Rich & Delicious Chocolate Raspberry Cake Recipe - XO, Katie Rosario (2024)

May 11, 2020 By Katie

Can you name a better combination than chocolate and raspberries? This chocolate raspberry cake is rich and decadent and something that every sweet tooth needs.

The dark chocolate cake layers are light and fluffy and perfect for newbie and experienced bakers. This chocolate cake recipe is forgiving; it can be overmixed or overbaked and will still be moist.

This chocolate raspberry cake is made with moist chocolate cake layers, tart raspberry jam, and whipped chocolate ganache.

My favorite part about this cake design is just how simple and clean it is. The sharp edges on top are easy to achieve with this whipped chocolate ganache. Then it’s finished with fresh raspberries. It really couldn’t be easier.

This chocolate raspberry cake can be made all year round but especially spring. Use fresh or frozen raspberries for easy convenience.

I just know you’ll fall in love with this evergreen chocolate raspberry cake!

Tips for Success:

• Read through all the ingredients and instructions so you can get a better idea of how much time and what you need to make this cake.
• A single batch of this cake recipe makes three, 6-inch round cake layers or two 8-inch round cake layers. Double the cake recipe to make enough cake batter for three, 8-inch cake layers.
• In this cake recipe, you need 1 cup buttermilk; if you don’t have any buttermilk on hand, you can easily use 1 cup whole milk mixed with 1 Tablespoon lemon juice or white vinegar to make your own.
• You can bake the cake layers ahead of time. Wrap the cake layers in plastic wrap and freeze up to one month.
• The raspberry jam filling can be made in advance. Allow to cool completely before placing it into an airtight container and keep for up to 5 days.
• You can make the ganache several days ahead of time and refrigerate for up to one month. Then take them out to come back to room temperature. Make sure the ganache is at room temperature before whipping to double in size.
• Serve the cake at room temperature and enjoy!

What Tools You’ll Need to Make This Cake:

• 5-quart, Stand Mixer with mixing bowl & paddle attachment
• 3, 6-inch cake pans or 2, 8-inch cake pans
• Offset spatula
• 8-inch or 10-inch white cake board
• Serrated knife or cake leveler
• Turntable
• Cake scraper or bench scraper
• Whisk or sifter
• Rubber Spatula
• Non-Stick Cooking Spray and Parchment Paper
• Ice Cream Scooper with Trigger Release (for dividing cake batter evenly)
• Piping Bags (I use reusable silicone bags)
• Cake Stand, optional

Here’s how to make this Chocolate Raspberry Cake that’s insanely delicious!

Let’s Get Baking!

Rich Dark Chocolate Cake Made From Scratch

1. Preheat the oven to 350 °F. Spray three 6-inch round cake pans or two 8-inch round cake pans with non-stick spray, line the bottom of each pan with parchment paper and spray again. Set aside.
2. In the stand mixer bowl fitted with a paddle attachment, stir together the all-purpose flour, cocoa powder, granulated sugar, baking soda, and salt. Set aside.
3. Add the eggs and the vegetable oil on low until well incorporated.
4. Pour in the buttermilk and add brewed coffee. Mix on medium for 30 seconds. Scrape down the sides of the bowl.
5. Evenly distribute the cake batter among the three cake pans and bake for about 35-40 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.
6. Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks to cool completely — wrap cakes in plastic wrap and place in the freezer to chill for 30 minutes.

Homemade Raspberry Jam Filling

1. In a medium saucepan, mix the raspberries, sugar, and lemon juice. Continue mixing with a rubber spatula over low-medium heat until the sugar has dissolved and the berries begin to boil.
2. In a small bowl, combine the cornstarch and water. Add cornstarch mixture to the boiling berries and continue to stir with a rubber spatula.
3. Continue cooking the mixture for 2-3 minutes until it is thickened and coats the back of a spatula.
4. Pour the cherry filling into a small bowl to cool. Press plastic wrap directly onto the surface to prevent a skin from forming. Set aside to fully cool.

Whipped Chocolate Ganache Makes the Best Frosting

1. Add semi-sweet chocolate chips to a small microwavable bowl. In another small microwavable bowl, heat the heavy cream to a light simmer for about 1 minute.
2. Pour hot, heavy cream over chocolate chips. Allow chocolate to melt for 1 minute. Use a whisk or rubber spatula to mix the chocolate and cream. Mix until its velvety smooth. If chocolate is still not melted, heat in the microwave in 15-second increments.
3. After the chocolate ganache has cooled, add the ganache to a clean stand mixer bowl fitted with a paddle attachment. Mix on medium-high until the ganache has doubled in size and is light and fluffy. Place the ganache into a piping bag.

Putting It All Together

1. Remove the cake layers from the freezer and unwrap the cake layers. Next, use a serrated knife to cut off the dome of the cakes to make the layers flat and even.
2. Add a small amount of buttercream onto the center of the cake board. Layer the chilled dark chocolate cake, cut side up onto the cake board.
3. Add a thin layer of whipped ganache over the cake and pipe a circle of ganache around the edges of the cake.
4. Add 1/3 cup of raspberry jam filling inside the ring of ganache. Place another cake layer cut side down over the top.
5. Repeat the process for another layer — Crumb coat with whipped ganache and freeze for 30 minutes.
6. Add a thick layer of whipped ganache all over the cake. Use an offset spatula to fill in any gaps with more ganache. Then use a cake scraper to smooth out the sides of the cake. Use the offset spatula to make the top edges sharp and smooth.
7. Place fresh raspberries around the top edge of the cake. Serve cake at room temperature and enjoy!

You May Also Enjoy:

• Chocolate Covered Strawberry Cake (recipe)
• How to Decorate Your First Cake (free course)
• Cake Decorating for Beginners (online course)
• Cake Decorating Tool Kit (24-piece kit with free shipping)

This chocolate raspberry cake is easy to make and decorate. This cake tutorial is simple and perfect for a last-minute sweet treat. With this cake recipe in your back pocket, you’ll have a tasty and beautiful cake that’s always a winner!

Happy Baking!

Hey, if you liked this tutorial, you really should check out, Cake Decorating Creator Program, my online cake course. I coach you on everything I teach on these cake tutorials so that you can uplevel your baking and decorating skills. We 10x it so you get the results you want most. Like any new skill, it’s important to learn from the ground up to build a foundation, so take on any cake challenge. It is an investment your future self will thank you for. Check it out at XOKatieRosario.com/online-cake-course. I will see you there.

Watch The How-to Video Below:

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