There’s so much to love about this ultra-rich chocolate raspberry cake. Layers of moist dark chocolate sponge, silky chocolate buttercream, and homemade raspberry cake filling are enrobed in a luxurious chocolate raspberry ganache. This is an indulgent dessert for anyone who loves the flavor combination of raspberries paired with deep, dark chocolate.
One reader, Caroline, commented: “This is the best chocolate cake recipe ever. I have made it probably 6 times, and it always turns out great. A showstopper of a birthday cake. I’m back because I had another request for a chocolate cake for a birthday, and this is it. This is the chocolate cake. ★★★★★“
Consider this the fruity sequel to chocolate peanut butter cake. 🙂
Here’s What You’ll Love About This Chocolate Raspberry Cake
- Cake crumb is fudge-like and moist, yet a little light and spongey, with extra texture from the mini chocolate chips
- Beautiful balance of rich flavors between the tart, juicy raspberry filling, sweet chocolate buttercream, and dark chocolate ganache
- Homemade raspberry filling uses frozen raspberries (very convenient!) and takes just 15 minutes to make (plus cooling)
- Enjoy extra-luxe raspberry flavor in the chocolate ganache topping by replacing some of the cream with raspberry liqueur (optional)
Just look at this dessert beauty:
4 Parts to This Chocolate Raspberry Cake
There’s a lot going on today, so let’s break down each component of this unapologetically indulgent cake:
- Raspberry Filling: This sweet-tart jammy raspberry cake filling comes together quickly and easily on the stove. It needs to cool completely before spreading onto the cake layers, so my instructions direct you to make this first.
- Dark Chocolate Cake: We’re using the same deeply chocolate-y cake batter as this dark chocolate peanut butter cake. You’ll love the additional texture from mini chocolate chips in the batter—have you tried it before?
- Chocolate Frosting: Slather on a layer of chocolate buttercream frosting between each cake layer, and use it to apply a crumb coat to the exterior of the cake. You’ll also need a piping bag + large round tip to pipe a border around the edge of the layers. The chocolate buttercream is here not only for taste, but serves a pretty important function: a buttercream “dam” helps hold the raspberry filling in place.
- Chocolate Raspberry Ganache: Top the whole cake with dark chocolate ganache. If desired, you can replace some of the cream with raspberry liqueur (such as Chambord) to make a chocolate raspberry ganache (or keep it just chocolate). Taste testers loved it both ways.
Make the Raspberry Filling First
The filling takes about 15 minutes to prep, then needs to cool, chill, and thicken completely. I recommend making it in advance and storing it in the refrigerator until you’re ready to assemble the chocolate raspberry cake. I have a complete separate page dedicated to this wonderful raspberry cake filling if you want more ideas for its uses.
We’re using frozen raspberries for this filling (just like raspberry sweet rolls), which I love because it means this cake can be made year round! You can also use fresh berries. You need 12 ounces (about 340–375g). Here are the other ingredients you need to make it:
- Water & Cornstarch: Cornstarch is the magic thickener for this raspberry filling. You don’t need much, but you must dissolve it in a little water before using. This is called a “slurry”; see strawberry sauce as an example.
- Sugar: The raspberry filling should be a little tart, because you’ll pair it with sweet chocolate buttercream frosting.
- Lemon Juice: The filling needs *something* to balance the berry and sugar, and lemon juice provides that hint of freshness. Do not leave it out or the filling will taste pretty flat.
- Vanilla Extract: Add a little splash of vanilla extract to the filling once it comes off the heat. It tastes and smells incredible!
Make this first, so it has plenty of time to chill and thicken:
A Very Chocolate-y Chocolate Cake
You need a handful of basic baking ingredients for the cake batter. The acidity in both sour cream and buttermilk is a must to provide proper leavening. (If desired, see baking powder vs baking soda for more information.) A touch of espresso powder and hot coffee further enhances the chocolate flavor. The cake will not taste like coffee—rather, these add depth to the cake’s dark chocolate flavor. Feel free to skip the espresso powder and replace hot coffee with hot water or use decaf.
- Why hot liquid? The hot liquid encourages the cocoa powder to bloom and dissolve.
