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.
Any suggestions for baking at high altitude?
I’m afraid I’m not familiar w/ high altitude baking. Sorry!
Lori….I just wanted to tell you that I made it with milk chocolate. It turned out delicious!!!! You are probably right that one couldn’t really tell the difference in chocolate, though. Thanks for sharing the recipe! I had one happy 12 year old…and many happy adults! 🙂
This sounds delicious! My daughter’s birthday cake request this year was for a chocolate cake with raspberry filling, so I was very happy to come across your recipe! My question is…..do you think this cake would be good using milk chocolate rather than semi-sweet? My daughter does not like (or THINKS she doesn’t at least!) semi sweet and dark chocolate. Do you think it would work w/ good milk chocolate? or do you think she might not notice it’s semi sweet once the cake is baked? Thanks!
I think you’d have to be pretty good at discerning different chocolate flavors to be able to tell the difference. That being said, I tend to prefer Milk Chocolate myself!
This is still my favorite chocolate cake recipe ever (found via Tastespotting). And knowing how many chocolate cake recipes exist out there, the standards are pretty high; this one never fails to impress.
Beautiful cake. Unbelievably moist. I used the remainder for cupcakes as I only have 8 inch pans – I thought it might be a bit runny to make successful cupcakes, but they also turned out light and moist and rich. Ate them like little puddings with ice cream! Thanks for sharing this recipe! x
Terrific- thanks for sharing that they worked out as cupcakes too!
hiya I cant have coffee because I am pregnant what can I use in its place? hot chocolate? lol Hope you can help want to make this for my husbands bday on friday. Also is all purpose flour the same is self-raising flour?
Coffee in a cake is perfectly okay to eat while you are pregnant- it wouldn’t have much more caffeine than the actual chocolate does! Or use decaf!
I just made this cake with my best friend — we had an awesome time baking it and, more importantly, the cake is DELICIOUS! 🙂
Found this via TasteSpotting; it was a huge success! I’m really picky about my chocolate desserts but this is a winner. I’m in the middle of baking it now for the second time.
@Sara, Great to hear!
I made this cake tonight and, while it tasted good, it slid alll over the place. I weighed all my chocolate and raspberries to the right weights, and thought they seemed thick enough (cooled in the mudroom for about 3 or 4 hours) to ice and fill the cake, but when I did it, the top tier was sliding all over the place. I don’t think I did anything wrong, which is weird. Tasted delicious though!!
@Sam, That’s a bummer 🙁 Mine didn’t slip & slide at all. My raspberry filling got nice and thick though, which may have helped?
I can’t cook/bake fast enough to try all these interesting recipes.
One comment: when I am about to print a recipe, the ad doesn’t print (saving ink) but neither does the picture of the recipe. I wish you had the option of printing the picture or not (didn’t you used to?) For me visual is an attetion getter when I print a recipe and file it in my “Try sometime notebook.”