Introduction

This chocolate raspberry cake is a luscious treat that combines rich cocoa layers with a tangy, fresh raspberry filling. Perfectly moist and decadently frosted, it’s an impressive dessert for any special occasion or a delightful indulgence to share with loved ones.

A three-layer chocolate cake slice with dark brown, moist, and crumbly cake layers alternated with two thin layers of glossy, deep red raspberry filling. The whole cake is coated with smooth, shiny dark chocolate frosting, and several fresh, bright red raspberries with a small green mint leaf sit on top. One single raspberry rests at the base of the cake slice on a white plate, all set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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)
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
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

Step 1: Make the raspberry filling by whisking the cornstarch and water until dissolved. In a medium saucepan over medium heat, combine the cornstarch mixture, raspberries, granulated sugar, and lemon juice. Stir and mash the raspberries as they soften. Bring to a boil and let boil for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla extract.
Step 2: Let the raspberry filling cool at room temperature for 10–15 minutes, then transfer to a container and refrigerate for at least 4 hours or up to 1 week. Cover tightly if refrigerating longer than 4 hours. The filling will thicken as it chills and must be completely chilled before use.
Step 3: Preheat the oven to 350°F (177°C). Grease three 9-inch cake pans and line with parchment paper rounds. Grease the parchment paper to help cakes release smoothly.
Step 4: In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, salt, and espresso powder if using. Set aside.
Step 5: Using a mixer or whisk, combine oil, eggs, and sour cream on medium-high until smooth. Add buttermilk and vanilla, mixing until combined. Pour wet ingredients into dry and add hot water or coffee. Mix on low speed until fully combined. Fold in the flour-coated chocolate chips. The batter will be thin and may have air bubbles.
Step 6: Divide the batter evenly among the three pans and bake for 24–26 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely in the pans on wire racks.
Step 7: Make the chocolate buttercream by beating softened butter until creamy (about 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. This buttercream will be used for layering and crumb coating.
Step 8: Assemble the cake by placing one cake layer on a serving plate. Spread a thin layer (about 1/4 cup) of chocolate buttercream on top. Pipe a thick border of buttercream around the edge of the layer using a piping bag with a large round tip. Inside the border, spread half of the chilled raspberry filling. Repeat layering with the second cake layer and remaining buttercream border and raspberry filling. Top with third cake layer.
Step 9: Use the remaining buttercream to apply a thin crumb coat over the entire cake. Smooth with a bench scraper and chill uncovered in the refrigerator for 30 minutes to 3 hours until set.
Step 10: Prepare the chocolate ganache by placing chopped chocolate in a heat-proof bowl. Heat cream and raspberry liqueur (if using) until just simmering and pour over the chocolate. Let sit for 2–3 minutes, then stir slowly until smooth. Chill ganache in the refrigerator for 30 minutes until thickened.
Step 11: Spread the thickened ganache evenly over the chilled crumb-coated cake. Garnish with fresh raspberries and mint if desired. Serve immediately or chill uncovered for 4–6 hours before serving. Serve at room temperature or chilled.
Step 12: Store leftover cake tightly covered in the refrigerator for up to 5 days. Using a cake carrier is recommended for storage and transport.

Tips & Variations

Use espresso powder to enhance the chocolate flavor without adding a coffee taste.
Swap raspberry liqueur with additional heavy cream in the ganache if avoiding alcohol.
For a dairy-free version, substitute sour cream and butter with plant-based alternatives.
Freeze leftover raspberry filling for up to 3 months and thaw in the refrigerator before use.
Allow the ganache to chill properly for a thicker coating that spreads easily without dripping.

Storage

Keep the assembled cake covered tightly in the refrigerator for up to five days. For the best texture, allow the cake to come to room temperature before serving. Leftover raspberry filling can be stored in the fridge for up to one week or frozen for longer storage. The cake can also be frozen; wrap tightly and thaw in the refrigerator overnight before serving.

How to Serve

The image shows a two-layer round chocolate cake covered in smooth, shiny dark chocolate frosting with soft swirls all around. On top of the cake, there is a small bunch of bright red raspberries with fresh green mint leaves in the center. Two raspberries with mint are placed at the base of the cake on a white marble cake stand with a natural wooden pedestal. The background is a soft pink, and the cake sits on a textured wooden table with a folded dark red cloth and a vintage silver cake server next to it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the filling?

Yes, you can use frozen raspberries without thawing. The recipe accounts for this by cooking the filling until it thickens, so frozen fruit works well.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake layers. If it comes out clean or with a few crumbs but no wet batter, the cake is done baking.