Last Valentine’s Day, Oliver declared he wanted to help make “the fanciest cake ever” for our family dinner. That’s when we created this chocolate raspberry cake – a rich and decadent chocolate cake layered with tart raspberry filling and topped with silky chocolate ganache. After perfecting this cake through several attempts, I discovered that the combination of sweet and tart creates the most elegant party dessert that looks impressive but isn’t as complicated as it seems.
This chocolate raspberry layer cake has become my go-to recipe for Valentine’s Day and other holiday desserts. Unlike store-bought cakes or searching for chocolate raspberry cake near me, this homemade version gives you full control over every layer and ingredient.
Why This Chocolate Raspberry Cake is a Showstopper
When you need a dessert that tastes as incredible as it looks, this cake delivers. The rich cocoa flavor paired with tart raspberries creates that perfect balance that makes people ask for seconds.
What makes this the best chocolate raspberry cake recipe is how forgiving it is. The moist chocolate sponge stays tender for days, and even if your layers aren’t perfectly even, the chocolate ganache hides imperfections beautifully. Watching fudgy chocolate layers come together with tart raspberry filling is always a highlight – especially when kids like Oliver are helping!
Whether you’re a beginner or a seasoned baker, this cake proves that elegance doesn’t have to mean difficult.
Ingredients for Chocolate Raspberry Cake
Chocolate Cake Layers
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs, room temperature
- 1 cup hot coffee (or hot water)
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
Raspberry Filling
- 2 cups fresh raspberries
- ½ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- Pinch of salt
Chocolate Ganache
- 12 oz dark chocolate, chopped
- 1½ cups heavy cream
- 2 tbsp butter
- 1 tbsp corn syrup
Decoration
- Fresh raspberries
- Chocolate shavings
- Powdered sugar
Step-by-Step Method
Step 1: Make the Chocolate Cake
Preheat oven to 350°F and line two 9-inch pans with parchment paper. Mix flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk eggs, buttermilk, oil, and vanilla. Combine wet and dry ingredients, then slowly add hot coffee. Divide batter into pans and bake for 30–35 minutes. Cool completely before assembling.
Step 2: Cook the Raspberry Filling
In a saucepan, combine raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat for 8–10 minutes, stirring until thick. Let cool completely to prevent melting your ganache.
Step 3: Make Chocolate Ganache
Place chopped chocolate in a bowl. Heat cream until just simmering and pour over chocolate. Let sit 2 minutes, then whisk until smooth. Stir in butter and corn syrup. Cool for 30 minutes until thick but pourable.
Step 4: Assemble the Layers
Place one cake layer on your serving plate. Spread half the raspberry filling, leaving a ½-inch border. Add the second layer and spread remaining filling.
Step 5: Frost and Decorate
Pour ganache over the top, letting it drip down the sides. Smooth with an offset spatula. Top with fresh raspberries and chocolate shavings. Let set for 30 minutes before slicing.
Storage Tips
- Best Fresh: Serve within 24 hours. Keep at room temperature for 1–2 hours before serving.
- Make Ahead: Bake layers up to 2 days ahead; freeze unfrosted layers up to 3 months.
- Refrigerate: Cover loosely, store up to 5 days. Bring to room temperature before serving for best flavor.
- Component Storage: Raspberry filling lasts 1 week in the fridge; ganache 2 weeks; fresh raspberries 2–3 days.
Chocolate Raspberry Cake Variations
- White Chocolate Raspberry Cake: Swap dark ganache for white chocolate. Add white chocolate chips between layers.
- Chocolate Raspberry Cheesecake Layer: Add no-bake cheesecake layer with whipped cream and fold in raspberry filling.
- Chocolate Raspberry Cupcakes: Bake batter in cupcake liners, fill centers with raspberry jam, top with ganache.
- Chocolate Raspberry Mousse Cake: Fold whipped cream into ganache for a lighter mousse topping.
- Naked Chocolate Raspberry Cake: Skip full ganache coating for a rustic look, drizzle only on top.
- Triple Layer Version: Slice each cake layer in half for 4 layers, add more raspberry filling and ganache.
Equipment Needed
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
- Wire cooling racks
- Offset spatula
- Mixing bowls
- Medium saucepan
- Cake turntable
- Bench scraper
Smart Ingredient Swaps
- Flour: Cake flour for lighter texture, gluten-free blend for GF cake
- Buttermilk: Regular milk + vinegar for a substitute
- Heavy Cream: Coconut cream for vegan ganache
- Sugar: Coconut sugar or honey instead of granulated sugar
- Raspberry: Frozen or raspberry jam can replace fresh raspberries
Top Tip
Oliver once added an entire stick of butter to the ganache by accident. Instead of starting over, we let it cool – it became extra glossy and easier to spread! This “Oliver’s butter ganache” is now my favorite trick for a smooth, rich finish.
FAQ
Do chocolate and raspberry go together?
Yes! Tart raspberries balance rich chocolate perfectly, making it a classic sweet-and-tart combination.
What was Julia Child’s favorite cake?
She loved rich chocolate cakes like the French Reine de Saba, similar in decadence to this chocolate raspberry cake.
What are the hardest cakes to bake?
Opera cakes, intricate wedding cakes, and genoise sponges are tough. This chocolate raspberry cake is forgiving and easy.
Common raspberry cake mistakes?
Too-thin filling, warm components, or overbaked layers. Cool everything fully and use thick raspberry filling.
Decadent Elegance Made Simple
Now you have everything to make the perfect chocolate raspberry cake – moist layers, luscious raspberry filling, and glossy ganache. This cake proves bakery-quality desserts are achievable at home.
