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Delicious Chocolate Raspberry Cake with fresh raspberries and rich chocolate frosting

Chocolate Raspberry Cake

A delightful dessert combining rich chocolate layers with a tangy raspberry filling and silky chocolate ganache, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the cake
  • 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
For the raspberry filling
  • 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)
For the chocolate ganache frosting
  • 10 oz semi-sweet chocolate chopped, 280 g
  • 1 cup heavy cream 240 ml
  • 2 tbsp unsalted butter room temperature (optional, for shine)
Garnish (optional)
  • Fresh raspberries and chocolate shavings

Method
 

Prep and preheat
  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans (or three 8-inch pans) with parchment.
Make the cake batter
  1. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.
  2. Add eggs, milk, oil, and vanilla. Beat by hand or with a mixer on low until smooth — about 1–2 minutes.
  3. Stir in the hot coffee (the batter will be thin; that’s correct).
Bake
  1. Divide batter evenly between pans. Bake for 25–30 minutes (9-inch pans) or 20–25 minutes (8-inch pans).
  2. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.
Make the raspberry filling
  1. In a medium saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until saucy (about 5–7 minutes).
  2. Stir in the cornstarch slurry and cook 1–2 more minutes until thickened.
Make the chocolate ganache
  1. Place chopped chocolate in a heatproof bowl. Heat the cream until it begins to simmer.
  2. Pour over the chocolate and let sit for 2 minutes. Stir gently until glossy and smooth.
  3. Let ganache cool to a spreadable consistency (about 20–30 minutes).
Assemble the cake
  1. If layers are domed, level them with a serrated knife.
  2. Place the first layer on a cake plate, spread a thin crumb coat of ganache, then spoon or pipe raspberry filling over the layer.
  3. Add the next cake layer, press gently, and repeat with raspberry filling. Top with final layer.
  4. Pour ganache over the top, letting it drip down the sides, or spread evenly.
Chill and serve
  1. Chill the cake for 30 minutes to set the ganache, then bring to room temperature before slicing.

Notes

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