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Chocolate Raspberry Cake (4)

Decadent Chocolate Raspberry Cake to Steal the Spotlight

A rich and decadent chocolate raspberry cake that layers moist cocoa cake with a tart raspberry filling, dreamy chocolate buttercream, and silky ganache. It’s the perfect dessert to impress at birthdays, holidays, or whenever you’re craving something extra special. Bonus: You can prep parts ahead to make it stress-free and fabulous.

  • Total Time: 5 hours 40 minutes (includes chilling)
  • Yield: 12 slices 1x

Ingredients

Scale

Raspberry Filling:

  • 1.5 tablespoons (22ml) water

  • 1.5 tablespoons (12g) cornstarch

  • 3 cups (12 oz or 340–375g) fresh or frozen raspberries (don’t thaw)

  • 1/3 cup (67g) granulated sugar

  • 1 teaspoon lemon juice

  • 1/2 teaspoon vanilla extract

Chocolate Cake:

  • 1 3/4 cups (219g) all-purpose flour (spooned & leveled)

  • 3/4 cup (62g) unsweetened natural cocoa powder

  • 1 3/4 cups (350g) granulated sugar

  • 2 teaspoons baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 2 teaspoons espresso powder (optional, but fab)

  • 1/2 cup (120ml) vegetable or melted coconut oil

  • 2 large eggs, room temperature

  • 3/4 cup (180g) full-fat sour cream, room temperature

  • 1/2 cup (120ml) buttermilk, room temperature

  • 2 teaspoons vanilla extract

  • 1/2 cup (120ml) hot water or black coffee

  • 1 cup (170g) mini semi-sweet chocolate chips (tossed in 1 Tbsp flour)

Chocolate Buttercream:

  • 1 cup (226g) unsalted butter, room temperature

  • 3 1/2 cups (420g) confectioners’ sugar

  • 1/2 cup (41g) cocoa powder

  • 3 tablespoons (45ml) heavy cream or milk

  • 1/8 teaspoon salt

  • 2 teaspoons vanilla extract

Chocolate Raspberry Ganache:

  • 8 oz (226g) semi-sweet or bittersweet chocolate, finely chopped

  • 3/4 cup (180ml) heavy cream

  • 1/4 cup (60ml) raspberry liqueur (or sub with more cream)

Optional Garnish:

  • Fresh raspberries and mint leaves

Instructions

  • Make the raspberry filling:
    In a saucepan, combine water, cornstarch, raspberries, sugar, and lemon juice. Cook over medium heat, mashing and stirring until thick and bubbly (about 5 minutes). Remove from heat, stir in vanilla, and chill for at least 4 hours.

  • Bake the cakes:
    Preheat oven to 350°F (177°C). Grease and line three 9-inch cake pans with parchment. In a large bowl, whisk dry ingredients. In another, mix oil, eggs, sour cream, buttermilk, and vanilla. Combine wet and dry, add hot water/coffee, and fold in chocolate chips. Divide into pans and bake 24–26 mins. Cool completely.

  • Make the buttercream:
    Beat butter until creamy. Add sugar, cocoa, cream, salt, and vanilla. Beat until smooth and fluffy.

  • Assemble the cake:
    Layer cake, spreading a thin buttercream layer and piping a “dam” around the edges. Fill with chilled raspberry filling. Repeat for next layer. Add the final cake layer and apply a crumb coat. Chill for 30 minutes.

  • Make the ganache:
    Heat cream (and liqueur if using) until simmering. Pour over chopped chocolate and let sit 2 minutes. Stir until smooth. Chill 30 mins to thicken.

 

  • Finish and garnish:
    Spread thickened ganache over the cake. Top with fresh raspberries and mint. Serve right away or chill until ready.

Notes

  • Don’t skip the dam! It keeps the raspberry filling from sneaking out the sides.
  • Make ahead: Raspberry filling can be made up to a week in advance. Cakes can be baked a day ahead and stored tightly wrapped.
  • For extra decadence, use dark chocolate in the ganache.
  • No buttermilk? Sub 1/2 cup milk + 1½ tsp vinegar or lemon juice.
  • Author: Maria
  • Prep Time: 45 minutes
  • Chill Time: 4 hours (filling) + 30 minutes (crumb coat)
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 560
  • Sugar: 46g
  • Sodium: 310mg
  • Fat: 32g
  • Saturated Fat: 18g
  • Unsaturated Fat: 12g
  • Trans Fat: 0.5g
  • Carbohydrates: 65g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 80mg

Keywords: chocolate raspberry cake, chocolate layer cake, raspberry filling, ganache cake