Chocolate chips take the chocolate flavor to the next level, and, as I mentioned above, they also supply phenomenal texture. I use mini semi-sweet chocolate chips, but regular size are fine too. Toss them in a little flour before folding into the batter, to help keep them from sinking to the bottom of the cake.
Favorite Chocolate Buttercream Frosting
We’re using my favorite chocolate buttercream in this cake, so you know it’s going to be good! This creamy chocolate frosting is sweet, silky smooth, and easy to work with.
You need enough frosting to spread on the bottom 2 cake layers before topping with the raspberry filling, and to pipe a “dam” around the edges of those layers to keep the raspberry filling in place, as well as for a thin crumb coat on the exterior of the cake. The recipe below, also found on my chocolate buttercream page, makes just the amount we need for everything.
Is your chocolate buttercream lighter in color than you want? See my tried-and-true trick for darkening it above the chocolate buttercream recipe (heat some of it!).
Do you enjoy chocolate mousse instead? Swap the buttercream for the chocolate mousse filling from my dark chocolate mousse cake.
Chocolate Raspberry Ganache Topping
You can absolutely make a classic 2-ingredient chocolate ganache, or you can swap out some of the heavy cream for raspberry liqueur, which gives this sophisticated cake that *little something extra.*
Typically, for making chocolate ganache, you need 8 ounces (weight) chocolate and 8 ounces (volume) heavy cream. (Increase/decrease each for more/less.) For topping this chocolate raspberry cake, I used 2 baking bars (that’s 8 ounces/226g) of bittersweet chocolate (Ghirardelli brand 60% cacao), 3/4 cup (180ml) heavy cream, and 1/4 cup (60ml) Chambord raspberry liqueur.
So, I replaced some of the heavy cream with the raspberry liqueur. Again, you don’t have to do this. You can stick with 8 ounces chocolate + 8 ounces cream if desired.
Let it slightly cool in the refrigerator for about 30 minutes to thicken up before spreading on the cake (which also needs some chill time after you apply the frosting crumb coat).
How to Assemble & Decorate This Chocolate Raspberry Cake
Admittedly, I’m not a professional cake decorator, so with all of my layer cakes, I prefer simplicity. Let me share how I stack and decorate this 3-layer chocolate raspberry cake.
Start by leveling your cakes, if needed, to create a flat surface for stacking and decorating.
Spoon about 1/2 cup of the chocolate buttercream into a piping bag fitted with a large round piping tip. I use Wilton 2A. (Or just use a disposable piping bag and cut about 3/4 inch (2cm) off the tip and use that without a piping tip.) Place the bottom cooled cake layer on your cake stand or serving plate. Using a large icing spatula or small offset spatula, evenly cover the top with about 1/4 cup of chocolate buttercream frosting (a thin layer).
Then, pipe a thick border of frosting around the edge of the cake to create a “dam” for the raspberry filling. Spread half of the raspberry filling (heaping 1/2 cup) on top of the frosted cake layer, staying within the buttercream border:
Repeat the same exact process with the second cake layer.
Place the third cake layer on top, and then spread a thin layer (whatever you have left) of the chocolate buttercream on top and around the sides as a crumb coat. Run a bench scraper around the cake to smooth it out:
Refrigerate the cake for at least 30 minutes and up to 3 hours to set the crumb coat. During this time, I usually make and chill the ganache.
Pour cooled chocolate ganache on top and spread all over the cake. Look how much this ganache thickens! It’s liquid at first, and 30 minutes in the refrigerator works magic. I use a large icing spatula to spread it all over the cake.
A cluster of fresh raspberries is the perfect finishing touch on top of this cake. A masterpiece for a special occasion like Valentine’s Day, this chocolate raspberry cake is the perfect marriage of chocolate and berry. See even more Valentine’s Day dessert recipes.
So many components! So many layers! I hope you enjoy. And if you do love these flavors together, be sure to try my raspberry chocolate chip layer cake, chocolate raspberry crinkle cookies, and chocolate cupcakes with raspberry frosting next.
Are you new to layer cakes? Don’t miss these complete lists of cake success tips and cake decorating tools.
