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Decadent Chocolate Raspberry Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 124 reviews
  • Author: Emily
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 6 hours
  • Yield: Serves 12-14 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A decadent and richly chocolatey chocolate raspberry cake featuring layers of moist cocoa cake, fresh raspberry filling, smooth chocolate buttercream, and a luscious chocolate raspberry ganache. Perfect for celebrations or any occasion requiring an elegant dessert with a perfect balance of sweet and tart flavors.

Ingredients

Scale

Raspberry Filling

  • 1.5 Tablespoons (22ml) water
  • 1.5 Tablespoons (4.5 teaspoons or 12g) cornstarch
  • 3 cups (12 ounces/about 340–375g) fresh or frozen raspberries (do not thaw)
  • 1/3 cup (67g) granulated sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon pure vanilla extract

Cake

  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 3/4 cup (62g) unsweetened natural cocoa powder
  • 1 and 3/4 cups (350g) granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons espresso powder (optional)
  • 1/2 cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, at room temperature
  • 3/4 cup (180g) full-fat sour cream, at room temperature
  • 1/2 cup (120ml) buttermilk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) hot water or black coffee
  • 1 cup (170g) mini semi-sweet chocolate chips (tossed in 1 Tablespoon flour)

Chocolate Buttercream

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners’ sugar
  • 1/2 cup (41g) unsweetened natural or dutch-process cocoa powder
  • 3 Tablespoons (45ml) heavy cream or milk
  • 1/8 teaspoon salt
  • 2 teaspoons pure vanilla extract

Chocolate Raspberry Ganache

  • 8 ounces (226g) quality semi-sweet or bittersweet chocolate, finely chopped
  • 3/4 cup (180ml) heavy cream or heavy whipping cream
  • 1/4 cup (60ml) raspberry liqueur, such as Chambord (or replace with more heavy cream)
  • Optional garnish: fresh raspberries & fresh mint

Instructions

  1. Make the raspberry filling: Whisk cornstarch and water until dissolved. In a medium saucepan over medium heat, combine the cornstarch mixture, raspberries (no need to thaw if frozen), granulated sugar, and lemon juice. Stir with a silicone spatula, mashing raspberries as they soften. Bring to a boil and boil for 5 minutes, stirring occasionally. Remove from heat, stir in vanilla extract, then cool at room temperature for 10–15 minutes. Transfer to a bowl, cover if refrigerating longer than 4 hours, and chill at least 4 hours or up to 1 week until thickened.
  2. Prepare cake pans and preheat oven: Preheat oven to 350°F (177°C). Grease and line three 9-inch cake pans with parchment paper rounds, then grease the parchment.
  3. Mix dry ingredients: In a large bowl, whisk flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using). Set aside.
  4. Mix wet ingredients: Using a mixer, combine oil, eggs, and sour cream on medium-high speed until combined. Add buttermilk and vanilla, mixing until just combined.
  5. Combine wet and dry: Pour wet mixture into dry ingredients. Add hot water or coffee and whisk on low speed until fully combined. Fold in floured chocolate chips gently. Batter will be thin and may have air bubbles.
  6. Bake the cake layers: Divide batter evenly among the three pans. Bake 24–26 minutes until a toothpick inserted in centers comes out clean. Cool completely in pans on wire racks.
  7. Prepare chocolate buttercream: Beat butter on medium speed until creamy (~2 minutes). Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla. Beat on low for 30 seconds, then high for 1 minute. Adjust salt to taste. Set aside about 2.5 cups total for assembly.
  8. Assemble first two layers: Place one cake layer on serving plate. Spread about 1/4 cup buttercream evenly on top. Pipe a thick border of about 1/4 cup buttercream with a large round tip around edges. Spread half of the chilled raspberry filling inside the buttercream border (about 1/2 cup). Repeat with second cake layer, using remaining buttercream in piping bag and remaining raspberry filling.
  9. Add third layer and crumb coat: Place third cake layer on top. Cover top and sides with remaining buttercream as a thin crumb coat. Smooth using a bench scraper. Chill in refrigerator uncovered for at least 30 minutes and up to 3 hours.
  10. Make chocolate raspberry ganache: Place chopped chocolate in heat-proof bowl. Heat cream and raspberry liqueur in saucepan over medium heat until just simmering. Pour over chocolate and let sit 2–3 minutes. Stir gently until smooth. Chill in refrigerator for 30 minutes until thickened.
  11. Finish cake: Pour and spread chilled ganache evenly over crumb-coated cake with an icing spatula. Garnish with fresh raspberries and mint if desired. Serve immediately or chill 4–6 hours before serving.
  12. Storage: Cover leftover cake tightly; store refrigerated up to 5 days.

Notes

  • The raspberry filling and chocolate buttercream can be made ahead and refrigerated for several days. Bring to room temperature and rewhip buttercream if needed.
  • Baked cake layers can be wrapped and refrigerated for up to 2 days or frozen up to 3 months.
  • Raspberry filling freezes well up to 3–6 months. Thaw before use; it will thicken further.
  • Natural cocoa powder is essential for acidity; do not substitute dutch-process cocoa for the cake.
  • Espresso powder and coffee deepen chocolate flavor but won’t add a coffee taste; omit if undesired and use hot water instead.
  • Sour cream can be substituted with plain yogurt for a lighter taste.
  • Homemade buttermilk made by adding 1 teaspoon vinegar or lemon juice to 1/2 cup milk works well for this recipe.
  • Room temperature eggs, sour cream, and buttermilk ensure even mixing and smooth batter.
  • For ganache, use pure baking bars for best melting; chocolate chips contain stabilizers that can affect the ganache texture.
  • To make a smaller 6-inch, three-layer cake, use scaled batter for cupcakes and proportionally reduce buttercream and ganache.
  • Freezing the fully frosted cake is possible for up to 3 months; thaw overnight in refrigerator before serving.

Nutrition

  • Serving Size: 1 slice (1/14 of cake)
  • Calories: 480
  • Sugar: 38g
  • Sodium: 310mg
  • Fat: 28g
  • Saturated Fat: 13g
  • Unsaturated Fat: 12g
  • Trans Fat: 0.3g
  • Carbohydrates: 54g
  • Fiber: 5g
  • Protein: 5g
  • Cholesterol: 65mg

Find it online: https://emilyquickdinners.com/decadent-chocolate-raspberry-cake-recipe/