Double Chocolate Cake with Raspberry Filling is a great cake for celebrating all kinds of things! How fabulous does that chocolatey layer of frosting look? I mean… I want to dive into this cake head-first!
Double Chocolate Cake with Raspberry Filling:
This double chocolate cake happens to turn out moist and delicious and rich. It’s very chocolatey with a thick layer of chocolate ganache frosting and a surprise layer of raspberry filling tucked inside. This cake is one that is pretty irresistible to chocolate lovers. I know this because I’m not really a chocolate lover myself… yet I find myself stealing bite after bite of this cake!
🛒 Ingredients Needed:
- semi sweet chocolate
- hot brewed coffee
- granulated white sugar
- all purpose flour
- unsweetened cocoa powder
- baking soda, baking powder and salt
- eggs
- buttermilk
- vegetable or canola oil
- vanilla extract
- heavy whipping cream
- light corn syrup
- unsalted butter
- frozen raspberries
- cornstarch
- fresh raspberries (for garnish)
✏️ How to make Double Chocolate Cake with Raspberry Filling:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
PREPARE THE CAKE:
- Preheat the oven to 300 degrees F. and grease two 10-inch cake pans, or three 8-inch cake pans. Spray the pans with nonstick spray and then line the bottoms with rounds of parchment paper- then spray the paper too.
- In a medium bowl combine the chocolate with the hot coffee. Let the mixture stand, stirring occasionally, until the chocolate is melted and the mixture is smooth.
- In a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat the eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add the buttermilk, oil, vanilla, and melted chocolate mixture to the eggs, beating until combined well. Add the dry mixture and beat on medium speed until just combined.
- Divide the batter between the pans and bake in the middle of the oven 50 to 65 minutes, or until a tester inserted in the center of the cake comes out clean.
- Cool layers completely in pans on racks. Run a thin knife around the edges of the pans and invert the layers onto racks. Carefully remove the parchment paper and cool the layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
PREPARE THE GANACHE FROSTING:
- In a 1½- to 2-quart saucepan bring the cream, sugar, and corn syrup to a boil over moderately low heat, whisking until the sugar is dissolved. Remove the pan from heat and add the chocolate, whisking until the chocolate is melted. Add the butter pieces and whisk until smooth.
- Transfer the frosting to a bowl and cool, stirring occasionally, until it is spreadable (It may be necessary to chill the frosting to reach a desirable spreadable consistency).
PREPARE THE FILLING:
Puree the raspberries in a food processor or blender. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds. Heat the puree in a small pot with the sugar and cornstarch until the mixture boils, stirring constantly. As it boils, it should quickly thicken. Let cool.
Spread a thin layer of ganache frosting on 1st cake layer- followed by a layer of the raspberry filling. Top with the 2nd cake layer and repeat (if using a 3rd layer). If only using two cake layers, cover the top and sides with the remaining chocolate ganache frosting.
➡️ Tips and Substitutions:
- If you use frozen raspberries that are already sweetened with sugar, just leave the sugar out when making the filling.
- If you only have two 9-inch round pans or two 8-inch rounds, you can choose to just make a 2-layer cake and then use the rest of the batter to make some cupcakes. Fill the pans no more than ⅔ full with batter- you don’t want them to overflow when they rise while baking!
- Try this recipe using frozen strawberries instead of raspberries.
✔️ How to store a layer cake:
This cake keeps, covered and chilled, up to 3 days. Bring the cake to room temperature before serving. I love this cake keeper to use for layer cakes!
❤️ What I Love About This Recipe:
- It’s a great cake for celebrations- like birthdays or anniversaries, or just because it’s Tuesday or Wednesday or Thursday!
- It’s the perfect blend of flavors, and it turns out better than bakery-style.
- It’s a beautiful cake!
Favorite Cake Recipes:
Double Chocolate Cake with Raspberry Filling
The perfect special occasion cake!