Recommended Tools
- Stand Mixer or Handheld Mixer
- 3 9-inch Cake Pans (8-inch also work, but I recommend 9-inch for this cake)
- Parchment Paper Rounds
- Large Icing Spatula (for frosting and ganache) and Small Offset Spatula (for raspberry filling)
- Cake Turntable (optional, I don’t use one for this)
- Bench Scraper for crumb coat
- Piping Bag (disposable or reusable) & Wilton 2A for buttercream dam
- Cake Carrier for storing and transporting
Chocolate Raspberry Cake
- Prep Time: 1 hour, 30 minutes (includes chilling)
- Cook Time: 25 minutes
- Total Time: 6 hours (includes cooling)
- Yield: serves 12-14
- Category: Cake
- Method: Baking
- Cuisine: American
Description
Enjoy layers of moist dark chocolate cake, sweet creamy chocolate buttercream, and homemade raspberry filling, all covered with a luxurious chocolate raspberry ganache.
Ingredients
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* (see Note)
- 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
Instructions
- Make the raspberry filling: Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix—very easy.) Combine cornstarch mixture, raspberries (no need to thaw if using frozen), granulated sugar, and lemon juice in a medium saucepan set over medium heat. Using a silicone spatula, stir the mixture, mashing the raspberries as they begin to thaw and soften. Bring to a boil and let it boil for 5 full minutes, stirring occasionally. Remove pan from heat and stir in vanilla extract.
- Allow the raspberry filling to cool at room temperature for 10–15 minutes, then transfer it to a bowl or container and place it in the refrigerator for at least 4 hours and up to 1 week (the longer, the better). No need to cover it, but if refrigerating for longer than 4 hours, cover tightly. It will continue to thicken up as it chills. Raspberry filling must be completely chilled before using in your cake. If freezing, see Note below for instructions.
- Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk), mix the oil, eggs, and sour cream together on medium-high speed until combined. Add the buttermilk and vanilla and beat until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Fold in the flour-coated chocolate chips. Batter is thin and you may see some air bubbles on the surface—that’s normal. You should have about 6–6.5 cups of batter, or around 1400g.
- Divide batter evenly between 3 pans. Bake for approximately 24–26 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
- Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan. The cakes may slightly sink in the middle as they cool—that’s expected.
- As the cakes cool, make the chocolate buttercream: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Taste. Beat in another pinch of salt if desired. (Do you want your buttercream darker in color? I have a trick detailed on the full chocolate buttercream page.) You’re going to use this buttercream for a thin layer under the raspberry filling, a piped “dam” around 2 of the cake layers, and for the crumb coat. Makes about 2.5 cups total.
- Begin layering with raspberry filling and buttercream: Place 1 cooled cake layer on your cake stand or serving plate. Using a large icing spatula or small offset spatula, evenly cover the top with about 1/4 cup of chocolate buttercream frosting (a thin layer). Spoon about 1/2 cup of the chocolate buttercream into a piping bag fitted with a large round piping tip. I use Wilton 2A. (Or just use a disposable piping bag and cut about 3/4 inch off the tip and use that without a piping tip.) Pipe a thick border of buttercream around the edge of the frosted cake layer, using about half of the buttercream in the piping bag. Then, using a small offset spatula, spread half of the thickened and chilled raspberry filling (about 1/2 cup) inside the buttercream border. Place second cake layer on top and then repeat the filling process: spread frosting, pipe border with remaining frosting in piping bag (if you ran out, just use more from the big bowl of buttercream), then spread on remaining raspberry filling. Top with third cake layer.
- Apply crumb coat: Using the remaining chocolate buttercream, spread a thin layer of buttercream on the top and around the sides as a crumb coat. Run a bench scraper around the cake to smooth out crumb coat. Chill uncovered in the refrigerator for at least 30 minutes and up to 3 hours to set the crumb coat.
- As your crumb coat sets, make and chill the chocolate ganache: Place finely chopped chocolate in a medium heat-proof bowl. Heat the cream and raspberry liqueur, if using, in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over 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. Ganache is thin. The finer you chopped the chocolate, the quicker it will melt with the cream. If it’s not melting, do not microwave it. If needed, see Troubleshooting Chocolate Ganache. Once ganache mixture is smooth, let it chill for 30 minutes in the refrigerator to thicken before spreading on chilled crumb-coated cake.
