and a scattering of chocolate shavings or curls. Not only does this add a burst of color and edible elegance, but every guest gets the visual promise of the flavors inside.
Side Dishes
Alongside the cake, offer lightly sweetened whipped cream or vanilla ice cream for a cool, creamy contrast. A pot of hot coffee, rich hot chocolate, or a glass of sparkling rosé makes every slice feel festive, rounding out the dessert with style.
Creative Ways to Present
If you want to wow a crowd, slice the entire cake and plate each piece with a tiny pool of extra raspberry preserves, a few fresh berries, and a sprig of mint. For a twist, try making mini Chocolate Raspberry Cakes using cupcake tins—individual servings always earn applause!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any Chocolate Raspberry Cake leftover, wrap slices tightly in plastic wrap or store in an airtight container in the fridge. The cake stays moist and delicious for up to four days, with the flavors deepening even more over time.
Freezing
Chocolate Raspberry Cake freezes wonderfully. For best results, wrap unfrosted cake layers tightly in plastic and foil, then freeze for up to a month. You can also freeze fully assembled (but ungarnished) cake; thaw overnight in the fridge, then garnish just before serving for the freshest look and taste.
Reheating
If you’d like to serve your cake slightly warm (especially for that melty ganache effect), let slices come to room temperature or give each piece a 10-second zap in the microwave. Just be careful not to overheat—the ganache should soften, not liquefy.
FAQs
Can I use frozen raspberries instead of fresh?
You can! If using frozen raspberries for the filling, thaw them first and drain off excess liquid to avoid making the filling too runny. Fresh berries will offer the most vibrant pop, but frozen ones work in a pinch.
Is it possible to make this Chocolate Raspberry Cake gluten-free?
Yes, you can swap the all-purpose flour for a high-quality 1:1 gluten-free baking blend. Just check that your other ingredients (especially baking powder and chocolate) are certified gluten-free as well.
Can I use dark chocolate instead of semi-sweet for the ganache?
Absolutely! Dark chocolate will make the ganache more intense and less sweet, which pairs beautifully with the raspberry layer. Adjust the sugar if you prefer a sweeter finish.
How far ahead can I assemble the cake?
You can assemble the full Chocolate Raspberry Cake (minus garnishes) up to a day ahead. Store it in the fridge, then add your fresh berries and chocolate shavings right before serving for the freshest look.
Do I need to strain the raspberry preserves for the filling?
If you prefer a super-smooth filling, go for seedless preserves. Otherwise, leaving in the seeds and bits of berry gives rustic texture and a nice homemade feel—so it’s all up to your taste!
Final Thoughts
I truly hope you give this Chocolate Raspberry Cake a try! It might just become your new favorite celebration dessert—for birthdays, anniversaries, or those days when only the richest chocolate and brightest berries will do. Every slice is pure joy, and I can’t wait for you to experience every decadent layer for yourself.
Print
Chocolate Raspberry Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Chocolate Raspberry Cake. Moist chocolate cake layers sandwich a luscious raspberry filling, all enrobed in a glossy chocolate ganache. Perfect for special occasions or a delightful sweet treat.
Ingredients
For the Cake:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- ½ cup raspberry preserves or jam
For the Raspberry Filling:
- 1 cup raspberry preserves
- 1½ cups fresh raspberries
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate (chopped)
- 1 tablespoon butter (optional, for shine)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar. Add eggs, milk, oil, and vanilla. Beat until well combined. Carefully stir in boiling water (batter will be thin). Pour batter evenly into the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the filling, stir raspberry preserves to loosen, then gently fold in fresh raspberries. Once the cake layers are cool, spread a thin layer of preserves on one cake layer, then spread the raspberry filling evenly on top. Place the second cake layer on top.
- For the ganache, heat the heavy cream in a small saucepan until just simmering. Pour over the chopped chocolate in a bowl and let sit for 2 minutes. Stir until smooth, then add butter if desired. Let cool slightly before pouring over the top of the cake, letting it drip down the sides.
- Chill for 30 minutes to set the ganache, then serve at room temperature.
Notes
- Garnish with fresh raspberries and shaved chocolate for an elegant finish.
- You can use seedless raspberry jam for a smoother filling.
- Cake layers can be baked ahead and frozen for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg
