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Chocolate Raspberry Cake: A Decadent Layer Cake to Impress (and Comfort) Busy Days

Name: Chocolate Raspberry Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 cups all-purpose flour (250 g); 3/4 cup unsweetened cocoa powder (75 g); 2 cups granulated sugar (400 g); 1 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp fine salt; 2 large eggs (room temperature); 1 cup whole milk (room temperature, 240 ml); 1/2 cup vegetable oil (120 ml); 2 tsp vanilla extract; 1 cup hot brewed coffee (or hot water, enhances chocolate flavor); 12 oz fresh or frozen raspberries (340 g); 1/2 cup granulated sugar (100 g); 1 tbsp lemon juice; 1 tbsp cornstarch (mixed with 2 tbsp water (slurry)); 10 oz semi-sweet chocolate (chopped, 280 g); 1 cup heavy cream (240 ml); 2 tbsp unsalted butter (room temperature (optional, for shine)); Fresh raspberries and chocolate shavings

There are days when a slice of Chocolate Raspberry Cake feels like a warm hug from the oven — comforting, a bit dramatic, and impossible to resist. Whether you’re juggling work, kids, or just the never-ending to-do list, this cake is a sweet shortcut to feeling celebrated. I love serving it when guests drop by unexpectedly or when I want to turn an ordinary Tuesday into something a little special. If you’re a fan of bold chocolate and bright berry flavors, this is your kind of dessert — and yes, it’s totally worth the small mess.

If you’re looking for more chocolate-forward pleasures, you might enjoy my take on the Chocolate Pecan Dream Cake, which pairs the same cozy vibes with a crunchy twist.

Why You’ll Love This Chocolate Raspberry Cake

This Chocolate Raspberry Cake balances rich chocolate cake layers, a tangy raspberry filling, and a silky chocolate ganache. It’s impressive enough for birthdays or dinner parties, yet forgiving enough for weeknight baking. The raspberry filling cuts through the chocolate so the cake never feels heavy — it’s the kind of dessert that makes people close their eyes and smile.

Key wins:

Simple pantry staples for the cake base (flour, cocoa, sugar).
A quick raspberry filling you can make while the layers cool.
Chocolate ganache that sets glossy and smooth.
Great for make-ahead prep: bake the layers in the morning, fill and frost in the evening.

Ingredients (serves 10–12)

For the cake:
- 2 cups (250 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 2 cups (400 g) granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp fine salt
- 2 large eggs, room temperature
- 1 cup (240 ml) whole milk, room temperature
- 1/2 cup (120 ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240 ml) hot brewed coffee (or hot water) — enhances the chocolate
For the raspberry filling:
- 12 oz (340 g) fresh or frozen raspberries
- 1/2 cup (100 g) granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
For the chocolate ganache frosting:
- 10 oz (280 g) semi-sweet chocolate, chopped
- 1 cup (240 ml) heavy cream
- 2 tbsp unsalted butter, room temperature (optional, for shine)
Garnish (optional):
- Fresh raspberries and chocolate shavings

Note: You can swap frozen raspberries for fresh. If using frozen, there’s no need to thaw ahead of time.

Step-by-step Directions

Prep and preheat:
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans (or three 8-inch pans) with parchment. If using two pans, you’ll split the batter into two layers or bake twice for three layers.
Make the cake batter:
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.
- Add eggs, milk, oil, and vanilla. Beat by hand or with a mixer on low until smooth — about 1–2 minutes.
- Stir in the hot coffee (the batter will be thin; that’s correct). The coffee deepens the chocolate flavor without making it taste like coffee.
Bake:
- Divide batter evenly between pans. Smooth the tops and tap them gently to remove large air bubbles.
- Bake for 25–30 minutes (9-inch pans) or 20–25 minutes (8-inch pans), until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in pans for 10 minutes, then invert onto wire racks to cool completely before filling.
Make the raspberry filling:
- In a medium saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until raspberries break down and mixture becomes saucy (about 5–7 minutes).
- Stir in the cornstarch slurry and cook 1–2 more minutes until thickened. Remove from heat and let cool completely. For a smoother filling, press through a fine sieve to remove seeds (optional).
Make the chocolate ganache:
- Place chopped chocolate in a heatproof bowl. Heat the cream just until it begins to simmer (do not boil). Pour over the chocolate and let sit 2 minutes.
- Stir gently until glossy and smooth. Add butter and stir until melted for extra shine. Let ganache cool to a spreadable consistency (about 20–30 minutes) but not fully set.
Assemble the cake:
- If layers are domed, level them with a serrated knife or cake leveler for even stacking.
- Place the first layer on a cake plate, spread a thin crumb coat of ganache to seal crumbs (optional), then spoon or pipe 3/4 cup of raspberry filling evenly over the layer.
- Add the next cake layer, press gently, and repeat with raspberry filling. Top with final layer.
- Pour ganache over the top, letting it drip down the sides, or spread it evenly for a sleek look. Use an offset spatula to smooth.
- Garnish with fresh raspberries and chocolate shavings if desired.
Chill and serve:
- Chill the cake for 30 minutes to set the ganache, then bring to room temperature 15–20 minutes before slicing. This makes cutting neater and the flavors more pronounced.

Cooking Tips from My Kitchen (and Mistakes I Made So You Don’t Have To)

Thin batter = moist cake. Don’t panic when the cake batter looks more like crepe batter after you add the hot coffee. That’s what gives the crumb its tenderness.
Want to skip seeds? Press the raspberry filling through a sieve. I started doing this after my nephew complained about crunchy seeds — and he’s picky.
Make-ahead magic: You can bake layers a day ahead and keep them wrapped in the fridge. Assemble and frost the day you plan to serve.
Ganache setting time depends on room temp. If your kitchen is warm, pop the frosted cake in the fridge for 10–15 minutes, then let it sit at room temp before serving for the perfect ganache texture.
No heavy cream? Use full-fat canned coconut milk as a vegan-friendly option for the ganache — it’s not identical, but it’s delightfully good.

A Little Kitchen Story (because food is about people)

My sister Patricia and I perfected this chocolate raspberry combo after a rather dramatic baking afternoon. I overshot the sugar on a different cake and needed a fix. Patricia, ever the problem solver, suggested adding a tart raspberry layer to balance the sweetness. It worked — and suddenly our living room smelled like chocolate and victory. Since then, this cake has become our go-to for small celebrations and when we want to impress guests without exhausting ourselves.

Want a cookie companion to go with your cake? My gooey fans also love these Gooey Raspberry White Chocolate Cookies — they’re perfect if you want a portable treat for potlucks.

Frequently Asked Questions

Q: Can I use store-bought raspberry jam instead of making fresh filling?
A: Yes. Use a high-quality seedless raspberry jam and loosen it with a tablespoon or two of warmed water or lemon juice if it’s too thick. Homemade filling has fresher flavor, but jam is a fine, time-saving shortcut.

Q: How long will the cake keep?
A: The assembled cake keeps well in the refrigerator for 3–4 days. Let it sit at room temperature 20–30 minutes before serving so the ganache softens. You can freeze individual slices wrapped tightly for up to 2 months.

Q: Can I make this gluten-free?
A: Swap a 1:1 gluten-free flour blend that includes xanthan gum for the all-purpose flour. Texture may vary slightly, but the flavor remains delicious.

Q: Is there a vegan version?
A: For a vegan option, use plant-based milk, flax or chia “eggs” (1 tbsp ground flax + 2.5 tbsp water per egg), coconut oil instead of butter, and a non-dairy chocolate for the ganache. Results can differ, but it’s a great alternative.

Q: How can I prevent the cake from sliding when layering?
A: Make a thin “crumb coat” of ganache or buttercream on each layer and chill 10–15 minutes to set before adding the final ganache. Also, placing a dab of frosting on the cake plate helps anchor the bottom layer.

A Few Serving Suggestions

For birthdays: Top with a dusting of powdered sugar and some edible gold sprinkles for instant glam.
For smaller gatherings: Bake in an 8-inch pan for a taller, more elegant cake.
Pair with coffee or a fruity sparkling wine — the acidity cuts nicely through the chocolate.

Conclusion

If you love a classic dessert with a twist, this Chocolate Raspberry Cake blends rich chocolate and bright berry notes for a crowd-pleasing result that works for both busy weeknights and special celebrations. For more inspiration on chocolate-and-berry combinations and different techniques, check out Tastes Better From Scratch’s chocolate cake with raspberry filling for an alternate filling approach, and explore Sally’s Baking Addiction’s chocolate raspberry cake for another take on layering and frosting that might spark a new idea.

Meta description (150 characters):
Chocolate Raspberry Cake is a delightful, easy-to-make dessert for celebrations or cozy nights. Quick, delicious, and perfect for chocolate-and-berry lovers.