Chocolate Raspberry Cake

Chocolate Raspberry Cake Recipe Easy

These beauties are baked with a Chambord splash and topped with a sweet raspberry filling, both of which offer a bright counterpoint to the thick layer of chocolate cream cheese frosting and whole berries spread over the top. You won’t be able to have just one slice.

Prep: 35 mins
Total: 1 hr 35 mins


  • 3/4 cup plus 2 tablespoons granulated sugar
  • Pinch of coarse salt
  • 1 cup buttermilk, room temperature
  • 4 ounces of bitter chocolate (61 percent cocoa), melted and chilled
  • Vegetable oil spray
  • 1 1/2 cups all-purpose flour
  • 1/4 cup Dutch processed cocoa powder
  • 3/4 teaspoon baking soda
  • 2 teaspoons of fresh lemon juice
  • Chocolate Frosting for Chocolate-Raspberry Cake
  • 1 teaspoon of coarse salt
  • 1 1/2 sticks unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 3 large eggs, room temperature
  • 1 tablespoon raspberry liqueur, such as Chambord or framboise (optional)
  • 4 packets (6 ounces each) of fresh raspberries (less than 6 cups)


  1. Cake: Preheat oven to 350 degrees. Coat three 8 by 2 inch round pans with cooking spray. Bottom line with parchment. In a large bowl, beat together the flour, chocolate, baking soda and salt. In another large bowl, beat the butter over high speed until light and fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition. Shake the liquor. Reduce speed to low and add flour mixture in three groups, alternating with buttermilk in two groups. Beat to mix, scrape the sides of the bowl as needed. Beat melted chocolate.
  2. Divide the dough evenly between the prepared pans, smoothing the top with an offset spatula. Bake, turning the pan halfway from front to back and from top to bottom, until the tester inserted in the center comes out clean, about 25 minutes. Let the cake cool in the pan on a wire rack for 10 minutes. Run a small sharp knife around the edges, then turn it over to the rack. Remove the parchment and let it cool completely, about 25 minutes. With a serrated knife, trim the top of the cake so that it is even.
  3. Contents: While the cake is baking, stir 3 cups of raspberries, sugar, salt and lemon juice in a medium saucepan. Cook over high heat, stirring constantly and mash with the back of a spoon, until the mixture boils, 2 minutes. Continue cooking, stirring until the mixture thickens and sticks to the spoon, another 7 to 8 minutes. (You should have 1 1/3 cups.) Let it cool for 30 minutes. Add 2 cups of raspberries, leaving the rest.
  4. Spread half the filling over one cake. Top with a second coat; spread the remaining filling on top. Top with the last layer, cut side facing down. Chill, covered, at least 1 hour and overnight. Spread frosting on top and sides of the cake. Garnish with the remaining raspberries.

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