Indulge in the rich and decadent flavors of this Chocolate Raspberry Cake that combines two classic favorites into one mouthwatering dessert. This dessert features moist chocolate cake layers that are filled with raspberries and creamy chocolate ganache. The cake is then topped with a whipped ganache frosting, which adds a velvety texture to the cake, and garnished with fresh raspberries and chocolate shards that add a beautiful touch to the overall presentation.
How to make Chocolate Raspberry Cake
Despite the appearance of the recipe, the Chocolate Raspberry Cake is easy to prepare and follow. Each step is simple and easy to understand, ensuring that even novice bakers can produce a beautiful and delicious cake. Furthermore, the recipe doesn’t require gelatin, cornstarch, or excessive amounts of sugar, which makes it a healthier option for those watching their sugar intake.
First, prepare the chocolate cake layers that are baked in two different pans. Let them cool while you prepare the raspberry filling. For this, you can use either fresh or frozen raspberries. Then, prepare the chocolate ganache and let it come to room temperature before assembling the cake. Cut each cake horizontally into two even cake layers and fill the cake with raspberry filling alternating with the chocolate ganache in the middle.
Prepare the whipped chocolate ganache and spread it on top and sides of the cake. Refrigerate to set. Decorate the cake with fresh raspberries and chocolate shards.
Once you take a bite of this cake, you will experience the explosion of flavors that will satisfy your sweet tooth. The combination of rich chocolate and tart raspberries is a perfect balance of sweet and tangy, which makes this cake perfect for any occasion, from a family gathering to a special event. Moreover, the whipped ganache frosting adds a lightness to the cake that makes it less heavy than traditional frosting.
This Chocolate Raspberry Cake is an ideal dessert for chocolate lovers who enjoy a fruity twist. This cake is not only a treat for the taste buds but also a feast for the eyes. So why not give it a try and experience the delight of this heavenly dessert for yourself? Hope you will try it out, and if you do, don’t forget to tag me on Instagram. Enjoy!
Other chocolate raspberry desserts you may like to try
If you like chocolate and raspberry combination, you came to the right place as I will share with you several desserts that will surely satisfy your sweet tooth. For an elegant and impressive dessert, you may also like to try this amazing Chocolate Raspberry Mousse Cake or these Chocolate Raspberry Mousse Domes. If searching for a cookie raspberry treat you may like to try these Chocolate Raspberry Whoopie Pies or these Chocolate Thumbprint Cookies. These Raspberry Chocolate Cups are a real treat for all chocolate lovers. When you are out of time and want a quick dessert you can prepare this 1 Minute – Chocolate Raspberry Mug Cake. Let me know if you try any of them and hope you will enjoy each of them as much as we did.
YOU MAY ALSO LIKE:
Chocolate Vertical Layer Cake
Raspberry Vanilla Cake
Brownie Raspberry Cheesecake
Chocolate Raspberry Cake
- 1 ¾ cup (220g) all-purpose flour
- 1/2 cup (60g) unsweetened cocoa powder
- 1 tsp (5g) salt
- 2 tsp (8g) baking powder
- 1/2 cup (113g) unsalted butter , soft
- 1 cup (200g) sugar
- 5 eggs
- 1 ½ tsp (7g) vanilla extract
- 1 cup (240g) sour cream
- 5 oz (140g) semisweet chocolate , melted
- 14 oz (400g) fresh or frozen raspberries
- 1/2 cup (100g) sugar
- 2 tbsp (30ml) lemon juice
Extra raspberries for filling
- 3.5 oz (100g) fresh raspberries
Chocolate Ganache for Filling
- 5.5 oz (160g) semisweet chocolate , chopped
- 2/3 cup 2/3 cup (160g) whipping cream
- 7 oz (200g) semisweet chocolate
- 7 oz (200g) whipping cream
- 3.5 oz (100g) semisweet chocolate
- 1 oz (30g) semisweet chocolate , small pieces
- fresh raspberries
- powdered sugar , for dusting
Prepare chocolate cake layers
- Preheat the oven to 350°F (180C). Grease two 8-inch (20cm) pans and line the bottom with parchment paper.
- In a medium bowl combine the flour, cocoa powder, baking powder and salt.
