Chocolate Raspberry Cake

by Sabrina Snyder

Last Update:

3 Comments

5 from 2 votes
12 Servings
Prep Time 1 hour
Cook Time 30 minutes
Chill 1 hour 30 minutes
Total Time 3 hours
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My stunning Chocolate Raspberry Cake is four layers of rich, moist chocolate cake, fluffy dark chocolate frosting and raspberry jam filling.

Turn a classic Chocolate Cake into something a bit more special by adding a fruity filling! This simple layer Cake has a delicious chocolate and berry combo and looks fancy enough for a special occasion!

Sabrina’s Chocolate Raspberry Cake Recipe

This four chocolate layer cake is a beautiful dessert idea for a birthday, dinner party or other special occasion. The simple raspberry filling adds a fresh, contrasting fruit flavor that perfectly compliments the deep chocolate taste of the cake and frosting. Although it looks and tastes impressive, it is a recipe anyone can make with basic baking ingredients and my easy to follow guide. I’ve also included my go-to decorating instructions to turn this cake into a showstopper!

Dinner, then Dessert

Chocolate Raspberry Cake

My stunning Chocolate Raspberry Cake is four layers of rich, moist chocolate cake, fluffy dark chocolate frosting and raspberry jam filling.
Yield 12 Servings
Prep Time 1 hour
Cook Time 30 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Author Sabrina Snyder
Slice of decorated cake on small plate.
PrintRate

Ingredients
 

Dark Chocolate Cake:

  • 2 cups flour
  • 2 cups sugar
  • 3/4 cups unsweetened dark cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large egg
  • 3/4 cup whole milk
  • 1/2 cup unsalted butter , melted
  • 1 teaspoon vanilla extract
  • 1 cup hot coffee

Dark Chocolate Frosting:

  • 1 1/2 cups unsalted butter , softened
  • 2 cups unsweetened dark cocoa powder
  • 9 cups powdered sugar
  • 1 cup whole milk
  • 2 teaspoons vanilla extract

Filling:

  • 1 1/2 cups raspberry jam
  • 12 ounces fresh raspberries , divided

Instructions

Dark Chocolate Cake:

  • Preheat the oven to 350 degrees and butter and dust with dark cocoa powder two 9 inch cake pans.
  • In a stand mixer on low speed mix together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
  • In a small bowl whisk together the eggs, milk, melted butter and vanilla then add it to the stand mixer on low until just combined.
  • Add in the hot coffee carefully and stir it in by hand until just combined (do not turn on the mixer, it may splash on you).
  • Pour half of the batter into each of the pans and bake for 30-35 minutes then remove, let cool completely before frosting. I recommend at least 2 hours at room temperature or 1 hour in the freezer.

Dark Chocolate Frosting:

  • Melt the butter in a large saucepan and whisk in the cocoa powder then remove from the heat and let cool.
  • Add the cooled chocolate mixer to your stand mixer and whip on medium speed adding the powdered sugar and milk, alternating them ⅓ at a time, and finally add the vanilla in last.
  • If the frosting is too thick, add a bit more milk.

Raspberry Layer:

  • Add most of the raspberries to the raspberry jam and stir well with a spoon breaking them apart gently (reserve enough to top your cake).

To Frost:

  • Trim off any top peak of the cake if you have a high peak.
  • Cut each cake in half horizontally to make 4 layers.
  • Add one bottom layer of the cake to a cake stand or serving plate.
  • Spread a 1 cup of frosting over the cake.
  • Add ½ cup of raspberry jam and spread evenly.
  • Top with top half of the first cake layer.
  • Spread 1 cup of frosting over the second layer, spreading gently.
  • Add ½ cup of raspberry jam and spread evenly.
  • Add another top layer to the top of the jam.
  • Add 1 cup of frosting and spread evenly.
  • Add remaining ½ cup of raspberry jam and spread evenly.
  • Add 1 cup of frosting around and top the cake in a thin crumb coat layer.
  • Refrigerate for 30 minutes to set the frosting.
  • Remove from refrigerator and spread remaining frosting over the cake evenly and pipe swirly mounds around the top of the cake.
  • Top each mound with a raspberry.
  • If desired, drizzle chocolate ganache over the top of the cake.

Nutrition

Calories: 1040kcal | Carbohydrates: 185g | Protein: 9g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 337mg | Potassium: 485mg | Fiber: 10g | Sugar: 145g | Vitamin A: 1057IU | Vitamin C: 11mg | Calcium: 133mg | Iron: 4mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Could you use this recipe for cupcakes instead? Keep everything the same, but just divide the batter for cupcakes?

    Reply

  2. This is hands-down the best chocolate cake I’ve ever made. I was a little worried the coffee flavor would be too strong, but it just made the chocolate taste so deep and rich.

    Reply