Easy & Moist Chocolate Raspberry Cake Recipe
This Easy & Moist Chocolate Raspberry Cake combines rich, deep chocolate layers with a luscious raspberry filling and a silky chocolate ganache. Made from scratch with Dutch-processed cocoa and enhanced by hot coffee, this decadent cake is perfect for celebrations or any special occasion.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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 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 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
- Prepare Baking Pans and Oven: Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and spray them with baking spray to ensure easy removal of the cake layers after baking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, granulated sugar, baking soda, baking powder, and salt. This ensures a smooth, lump-free batter.
- Combine Wet Ingredients: In a separate bowl, whisk together the room temperature eggs, buttermilk, vegetable oil, hot strong coffee, and pure vanilla extract until fully combined. The hot coffee intensifies the chocolate flavor beautifully.
- Make the Batter: Pour the wet ingredients into the dry ingredients. Mix gently until just combined, being careful not to overmix to keep the cake tender and moist.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cakes to cool completely on wire racks.
- Prepare Raspberry Filling: In a saucepan over medium heat, cook the raspberries and granulated sugar until the berries break down. Stir in the cornstarch slurry and lemon juice, then simmer until the mixture thickens and becomes glossy. Remove from heat, then stir in raspberry preserves and optional raspberry liqueur. Let the filling cool completely.
- Make the Chocolate Ganache: Place the finely chopped semisweet chocolate in a heatproof bowl. Heat the heavy cream until it just begins to simmer and pour it over the chocolate. Let sit for 1 minute, then stir until smooth. Stir in unsalted butter, vanilla extract, and a pinch of salt. Allow ganache to cool until spreadable but still pourable.
- Assemble the Cake: Level the cooled cake layers if needed. Place one layer on a serving plate and pipe a ganache border around the edges to create a dam. Fill the center with the raspberry filling. Carefully add the second cake layer on top. Cover the entire cake with the remaining ganache and smooth with an offset spatula. Decorate with fresh raspberries as desired.
Notes
- Using hot coffee in the cake batter intensifies the chocolate flavor without making the cake taste like coffee.
- Allow all ingredients, especially eggs and buttermilk, to come to room temperature for better mixing and texture.
- Make sure the raspberry filling is completely cool before assembling to prevent it from melting the ganache.
- To achieve a smooth ganache coating, allow ganache to cool to a spreading consistency but avoid letting it fully harden before applying.
- If unable to find raspberry liqueur, it can be omitted without compromising the overall flavor.
- Store the cake covered in the refrigerator for up to 3 days; bring to room temperature before serving for best flavor and texture.
Keywords: chocolate cake, raspberry cake, chocolate raspberry cake, moist chocolate cake, chocolate ganache, raspberry filling, homemade cake, dessert recipe
