If you’ve ever dreamed of a dessert that perfectly balances rich, velvety chocolate with the bright, tangy burst of fresh raspberries, you’re about to find your new favorite. This Chocolate Raspberry Cake Recipe is a celebration of flavors and textures, where moist cocoa layers meet luscious raspberry preserves and fresh berries, all enveloped in a silky chocolate ganache. It’s a cake that feels both indulgent and fresh, making it ideal for special occasions or anytime you want to treat yourself with something truly spectacular.
Ingredients You’ll Need
This Chocolate Raspberry Cake Recipe calls for straightforward ingredients that pack a punch in flavor and texture. Each item plays a crucial role—flour and cocoa give the cake its structure and deep chocolate taste, while raspberry preserves and fresh fruit bring vibrant flair. The ganache ties it all together with a glossy, creamy finish.
- All-purpose flour: Provides the base that creates a tender crumb in the cake.
- Unsweetened cocoa powder: Gives the cake its rich, chocolatey foundation.
- Baking powder and baking soda: Leavening agents that ensure the cake rises perfectly.
- Salt: Enhances the chocolate flavor and balances the sweetness.
- Granulated sugar: Sweetens the cake and helps with the texture.
- Eggs: Bind the ingredients and add moisture.
- Whole milk: Adds creaminess and tenderizes the batter.
- Vegetable oil: Keeps the cake moist and soft lasting longer.
- Vanilla extract: Rounds out the flavors subtly.
- Boiling water: Intensifies the cocoa flavor and ensures the batter is smooth.
- Raspberry preserves: Infuse sweetness and fruity tartness inside and out.
- Fresh raspberries: Add juicy bursts and a fresh contrast to the creamy layers.
- Heavy cream: Creates a luscious chocolate ganache when combined with chocolate.
- Semi-sweet chocolate: Provides the rich chocolate for the smooth ganache topping.
- Butter (optional): Adds extra shine and richness to the ganache.
How to Make Chocolate Raspberry Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and preparing two 9-inch round cake pans with grease and flour or parchment paper for easy release. In a large bowl, whisk together your flour, cocoa powder, baking powder, baking soda, salt, and sugar to evenly distribute all the dry ingredients. Then, add eggs, milk, oil, and vanilla extract, beating until the mixture is smooth and uniform. Carefully stir in boiling water—the batter will become thin, but this is key to making the cake incredibly moist and tender.
Step 2: Bake the Cake Layers
Divide the batter evenly into the two pans and bake for 30 to 35 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them onto wire racks to cool completely. Patience here ensures your layers hold their shape without crumbling.
Step 3: Make the Raspberry Filling
While the cakes cool, prepare the filling by stirring the raspberry preserves to loosen them, then gently fold in the fresh raspberries. This mix brings a fresh, vibrant quality to the cake, boosting both texture and flavor with juicy bursts of fruit.
Step 4: Assemble the Cake
Once cooled, spread a thin layer of raspberry preserves over one of the cake layers to act as a sticky base before evenly spreading the raspberry filling on top. Carefully place the second cake layer on top, creating that glorious, layered effect that makes this dessert so irresistible.
Step 5: Prepare and Pour the Chocolate Ganache
For the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour this hot cream over the chopped semi-sweet chocolate in a bowl and let it sit for two minutes. Stir until perfectly smooth and silky, adding a tablespoon of butter if you want extra shine and richness. Allow it to cool slightly before pouring over the top of the cake, letting it gently cascade down the sides for that dramatic, elegant finish.
Step 6: Chill and Serve
Once the ganache coats the cake beautifully, chill it in the refrigerator for at least 30 minutes. This helps the ganache set nicely before serving your masterpiece at room temperature to enjoy the perfect balance of flavors and textures.
How to Serve Chocolate Raspberry Cake Recipe
Garnishes
Nothing elevates this cake more than a scattering of fresh raspberries and delicate shavings of dark or semi-sweet chocolate across the top. These simple touches add a burst of color and an enticing textural contrast, making each slice look as delightful as it tastes.
Side Dishes
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla bean ice cream. The light creaminess complements the richness of the chocolate ganache and the acidity of the raspberries, creating a truly indulgent experience. Fresh raspberry coulis also makes a lovely drizzle on the side.
Creative Ways to Present
For a festive touch, serve individual slices on fine china with a dusting of powdered sugar or edible gold flakes. You can also stack mini versions of this cake for a dainty dessert tower that wows guests visually and flavor-wise. Another idea? Layer it in clear trifle bowls, letting each layer shine through for a stunning presentation.
