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Slice of chocolate raspberry cake with a bite taken out of it
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Chocolate Raspberry Cake

This delicious chocolate raspberry cake has layers of moist and fudgy chocolate cake sandwiched together with a sweet raspberry filling made from real berries. Then it's frosted with creamy chocolate frosting. This cake looks elegant and tastes grown up. 
Course Dessert
Cuisine American
Keyword Chocolate Cake with Raspberry Filling, Chocolate Raspberry Cake
Prep Time 1 hour 30 minutes
Cook Time 22 minutes
Cooling 2 hours
Total Time 4 hours
Servings 12 slices
Calories 631kcal

Equipment

  • 3 8-inch round cake pans

Ingredients

Chocolate Cake

  • 1 ¾ cup all-purpose flour (219 grams)
  • 1 cup cocoa powder (90 grams)
  • 1 ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups granulated sugar (400 grams)
  • ½ cup canola oil (120 ml) or vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk (240 ml) see notes for substitution
  • cup hot coffee (160 ml) or boiling water

Raspberry Filling

  • 1 tablespoon cornstarch AKA cornflour in Australia and the UK
  • 1 tablespoon lemon juice (15 ml) freshly squeezed
  • 3 cup raspberries (375 grams) fresh or frozen
  • ¼ cup granulated sugar (50 grams)

Chocolate Frosting

  • 1 cup unsalted butter (226 grams) softened, but not starting to melt
  • 3-4 cups powdered sugar (330-440 grams)
  • cup cocoa powder (60 grams)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt to taste
  • 3-4 tablespoons whipping cream (45-60 ml) milk will work too

Instructions

Chocolate Cake

  • Preheat the oven to 350F (180C). Line the bottom of the cake pans with parchment paper and lightly grease the sides.
  • In a very large bowl whisk together the flour, cocoa, baking soda, baking powder, salt and sugar. *If the cocoa is very lumpy, be sure to sift it first.
  • In a separate bowl whisk together the oil, vanilla and eggs until you no longer see pieces of egg. Then whisk in the buttermilk.
  • Whisk the wet ingredients into the flour mixture. You can also do this with an electric mixer on a low speed.
  • Very carefully mix the hot coffee/boiling water into the batter. It will be thin.
  • Pour/spoon the batter into the prepared pans, ensuring that the batter is evenly distributed between the pans.
  • Bake in the middle of the oven for about 22-25 minutes, or until an inserted toothpick comes out clean.
  • Cool the cakes in the pans for at least 15 minutes, then carefully invert and continue cooling on a cooling rack.

Raspberry Compote

  • Add the cornstarch and lemon juice to a small bowl or measuring cup and whisk to dissolve.
  • Add the berries, sugar and dissolved cornstarch to a small-medium saucepan over low-medium heat and bring to a gentle boil. The berries will soften and then the mixture will thicken.
  • Gently boil the berries while occasionally stirring until the mixture is about ½ of the original volume and have thickened. Remove from the heat and cool fully.
  • Place in an airtight container and store in the fridge until ready to use.

Chocolate Frosting

  • Beat the butter until creamy.
  • Add in 2 cups powdered sugar. Start with the mixer on a low speed an dbeat until combined.
  • Turn off the mixer. Sift in the cocoa and add in the salt and vanilla. Beat until incorporated.
  • Mix in the rest of the powdered sugar about ½ cup at a time, alternating with 1-2 tablespoon so cream until the desired thickness and sweetness is reached. It should be a little thinner than peanut butter in consistency.

Assembling the Cake

  • Ensure that the cake layers and raspberry filling are completely cooled before getting started.
  • If the cake layers are domed, gently saw off the rounded tops using a serrated knife.
  • Place one cake layer on the plate that you plan to serve it, with the bottom side up.
  • Pipe or spread a border with the chocolate frosting around the edges of the cake layer. Then fill the middle with half of the raspberry filling.
  • Place the second cake layer on top, with the bottom side up. Repeat the process, making a border around the edges with chocolate frosting then filling the middle with the rest of the raspberry filling.
  • Place the last cake layer on top (again with the bottom side down). Frost the sides and top of the cake with the chocolate frosting using a flat-edge knife.

Notes

  1. Pan Sizes:
    • three 8-inch (20 cm) round pans - bake for 22-25 minutes
    • two 8-inch (20 cm) round pans with 2.5 inch (5 cm) sides - bake for 25-30 minutes
    • two 9-inch (23 cm) round pans - bake for 22-26 minutes
  2. Buttermilk: You can make your own by adding 1 tablespoon of freshly squeezed lemon juice to a liquid measuring cup. Then fill to the 1 cup line with 1% or 2% milk. Stir and let sit for 5 minutes before using. 
  3. Hot Coffee/Water: Use freshly brewed coffee, boiling water or 2 teaspoons instant espresso powder dissolved in boiling water. 
  4. Raspberries: Feel free to use fresh or frozen berries. If using frozen berries I recommend using 2 tablespoons of cornstarch dissolved in 2 tablespoons of lemon juice (or water) to help thicken the mixture. 
  5. Make Ahead Tips: The cake layers and raspberry filling can be made the day before you plan to serve. Wrap cooled cake layers and store at room temperature. Place the cooled raspberry filling in an airtight container and store in the fridge. Make the frosting and assemble the cake the day you plan to serve it.
  6. Nutrition: Details provided are an estimate only and based on 1 slice of cake, assuming the cake is sliced into 12 equal pieces and that all the frosting is used. 

Nutrition

Calories: 631kcal | Carbohydrates: 94g | Protein: 7g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 323mg | Potassium: 331mg | Fiber: 7g | Sugar: 70g | Vitamin A: 616IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 3mg