Name: Delicious Chocolate Raspberry Cake
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Ingredients: For the Moist Chocolate Cake Layers:; 2 cups (240g) All-purpose flour; 1 ½ cups (300g) Granulated sugar; ½ cup (100g) Light brown sugar, packed; ¾ cup (75g) Unsweetened Dutch-processed cocoa powder; 2 teaspoons Baking soda; 1 teaspoon Baking powder; 1 teaspoon Salt; 2 large Eggs, room temperature; 1 cup (240ml) Buttermilk, room temperature; ½ cup (120ml) Vegetable oil; 1 cup (240ml) Hot coffee (or hot water); For the Rich Chocolate Ganache:; 1 ½ cups (360ml) Heavy cream (at least 36% fat); 12 oz (340g) Quality bittersweet or semi-sweet chocolate, finely chopped; 2 tablespoons Unsalted butter, room temperature (optional, for shine); For the Bright Raspberry Filling:; 2 cups (250g) Fresh raspberries; ¼ cup (50g) Granulated sugar; 1 tablespoon Cornstarch; 1 tablespoon Fresh lemon juice

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Bake the Perfect Chocolate Raspberry Cake
Essential Ingredients & Smart Substitutions
Step-by-Step: Assembling Your Stunning Chocolate Raspberry Cake
Expert Tips for a Flawless Chocolate Raspberry Cake
Serving Suggestions for Your Chocolate Raspberry Cake
Storing and Reheating Your Chocolate Raspberry Cake
Chocolate Raspberry Cake FAQs

Imagine a slice of pure decadence: a rich, moist chocolate cake, deeply flavored and tender, layered with a vibrant, tangy raspberry filling that bursts with fresh fruitiness. Then, picture all of this enrobed in a silky, bittersweet chocolate ganache that melts in your mouth. This isn’t just a dream; it’s the experience you’re about to create with this incredible Chocolate Raspberry Cake recipe. Every bite delivers a harmonious blend of dark chocolate and bright raspberry – a truly unforgettable dessert that will have everyone asking for more. For a treasure trove of other delightful bakes and See more good recipes here, check out our collection of recipes.

Bake the Perfect Chocolate Raspberry Cake: Your New Favorite Dessert

Why This Chocolate Raspberry Cake Works Every Time

Unbeatable Moisture: Our unique combination of ingredients and techniques ensures a supremely moist crumb that stays fresh for days. No dry cake here!
Balanced Flavors: The bittersweet chocolate perfectly complements the tartness of the fresh raspberries, creating a sophisticated flavor profile that isn’t overly sweet.
Foolproof Ganache: We provide detailed instructions for a silky-smooth ganache that’s easy to make and looks professionally finished every time.
Relatively Simple Assembly: While impressive, this cake is designed with the home baker in mind, breaking down the assembly into manageable steps.

Essential Ingredients & Smart Substitutions for Your Cake

Here is what you need and why:

For the Moist Chocolate Cake Layers

All-purpose flour: The backbone of our cake. For a slightly lighter, more tender crumb, you can substitute 2 tablespoons of cornstarch for 2 tablespoons of the all-purpose flour from the total amount. Ensure it’s accurately measured, preferably by weight.

Unsweetened cocoa powder: Use high-quality Dutch-processed cocoa powder for a deeper, darker chocolate color and milder, less bitter flavor. Brands like Valrhona or Ghirardelli are excellent choices. Do not use natural cocoa powder unless specified, as it reacts differently with leavening agents.

Granulated sugar & Light brown sugar: The combination provides both sweetness and moisture. Brown sugar adds a subtle caramel note and helps keep the cake incredibly moist due to its molasses content. You can use all granulated sugar if brown sugar isn’t available, but the cake will be slightly less moist.

Baking soda & Baking powder: These leavening agents work together to give the cake its beautiful lift and tender texture. Ensure they are fresh for optimal results.

Salt: Crucial for balancing the sweetness and enhancing the chocolate flavor. Don’t skip it!

