Raspberry Chocolate Cake Recipe

side angle of the inside of a three layer chocolate raspberry cake

4.82 from 11 votes

Raspberry Chocolate Cake Recipe

This Raspberry Chocolate Cake is life changing. It is a dark chocolate cake with raspberry buttercream that you will keep making over and over.

Prep Time20

Cook Time35

Cooling Time1

Total Time1 55

Course: Dessert

Cuisine: American

Servings: servings

Calories: 1553kcal

Author: Jocelyn Delk Adams

Ingredients

For the Cake:

2 1/2 cups all-purpose flour sifted
1/2 cup cocoa powder
1 teaspoon instant coffee powder
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoons salt
1 cup hot water
2 large eggs room temperature
1 teaspoon pure vanilla extract
1 cup vegetable oil
1 cup buttermilk

For the Raspberry Buttercream:

2 cups unsalted butter room temperature
1 1/2 cups raspberry jam strained and seeds discarded
3 cups confectioners' sugar

For the Chocolate Ganache:

4 oz. bittersweet chocolate finely chopped
½ cup heavy whipping cream
¼ cup light corn syrup
1 tablespoon vanilla extract
Fresh raspberries for garnish

US Customary - Metric

Instructions

For the Cake:

Preheat oven to 350 degrees and spray 3 9 inch round pans with non-stick baking spray.
Add eggs and sugar to bowl of your stand mixer and beat on high speed for 2-3 minutes.
While mixture beats, add cocoa powder, instant coffee powder and salt to hot water. Add to eggs and sugar.
Next slow down mixer and add flour, baking soda, and baking powder then add vegetable oil, buttermilk and vanilla extract to the mixer and beat until just combined. Batter will be sort of thin but this is normal.
Evenly add cake batter to all three pans and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Allow to rest for 10 minutes before removing from pans to cool completely.

For the Buttercream:

Beat butter and jam together using an electric mixer set on medium speed until fluffy. Add confectioners' sugar and beat until smooth. Spread filling between 3 cake layers.
Ice the rest of the cake with remaining buttercream and refrigerate for 20--25 minutes.

For the Ganache:

Heat heavy cream in a small saute' pan over medium heat until it just begins to boil. Remove from heat and add in chocolate. Allow to sit for 2 minutes.
Next whisk together cream and chocolate until nice and smooth.
Whisk in in corn syrup and vanilla extract.
Remove cake from refrigerator and pour warm ganache over the middle of the top of the cake and allow to drip down the sides.
Let the ganache set for about 30 minutes before serving. And if you would like, garnish with fresh raspberries.

Notes

How to Store

Just cover it well with plastic wrap or place it in an airtight container to prevent it from drying out and place in the fridge. If you don't add the fresh raspberries on top, you can store it at room temperature for 2-3 days.

How Long Will It Last?

When properly stored, the cake can last up to 5 days in the fridge. Remember to keep it well-covered.

Can I Freeze it?

Absolutely! If you'd like to make the cake in advance or save leftovers for later, this cake freezes well. Just ensure it's cooled completely, then wrap the cake (or pieces of it) tightly in plastic wrap, followed by a layer of aluminum foil. You can freeze it for up to 3 months. When you want to serve again, thaw overnight in the fridge and then bring it to room temperature before serving.

Nutrition