Delicious Chocolate Raspberry Cake to Savor Every Bite

Ingredients You Need for This

This Chocolate Raspberry Cake ingredient list is SHORT but mighty! Your flavor adventure starts with:

• 1 ¾ cups (220g) all-purpose flour – The solid foundation for that perfect crumb.
• 2 cups (400g) granulated sugar – Sweetness that balances the raspberry pop.
• ¾ cup (65g) unsweetened cocoa powder – Go for Dutch-processed cocoa if you want a richer, deeper chocolate.
• 1 ½ tsp baking powder – Keeps your cake light but structured.
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs – Fresh eggs bring moisture and structure.
• 1 cup (240ml) whole milk – The creamier, the better for that moist crumb.
• ½ cup (120ml) vegetable oil – Here’s the Chocolate Raspberry Cake game-changer: oil instead of butter keeps the cake ultra-moist.
• 2 tsp pure vanilla extract – For that warm, sweet depth.
• 1 cup (240ml) boiling water – This intensifies the cocoa flavor perfectly.
• 1 ½ cups fresh raspberries – Tart and fresh for the filling and frosting.
• 1 cup heavy cream – The base for your luscious raspberry chocolate ganache.
• 8 oz (225g) bittersweet chocolate – Chop it finely, quality counts here.
• ½ cup powdered sugar – Sweetness that smooths out the raspberry chocolate frosting.
• Optional: 2 tbsp raspberry liqueur – For that grown-up flavor spike. Totally worth splurging.

You’ll find the best ingredients for this Chocolate Raspberry Cake at your local farmers’ market (fresh raspberries FTW) or a trusted gourmet shop for high-quality cocoa and chocolate. Splurge on the chocolate—it’s the heart of this decadent chocolate raspberry torte, and trust me, it shows.

For a budget-friendly twist, frozen raspberries work perfectly well—just defrost and drain any extra moisture before starting the raspberry chocolate frosting. Keep your eggs and milk chilled until mixing to get the fluffiest cake possible.

Make sure to prepare your raspberry chocolate ganache right before assembling your Chocolate Raspberry Cake, so it’s luxuriously silky. Let’s dive into the step-by-step instructions where this decadent chocolate raspberry torte comes alive!

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans. This Chocolate Raspberry Cake will spread out beautifully, so give your pans a little extra love.
2. Mix your dry ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and sugar. This ensures smooth, even layers without a single clump of cocoa.
3. Combine wet ingredients: In another bowl, whisk eggs, milk, vegetable oil, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients and stir until just combined. Don’t overmix—your Chocolate Raspberry Cake needs those tender layers.
4. Add boiling water: Slowly stir in the boiling water until the batter is silky smooth. It’s thin, and that’s the secret. This gives your cake its moist, melt-in-your-mouth texture.
5. Bake your layers: Pour the batter evenly into the pans. Bake for exactly 30-35 minutes. Pro tip for Chocolate Raspberry Cake perfection: start checking at 30 minutes by inserting a toothpick. It should come out clean but moist with crumbs.
6. Cool completely before assembling. This is where your Chocolate Raspberry Cake transforms into pure magic—as you build those layers full of flavor.
7. Prepare the raspberry chocolate ganache: Heat the heavy cream in a small pot just until simmering. Pour it over finely chopped bittersweet chocolate and stir until glossy and smooth. Stir in crushed fresh raspberries (reserve some for garnish!). Let it cool to thick but spreadable.
8. Make the raspberry chocolate frosting: Beat softened butter, powdered sugar, and mashed raspberries until creamy. Add a splash of raspberry liqueur or vanilla if you want it extra bold.
9. Assemble the cake: Place one chocolate cake layer on your serving plate. Spread a generous layer of raspberry chocolate ganache on top, then add the second chocolate cake layer. Frost the entire cake with your raspberry chocolate frosting.
10. Chill and garnish: Refrigerate for at least one hour to set. Top with fresh raspberries and chocolate shavings for that wow factor.

Don’t stress—your Chocolate Raspberry Cake is going to be incredible. If you hit any sticky spots, remember moist cake can handle a little extra love; drizzle a simple syrup splashed with raspberry liqueur leftover from the frosting to keep it juicy. Your kitchen’s about to smell like pure celebration!

While your Chocolate Raspberry Cake is working its magic, grab your camera—this is Instagram gold! For the next flavor adventure, this Chocolate Raspberry Cake reminds me of another flavor explosion—try a Raspberry White Chocolate Cake Roll or the elegant White Chocolate Raspberry Bundt Cake.

Presentation

People absolutely lose their minds when I serve this Chocolate Raspberry Cake at dinner parties or birthday celebrations. The rich dark layers peek out from the vibrant raspberry frosting, and it always starts a conversation.

To present for maximum impact, slice cleanly with a sharp knife warmed in hot water between cuts. Plate a generous wedge on a sleek white dish, add a dollop of whipped cream or a scoop of vanilla bean ice cream, and drizzle a bit of extra raspberry chocolate ganache over the top. It amps up the indulgence.

Pair this chocolate raspberry dessert with bold espresso or a berry-forward red wine—trust me, these combos bring out that deep, fruity chocolate flavor even more.

