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CHOCOLATE RASPBERRY CAKE

Sana Umer
This Chocolate Raspberry Cake is a decadent dessert layered with moist chocolate cake, luscious raspberry filling, and rich chocolate ganache — a stunning treat for birthdays, holidays, or any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Chill time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 420 kcal

Ingredients
  

For the Chocolate Cake:

  • 1 ¾ cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup sugar
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup hot coffee or hot water

For the Raspberry Filling:

  • 1 ½ cups raspberries fresh or frozen
  • 3 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

For the Chocolate Ganache Frosting:

  • 1 cup heavy cream
  • 1 ½ cups semi-sweet chocolate chips
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat Oven: Set oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  • Prepare Batter: In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix sugar, eggs, buttermilk, oil, and vanilla. Combine wet and dry ingredients, then stir in hot coffee.
  • Bake: Divide batter between pans and bake for 28–30 minutes or until a toothpick comes out clean. Cool completely.
  • Make Raspberry Filling: In a small saucepan, cook raspberries, sugar, and lemon juice for 4–5 minutes. Add cornstarch mixture and cook until thickened. Cool fully.
  • Prepare Ganache: Heat cream until steaming. Pour over chocolate chips, let sit 2 minutes, then stir smooth. Stir in vanilla. Cool until spreadable.
  • Assemble Cake: Place one cake layer on a plate, spread raspberry filling, and top with the second layer. Cover the entire cake with ganache.
  • Decorate: Add fresh raspberries or chocolate curls on top. Chill for at least 1 hour before slicing.

Notes

  • Storage: Keep refrigerated for up to 3 days.
  • Tip: For extra shine, pour a thin layer of warm ganache over the chilled cake before serving.
  • Variation: Use white chocolate ganache for a pretty contrast with the raspberry layer.
Keyword chocolate ganache cake, chocolate raspberry cake, layered cake, raspberry chocolate dessert, rich chocolate cake