Make Ahead and Storage
Storing Leftovers
Leftover cake keeps wonderfully covered in the refrigerator for up to 3 days. To maintain moisture, cover it tightly with plastic wrap or place it in an airtight container. This way, the ganache stays glossy and the raspberry filling remains fresh and luscious.
Freezing
You can freeze the cake layers individually before assembly for up to one month. Wrap them well in plastic wrap and foil to avoid freezer burn. When ready to bake, thaw the layers overnight in the refrigerator. The fully assembled and frosted cake can also be frozen, but let it thaw for several hours in the fridge to keep its texture perfect.
Reheating
This cake is best served chilled or at room temperature, so reheating is not necessary. However, if you prefer a softer ganache, letting slices sit at room temperature for 20 to 30 minutes before serving will bring out the best texture and flavor.
FAQs
Can I use frozen raspberries for the filling?
While fresh raspberries deliver the best texture and freshness, frozen raspberries can work in a pinch. Just make sure to thaw and drain them well to prevent excess moisture from making the filling too runny.
Is this cake gluten-free?
The traditional Chocolate Raspberry Cake Recipe uses all-purpose flour, so it is not gluten-free. However, you can substitute with a gluten-free baking flour blend to accommodate dietary needs without sacrificing taste.
Can I substitute heavy cream in the ganache?
Heavy cream is key to the smooth, rich ganache texture, but you can try using full-fat coconut milk as a dairy-free alternative. It will slightly alter the flavor, bringing a subtle coconut note, which pairs surprisingly well with chocolate and raspberries.
How do I ensure the cake stays moist?
The combination of boiling water in the batter and vegetable oil keeps the cake moist and tender. Also, don’t overbake your layers—testing with a toothpick a few minutes before recommended time helps you avoid dryness.
Can I make this recipe into cupcakes?
Absolutely! The batter adapts beautifully to cupcakes. Bake in lined muffin tins for about 18-22 minutes and adjust the filling and ganache to decorate each cupcake individually for a charming twist on the Chocolate Raspberry Cake Recipe.
Final Thoughts
There’s something so thrilling about creating a dessert that feels both classic and a little bit indulgent, and this Chocolate Raspberry Cake Recipe fits that description perfectly. Whether you’re surprising loved ones or simply giving yourself a treat, it’s a dessert that communicates love, celebration, and a bit of fun in every tender bite. So go ahead, dive in, and enjoy every luscious moment of this unforgettable cake.
Print
Chocolate Raspberry Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This decadent Chocolate Raspberry Cake features moist cocoa layers enriched with raspberry preserves and fresh raspberries, topped with a silky chocolate ganache. Perfect for celebrations or a special dessert, it combines rich chocolate flavor with the fresh tartness of raspberries for a delightful treat.
Ingredients
For the Cake:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- ½ cup raspberry preserves or jam
For the Raspberry Filling:
- 1 cup raspberry preserves
- 1½ cups fresh raspberries
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1 tablespoon butter (optional, for shine)
Instructions
- Prepare the cake pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, and granulated sugar until well combined.
- Add wet ingredients: To the dry mixture, add the eggs, whole milk, vegetable oil, and vanilla extract. Beat on medium speed until the batter is smooth and thoroughly combined.
- Incorporate boiling water: Carefully stir in the boiling water; the batter will become thin, which is normal and helps keep the cake moist.
- Bake the cake: Pour the batter evenly into the prepared pans. Bake for 30–35 minutes or until a toothpick inserted at the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare raspberry filling: Stir the raspberry preserves to loosen them, then gently fold in fresh raspberries to combine.
- Assemble the cake: Once the cake layers are completely cooled, spread a thin layer of raspberry preserves on one cake layer. Then spread the raspberry filling evenly over it. Place the second cake layer on top to complete the stacking.
- Make chocolate ganache: Heat heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped semi-sweet chocolate in a bowl. Let it sit for 2 minutes to melt, then stir gently until the mixture is smooth. Stir in butter if using for added shine.
- Apply ganache: Let the ganache cool slightly until it thickens just enough to pour over the cake. Pour it over the top, letting it drip down the sides for an elegant finish.
- Chill and serve: Refrigerate the assembled cake for 30 minutes to set the ganache. Serve the cake at room temperature for the best flavor and texture.
Notes
- Garnish the cake with fresh raspberries and shaved chocolate for an elegant presentation.
- Use seedless raspberry jam for a smoother filling if preferred.
- Prepare cake layers ahead of time and freeze for up to 1 month; thaw before assembling.
