...

Hannah Cooking

Chocolate Raspberry Cake

Published: by . Leave a Comment

In our house, the debate between "fruit dessert" and "chocolate dessert" is eternal. Max wants pure chocolate; I usually want something bright and fruity. This Chocolate Raspberry Cake is the truce we both happily agreed to. It is visually stunning with its contrasting layers of jet-black chocolate cake and vibrant pink raspberry filling, all crowned with a glossy chocolate ganache drip. Max calls it the "fancy tuxedo cake" because it looks so sharp and elegant.

This decadent Chocolate Raspberry Cake features three layers of moist dark chocolate cake sandwiched with a vibrant, tart raspberry cream filling, topped with a rich chocolate ganache and fresh berries.
Jump to Recipe Print Recipe
Chocolate raspberry layer cake with a slice removed, revealing three layers of dark chocolate cake with raspberry filling and chocolate buttercream between each layer, topped with fresh raspberries and mint leaves.
Chocolate raspberry layer cake with a slice removed, revealing three layers of dark chocolate cake with raspberry filling and chocolate buttercream between each layer, topped with fresh raspberries and mint leaves. Save it For Later
Jump to:

Why You Will Love This Chocolate Raspberry Cake

You will love this recipe because it isn't just a chocolate cake with some berries thrown on top; every layer is infused with flavor. The cake itself is incredibly moist and dark, providing a sturdy base for the star of the show: a thick, luscious raspberry cream filling. The filling is tart and sweet, cutting through the richness of the chocolate. Topped with a silky ganache and a mountain of fresh raspberries, it’s a bakery-quality showstopper that is surprisingly easy to assemble.

How To Make Chocolate Raspberry Cake

To achieve the beautiful look in the picture, we bake three layers of rich chocolate cake. While they cool, we make a fresh raspberry reduction—cooking down berries until they are a thick jam—and fold it into a creamy filling to get that natural, neon-pink color. We stack the layers with generous amounts of filling, pour a warm ganache over the top so it drips down the sides, and pile on fresh raspberries for the grand finale.

Chocolate Raspberry Cake Ingredients

The Dark Chocolate Cake

  • 1 ¾ cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup dark cocoa powder (unsweetened)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk; room temperature
  • ½ cup vegetable oil
  • 2 large eggs; room temperature
  • 1 cup hot strong coffee (enhances the chocolate flavor!)

The Raspberry Cream Filling

  • 12 oz fresh or frozen raspberries (for reduction)
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 8 oz cream cheese; softened
  • ½ cup unsalted butter; softened
  • 2 cups powdered sugar
  • Note: This creates the thick pink layers seen in the image.

The Ganache & Garnish

  • ½ cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • 1 pint fresh raspberries (for topping)
Four-image ingredient grid showing chocolate raspberry cake components: top left shows dark cocoa powder in a white bowl, top right displays fresh red raspberries, bottom left shows pink buttercream frosting in swirls, and bottom right contains melted dark chocolate ganache with chocolate pieces. Save it For Later

Step by Step Method

Make the Raspberry Reduction

  • In a small saucepan, simmer the 12 oz of raspberries, sugar, and lemon juice over medium heat. Mash the berries as they cook.
  • Simmer for 10–15 minutes until thick and jammy. Strain through a fine-mesh sieve to remove seeds. Let this cool completely (it must be cold!).

Bake the Cakes

  • Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  • Whisk flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
  • Add buttermilk, oil, and eggs. Mix until combined. Slowly pour in the hot coffee while mixing gently.
  • Divide batter evenly among the three pans. Bake for 25–30 minutes until a toothpick comes out clean. Cool completely.

Make the Filling

  • Beat the cream cheese and butter until fluffy. Slowly add powdered sugar.
  • Beat in the cooled raspberry reduction until the filling is a uniform, vibrant pink color.

Assemble

  • Level the tops of the cakes if needed. Place the first layer on a serving plate.
  • Spread half of the pink raspberry filling over the layer. Top with the second cake layer.
  • Spread the remaining filling over the second layer and top with the final cake layer. Leave the sides bare for that "naked cake" look or smooth slightly.

Ganache and Decorate

  • Pour hot heavy cream over the chocolate chips. Let sit for 5 minutes, then whisk until smooth.
  • Pour the ganache over the center of the top cake layer, gently pushing it towards the edges so it drips down the sides.
  • Immediately pile fresh raspberries on top of the wet ganache.
Four-layer chocolate raspberry cake with a wedge removed, showing alternating layers of dark chocolate cake, raspberry filling, and chocolate buttercream, covered in smooth chocolate frosting and topped with fresh raspberries and mint leaves. Save it For Later

MAX’S REACTION

"The pink stuff tastes like sour candy but the cake is super sweet. I like squishing the raspberries on top. It looks like a cake from a cartoon!"

What Pairs Well With Chocolate Raspberry Cake

This cake is rich, so a cold glass of milk is mandatory for Max. For adults, a hot espresso or a glass of Pinot Noir pairs beautifully with the dark chocolate notes.

Chocolate Raspberry Cake Variations

Mary Berry Style

If you prefer a lighter cake, swap the fudge cake for a chocolate sponge and use raspberry jam between the layers instead of cream filling for a classic Chocolate and raspberry cake Mary Berry style.

Cupcakes

Divide the batter into a muffin tin to make Chocolate Cupcakes. Core the centers and fill with the raspberry cream for a bite-sized version.

White Chocolate Twist

Swap the dark chocolate ganache for a white chocolate drizzle. It adds a sweeter, creamier finish that contrasts well with the tart berries.

