This chocolate raspberry cake is rich, moist, and full of deep chocolate flavor layered with a bright, slightly tangy raspberry filling. It’s a perfect dessert for Valentine’s Day, birthdays, or any time you want a chocolate dessert that feels extra special. The combination of dark chocolate and raspberries always feels elegant but this cake is still easy enough to make at home.
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee or hot water
For the Raspberry Filling
- 2 cups fresh or frozen raspberries
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch + 2 tablespoons water
For the Chocolate Ganache
- 1 cup heavy cream
- 1½ cups semi-sweet or dark chocolate chips
Preparation Steps
Step 1: Make the Chocolate Cake
Preheat oven to 350°F (175°C).Grease and line two or three round cake pans.In a large bowl, whisk flour, cocoa powder, sugar, baking soda, baking powder, and salt.Add eggs, buttermilk, oil, and vanilla.Mix until combined, then slowly add hot coffee.Batter will be thin.Pour into pans and bake 30–35 minutes.Let cakes cool completely.
Step 2: Prepare the Raspberry Filling
Add raspberries, sugar, and lemon juice to a saucepan.Cook over medium heat until berries break down.Stir in cornstarch slurry and cook until thick.Remove from heat and cool completely.
Step 3: Make the Chocolate Ganache
Heat heavy cream until just steaming.Pour over chocolate chips and let sit 2 minutes.Stir until smooth and glossy.Let cool slightly before using.
Step 4: Assemble the Cake
Place one cake layer on a plate.Spread raspberry filling evenly.Add next layer and repeat.Pour ganache over the top and gently spread down the sides.Decorate with fresh raspberries if desired.
Cooking Notes
- Let cakes cool fully before assembling to avoid melting the filling
- Ganache thickens as it cools, pour when slightly warm
- Use good-quality cocoa powder for best flavor
- Strain raspberry filling if you want it seedless
- Chill the cake briefly before slicing for clean layers
Variation
- Use raspberry jam instead of homemade filling for a quicker version
- Add a layer of chocolate buttercream between cake layers
- Make it a chocolate raspberry sheet cake for easy serving
- Use white chocolate ganache for a sweeter contrast
- Add a splash of raspberry liqueur to the filling for adults
Serving Suggestions
- Serve slightly chilled or at room temperature
- Pair with whipped cream or vanilla ice cream
- Garnish with fresh raspberries or chocolate curls
- Perfect for Valentine’s Day dessert tables
- Serve with coffee or espresso
Tips
- Use a kitchen scale for even cake layers
- Level cake layers with a knife for a neat look
- Don’t overbake or the cake may be dry
- Store leftovers covered in the fridge
- Cake tastes even better the next day
Prep Time / Cooking Time / Total Time
Prep Time: 30 minutes
Cooking Time: 35 minutes
Cooling & Assembly Time: 40 minutes
Total Time: 1 hour 45 minutes
Nutritional Info (Approximate per slice)
Calories: 520
Carbohydrates: 65g
Protein: 6g
Fat: 26g
Sugar: 45g
FAQs
Is chocolate raspberry cake good for Valentine’s Day?
- Yes, chocolate and raspberry is a classic romantic flavor combination.
Can I make this cake ahead of time?
- Yes, it can be made one day ahead and stored in the fridge.
Can I use frozen raspberries?
- Yes, frozen raspberries work perfectly for the filling.
Can I freeze this cake?
- Yes, freeze without ganache for best texture.
What chocolate works best?
- Dark or semi-sweet chocolate gives the best balance with raspberries.
Conclusion
Chocolate raspberry cake is rich, moist, and full of bold flavor. The deep chocolate layers paired with bright raspberry filling make it a stunning dessert that looks bakery-style but is simple to make at home.