Description

This moist and decadent Chocolate Raspberry Cake features layers of rich chocolate cake partnered with a sweet and tangy raspberry filling, luscious chocolate buttercream, and a smooth chocolate ganache topping. Perfect for special occasions, this dessert combines fresh raspberries with deep cocoa flavors and a hint of espresso for added complexity. With layers of tender cake, vibrant fruit filling, and creamy frosting, it creates an irresistible flavor and texture combination.

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 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)

Garnish (Optional)

Fresh raspberries
Fresh mint

Instructions

Make the Raspberry Filling: Whisk cornstarch and water together until smooth. Combine with raspberries, sugar, and lemon juice in a medium saucepan over medium heat. Stir and mash raspberries as they soften. Bring to a boil and cook for 5 minutes stirring occasionally. Remove from heat and stir in vanilla extract. Cool at room temperature 10–15 minutes, then refrigerate at least 4 hours to thicken.
Prepare Cake Pans and Preheat Oven: Preheat oven to 350°F (177°C). Grease three 9-inch cake pans and line with parchment paper rounds, then grease parchment for easy cake release.
Mix Dry Ingredients for Cake: In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using). Set aside.
Mix Wet Ingredients for Cake: Using a mixer or whisk, beat oil, eggs, and sour cream on medium-high speed until combined. Add buttermilk and vanilla extract and mix until incorporated.
Combine Wet and Dry Ingredients: Pour wet ingredients into dry mixture. Add hot water or coffee and mix on low speed or whisk until smooth. Fold in flour-coated mini chocolate chips. Batter will be thin and show air bubbles.
Bake Cake Layers: Divide batter evenly among the three pans and bake 24–26 minutes. Check doneness with toothpick inserted in center; it should come out clean. Cool cakes completely in pans on wire racks.
Make Chocolate Buttercream: Beat softened butter on medium speed until creamy. Add confectioners’ sugar, cocoa powder, heavy cream or milk, salt, and vanilla; beat on low speed 30 seconds then high speed 1 minute. Adjust salt to taste.
Layer Cake with Filling and Frosting: Place one cake layer on serving plate. Spread 1/4 cup buttercream thinly. Pipe a thick border of buttercream around the edge using half of about 1/2 cup buttercream in piping bag. Fill center with half the raspberry filling inside the border. Repeat with second layer and remaining filling. Top with final cake layer.
Apply Crumb Coat: Spread remaining chocolate buttercream thinly around the entire cake. Smooth with bench scraper and chill uncovered in fridge at least 30 minutes to set.
Make Chocolate Ganache: Place chopped chocolate in heatproof bowl. Heat cream and raspberry liqueur gently until simmering. Pour over chocolate; let sit 2–3 minutes. Stir slowly until smooth. Chill 30 minutes to thicken.
Finish Cake with Ganache: Pour or spoon thickened ganache on chilled crumb-coated cake. Smooth over top and sides. Garnish with fresh raspberries and mint if desired. Serve immediately or chill uncovered up to 4–6 hours.
Storage: Cover leftover cake tightly and refrigerate up to 5 days, preferably in a cake carrier.

Notes

Use unsweetened natural cocoa powder for the best chocolate flavor; Dutch-process cocoa can alter flavor and leavening.
The raspberry filling can be refrigerated up to one week; it thickens more as it chills.
If freezing raspberry filling, thaw overnight in refrigerator before use.
Using coffee or espresso powder enhances chocolate depth but can be omitted.
Do not microwave ganache to melt chocolate to avoid seizing; stir gently until melted.
Ensure all dairy ingredients are at room temperature to improve cake texture.
For easier cake release, parchment paper rounds are highly recommended in pans.

Prep Time: 35 minutes
Cook Time: 26 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Chocolate cake, Raspberry filling, Chocolate buttercream, Ganache, Layer cake, Dessert, Celebration cake