- Pour/spoon thickened ganache on chilled cake, and spread all over cake with an icing spatula. Garnish with fresh raspberries, if desired. Serve cake immediately or chill, uncovered, for up to 4–6 hours before serving. Cake can be served at room temperature or chilled.
- Cover leftover cake tightly and store in the refrigerator for 5 days. I like using a cake carrier for storing and transporting.
Notes
- Make Ahead & Freezing Instructions for Cake: Prepare cake through step 6. Wrap the individual baked and cooled cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, then continue with step 7. You can prepare the raspberry filling and chocolate buttercream in advance. See step 2 for raspberry sauce details. For the buttercream, cover and refrigerate for up to 3 days. Bring to room temperature before using and beat in a little more room-temperature heavy cream to thin out if necessary. You can also prepare the chocolate ganache ahead of time. Refrigerate prepared ganache for up to 3 days. Bring to room temperature before spreading onto cake. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold.
- Freezing Instructions for Raspberry Filling: After the raspberry filling cools completely, freeze in a freezer-friendly container for up to 3–6 months. Thaw on the counter or in the refrigerator before using. It will be very thick.
- Special Tools (affiliate links): Saucepan | Whisk | Silicone Spatula | Glass Mixing Bowls | 9-inch Round Cake Pans | Electric Mixer (Handheld or Stand Mixer) | Cooling Rack | Large Icing Spatula | Small Offset Spatula | Bench Scraper | Piping Bag (Disposable or Reusable) and Large Round Piping Tip for buttercream “dam” | Cake Carrier (for storage)
- Cocoa Powder: This recipe requires natural cocoa powder for its acidity, so do not use dutch-process.
- Espresso Powder/Coffee: Espresso powder and coffee will not make the cake taste like coffee. Rather, they deepen the chocolate flavor. I highly recommend them both. If coffee isn’t your thing, you can leave out the espresso powder and use extra hot water instead of the hot coffee.
- Sour Cream: Instead of sour cream, you can use plain yogurt. The cake won’t taste as rich, but it’s a fine substitute.
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup (120ml). (In a pinch, lower-fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Why Room Temperature? All refrigerated items should be at room temperature so the batter and frosting mix together easily and evenly. Read more about why room temperature ingredients are important.
- Chocolate Raspberry Ganache: Feel free to replace the raspberry liqueur with 1/4 cup (60ml) more heavy cream to make a plain chocolate ganache instead. When melting chocolate, I recommend using pure chocolate baking bars (chocolate chips have stabilizers). You can find them right next to the chocolate chips in the baking aisle. I like Bakers or Ghirardelli brands, the ones labeled bittersweet (60% cacao) or semi-sweet (56% cacao), which come in 4-ounce (113g) bars.
- 6-Inch Cake: To make a scaled-down 3-layer 6-inch version of this cake, use this batter for chocolate cupcakes and follow my 6-inch cake baking instructions and details. I recommend using the same amount of raspberry filling, and having some left over. Use about 1/3 cup between the layers. You can halve the buttercream and ganache recipes.
- Cupcakes: For raspberry-filled chocolate cupcakes, make these very similar cream-filled chocolate cupcakes, but swap the cream filling for the raspberry filling.
- Helpful Tutorials: 10 Tips for Baking Perfect Cakes | How to Make Parchment Paper Rounds for Cakes | Raspberry Cake Filling | Chocolate Buttercream | Chocolate Ganache | 10 Essential Cake Baking & Decorating Tools
Reader Comments and Reviews
I wondered about modifying it for a slab cake pan?
Hi Laurie, this amount of batter will work in a 9×13-inch quarter sheet pan. You could skip the chocolate buttercream. Spread the raspberry filling on top, then perhaps pour the ganache on top. Takes about 35-40 minutes. Same oven temp.
I would like to make this as cupcakes with a raspberry filling. How many do you think it would make and what would the baking time be?
Hi Susan, you can make these cream-filled chocolate cupcakes but replace the cream filling with the raspberry filling.
Can’t wait to try this recipe.
Just wish it came in a smaller version?
Hi Judy, you can use our chocolate cupcakes batter with raspberry filling to make a 6 inch cake version. This 6 inch cakes post has more information on using cupcake batter to make smaller cakes. See recipe Note above for more details. Let us know if you give it a try!
