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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 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.
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Prep Time 45 minutes
Cook Time 30 minutes
Cooling 45 minutes
Total Time 2 hours
Servings: 12 slice
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Simmer raspberries, sugar, and lemon juice until thick. Strain seeds and cool completely.
  2. 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.
  3. Beat cream cheese and butter. Add powdered sugar and cooled raspberry reduction.
  4. Layer cakes with the raspberry filling.
  5. 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.