Ingredients
CAKE:
- 3 ounces chopped semi-sweet chocolate (or use chocolate chips)
- 1½ cups hot brewed coffee
- 3 cups granulated white sugar
- 2½ cups all purpose flour
- 1½ cups unsweetened cocoa powder
- 2 teaspoons baking soda
- ¾ teaspoon baking powder
- 1¼ teaspoons salt
- 3 large eggs, at room temperature
- 1½ cups buttermilk
- ¾ cup vegetable or canola oil
- ¾ teaspoon vanilla extract
FROSTING:
- 1 cup heavy whipping cream
- 2 tablespoons granulated white sugar
- 2 tablespoons light corn syrup
- 16 ounces chopped semi-sweet chocolate (or use chocolate chips)
- ¼ cup (½ stick) unsalted butter, cut into small pieces
FILLING:
- One 10-ounce bag frozen raspberries, thawed
- ⅔ cup granulated white sugar
- 1 tablespoon cornstarch
Instructions
PREPARE THE CAKE:
- Preheat the oven to 300℉., and grease two 10-inch cake pans, or three 8-inch cake pans. Spray the pans with nonstick spray and then line the bottoms with rounds of parchment paper- then spray the paper too.
- In a medium bowl combine the chocolate with the hot coffee. Let the mixture stand, stirring occasionally, until the chocolate is melted and the mixture is smooth.
- In a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat the eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add the buttermilk, oil, vanilla, and melted chocolate mixture to the eggs, beating until combined well. Add the dry mixture and beat on medium speed until just combined.
- Divide the batter between the pans and bake in the middle of the oven 50 to 65 minutes, or until a tester inserted in the center of the cake comes out clean.
- Cool layers completely in pans on racks. Run a thin knife around the edges of the pans and invert the layers onto racks. Carefully remove the parchment paper and cool the layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
PREPARE THE GANACHE FROSTING:
- In a 1½- to 2-quart saucepan bring the cream, sugar, and corn syrup to a boil over moderately low heat, whisking until the sugar is dissolved. Remove the pan from heat and add the chocolate, whisking until the chocolate is melted. Add the butter pieces and whisk until smooth.
- Transfer the frosting to a bowl and cool, stirring occasionally, until it is spreadable (It may be necessary to chill the frosting to reach a desirable spreadable consistency).
PREPARE THE FILLING:
- Puree the raspberries in a food processor or blender. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds. Heat the puree in a small pot with the sugar and cornstarch until the mixture boils, stirring constantly. As it boils, it should quickly thicken. Let cool.
ASSEMBLE THE CAKE:
- Spread a thin layer of ganache frosting on 1st cake layer- followed by a layer of the raspberry filling. Top with the 2nd cake layer and repeat (if using a 3rd layer). If only using two cake layers, cover the top and sides with the remaining chocolate ganache frosting. This cake keeps, covered and chilled, up to 3 days. Bring the cake to room temperature before serving.
Notes
- *If you use frozen raspberries that are already sweetened with sugar, just leave the sugar out when making the filling.
- *If you only have two 9-inch round pans or two 8-inch rounds, you can choose to just make a 2-layer cake and then use the rest of the batter to make some cupcakes. Fill the pans no more than ⅔ full with batter- you don’t want them to overflow when they rise while baking!
Nutrition
Serving: 1serving, Calories: 759kcal, Carbohydrates: 98g, Protein: 9g, Fat: 40g, Saturated Fat: 17g, Cholesterol: 77mg, Sodium: 423mg, Potassium: 509mg, Fiber: 8g, Sugar: 67g, Vitamin A: 474IU, Vitamin C: 5mg, Calcium: 101mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Wouldn’t the baking times vary with 8 inch, 9 inch or 10 inch pans, is this noted anywhere?
Well, the directions tell you to bake the cake for 50 to 65 minutes. So just keep an eye on them until they appear to be done (somewhere in that range)- use a tester to poke in the middle of the cake, and when it comes out clean then the cakes are done.
This cake is my Crack. Made it for my sons birthday. I am on weight watchers and I could not resist this no matter what I did after the party. Its very time consuming, but so worth it and ooooohhhhh so good, and not a Opera kinda healthy Oh so good. Needless to say, I gained weight that week. I had to throw the rest away so I wouldn’t touch it anymore. Thinking of making cupcakes and freezing them for a rainy day. Adding the Raspberry filling in the middle when needed because the filling is very easy to make. I think I need a smaller holed strainer tho. The seeds still poked thru. FYI: This cake is a whopping 28 points on the weight watchers freestyle plan.
Oh gosh, well I’m sorry it made you gain weight… but hopefully it was worth it and you’re back on track now!