Eggs: Large eggs, at room temperature, are essential for proper emulsification and a tender crumb. If you forget to take them out, place them in a bowl of warm water for 10 minutes.

Buttermilk: The acidity in buttermilk reacts with the baking soda to create a moist, fluffy cake. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with whole milk until it reaches 1 cup. Let it sit for 5-10 minutes until it slightly curdles.

Vegetable oil: Adds an incredible amount of moisture without adding much flavor, contributing to a truly tender cake that stays moist longer than butter-only recipes. Can substitute with canola or grapeseed oil.

Hot coffee: This is our secret weapon! It doesn’t make the cake taste like coffee, but it intensifies the chocolate flavor dramatically and also helps bloom the cocoa powder. You can use hot water if you prefer, but coffee is highly recommended.

For the Rich Chocolate Ganache

Heavy cream: At least 36% milk fat content is crucial for a stable, luxurious ganache. Do not use half-and-half or lighter creams.

Quality chocolate: Use good quality bittersweet or semi-sweet chocolate, chopped finely. Chocolate chips often contain stabilizers that prevent them from melting smoothly, so bars are preferred. Look for chocolate with 60-70% cacao for bittersweet, or 50-60% for semi-sweet. This Food Network guide on making ganache offers great additional tips.

Unsalted butter: A touch of butter at the end adds extra richness and a beautiful shine to the ganache.

For the Bright Raspberry Filling

Fresh raspberries: The star of the show! Choose ripe, firm, and bright red raspberries. While fresh is best, frozen raspberries can be used; just thaw them completely and perhaps drain off any excess liquid before using.

Granulated sugar: To sweeten the raspberries slightly and help create a syrupy consistency.

Cornstarch: A small amount of cornstarch helps thicken the filling so it doesn’t run out of the cake. Ensure you cook it long enough to activate its thickening properties.

Lemon juice: A squeeze of fresh lemon juice brightens the raspberry flavor and cuts through the sweetness, enhancing the overall tang.

Step-by-Step: Assembling Your Stunning Chocolate Raspberry Cake

Follow these step-by-step photos:

1. Prepare Your Cake Batter

Start by preheating your oven to 350°F (175°C) and greasing and flouring two 8-inch round cake pans. In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt until well combined. In a separate medium bowl, combine the eggs, buttermilk, and vegetable oil. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Slowly pour in the hot coffee, mixing until the batter is smooth but do not overmix. The batter will be quite thin, which is perfectly normal for a moist cake.

2. Bake Your Cake Layers to Perfection

Divide the thin chocolate batter evenly between your prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs, not wet batter. Avoid overbaking, as this is the enemy of a moist cake! Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are fully cooled before assembling.

3. Craft Your Decadent Ganache

While the cakes cool, prepare your chocolate ganache. Place the finely chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges (do not boil). Pour the hot cream over the chopped chocolate and let it sit undisturbed for 5 minutes. Then, gently whisk the mixture from the center outwards until smooth and glossy. Stir in the unsalted butter until melted and fully incorporated. Let the ganache cool at room temperature, stirring occasionally, until it reaches a spreadable consistency – it should be thick but still pourable (this can take 1-2 hours depending on room temperature). If you need it faster, refrigerate for 15-20 minute intervals, stirring frequently.

4. Whip Up Your Fresh Raspberry Filling

In a small saucepan, combine the fresh raspberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring gently, until the raspberries start to break down and the mixture thickens to a jam-like consistency, about 5-8 minutes. It should be thick enough to hold its shape. Remove from heat and let it cool completely. If you prefer a smoother filling, you can gently mash some of the raspberries.

5. Assemble and Decorate Your Cake

Once your cake layers and fillings are completely cooled, it’s time for the grand assembly! Place one cake layer on your serving plate or cake stand. Spread an even layer of the cooled raspberry filling over the top, leaving a small border around the edge. Carefully place the second cake layer on top. Now, pour or spread your cooled, thickened chocolate ganache over the top of the cake, letting it drip naturally down the sides. You can use an offset spatula to gently smooth the top and sides if desired. Decorate with a few fresh raspberries on top for an elegant finish.

