The dark chocolate raspberry cake is the ultimate cake for any chocolate lover – with layers of rich and decadent chocolate cake, raspberry cream cheese frosting, chocolate ganache, chocolate drip and a pile of raspberries on top.
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Why you will love this Dark chocolate raspberry cake
If I were to be stranded on an island with a dessert then this dark chocolate raspberry cake I would choose!
This exquisite dessert is a symphony of flavors and textures, bringing together the intense depth of dark chocolate and the bright, fruity notes of raspberries. With a moist and tender crumb and a luxurious ganache drizzle, each slice is a journey of pure decadence.
This is the ULTIMATE cake recipe for any chocolate lover! Layers of rich and fudgy chocolate cake are stacked with tart raspberry frosting and topped with silky chocolate ganache and a pile of fresh raspberries. The cake is rich, fruity and oh so decadent.
For more cake recipes try my strawberry and cream layer cake , lemon poppy seed blueberry cake or dark chocolate berry cake
INGREDIENT NOTES
- Dark cocoa powder- I used Hershey’s Dark dutch process cocoa powder.If you don’t have it you can use regular cocoa powder or dutch processed preferably.
- Oil- You can use any neutral tasting oil such as canola or vegetable oil. You can also use olive oil.
- Buttermilk- You can also substitute 1 ¼ cup whole milk with 1 tablespoon of lemon juice. Let it sit for 10 minutes before using.
- Eggs- I used room temperature large eggs.
- Hot Coffee-I like to use instant coffee mixed with boiling water. You can also use hot water as well.
- Cream cheese- Use full fat room temperature cream cheese
- Powdered sugar- Make sure it is sifted to avoid a gritty frosting.
- Fresh Raspberries- Fresh raspberries would work the best here
Step by Step instructions to make dark chocolate raspberry cake
Prepare the raspberry cream cheese frosting
Step 1: Add the raspberries and sugar juice into a medium saucepan. Heat over low heat stirring every so often allowing it to come to a simmer. Cook the mixture for about 10 minutes, until thick and glossy and the berries have broken down.
Step 2: Once the sauce is at room temperature, using a hand blender pulse the jam and strain it using a fine mesh strainer to get rid of any large seeds.Place in the fridge to cool completely before using.
Step 3: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and heavy whipping cream together on high speed until smooth and creamy. Add the confectioners’ sugar and raspberry sauce . Beat on low speed for 30 seconds, then switch to high speed and beat for 4-5 minutes.
Prepare the chocolate ganache
Step 1:Place chopped dark chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer.
Step 2:Pour the cream over the chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. With a metal spoon or small rubber spatula, very slowly stir until chocolate has melted and mixture is smooth.Let it cool at room temperature until thick enough to spread on cake.
Before you start: Preheat the oven to 350F/177C. Prepare three 6″ cake pans with a round of parchment on the bottom.
How to prepare dark chocolate cake layers
Step 1: Mix the dry ingredients.Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Step 2: Beat the wet ingredients. Add eggs, buttermilk, oil and vanilla; beat using a handheld whisk for 2-3 minutes. Stir in the hot coffee (batter will be thin). Pour batter into prepared pans about ⅔ full with batter.
Step 3: Bake the cake layers. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Remove from pans and place on wire racks to cool completely.
How to assemble dark chocolate raspberry cake
Place 1 cake layer on a cake stand or serving plate. Using an offset spatula, evenly cover the top with raspberry frosting. Repeat with the second layer of cake.
Top with the third cake layer. Frost the top and sides of the cake with the ganache using an offset spatula.
Make drips on the side of the cake with the melted chocolate. Using a piping bag and tip of your choice, pipe swirls of ganache on top of the cake.
Top with fresh raspberries and serve.
Tips & Tricks
- Measure the flour properly. Spoon it into the measuring cup and level it off with a flat edge. Don’t shake it or pack it down into the cup and don’t scoop straight from the bag or container. This always leads to the use of way too much flour, leaving you with a dry cake.
- Use room temperature ingredients, especially the butter and eggs! Otherwise your batter could turn out lumpy.
- Do not Over-mix the cake batter.Mix dry ingredients into gently into the wet until you see no dry spots. Over mixing could lead to a tough and dry cake. I prefer to mix the cake by hand
- Bake all cake layers at the same time. Pour the batter into three 6″ round cake pans to fill each about halfway full.