The cake batter recipe sounds delicious. Would this recipe work for a Bundt cake.
Hi Aura! For a chocolate bundt cake, we recommend using our chocolate cream cheese bundt cake – you can leave out the cream cheese layer.
I love chocolate and raspberry, and this sounds delicious! Thank you for smaller sizes notes.
Would it be better to run the raspberries through a sieve to make it seedless?
You can, but the raspberry filling doesn’t stay as thick. You’ll need to add at least 1 more teaspoon cornstarch. And you’ll have a lot less filling. We strongly recommend keeping the seeds in the filling.
Looks amazing! Any chance you would consider publishing a 6” version? Love to bake, but 2 can’t (or rather, shouldn’t) eat this much cake.
Hi Tamisyn, thank you! I added a detailed Note above for the 6-inch cake. 🙂
When I saw the raspberry filling recipe email yesterday all the could think about was adding it to a chocolate cake and here it is! I have to head to the store to get some raspberries and espresso powder to make this today!
Let us know how it goes, Dawn!
Hi!
Can you use frozen strawberries instead of the raspberries but just make the filling the same way?
Hi Edina! Strawberries won’t cook down the same way raspberries do. For a strawberry cake filling, we use and recommend the filling from these strawberry shortcake cupcakes.
Hello Sally, we have an abundance of fresh blackberries at the moment. Could these be used instead? Thank you so much for your recipes and clear instructions; you have given me the confidence to enjoy baking.
Hi Sarah, blackberries work beautifully here. Enjoy!
Hi Sally!
Can we do cupcakes with this recipe ? I am thinking the raspberry filling stuffed inside ? Thoughts ?
Hi Cindy! Yes, absolutely, though this would yield a large amount of cupcakes. We recommend using the cream-filled chocolate cupcakes recipe, filled with the raspberry filling.
Will it work with blackbberries?
Absolutely! Just swap the raspberries.
Oh wow, think I know what I’ll be making for my husband’s birthday next month! Raspberries are his favourite and I couldn’t resist the peanut butter version last summer using the same cake recipe. I used a 13″x9″ tin for that and cut down on the toppings so will do the same here. How would you recommend topping it? Raspberries, buttercream and ganache layered up seems like overkill!
I have compiled quite a few cake recipes using buttermilk which comes in 285ml pots in the UK. They tend to use less than half a pot and I struggle to find a use for the rest before it’s out of date. Do you have a go-to use (other than more cake!) as I’m assuming it can’t be frozen like any spare egg whites/yolks? Shame to waste it when I have to drive to the big supermarket 3 miles away next time I need some. Thanks Sally 😉
Hi Erica, for a single layer cake, you could skip the buttercream. So, raspberry filling as the topping, and pour/spread ganache on top on that. I use buttermilk quite a lot, in quick breads and muffins too. Here are all of my recipes using buttermilk if you want to browse.
Buttermilk is used in Boston Brown Bread recipes and this tea/coffee sweet bread can be frozen.
This looks delicious and my garden raspberries in the freezer have a new use. Any comment on using clear jel instead of plain cornstarch? I keep the cook type clear jel for use in canning and find it has kept weeping down when I use in other fruit sauces.
Hi Kristen, I haven’t tested it, but I’m sure clear gel would work just fine. I would increase the amount, perhaps at least 2 Tablespoons.
Hey Sally & Team!
Any chance I could substitute the oil used in this recipe for apple sauce?
Thanks!
Hi Franny, you can certainly try it but the cake texture will change without the fat; it will be more crumbly and could taste pretty dry.
This was extraordinary! I made it over the weekend for a potluck and had people begging me for the recipe. I even made the ganache with the liqueur as suggested. One of the best cakes I’ve ever put together. Everyone loved it.
Sally, this cake looks delicious and I want to make it. However, I’m not a fan of the texture from chocolate chips. Can I simply leave them out or would that ruin the recipe? BTW, we love your triple chocolate cake – it’s the official chocolate cake favorite.
Hi Carol! You can leave the chocolate chips out without any other changes. Hope you love this one!
Hi Sally! Do you think I could substitute the raspberry liqueur in the ganache with a little bit of raspberry extract? I don’t drink alcohol, but chocolate raspberry ganache sounds amazing!
