Chocolate Raspberry Cake

A decadent chocolate raspberry cake with rich chocolate layers, a vibrant raspberry filling, and silky ganache. Make-ahead friendly and perfect for celebrations!

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Best chocolate raspberry cake, Best chocolate raspberry cake recipes, Chocolate Raspberry Cake, Chocolate raspberry cake recipe, Easy chocolate raspberry cake, White chocolate raspberry cake, White chocolate raspberry cake sally's baking addiction

Prep Time: 45

Cook Time: 35

Assembly & Chill Time: 1 30

Total Time: 2 50

Servings: slices

Calories: 490kcal

Cost: $17

Equipment

2 8-inch round cake pans (Prepare with parchment & baking spray)
1 Electric mixer (Hand or stand mixer)
2 Mixing bowls (Large and medium)
1 Saucepan (For raspberry filling)
2 Wire cooling racks (For even cooling)
1 Offset spatula (For ganache spreading)
1 Parchment paper (To line cake pans)

Ingredients

For the Chocolate Cake:

2 cups All-purpose flour - Sifted
¾ cup Cocoa powder - Dutch-processed preferred
2 cups Granulated sugar
2 teaspoon Baking soda
1 teaspoon Baking powder
1 teaspoon Salt
2 Eggs - Room temperature
1 cup Buttermilk
½ cup Vegetable oil - Neutral flavor
1 cup Hot strong coffee - Enhances chocolate flavor
2 teaspoon Vanilla extract - Pure preferred

For the Raspberry Filling:

2 cups Raspberries - Fresh or frozen
⅓ cup Granulated sugar
1.5 tablespoon Cornstarch - Mixed with water for slurry
1 tablespoon Lemon juice - Freshly squeezed
¼ cup Raspberry preserves - High quality
1 tablespoon Raspberry liqueur - Optional, for depth of flavor

For the Chocolate Ganache:

8 oz Semisweet chocolate - Finely chopped
1 cup Heavy cream
2 tablespoon Unsalted butter
1 teaspoon Vanilla extract
1 pinch Salt

Instructions

Preheat oven to 350°F. Line two 8-inch cake pans with parchment paper and spray with baking spray.
In a large bowl, sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
In a separate bowl, whisk together eggs, buttermilk, vegetable oil, hot coffee, and vanilla extract.
Pour wet ingredients into dry ingredients. Mix until just combined—do not overmix.
Divide batter evenly between prepared pans. Bake for 30–35 minutes or until a toothpick comes out clean. Cool completely on wire racks.
In a saucepan, cook raspberries and sugar over medium heat until raspberries break down. Stir in cornstarch slurry and simmer until thick and glossy. Stir in preserves and optional liqueur. Cool completely.
Place chopped chocolate in a bowl. Heat cream until just simmering and pour over chocolate. Let sit 1 minute, then stir until smooth. Add butter, vanilla, and salt. Cool to spreading consistency.
Level cakes if needed. Place one layer on a serving plate. Pipe a ganache border, fill with raspberry filling. Top with second layer. Cover cake with ganache and decorate with fresh raspberries.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition