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–+ servings
A slice of moist chocolate cake layered with raspberry filling and topped with glossy chocolate ganache and fresh raspberries.

Chocolate Raspberry Cake

This indulgent layered cake combines rich chocolate with fresh raspberry buttercream and a decadent chocolate fudge frosting.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Chilling/Frosting 1 hour
Total Time 2 hours 55 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 927
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • For the Chocolate Cake:
  • ¾ cup Dutch-processed cocoa powder Gives a deep flavor and rich color
  • 2 ¾ cups all-purpose flour Provides structure and texture
  • 1 ½ teaspoons kosher salt Enhances flavor
  • 1 teaspoon baking powder Helps the cake rise
  • ½ teaspoon baking soda Boosts the rise and lightens texture
  • 3 large eggs Provides moisture and binds the ingredients
  • 1 tablespoon vanilla extract Adds flavor
  • 1 cup vegetable oil Keeps the cake moist
  • 2 ½ cups granulated sugar Sweetens and aids in texture
  • 1 ¾ cups whole milk Adds moisture and richness
  • For the Quick Raspberry Jam:
  • 12 ounces raspberries Fresh or frozen works well
  • ¼ cup lemon juice Brightens the jam
  • ¼ cup granulated sugar Sweetens the jam
  • For the Raspberry Buttercream:
  • 1 cup unsalted butter For a smooth, creamy texture
  • 4 cups powdered sugar Sweetens and thickens the buttercream
  • ½ teaspoon vanilla extract Enhances flavor
  • 1 pinch kosher salt Balances sweetness
  • ⅓ cup raspberry jam From the jam above for flavor
  • For the Chocolate Fudge Frosting:
  • ½ cup heavy whipping cream Creates a smooth and rich frosting
  • 1 ½ tablespoons light corn syrup Thickens the frosting without adding extra sweetness
  • 5 ounces dark chocolate 50-70% cocoa solids, chopped for smoothness
  • ¼ teaspoon vanilla extract Adds depth of flavor
  • ⅛ teaspoon kosher salt Balances the sweetness
  • 2 tablespoons Dutch-processed cocoa powder Gives a rich chocolate flavor
  • 2 tablespoons unsalted butter Provides creaminess to the frosting

Equipment

  • 3 8 or 9-inch cake pans For baking the layers
  • 1 Parchment paper To line the cake pans
  • 1 Sifter To sift the dry ingredients
  • 1 Stand mixer or hand mixer For beating buttercream and ganache
  • 1 Whisk For mixing cake batter and other ingredients
  • 1 Silicone Spatula For stirring ganache and buttercream
  • 1 piping bag For piping buttercream between cake layers
  • 2 Cooling racks For cooling the cake layers
  • 1 Offset spatula For smoothing the frosting

Method
 

  1. Prepare the cake:
  2. Preheat your oven to 325°F with convection or 350°F without it. Prepare three 8 or 9-inch cake pans by spraying them and lining with parchment paper.
  3. Sift together cocoa powder, flour, salt, baking powder, and baking soda in a large bowl. set aside.
  4. Whisk eggs and vanilla extract together in a separate bowl until smooth, then slowly add oil, whisking to emulsify.
  5. Whisk in granulated sugar until smooth.
  6. Gradually add the sifted dry ingredients and milk, alternating in three portions, mixing until smooth each time.
  7. Divide the batter evenly between prepared pans. Bake for 25-28 minutes or until a toothpick comes out clean.
  8. Let the cakes cool for 10 minutes on a wire rack, then carefully remove them from the pans. Allow them to cool completely.
  9. Prepare the raspberry jam:
  10. In a saucepan, combine raspberries, lemon juice, and sugar. Heat over low heat, stirring and smashing occasionally, then increase to medium-low to simmer until thickened.
  11. Strain the jam through a fine sieve to remove seeds. refrigerate
  12. Prepare the chocolate fudge frosting:
  13. In a heatproof bowl, combine chopped chocolate, vanilla extract, corn syrup, and salt. set aside.
  14. Heat the cream in a saucepan until just boiling, then pour it over the chocolate mixture. Let it sit for 2 minutes, then whisk until smooth.
  15. Sift in the cocoa powder and whisk to combine.
  16. Add softened butter to the ganache and stir gently until smooth. Let the frosting cool to room temperature, stirring occasionally.
  17. Prepare the raspberry buttercream:
  18. Beat butter in a stand mixer until light and fluffy.
  19. Slowly add powdered sugar, followed by vanilla and salt.
  20. Add the raspberry jam, a little at a time, to achieve the desired flavor and consistency.
  21. Assemble the cake:
  22. Place the first layer of cake on your serving platter. Pipe a ring of raspberry buttercream around the edges of the cake.
  23. Spread half of the raspberry jam on top, then add another layer of raspberry buttercream.
  24. Add the second layer of cake, repeat the process with jam and buttercream, and top with the third layer. Chill the cake for 30 minutes.
  25. Spread chocolate fudge frosting over the cake, smoothing it out with a spatula.

Nutrition

Calories: 927kcalCarbohydrates: 123gProtein: 8gFat: 47gSaturated Fat: 20gPolyunsaturated Fat: 12gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 102mgSodium: 444mgPotassium: 304mgFiber: 4gSugar: 93gVitamin A: 798IUVitamin C: 1mgCalcium: 105mgIron: 4mg

Notes

A layered cake that’s as beautiful as it is delicious, perfect for any celebration or a special treat for the family.

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