Hi Destiny! Absolutely. I would use 1 cup (240ml) of heavy cream (just swap more heavy cream in for the liqueur), and then stir 1/2 or 1 teaspoon raspberry extract into the warm heavy cream once it comes off heat and before pouring over chopped chocolate.
Sally if you had to chose fresh vs frozen berries? My guess would be fresh but wanted to ask the expert. Can’t wait to make this!!
Hi Jennifer! Either actually work great for this recipe, since frozen raspberries are usually frozen at the peak of their freshness and sweetness.
This looks Devine. I can’t wait to bake and assemble this together. Any chance I can sway out the buttercream to a dark chocolate mousse instead?
Absolutely. You can use the same mousse filling as this chocolate mousse cake. There is enough for the dam, as well as the crumb coat.
This looks delicious. I’d like to make it for a single friend, using 6” pans. Is that possible? If so how should I reduce the recipe?
Hi Tracie, you can use our chocolate cupcakes batter with raspberry filling to make a 6 inch cake version. This 6 inch cakes post has more information on using cupcake batter to make smaller cakes. See recipe Note above for more details. Let us know if you give it a try!
Do you think coconut oil would be OK as a replacement for the canola oil or vegetable oil?
Absolutely, or extra virgin olive oil if that’s all you have.
I love raspberries, but hubby hates seeds. What’s your recommendation?
Hi Michelle, when inside a cake, you can’t really detect the seeds but that’s just the consensus we got from taste testers. Keeping the seeds in the filling keeps it thicker. Feel free to strain them out, but you’ll likely want to make a double batch (because you’ll end up with about 1/2 the amount) and perhaps add a little more cornstarch to help keep it thicker.
Another winner from Sally! I had to try this because raspberries and chocolate are my favorite flavor combination. It was time consuming to make, but worth every second. Absolute perfection! Thanks, Sally, for your attention to detail and for all the time and effort you put into creating and perfecting your recipes.
I’m making this recipe today and looking forward to the end result. I’ve started with the raspberry filling which is now cooking in the fridge.
Is it just me or does the filling seem excessively sweet? I was expecting a more tart, natural tasting filling but this is sweeter and also a twist with the vanilla extract. I’m trying to have faith that it all comes together in the end but want to make sure before I go ahead using this filling. Will it be “sick sweet”?
It shouldn’t be. Are your raspberries extra sweet? Compared to many other recipes I’ve seen for raspberry filling, this is a lower amount of sugar. You need a good bit of sugar to help the raspberry filling thicken and set.
Hi Sally, how would this cake hold up as a multi tiered cake.
Hi Bev, it’s quite sturdy, especially if you’re using cake dowels for support.
Hey Sally!
This looks great. If I don’t have access to the raspberries, would a thick raspberry preserve or jam work here?
Hi Kristen, you could use a raspberry preserve or jam in place of the homemade raspberry filling. If you have access to frozen raspberries, those will work for the filling as well!
This was my first attempt at a real home made multi-tiered cake and it was SO good, though definitely time consuming.
The only issue we encountered was the chocolate butter cream. We needed to add another tablespoon of cream to make come together. We also needed to microwave the frosting for 10 seconds to make it malleable enough to spread on the cake.
Thanks for a great recipe!
Any thoughts of baking as a Bundt cake? Cutting out and filling with the raspberry filling .
Hi Tammy, we haven’t tested it yet, but we recommend using this recipe for chocolate Bundt cake, and replace the cream cheese filling with the raspberry filling. Let us know how it turns out!
Loved it! Amazing cake, easy instructions
♥️
With eggs being so expensive any recommendations for good substitutes with this recipe? Banana? Chia seeds? Something else? Thank you! I’m excited to make it!
I used 1 Tablespoon ground flax seeds mixed with 3 tablespoons water to replace each egg in this recipe and it worked great!
This cake is amazing but I made it over 2 days and I don’t think the prep time was only an hour and a half. But admittedly, i really took my time so that I would enjoy the process. I am also new to piping and I had to watch a video just to figure out how to assemble to tip!
I picked out this recipe to Wow my church, and it did just that! I would recommend reading over the directions several times before you begin baking. It also takes time so don’t plan to bake on a busy day.
The cake is well worth the effort! DELICIOUS!