Mousse Filling

For a lighter texture, fold the raspberry reduction into whipped cream and gelatin for a Raspberry Mousse Cake filling.

Multi-layered chocolate raspberry cake with moist dark chocolate layers, bright red raspberry filling between each tier, smooth chocolate ganache frosting, and topped with fresh raspberries and mint leaves, shown both whole and sliced to reveal interior. Save it For Later

Equipment

  • 3 x 8-inch Round Cake Pans
  • Saucepan (for reduction)
  • Sieve (to remove seeds)
  • Stand Mixer or Hand Mixer
  • Offset Spatula
  • Mom Tip: Make the raspberry reduction the day before. It needs to be cold and thick to ensure your filling is stable enough to hold up the cake layers.

Storage / Make Ahead / Serving Tips

Refrigerator Storage

Because of the cream cheese filling, this cake must be stored in the fridge. Keep it in a cake carrier or airtight container for up to 4 days.

Serving

Let the cake slices sit at room temperature for 20 minutes before eating. The buttercream and ganache taste much better when they aren't rock hard from the fridge.

Freezing

You can freeze the individual cake layers wrapped in plastic for up to 1 month. We don't recommend freezing the assembled cake with fresh fruit garnish.

Top Tips for Best Chocolate Raspberry Cake

Patience is key with the raspberry reduction! If you don't cook out enough water, your filling will be runny and the cake layers will slide off. It should be the consistency of thick tomato paste before you mix it with the cream cheese. Also, don't skimp on the coffee in the batter—it doesn't make the cake taste like java, it just makes the chocolate taste "more chocolatey."

Chocolate Raspberry Cake FAQs

Can I use raspberry jam instead of fresh fruit?

Yes, you can use ½ cup of seedless raspberry jam in the filling, but reduce the powdered sugar slightly as jam is sweeter than fresh fruit reduction.

Is this cake moist?

Yes, this is an incredibly Moist chocolate raspberry cake thanks to the buttermilk and oil in the batter.

Can I make this as a 2-layer cake?

Absolutely. Just divide the batter between two pans and bake for about 5–8 minutes longer. You will have a thicker layer of filling in the middle.

How do I get the drip to look nice?

Wait until the ganache thickens slightly (about 10 minutes after mixing) before pouring. If it's too hot, it will run all the way to the bottom plate; if it's too cool, it won't drip at all.

A Slice of Indulgence

This cake is pure romance on a plate. It’s dark, moody, bright, and sweet all at once. If you are looking for more impressive desserts, try our fun Cinnamon Roll Poke Cake, the bite-sized White Chocolate Mousse Tarts, or classic Chocolate Cupcakes for a simpler treat.

Share your Chocolate Raspberry Cake! Tag us @HannahCooking with #ChocRaspberryCake; we’re dying to see those ganache drips!

⭐️ Rate this Chocolate Raspberry Cake recipe and let us know what twists or ingredients you used!

Looking for other recipes like Chocolate Raspberry Cake? Try these:

Chocolate raspberry layer cake with a slice removed, revealing three layers of dark chocolate cake with raspberry filling and chocolate buttercream between each layer, topped with fresh raspberries and mint leaves. Save it For Later

Chocolate Raspberry Cake

This decadent Chocolate Raspberry Cake features three layers of moist dark chocolate cake sandwiched with a vibrant, tart raspberry cream filling, topped with a rich chocolate ganache and fresh berries.
No ratings yet
Pin Share Print Rate
Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Cook Time: 30 minutes
Cooling: 45 minutes
Total Time: 2 hours
Servings: 12 slice
Calories: 550kcal
Cost: $18

Equipment

  • 3 Cake Pans (8-inch round)
  • 1 Saucepan (Small)
  • 1 Stand mixer (Or hand mixer)

Ingredients

  • 1 ¾ cups flour - All-purpose
  • 2 cups sugar - Granulated
  • ¾ cup cocoa powder - Dark unsweetened
  • 1 cup buttermilk - Room temp
  • 1 cup coffee - Hot and strong
  • ½ cup oil - Vegetable
  • 2 eggs - Large
  • 12 oz raspberries - For reduction
  • 8 oz cream cheese - Softened
  • ½ cup butter - Softened
  • 2 cups powdered sugar - For filling
  • ½ cup chocolate chips - Semi-sweet
  • ½ cup heavy cream - Hot, for ganache

Instructions 

  • Simmer raspberries, sugar, and lemon juice until thick. Strain seeds and cool completely.
  • Whisk dry ingredients. Add wet ingredients (buttermilk, oil, eggs). Stir in hot coffee. Bake in three 8-inch pans at 350°F for 25-30 mins.
  • Beat cream cheese and butter. Add powdered sugar and cooled raspberry reduction.
  • Layer cakes with the raspberry filling.
  • Pour hot cream over chocolate chips to make ganache. Pour over cake and top with fresh raspberries.

Notes

Make sure the raspberry reduction is completely cool and thick before adding it to the frosting to ensure a stable filling. Use hot coffee in the batter to bloom the cocoa powder.

Nutrition

Serving: 1slice | Calories: 550kcal (28%) | Carbohydrates: 70g (23%) | Protein: 6g (12%) | Fat: 28g (43%) | Saturated Fat: 14g (88%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 75mg (25%) | Sodium: 350mg (15%) | Potassium: 200mg (6%) | Fiber: 4g (17%) | Sugar: 50g (56%) | Vitamin A: 600IU (12%) | Vitamin C: 15mg (18%) | Calcium: 60mg (6%) | Iron: 3mg (17%)

More Dessert

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating