The Best Chocolate Raspberry Cake
This chocolate raspberry cake is the best one I’ve ever tried. It has the most delicious and fluffy cake layers. To make them even more irresistible I brushed them with some chocolate milk. I don’t like dry cake, so in my recipes I always add some liquid to moisten the cake layers.
For this recipe I created a lighter tasting chocolate cream for the filling and frosting. It is not as sweet as the cake, and it creates the perfect balance. I also added a a thin spread of seedless raspberry jam and some fresh raspberries between each cake layer. The combination of flavors is so satisfying.
I decorated the cake with fresh raspberries and chocolate shards. Making the shards might look difficult but it is the easiest chocolate work you can make at home.
Why should you make this chocolate raspberry cake?
This cake not only looks good, but it is so juicy and flavorful. It was a special request for our child’s fifteenth birthday. The party was very anticipated, so it was my responsibility to deliver the best cake possible. I put a lot of thought when creating this recipe and I’m so happy that everyone loved it.
Chocolate and raspberry is a classic flavor combination that everyone loves. My goal was to make those flavors pop even more in that cake. To improve the raspberry flavor, I added a thin layer of raspberry jam between the cake layers. I also brushed some chocolate milk in each layer. I think that made a huge improvement in the taste and texture and this turned out to be the best tasting chocolate raspberry cake I’ve ever tried.
Making this cake is not hard but it takes some patience. The chocolate ganache must cool down before you add it to the cream. You have to wait for the cake to cool off before you try to assemble it. Adding the filling and frosting to a warm cake will result in disaster. You also have to wait for the chocolate to harden so you can decorate the cake. If you ever made homemade cake, you should know that you can make some of the elements ahead of time. If you plan ahead, you can prepare the filling and the chocolate decorations and store them in the fridge until it is time for assembling.
Helpful tips
I use a scale to separate the cake mixture evenly between the two nine-inch pans. If you don’t have a scale, just use your own judgment.
Do not over mix the heavy cream because it can separate. Stop beating it when you have stiff peaks. The cream will get thicker when the cake is frosted and chilled overnight.
How to prepare Chocolate Ganache?
To make the chocolate ganache add 2 cups of chocolate chips and 1 cup of heavy whipping cream to a bowl. You can prepare ganache in the microwave or on the stovetop.
Microwave Oven Method
Put the chocolate and cream in a microwave save bowl and heat it for 30 seconds. Then stir well and heat for another 30 seconds. Repeat the process by stirring between each heating cycle until the chocolate is melted. Be careful not to burn the chocolate. Do not allow the cream to start boiling.
Stovetop method
Create a double boiler by putting the bowl with the cream and the chocolate over a pot with simmering water. Stir the chocolate and cream slowly until the chocolate is melted.
How To Measure Flour?
Always scoop more flour than you need in your cup and use a knife to level it off. If you have a scale use it, because measuring ingredients by weigh is always more accurate. One cup of flour contains exactly 4 oz or 125 grams of all purpose flour.
I use unsweetened cacao powder instead of cocoa powder. The cacao powder is raw and less processed. For this recipe it is very important to use unsweetened cacao or cocoa powder.
Refrigerate the cake at least 6 hours before slicing it. The cake needs time to set.
The Best Chocolate Raspberry Cake
Equipment
- Hand or stand mixer
Ingredients
For the cake
- 2 large eggs
- 1 cup whole milk
- ½ cup cooking oil I used avocado
- 2 cups granulated sugar
- 2 tsp vanilla extract
- 2 cups all purpose flour
- ¾ cup unsweetened cacao powder or cocoa
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup hot water
For the chocolate ganache
- 2 cups milk chocolate chips or semi sweet
- 1 cup heavy whipping cream
For the cream
- 3 cups heavy whipping cream
- all of the chocolate Ganache
Other ingredients
- 1 cup seedless raspberry jam I used Crofter's
- nonstick cooking spray
- ¼ cup chocolate milk
- Raspberries
For the chocolate board/shards
- 1 cup milk chocolate chips or semi sweet
Instructions
To prepare the cake layers
- Preheat the oven to 350F. Spray two round 9-inch cake pans with nonstick baking spray.
- In a mixing bowl add the eggs, milk, oil, sugar and vanilla. Beat them with a mixer on medium speed until the sugar is dissolved.
- In another bowl sift the flour, cacao powder, baking powder, baking soda and salt. Add them to the wet ingredients. Then add 1 cup of hot water to the mixture and continue to slowly mix all the ingredients until everything is well combined.
- Divide the mixture evenly between the two 9 inch pans. Bake for 30-35 minutes.
- Remove from the oven and cool off the cake layers for about 10 minutes, remove from the pan and place them on cooling racks. Cool them off completely before frosting.
To make the chocolate ganache
- Melt two cups of chocolate chips with a cup of heavy cream. Read the blog post for specific instructions how to do that. Cool off the ganache before you make the frosting.
To make the filling/frosting
- Add three cups heavy cream to a bowl with the cooled off ganache in a mixing bowl. Beat them together (with mixer on high) until the mixture thickness and forms stiff peaks.
To assemble the cake
- Make sure that the cake is completely cooled off. Place one cake layer with the smooth surface down on a large cake plate. Use a food safe (silicone) brush to brush some (about two tablespoons) chocolate milk on top of the cake layer.
- Using a butter knife or a spatula spread a thin layer of raspberry jam on top of the cake layer.
- Add about a cup of the chocolate ganache cream on top of the cake and smooth it a little bit. Then add about 6 oz of fresh raspberries. Place them close together with the tips pointing up until you cover the whole surface area.
- Add gently the second cake layer on top (flat side up). Do not press down.
- Brush the rest of the chocolate milk and spread a layer of raspberry jam on top.
- Add the rest of the cream to the top and the sides of the cake. Try to smooth it out as much as possible.
To decorate the cake
- Melt a cup of chocolate and spread it thinly on a rectangular piece of parchment paper. Roll the parchment paper so that the melted chocolate stays inside and refrigerate for 20 minutes. Once firm, unroll the parchment paper and the chocolate will break into shards. Use them to decorate the sided of the cake. You can adjust their size and shape to your liking.
- Add fresh raspberries on top of the cake with the tip pointing up.
- Refrigerate the cake for at least 6 hours before serving. Best overnight.
