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.
Disastrous! I followed the cake directions exactly and used three 8-inch pans. It overflowed in every pan. There was probably enough at the bottom of my oven to do another layer. I have no clue what went wrong.
I don’t either! Are you at a higher altitude, perhaps?
Oh my goodness! The best cake ever! But more importantly, the best directions ever!! I am not the best cook or baker and I’m pretty good about messing up cooking/baking directions, but not with this recipe. My cake layers didn’t slip or slide (but I followed the suggestion to make sure the raspberry filling was nice and thick). I didn’t know how to make the pretty top layer decoration, but it was still a pretty cake. Now I can hardly wait to try more recipes. Thank you Recipe Girl!!
so glad it worked out for you!
How can I adjust the recipe to make this as a quarter sheet cake?
not sure!
Looks so good
I did not like this cake. I will preface that I’m pregnant so maybe just be that but I found the taste too rich and not balanced, as well as it being a little on the dry side. I’m still going to try the raspberry filling but on my tried-and-true chocolate recipe.
hi lori i just wanna ask what kind of coffee do you use?and do you think cake flour is alright to use than flour?thanks
I don’t use any kind of specific coffee- just hot brewed coffee. And cake flour is not interchangeable with all-purpose, so stick with AP.
I am going to make this recipe for my grandma’s 95th birthday but I was going to use a 12 inch round pan. Do you know how I can figure out how to increase the amounts? Thank you
I’m not sure…
I baked this a couple weeks ago and it was probably the best cake I’ve ever had. For half of the cocoa powder, I used a “Special Dark” one I had that may have been responsible for the cake appearing almost black (which I personally liked). And the frosting is just incredible.
I am going to make this cake for a friends birthday. I have a jar of pure raspberry sauce (it has sugar and a touch of lemon juice in it) could I substitute it for the raspberries and just thicken it a little with the cornstarch?
Probably, but it hard to say since I haven’t made it that way! Good luck!
Hi, I just ran across this beautiful cake. You may have answered this question before but I didn’t see it. How did you do that lovely swirly topping? it’s so pretty! What type of tip did you use and what technique, thanks so much!
I’m not sure I remember as it was a few years back- just swirled it around!