Introduction

This easy and moist chocolate raspberry cake combines rich cocoa flavors with a tangy raspberry filling and a smooth chocolate ganache. Perfect for any occasion, this dessert is both indulgent and surprisingly simple to make at home.

A slice of three-layer dark chocolate cake sits on a white plate, each layer separated by a thick, bright red raspberry filling. The top of the cake is covered in shiny dark chocolate glaze that drips unevenly down the sides. On top, there is a small pile of fresh red raspberries. Next to the cake on the plate, there is a small dollop of raspberry sauce. The background shows a white marbled surface with a blurred fork nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Chocolate Cake:

2 cups all-purpose flour, sifted
¾ cup cocoa powder (Dutch-processed preferred)
2 cups granulated sugar
2 teaspoons 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 teaspoons vanilla extract (pure preferred)

For the Raspberry Filling:

2 cups raspberries (fresh or frozen)
⅓ cup granulated sugar
1.5 tablespoons cornstarch (mixed with water for slurry)
1 tablespoon freshly squeezed lemon juice
¼ cup high-quality raspberry preserves
1 tablespoon raspberry liqueur (optional, for depth of flavor)

For the Chocolate Ganache:

8 oz semisweet chocolate, finely chopped
1 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 pinch salt

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and spray with baking spray.
Step 2: In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
Step 3: In a separate bowl, whisk the eggs, buttermilk, vegetable oil, hot coffee, and vanilla extract until combined.
Step 4: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Avoid overmixing.
Step 5: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely on wire racks.
Step 6: For the raspberry filling, combine raspberries and sugar in a saucepan over medium heat. Cook until raspberries break down.
Step 7: Stir in the cornstarch slurry and simmer until the mixture thickens and becomes glossy. Add lemon juice, raspberry preserves, and optional raspberry liqueur. Remove from heat and cool completely.
Step 8: For the ganache, place chopped chocolate in a bowl. Heat cream until it just begins to simmer, then pour over the chocolate. Let sit for 1 minute, then stir until smooth.
Step 9: Add butter, vanilla extract, and a pinch of salt. Stir to combine and cool until spreadable.
Step 10: Level the cooled cakes if needed. Place one cake layer on a serving plate, pipe a border of ganache around the edge, and fill the center with raspberry filling.
Step 11: Top with the second cake layer. Cover the entire cake with ganache using an offset spatula and decorate with fresh raspberries if desired.

Tips & Variations

For a stronger raspberry flavor, soak the cake layers lightly with raspberry liqueur or simple syrup before assembling.
Use frozen raspberries if fresh are unavailable; just thaw and drain excess liquid before cooking.
Ensure your coffee is hot when adding to the batter to properly bloom the cocoa and enhance the chocolate taste.
For a dairy-free version, substitute the butter and cream in the ganache with coconut oil and coconut cream respectively.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the raspberry filling fresh. Bring the cake to room temperature before serving for the best texture. Leftover cake can be wrapped tightly and frozen for up to 1 month; thaw in the refrigerator overnight before serving.

How to Serve

A close-up view of a three-layer chocolate cake slice on a white plate, each layer of dark chocolate sponge separated by thick, rich raspberry filling with a textured, slightly glossy appearance. The top layer is coated with shiny dark chocolate ganache that drips down the sides in smooth, thick streams. Several fresh red raspberries with a velvety texture are placed on top of the ganache. A small dollop of raspberry sauce rests on the plate in front of the cake. The background features a blurred, white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature or in the refrigerator. Make sure they are completely cooled before wrapping.

What can I use if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.