Expert Tips for a Flawless Chocolate Raspberry Cake

Achieving Moist Cake Layers: Do not overmix your batter once the wet and dry ingredients are combined; mix only until just smooth. Overmixing develops gluten, leading to a tougher texture. Also, avoid overbaking by checking for doneness a few minutes before the recipe suggests.
Perfecting Your Ganache: The key to a luscious ganache is patience. Allow the hot cream to sit on the chocolate without stirring for a few minutes to ensure even melting. Whisk gently, and if it separates, don’t panic! Add a tablespoon of hot water and whisk rapidly until it comes back together.
Handling Fresh Raspberries: Gently wash raspberries just before use to prevent them from becoming waterlogged. If they are very delicate, a light rinse is sufficient. For the filling, ensure it’s completely cool before spreading on the cake, or it could melt your cake layers.
Decorating Like a Pro: For a clean ganache drip, place your cooled cake on a wire rack over a baking sheet to catch excess ganache. Use an offset spatula to spread the ganache evenly. For a professional look, chill the cake briefly after applying the ganache to set it before adding final fresh raspberry decorations.

Serving Suggestions for Your Chocolate Raspberry Cake

This Chocolate Raspberry Cake is a showstopper all on its own, but a few accompaniments can elevate the experience even further. A dusting of powdered sugar just before serving adds a touch of elegance. For a truly luxurious treat, serve a slice with a dollop of freshly whipped cream or a scoop of premium vanilla bean ice cream. A small cup of strong, dark coffee or espresso perfectly complements the rich chocolate flavors, while a glass of sparkling rosé or a dry red wine would make for a sophisticated pairing. This cake is also fantastic reimagined as individual trifles with crumbled cake, ganache, and extra raspberries in glasses.

Storing and Reheating Your Chocolate Raspberry Cake

To keep your Chocolate Raspberry Cake at its best, store any leftovers covered at room temperature for up to 2 days. If your kitchen is very warm, or if you prefer extra freshness, store it in an airtight container in the refrigerator for up to 5 days. For refrigerated cake, allow it to come to room temperature for about 30 minutes before serving to ensure the cake layers are soft and the ganache is yielding. This cake freezes beautifully! Wrap individual slices or the entire cake (unadorned with fresh raspberries) tightly in plastic wrap, then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Chocolate Raspberry Cake FAQs

Can I use frozen raspberries?

Yes, you can absolutely use frozen raspberries for the filling. Thaw them completely first, then drain off any excess liquid before proceeding with the recipe. Keep in mind that frozen raspberries might release more liquid during cooking, so you may need to cook the filling for a minute or two longer to achieve the desired thickness.

How far in advance can I make this cake?

You can make the cake layers up to 2 days in advance, wrapped tightly in plastic wrap and stored at room temperature or refrigerated. The raspberry filling can also be made 2-3 days ahead and stored in the refrigerator. The chocolate ganache is best made the day of assembly, or the day before if you’re comfortable re-warming it gently. For best flavor and texture, assemble the cake no more than 1 day before serving.

What if my ganache is too thick/thin?

If your ganache is too thick, you can gently warm it over a double boiler or in the microwave for very short bursts (5-10 seconds) stirring frequently, until it reaches the desired consistency. If it’s too thin, you can try chilling it in the refrigerator, stirring every 15-20 minutes, until it thickens. Be careful not to let it get too solid – you want a pourable but viscous consistency.

Can I make this dairy-free?

Making this cake dairy-free is possible with some substitutions. For the cake, use a dairy-free milk alternative (like almond or soy milk) mixed with 1 tablespoon of apple cider vinegar to mimic buttermilk. Replace butter with a good quality non-dairy butter stick or more oil. For the ganache, use canned full-fat coconut milk (the thick cream at the top) instead of heavy cream, and ensure your chocolate is dairy-free. The raspberry filling is naturally dairy-free.

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