Chocolate Raspberry Cake is a delicious dessert that brings together the rich flavor of chocolate and the tartness of fresh raspberries. This cake is perfect for birthdays, celebrations, or just a sweet treat at home. The combination of dark chocolate and raspberry filling makes it a crowd-pleaser. Everyone loves a slice of this moist, decadent cake!
Why Make This Recipe
If you are looking for a dessert that impresses without being too complicated, this Chocolate Raspberry Cake is a great choice. It is not only pretty but also has layers of flavor. The chocolate cake is soft and moist, while the raspberry filling adds a fruity burst. Plus, the chocolate frosting makes it extra special. It’s a fun recipe to bake and share with family and friends!
How to Make Chocolate Raspberry Cake
Ingredients
For the Dark Chocolate Cake:
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Raspberry Filling:
- 2 cups fresh raspberries
- 1/2 cup sugar
- 1 tbsp lemon juice
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup cocoa powder
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Optional: extra raspberries for garnish
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt together.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Mix until everything is well combined. Gradually stir in boiling water until the batter is smooth.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes. A toothpick should come out clean when inserted in the center. Let the cakes cool in the pans for 10 minutes and then turn them out onto wire racks to cool completely.
- To make the raspberry filling, combine raspberries, sugar, and lemon juice in a medium saucepan. Cook on medium heat for 10-15 minutes until the raspberries break down and thicken. Strain the mixture to remove seeds if you like. Let it cool.
- For the chocolate frosting, beat softened butter in a mixing bowl until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream and vanilla. Beat until it’s smooth and fluffy.
- When the cakes are cool, put one layer on a serving plate. Spread the raspberry filling on top, then add the second layer of cake. Frost the top and sides with chocolate frosting.
- Garnish with extra raspberries if you want. Slice and enjoy!
How to Serve Chocolate Raspberry Cake
Serve your Chocolate Raspberry Cake at room temperature. It is perfect for dessert after meals or for a sweet snack in the afternoon. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!
How to Store Chocolate Raspberry Cake
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for about 4-5 days. If you want to keep it for longer, you can freeze slices for up to 2 months. Just wrap them tightly in plastic wrap and place them in a freezer-safe container.
Tips to Make Chocolate Raspberry Cake
- Make sure your eggs and butter are at room temperature before mixing for a better texture.
- Use high-quality cocoa powder for a richer chocolate flavor.
- Feel free to taste the raspberry filling and adjust the sweetness to your liking.
Variation (If Any)
You can switch the raspberries for other berries like strawberries or blueberries if you prefer. You can also use a different frosting, such as cream cheese frosting, for a fun twist.
FAQs
Can I use frozen raspberries?
Yes, frozen raspberries work too! Just thaw and drain any excess liquid before using.
What can I serve with this cake?
It goes well with whipped cream or a scoop of ice cream!
How can I make the cake healthier?
You can use whole wheat flour and reduce the sugar. Substituting applesauce for some of the oil can also make it lighter.