Description

This decadent Chocolate Raspberry Cake combines rich, moist chocolate layers with a luscious raspberry filling and fluffy chocolate frosting. Perfect for special occasions or any chocolate lover’s delight, this recipe uses hot coffee to enhance the chocolate flavor and a homemade raspberry jam for a fresh, tangy contrast. The cake is beautifully decorated with fresh raspberries for an elegant finish.

Ingredients

Scale

Dry Ingredients for Cake

1 3/4 cups all-purpose flour (see notes below for measuring)
3/4 cups unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
2 cups granulated sugar

Wet Ingredients for Cake

1/2 cup vegetable oil
2 large whole eggs (room temperature)
1 teaspoon vanilla extract
1 cup whole or 2% milk (room temperature)
2/3 cup hot coffee or water (coffee recommended)

Raspberry Filling

3 cups frozen raspberries (can substitute fresh berries)
1/3 cup granulated sugar
2 tablespoons lemon juice
2 tablespoons corn starch
2 tablespoons water

Chocolate Frosting

1 1/2 cup unsalted butter (room temperature)
2 cups powdered sugar
2 tablespoons unsweetened dark cocoa powder
2 tablespoons heavy cream or milk
2 teaspoons vanilla extract

Decoration

Fresh raspberries, for decorating

Instructions

Raspberry Filling: Cook the raspberries, sugar, and lemon juice over medium heat for 10-12 minutes until boiling, mashing frequently to release juices. Whisk together the cornstarch and water, then stir into the raspberry mix. Continue cooking for 1-2 minutes until thickened. Push the mixture through a fine mesh strainer to remove seeds. Set aside and allow to cool completely.
Prepare Cake Pans and Oven: Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper. Preheat the oven to 325°F (165°C) to ensure even baking at a moderate temperature.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and fine sea salt. Set aside for later.
Mix Wet Ingredients: In another bowl, whisk the vegetable oil and granulated sugar until combined. Add the vanilla extract and eggs one at a time, whisking until thoroughly incorporated. Finally, whisk in the milk until smooth.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, whisking until just combined to avoid overmixing. Then whisk in the hot coffee slowly to enrich the batter and enhance chocolate flavor.
Divide and Bake: Evenly distribute the batter among the prepared pans, approximately 420 grams each. Bake on the middle rack for 18-20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow pans to cool on a wire rack for 15 minutes, then carefully release the cake layers and cool completely on the rack.
Prepare Chocolate Frosting: In a stand mixer bowl, cream the unsalted butter on medium speed until smooth and pale, about 2-3 minutes. Gradually add powdered sugar and cocoa powder, mixing to combine. Add heavy cream or milk and vanilla extract, then beat on medium speed for 4-5 minutes until light, fluffy, and tripled in volume.
Assemble Cake Layers: On your serving plate, spread a thin layer of frosting on top of the first cake layer and pipe a border around the edges to contain the filling. Spoon half of the raspberry filling into the center, making sure it does not overflow the border. Repeat with the second layer.
Top Layer Placement and Chill: Place the final cake layer upside down so the top is flat. Refrigerate the entire cake for 20-30 minutes to set up the layers and make frosting easier to spread.
Final Frosting and Decoration: After chilling, spread the remaining frosting evenly over the top and sides of the cake. Use an offset spatula to create decorative swirls. Garnish generously with fresh raspberries. Chill the cake for at least one hour before serving to allow flavors to meld and frosting to set.

Notes

For measuring flour, spoon it lightly into the measuring cup and level it off with a knife to avoid dense cake texture.
Using hot coffee enhances the chocolate flavor without tasting like coffee.
Frozen raspberries can be used if fresh are out of season, but fresh raspberries are preferable for garnish.
Allow all refrigerated ingredients like eggs and milk to come to room temperature for better batter consistency.
Chilling the assembled cake helps the frosting set and makes slicing cleaner.

Prep Time: 25 minutes
Cook Time: 38 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Chocolate cake, raspberry filling, chocolate frosting, layered cake, dessert, homemade cake, berry filling