Chocolate Raspberry Cake overview

This chocolate raspberry cake mixes deep chocolate and bright raspberries. It feels rich and fresh. You can read the full guide on the original chocolate raspberry cake page for more photos and tips.

why make this recipe

Make this cake when you want a dessert that looks fancy but is easy to make. The cake layers stay soft. The raspberry frosting adds a fresh taste. If you like rolled cakes, also try a simple chocolate cake roll for another party idea.

how to make Chocolate Raspberry Cake

Work in small steps. Read all parts before you start. Use a scale for even cake layers. Chill the cake between steps to make it easy to frost. For help with rich fillings and smooth textures, see these rich creamy filling tips.

Ingredients :

2 cups hot water (472 mL)
1 and 1/2 cups + 2 tbsp unsweetened natural cocoa powder (157 grams) *do not use dutch process
3 cups cake flour, spooned & leveled (330 grams)
2 and 1/4 cups light brown sugar packed (488 grams)
1 cup granulated sugar (206 grams)
3 tsp baking soda
1 and 1/2 tsp baking powder
3/4 tsp salt
2 tsp espresso powder
1 and 1/2 cups full fat sour cream, at room temperature (360 grams)
1/4 cup milk (60 mL)
4 large eggs, at room temperature
1/2 cup vegetable oil (106 mL)
1 and 1/2 tsp vanilla extract
1 and 3/4 cups salted butter, softened at room temperature (3 and 1/2 sticks, 28 tbsp, or 396 grams)
5 cups powdered sugar
1 tbsp milk
2 tsp vanilla extract
salt (a pinch)
1 cup + 2 tbsp freeze dried raspberries, pulsed to a powder, but measured while whole (About one, 1.25 oz bag)
2 tbsp raspberry preserves
6 ounces full fat cream cheese (use the block style)
2/3 cup raspberry preserves (for filling)
4 ounces semi sweet chocolate, finely chopped (*see note)
1/2 cup heavy cream (4 ounces)
1-2 tsp vegetable oil
fresh raspberries (for top)
mini chocolate chips (for top)

For another shape and style, see this chocolate cake roll for ideas.

Directions :

Prep:

Preheat oven to 350 °F.
Grease three 9-inch cake pans with shortening. Place a parchment circle in the bottom of each pan. Grease over the parchment. Dust each pan well with flour. Tap out extra flour.

Make the Cake Batter:

Put the hot water into a glass measuring cup or large bowl. Whisk in the cocoa until it is all dissolved. Let the mixture cool to near room temp.
In a large bowl, whisk all dry ingredients together. Add the sugars with the dry mix.
Add the wet ingredients to the dry mix, including the cooled cocoa-water mix. Whisk until combined. A few small lumps are OK.

Bake the Cakes:

Divide the batter evenly into the three pans. Use a kitchen scale for even layers if you can.
Bake 23 to 27 minutes. A toothpick should come out with moist crumbs.
Let cakes cool in the pans on wire racks for 10 minutes. Run a knife around the edge. Invert cakes onto a cooling rack. Let cool all the way. Tip: Turn pans half way in the oven to bake evenly.

Make the Raspberry Frosting:

Beat the butter in a large bowl until soft, about 30 seconds.
Add powdered sugar in three parts. Mix between each add. Add milk as needed to help it come together.
Stir in the vanilla and a pinch of salt.
Beat in the freeze dried raspberry powder and 2 tbsp raspberry preserves.
Beat in the cream cheese last until smooth.

Assemble the Cake:

Place the first cake layer on a stand. Spread 1 and 1/4 cups frosting over it, a little past the edge.
Pipe a small border of frosting around the edge. Put 1/3 cup raspberry preserves in the center. Spread to the edges of the border.
Put the second layer on top. Spread any extra frosting between layers to seal. Chill 5–10 minutes so layers do not slide.
Add the final layer upside down so the top is flat. Add a thin layer of frosting all over the cake. Use a cake scraper to smooth. This is the crumb coat. Chill 30 minutes until set.
Frost the top and sides. Smooth with a scraper or spatula. You can scrape more frosting to show some cake for a semi-naked look. Chill 30 minutes before the ganache.

Make the Chocolate Drip:

Put the chopped chocolate in a small bowl. Heat the heavy cream in a small pan until it simmers.
Pour the hot cream over the chocolate. Let sit 4 minutes. Stir until smooth. Add 1–2 tsp vegetable oil to make it pourable.
Set the cake on a turntable. Pour the ganache in the center and spin the cake slowly. Push ganache to the edges to make drips. Chill 20–30 minutes to set.

Serve + Store:

When the ganache sets, pipe swirls with the rest of the frosting. Add fresh raspberries and mini chocolate chips on top.
Slice and enjoy. Store leftovers in an airtight container in the fridge for 4–5 days.

Make Ahead Tips:

Bake the cake layers one day before. Let them cool, then wrap them tight with plastic wrap or foil. Leave at room temp overnight.
Make the raspberry frosting a day ahead. Keep it covered in the fridge. Beat it until creamy before you use it.

how to serve Chocolate Raspberry Cake

Serve this cake cold or near cold. Cut with a sharp knife. Wipe the knife clean between cuts for neat slices. Add extra fresh raspberries on each plate. For a cool twist, serve a small scoop of a rich frozen treat like a chocolate caramel ice cream cake on the side.

how to store Chocolate Raspberry Cake

Keep the cake in the fridge in a covered container. It will stay fresh for 4–5 days. For longer storage, wrap each slice tight in plastic and freeze up to 2 months. Thaw in the fridge before serving.

tips to make Chocolate Raspberry Cake

Use room temp eggs and sour cream for a smooth batter.
Measure flour by spooning it into the cup and leveling it.
Let the cocoa-water mix cool before you add it to the eggs.
Chill the cake between frosting steps to make it easier.
If the ganache gets thick, warm it a little to thin it.
If your frosting gets soft, chill it for a few minutes and beat again.

variation (if any)

Add a layer of chopped chocolate between the layers for more chocolate.
Use white chocolate in the ganache for a lighter look.
Swap freeze dried raspberries for strawberry powder for a different fruit note.

FAQs

Q: Can I use dutch process cocoa?
A: No. This recipe needs natural cocoa. The bake will change with dutch process.

Q: Can I make this cake gluten free?
A: You can try a 1-to-1 gluten free flour mix. The texture may change. Test one layer first.

Q: How do I stop the layers from sliding?
A: Chill the cake after you add each layer and after the crumb coat. This helps the cake hold.

Q: Can I use jam instead of raspberry preserves?
A: Yes. Use a thick jam or cook the jam a bit so it is not too runny.

Q: Can I freeze the whole cake?
A: You can freeze the whole cake wrapped tight, but the raspberries may change texture. Freeze for best use within two months.

Chocolate Raspberry Cake