- In another bowl mix the butter and sugar until well combined. Add eggs, one at a time, vanilla extract, and mix to combine.
- With the mixer on low, gradually add the flour mixture alternating with sour cream until all is well incorporated.
- Add the melted chocolate and mix to incorporate.
- Divide batter evenly into the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few crumbs.
- Let them cool on the pan for about 10 minutes, then remove them to a cooling rack to cool completely.
Meanwhile prepare the raspberry filling.
- Place raspberries, sugar, and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for 10-15 minutes or until thickens. Remove from heat and set aside to cool until ready to use.
Prepare chocolate ganache for filling.
- Place chopped chocolate into a heatproof bowl. Heat the cream in a small saucepan, until almost boiling to the edges. Remove from heat and pour over the chocolate. Let sit for 2 minutes and then stir until smooth. Let cool at room temperature.
Assemble the cake.
- Cut the tops of the cakes to create flat surfaces. Cut each cake in half horizontally. Place one cake layer on your serving plate. Add sheets of parchment paper until you frost the cake.
- Add the second layer of cake and spread it with the cooled chocolate ganache. Add the third layer of cake and spread the remaining raspberry filling. Add the last layer of cake and refrigerate until ready to frost.
Prepare the whipped ganache for frosting the top and edges of the cake.
- Place chopped chocolate into a heatproof bowl. Heat the cream in a small saucepan, until almost boiling to the edges. Remove from heat and pour over the chocolate. Let sit for 2 minutes and then stir until smooth. Refrigerate for 60-70 minutes.
- Whip the ganache until soft peaks form and gets lighter in color.
- Frost the top and edges of the cake.
- Refrigerate the cake for few hours or overnight.
Prepare chocolate shards.
- Melt 3.5 oz (100g) semisweet chocolate over a bain-marie. Remove from heat and add 1 oz (30g) chopped semisweet chocolate for tempering. Stir until melted.
- Spread chocolate evenly into a 14 x 12 inch (36x30cm) rectangle on a parchment paper.
- Roll the parchment paper and refrigerate for 30-40 minutes.
- Unroll the parchment paper and the chocolate will break into shards. Make them smaller if desired and they are ready to decorate the cake.
- Use melted chocolate to stick each shard on the side of the cake.
- Refrigerate for 15 minutes to set the shards.
- Cover the cake with fresh raspberries and dust with a bit of powdered sugar.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
How would the ingredients have to be scaled, if I used just one 26cm pan (instead of two 20cm)? Should I leave the same amounts or scale it by half (everything x1,5)?
You have to use the rule of three from math.
I’m thinking about making this cake. I only have one 8 inch pan. Can I bake it all in one pan, or is it to much batter?
Yes, you can bake it all in one pan just to adjust the baking temperature. .might need more time to bake.
The cake is so attractive, so wonderful.
I literally drooled all over my keyboard. You have there the two ingredients I most love, chocolate and raspberries. Amazing what you did. I can’t wait to try it out when I have the time. Thank you!
Hello! This recipe looks wonderful. Would it be possible to make it in 3-4 6 inch pans?
Hello. This is such a wonderful recipe.You have such an amazing collection and have been wanting to try most of them. I wanted t know the weight of the eggs,.The eggs here weigh anywhere between 24-35 grams. Thanks so mucj
A guide and recipe for making Chocolate Raspberry Cake is very detailed and easy to understand. I really like this dish. The food is very attractive. Thanks for sharing.
I made this cake, the look was gorgeous,
the beauty is incredible(my family
members made some pics with my cake)
but the cake inside was unprepared and dry
. I think he needs impregnation.
What kind of impregnation will be right for this cake?
Hello! This cake looks amazing! What is the percentage of cocoa in the chocolate in this recipe? In my country there is only dark, milk or white chocolate with different percentage of cocoa in them. We have no bittersweet or semisweet chocolate. Thank you!
Hi is whiping cream and heavy cream are the same
is the sour cream optional?
This cake looks amazing :))) Can’t wait to try it 🙂
I have a few questions. I’m planning to do a letter cake in A4 format. I will propably do three or four layers (seperately).
Will these ingredients be enough for four layers or I need to one up/ double the quantity?
Also, do the layers break easily?
Thank you in advance.