Description

A rich and decadent chocolate raspberry cake featuring moist cocoa layers filled with a luscious homemade raspberry filling, creamy chocolate buttercream, and topped with a smooth chocolate raspberry ganache. Perfect for special occasions or any time you want an indulgent dessert with a balance of tart raspberry and deep chocolate flavors.

Ingredients

Scale

Raspberry Filling

1.5 Tablespoons (22ml) water
1.5 Tablespoons (4.5 teaspoons or 12g) cornstarch
3 cups (12 ounces/about 340–375g) fresh or frozen raspberries (do not thaw)*
1/3 cup (67g) granulated sugar
1 teaspoon lemon juice
1/2 teaspoon pure vanilla extract

Cake

1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
3/4 cup (62g) unsweetened natural cocoa powder*
1 and 3/4 cups (350g) granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder (optional)*
1/2 cup (120ml) vegetable oil or melted coconut oil
2 large eggs, at room temperature
3/4 cup (180g) full-fat sour cream, at room temperature
1/2 cup (120ml) buttermilk, at room temperature*
2 teaspoons pure vanilla extract
1/2 cup (120ml) hot water or black coffee*
1 cup (170g) mini semi-sweet chocolate chips (tossed in 1 Tablespoon flour)

Chocolate Buttercream

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners’ sugar
1/2 cup (41g) unsweetened natural or dutch-process cocoa powder
3 Tablespoons (45ml) heavy cream or milk
1/8 teaspoon salt
2 teaspoons pure vanilla extract

Chocolate Raspberry Ganache

8 ounces (226g) quality semi-sweet or bittersweet chocolate, finely chopped
3/4 cup (180ml) heavy cream or heavy whipping cream
1/4 cup (60ml) raspberry liqueur, such as Chambord (or replace with more heavy cream)
optional garnish: fresh raspberries & fresh mint

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Instructions

Make the raspberry filling: Whisk together cornstarch and water until dissolved. Combine with raspberries, granulated sugar, and lemon juice in a medium saucepan over medium heat. Stir and mash raspberries as they soften. Bring to a boil, boiling for 5 minutes while stirring occasionally. Remove from heat and stir in vanilla extract. Let cool at room temperature, then refrigerate for at least 4 hours or up to 1 week until completely chilled and thickened.
Preheat oven and prepare pans: Preheat oven to 350°F (177°C). Grease three 9-inch cake pans and line with parchment paper rounds. Grease parchment to ensure easy removal of cakes.
Make the cake batter: In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder if using. In a separate bowl or mixer, beat together oil, eggs, and sour cream until combined. Add buttermilk and vanilla and mix. Pour wet ingredients into dry and mix on low speed, then add hot water or coffee and combine fully. Fold in flour-coated chocolate chips. The batter will be thin and may have air bubbles.
Bake the cakes: Divide batter evenly among the three pans and bake for 24–26 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes completely in pans on wire racks.
Make the chocolate buttercream: Beat butter on medium speed until creamy (about 2 minutes). Gradually add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low for 30 seconds, then high for 1 minute. Adjust salt to taste. This buttercream will be used for layering, piping a dam around raspberry filling, and crumb coat.
Layer the cake: Place one cake layer on a cake stand or plate. Spread about 1/4 cup chocolate buttercream thinly on top. Fill a piping bag with 1/2 cup buttercream and pipe a thick border (dam) around the edge. Inside the dam, spread half of the chilled raspberry filling (about 1/2 cup). Repeat layering process with second cake layer and remaining raspberry filling. Top with third cake layer.
Crumb coat the cake: Spread remaining chocolate buttercream thinly over the entire cake to seal in crumbs. Smooth with a bench scraper and chill uncovered in the refrigerator for 30 minutes to 3 hours to set.
Prepare the chocolate ganache: Place chopped chocolate in a heatproof bowl. Heat cream and raspberry liqueur in a saucepan until just simmering. Pour over chocolate and let sit 2–3 minutes. Stir slowly until smooth. Chill ganache in refrigerator for 30 minutes until thickened.
Finish the cake: Spread the thickened ganache over the chilled crumb-coated cake with an icing spatula. Garnish with fresh raspberries and mint if desired. Serve immediately or refrigerate uncovered for 4–6 hours before serving. Leftover cake should be tightly covered and refrigerated up to 5 days.

Notes

Make ahead: Cake layers can be made and refrigerated up to 2 days, or frozen up to 3 months. Thaw and bring to room temperature before assembling.
Raspberry filling can be refrigerated up to 1 week or frozen for 3–6 months. Thaw completely before using.
Buttercream and ganache can be made 3 days ahead and refrigerated, then brought to room temperature before use.
Cocoa powder must be natural, not dutch-process for proper acidity and flavor.
Espresso powder and coffee deepen chocolate flavor without adding coffee taste, but can be omitted.
Buttermilk is essential; substitute with a DIY version made by adding vinegar or lemon juice to milk if needed.
Use room temperature ingredients to ensure smooth mixing and even batter texture.
Chocolate ganache can be made without raspberry liqueur by substituting additional heavy cream.
To make a smaller 6-inch cake, adjust batter and fillings accordingly; recipe scales well for cupcakes too.

Nutrition

Serving Size: 1 slice (based on 12 servings)
Calories: 480
Sugar: 38g
Sodium: 290mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 5g
Protein: 5g
Cholesterol: 70mg