- Large offset spatula: A large offset will make spreading the frosting really easy. You can also use a smaller one but it will take more effort.
- Wait until cake layers are cool to frost: You must wait for the cake to cool completely before frosting them, otherwise the frosting will literally melt right off the cake!
FAQ’s
Can I use any other berry instead of raspberries?
Yes you can ! Substitute raspberries for fresh strawberries, blueberries or even blackberries
Can I make the cake layers ahead of time?
Yes! Bake the cakes and allow them to cool as instructed. Once they are completely cool at room temp, wrap each cake layer in plastic wrap completely. Make sure no air can get in. Chill in the refrigerator for up to 2 days.
What can I use besides 6″ cake pans?
This recipe can also be baked in two 9″ cake pans or 8″ cake pans. The cake times are about the same, but reduce the time by a couple minutes in a 9″ pan. You can also turn into a 9*13 sheet cake.
Can this be made into cupcakes?
Yes it can! Half the recipe to make 12 cupcakes.
How to store and freeze dark chocolate raspberry cake
To store the unfrosted cooled cake layers, wrap each layer in plastic wrap and chill in the refrigerator. They’ll keep fresh for up to 2 days. Then frost and decorate as usual.
Store the frosted dark chocolate raspberry cake in the fridge. Store in an airtight container or a cake carrier. It will last up to 5 days.
FREEZING
To freeze the unfrosted cooled cake layers, wrap each layer in plastic wrap for up to a month in the freezer. Thaw overnight in the fridge or a few hours on the kitchen counter.Then frost and decorate as usual.
You can freeze the finished cake in an air tight container up to 30 days. Let it thaw for 1-2 hours on the counter before enjoying.
You can also freeze individual cake slices for up to a month. Making sure to wrap each piece in plastic wrap or wax paper and placing it in an airtight container or zip lock bag. Let them thaw for 1 hour before consuming.
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe📖
Dark Chocolate Raspberry Cake
Equipment
- Electric Mixer
Ingredients
For the Cake:
- 2 cups granulated white sugar
- 1 ¾ cups all-purpose flour
- ¾ cup dark cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- tsp vanilla extract
- 1 cup hot coffee
Raspberry Cream cheese frosting:
- 4 ounces full-fat cream cheese softened to room temperature
- ½ cup heavy whipping cream
- ½ cup confectioners’ sugar
- 6 oz fresh or frozen raspberries
- ⅛ cup white sugar
Dark Chocolate Ganache:
- 16 oz heavy whipping cream
- 16 oz dark chocolate chopped
To Finish:
- Fresh raspberries
- ⅓ cup dark chocolate chips melted
Instructions
FOR THE RASPBERRY CREAM CHEESE FRSOSTING:
- Add the raspberries and sugar juice into a medium saucepan. Heat over low heat stirring every so often allowing it to come to a simmer. Cook the mixture for about 10 minutes, until thick and glossy and the berries have broken down.
- Once the sauce is at room temperature, using a hand blender pulse the jam and strain it using a fine mesh strainer to get rid of any large seeds.
- Place in the fridge to cool completely before using.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and heavy whipping cream together on high speed until smooth and creamy. Add the confectioners’ sugar and raspberry sauce . Beat on low speed for 30 seconds, then switch to high speed and beat for 4-5 minutes.
FOR THE CHOCOLATE GANACHE:
- Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer.
- Pour the cream over the chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. With a metal spoon or small rubber spatula, very slowly stir until chocolate has melted and mixture is smooth.
- Let it cool minutes at room temperature until thick enough to spread on cake.
FOR THE CAKE:
- Preheat the oven to 350°F/180C. Grease and line with parchment three 6-inch round baking pans.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, buttermilk, oil and vanilla; beat using a whisk for 2 minutes. Stir in the hot coffee (batter will be thin). Pour batter into prepared pans about ⅔ full with batter.
- Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Remove from pans and place on wire racks to cool completely.
Assembly:
- Place 1 cake layer on a cake stand or serving plate. Using an offset spatula, evenly cover the top with raspberry mousse. Repeat with the second layer of cake.
- Top with the third cake layer. Frost the top and sides of the cake with the ganache using an offset spatula.
- Make drips on the side of the cake with the melted chocolate. Using a piping bag and tip of your choice , pipe swirls of ganache on top of the cake.
- Top with fresh berries and serve.
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