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!
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
