Chocolate, chocolate, and MORE chocolate! AKA it’s about the most irresistible cake ever… Rich, fudgey chocolate cake with a decadent chocolate buttercream and lots of zingy raspberries. PSA: you may go into a food coma after this one, folks.
How to make Chocolate Raspberry Cake
- Sift the dry ingredients together, including the sugar in a large bowl.
- Whisk the dry ingredients together and set aside.
- Mix the wet ingredients in a mixer adding the eggs in last one at a time.
- Add the dry to the wet and mix for a minute or so. Scrape the bowl down and make sure the mixture is homogeneous. Pour batter into prepared pans and bake at 350F for 25-30 minutes.
- Cream butter.
- Add sifted cocoa powder, salt, and sugar to butter and mix. Cream can be added a tablespoon at a time until consistency is smooth.
- Pipe buttercream onto cooled cake layers.
- Sprinkle raspberries throughout. Repeat steps 7, 8 for the second layer.
- Cover cake in buttercream and smooth.
- Add ganache to top of cake and smooth.
- Add a pile of raspberries onto ganache.
- Heat apricot jam, water and brandy in a small bowl, mix and strain then brush onto raspberries.
Frequently Asked Questions
Whats the best kind of frosting to use?
I love an American buttercream, like you’ll find in this recipe, with chocolate cake. American buttercream can be sweet but all the cocoa powder and a nice dash of salt really help balance things out. If you want a less sweet variation try using Swiss Meringue buttercream and mix in as much melted and cooled chocolate as you’d like. I would start off with a quarter cup and go from there.
What kind of cocoa powder should I use?
I recommend using a high-quality Dutch processed cocoa powder from a brand like Valrhona or Callebaut. Dutch processed cocoa powders are smoother and more mellow in taste than natural cocoa powder. They are also darker and less acidic. Both are delicious though!
How long will this cake last in the refrigerator?
The cake will be great for three days in the fridge. Make sure the raspberries on the top have a coating of glaze to prevent them from drying out.
Pro Tips for Making this Raspberry Chocolate Cake
- If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post, it has lots of helpful tips and a full how to video.
- Before you add the raspberries between the cake layers create little wells in the buttercream for them so they don’t get smashed by the weight of the next layer on top.
- To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
- You can leave little gaps in the buttercream between each layer so your raspberries don’t get crushed when you place them in.
- Adding an apricot glaze to the raspberries on top will preserve them so nothing will look sad of you make the cake in advance.
- If you don’t have any buttermilk just add a tablespoon of white vinegar or lemon juice to milk, miix and set aside to curdle.
If you’ve tried this chocolate raspberry cake then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Chocolate Raspberry cake
Ingredients
For the Cake:
- 1 3/4 cups all-purpose flour 220g
- 1 3/4 granulated sugar 350g
- 3/4 cup unsweetened cocoa powder 75g
- 1 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk 240ml
- 1/2 cup vegetable oil or canola oil, or melted coconut oil 120ml
- 2 large eggs at room temperature
- 1 tsp pure vanilla extract 5mL
- 1 cup freshly brewed strong hot coffee3 240ml
For the Frosting:
- 2 1/2 cups unsalted butter room temperature, 565g
- 7-8 cups confectioners' sugar 875g
- 1.5 cup unsweetened cocoa powder 150g
- 5-6 tbsp heavy cream or half-and-half
- 2 tsp pure vanilla extract
- 1/2 tsp salt
- 4 cups raspberries
- 1/4 cup apricot jam 60mL
- 2 tsp water
- 2 tsp brandy optional
Instructions
- Sift the dry ingredients. Whisk together.
- Mix the wet ingredients and add eggs one at a time
- Slowly add the dry mixture to wet. Mix until combined
- Distribute batter evenly into buttered and floured 8 inch pans .
- Bake at 350 degrees F for about 25 min or until the centers are set.
For the Buttercream:
- Beat butter until light and fluffy
- Add cocoa and sugar
- Slowly add cream until desired consistency is reached.
- Transfer to a piping bag.
- Pipe buttercream between and add fresh raspberries between each layer.
- Cover the cake with buttercream.
- Smooth out as much as possible then chill.
For the Ganache:
- Melt equal parts dark chocolate and cream in a bowl. Mix until a desired ganache consistency is reached. Let it cool.
- Add ganache to the top of the cake.
- Top with raspberries.
For the Glaze
- Heat the jam, water and brandy in the microwave for about 25 seconds. Mix together and strain.
For the Assembly
- Add buttercream onto first layer and sprinkle with raspberries. Place second layer on top and repeat step.
- Coat outside of cake in buttercream and smooth.
- Top with ganache then add a mound of raspberries to the center.
- Brush berries with apricot glaze.
Video
Notes
- You can leave little gaps in the buttercream between each layer so your raspberries don't get crushed when you place them in.
- Adding an apricot glaze to the raspberries on top will preserve them so nothing will look sad of you make the cake in advance.
- If you don't have any buttermilk just add a tablespoon of white vinegar or lemon juice to milk, miix and set aside to curdle.
Nutrition