This Chocolate Raspberry Cake absolutely slays at dinner parties, but it’s also perfect for anniversary dinners or casual weekend celebrations when you want to feel fancy. For a fun twist, leftover cake crumbs blend beautifully into homemade truffles or as a topping for vanilla yogurt.

If you want seasonal variations, swap fresh raspberries for blackberries or mix in some mint for a refreshing lift. Looking for more decadent inspiration? You NEED to try the rich, velvety Chocolate Mousse Cake Recipe, it’s a crowd-pleaser that pairs beautifully with raspberry flavors.

FAQs

Can I make this Chocolate Raspberry Cake spicier?

Absolutely! Add a pinch of cayenne pepper or cinnamon to the batter for a surprising heat twist that complements the smooth chocolate and tart raspberries. I’ve tested variations with a subtle chili kick, and flavor adventurers loved the playful heat.

What if I don’t have fresh raspberries?

Frozen raspberries work perfectly after thawing and draining excess juice. This Chocolate Raspberry Cake still shines, and you avoid a soggy mess by blotting moisture before making the raspberry chocolate frosting.

How do I know when my Chocolate Raspberry Cake is perfectly done?

The toothpick test is your best friend! When inserted into the thickest part, it should come out mostly clean with a few moist crumbs. This keeps your cake tender and avoids dryness.

Can I make this Chocolate Raspberry Cake vegan?

Swap eggs for flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), use plant-based milk, and replace butter with coconut oil or vegan butter. For the raspberry chocolate ganache, use dark vegan chocolate. It’s a taste sensation that didn’t disappoint in my tests.

How long can I store this Chocolate Raspberry Cake?

Refrigerate up to 4 days in an airtight container. Before serving, bring to room temperature for that luscious texture. This cake also freezes well—wrap tightly and thaw overnight for ready-for-any-flavor adventures.

Can I use jam instead of fresh raspberry filling?

You can, but homemade raspberry chocolate ganache layered in this Chocolate Raspberry Cake knocks jam out of the park with fresh flavor balance and texture.

How do I make the raspberry chocolate frosting extra fluffy?

Beat your butter long and add powdered sugar gradually. Lightly whip mashed raspberries separately before folding in gently. This keeps your frosting airy without losing vibrant raspberry flavor.

Community flavor adventurers rave about this Chocolate Raspberry Cake recipe for its balance and show-stopping looks. You’ve got this!

If you want to check out a crowd-pleasing bakery-inspired Chocolate Ganache Cake with Raspberry Filling, it will give you some serious inspiration.

Conclusion

This Chocolate Raspberry Cake truly represents everything Cuba Queen stands for—bold, unapologetic flavor that turns every bite into an epic celebration. It’s rich, tart, and downright irresistible.

My Chocolate Raspberry Cake Power Tips:

• Use boiling water in the batter to unlock that moist chocolate crumb.
• Choose bittersweet chocolate with high cocoa content for epic ganache depth.
• Always cool layers completely before assembling to avoid meltdown!

I’ve created versions that swap in white chocolate for the raspberry chocolate frosting, a decadent layered chocolate raspberry dessert roll, and even a bundled White Chocolate Raspberry Bundt Cake that nails rustic charm.

The classic Chocolate Raspberry Cake with raspberry chocolate ganache filling gets the biggest reactions—it’s the perfect balance of rich and fresh. Make this recipe your signature dessert; you’ll light up every table.

I’m confident you’ll create a flavor adventure that everyone asks for again and again. Go ahead—bake boldly, share wildly, and make unforgettable Chocolate Raspberry Cake memories today!

When you get your hands on this flavor fiesta, share your results with us! I can’t wait to see your Chocolate Raspberry Cake come to life.

Ready to add more flavor thrills? Check out this elegant Chocolate Raspberry Layer Cake or a show-stopping Three-Layer Chocolate Raspberry Birthday Cake Recipe for your next culinary adventure.

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Chocolate Raspberry Cake

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A rich and moist chocolate cake layered with fresh raspberries and silky chocolate ganache, perfect for any dessert lover seeking a decadent treat.

• Author: Quinn
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 and 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 and 1/2 tsp baking powder
• 1 and 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• 2 cups fresh raspberries
• 1 cup heavy cream
• 8 oz bittersweet chocolate, chopped
• 2 tbsp unsalted butter, room temperature

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla extract; beat on medium speed for 2 minutes.
4. Stir in boiling water carefully. The batter will be thin.
5. Divide batter evenly between prepared pans.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Cool cakes in pans for 10 minutes, then remove to wire racks to cool completely.
8. Make ganache: Heat heavy cream until just boiling and pour over chopped bittersweet chocolate. Let sit 2 minutes, then stir until smooth. Add butter and stir to combine. Cool to room temperature to thicken.
9. Place one cake layer on serving plate, spread with half of the ganache, then scatter fresh raspberries on top.
10. Top with second cake layer and cover entire cake with remaining ganache.
11. Chill for 30 minutes before serving to set ganache.

Notes

For an extra burst of flavor, sprinkle a handful of chopped toasted almonds between layers or serve with a dollop of whipped cream.