This chocolate raspberry cake has moist chocolate layers, a homemade raspberry compote filling, and a smooth ganache drip. Rich, fruity, and perfect for any celebration.
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I love making this chocolate raspberry cake when I need a dessert that looks gorgeous but is simple enough to bake at home.
The mix of chocolate and raspberry is always a hit, and this cake is perfect for birthdays, Valentine’s Day, or any family celebration.
It’s built with soft, moist chocolate cake layers, a homemade raspberry compote that adds a fresh fruity touch, and a smooth chocolate ganache on top with that shiny drip everyone loves. Every slice has the perfect balance of rich chocolate and tangy raspberry flavor.
Why you'll love this recipe
Ingredient for chocolate raspberry cake
- Chocolate Cake: Vegetable oil, granulated sugar, large eggs at room temperature, cake flour, unsweetened cocoa powder, baking powder, baking soda, buttermilk, vanilla extract, and a pinch of salt.
- Raspberry Filling: Fresh or frozen raspberries, sugar, and a splash of lemon juice.
- Chocolate Ganache Frosting: Baking chocolate and heavy cream.
How To Make Chocolate Raspberry Cake
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
In a large mixing bowl, whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract until smooth and well combined.
Combine dry and wet Incorporate the sifted dry ingredients (cake flour, cocoa powder, baking powder, baking soda, and salt) into the batter in two additions, alternating with the buttermilk mixed with warm coffee.
Divide the batter evenly between three 6-inch (15 cm) round cake pans lined with parchment paper on the bottom.
Bake in a preheated oven at 325°F / 165°C for about 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Place the fresh or frozen raspberries, sugar, and lemon juice in a medium saucepan.
Cook over medium heat for about 10 minutes, stirring often, until the mixture thickens into a jam-like raspberry compote.
Finely chop the chocolate and place it in a large bowl. Heat the heavy cream until just simmering, then pour it over the chocolate. Let sit a minute, then stir until smooth and glossy. Cover with plastic wrap and chill in the fridge for 2–3 hours, until slightly firm.
Once cooled, whip the ganache with an electric mixer on medium speed for about 2 minutes, until lighter, airy, and spreadable. Keep at room temperature until ready to frost the cake.
Level the chocolate cake layers. Place the first layer on a cake board, add chocolate ganache, pipe a border, and fill the center with raspberry compote. Repeat with the next layers.
Cover the cake with a thin crumb coat, chill, then frost with a smooth layer of ganache. Finish with a glossy chocolate drip and decorate with fresh raspberries.
>> You'll also love: How to frost a cake for perfect results
Tips for this recipe
Variations & Substitutions
Recipe Questions
Can I use frozen raspberries for the filling?
Yes! Frozen raspberries work perfectly for the compote.
Can I make the cake ahead of time?
You can bake the chocolate cake layers 1–2 days ahead and keep them wrapped in the fridge, or freeze them for up to 1 month.
How do I get a smooth ganache drip?
Make sure your ganache is slightly cooled but still pourable. Test on the side of the bowl before dripping.
How should I store this chocolate raspberry cake?
Keep it covered in the fridge for up to 3–4 days. Bring to room temperature before serving for the best texture.
You will also love
I hope you love this chocolate raspberry cake. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Chocolate Raspberry Cake
- Total Time: 1 hour 25 minutes
- Yield: 8 slices
Description
A delicious chocolate raspberry cake made from a moist buttermilk chocolate cake layer filled with a fruity raspberry filling, chocolate ganache and chocolate drip (for a 6 inches / 15 cm diameter cake, 8-10 slices).
Ingredients
Chocolate cake
- 225 g (1 ¾ cups) cake flour
- 80 g (¾ cup) unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ tsp salt
- 160 ml (⅔ cup) vegetable oil
- 340 g (1 ¾ cups) granulated sugar
- 3 large eggs, room temperature
- 1 ½ tsp vanilla extract
- 150 ml (⅔ cup) buttermilk
- 125 ml (½ cup) hot coffee/water
Raspberry cake filling
Make my raspberry compote recipe
Chocolate ganache
- 400 g (2 ½ cups - 14 0z) semi-sweet chocolate
- 450 ml (2 cups) Heavy Cream - full fat
Chocolate drip
- 50 g (1.8 oz) chocolate
- 50 ml (3 tbsp) heavy cream
Instructions
Chocolate cake
- Preheat the oven to 329°F/165°C° and line 3 6 inches/ 15 cm-diameter baking pans with parchment paper (if you only have one pan, plan to bake the mixture in 3 batches).
- In a bowl, mix and sift together the dry ingredients: cake flour, cocoa powder, baking soda, baking powder and salt.
- In another bowl, mix together the buttermilk and cooled black coffee and set aside.
- In the bowl of a mixer, mix the oil with the sugar, then add the eggs and vanilla extract and mix for at least 3 minutes with an electric mixer.
- Add the dry ingredients and the buttermilk and coffee mixture alternately and in batches, mixing with a rubber spatula until you have a smooth, slightly liquid batter.
- Divide the mixture into 3 and distribute into the 3 prepared pans, then bake in the oven for around 30-35 minutes until puffed on top and cooked through in the center.
- Take the chocolate cakes out of the pans and leave them to cool for a few minutes before unmolding, then cool completely on a wire rack.
Raspberry filling
Follow my recipe for raspberry compote.
Chocolate ganache
- Finely break or chop the chocolate and place in a large bowl.
- Heat the heavy cream in a saucepan over medium heat until simmering.
- Pour the hot cream over the chocolate all at once and leave for a few moments.
- Mix with a hand whisk or spatula until you have a smooth, lump-free liquid ganache (use a hand blender if necessary to smooth the ganache).
- Cover on contact and place in the fridge for 2-3 hours, until the ganache is at around 71°F / 22°C.
- Whip the cooled ganache with an electric mixer or a stand mixer fitted with the whisk attachment for about 2 minutes at medium speed until you obtain a smooth ganache.
Chocolate drip
- In a double boiler or in the microwave, melt the chopped chocolate with the heavy cream until you have a liquid glaze.
- Allow to cool at room temperature to 32°C before using on the cake.
Assemble the cake
- Cut out the bumps on the 3 cakes using a cake leveler or large saw knife.
- Place the first layer of chocolate cake on a cake board placed on a cake decorating turntable.
- If necessary, apply a ring of chocolate ganache to the outer edges of the cake, then fill the inside with the raspberry filling.
- Place a second layer of cake and repeat this last step for the remaining layers of cake.
- Cover the whole cake with a thin layer of chocolate ganache, and spread with an angled spatula to seal in the crumbs. If necessary, place the cake in the fridge for 20 minutes.
- Apply a new layer of chocolate ganache to the cake and smooth it with icing smoother.
- Drizzle the runny chocolate glaze over the top of the cake and decorate with fresh raspberries.
- Place in the fridge for about 1 hour before serving.
Notes
Storage: Keep the chocolate raspberry cake in the fridge for 4–5 days, or freeze for up to 3 months.
Tips:
- Use a digital kitchen scale for the most accurate measurements.
- No buttermilk? Replace with plain yogurt thinned with milk, or milk mixed with 1 tbsp vinegar or lemon juice.
- If you don’t want to use coffee, simply substitute with water.
- Prep Time: 50 minutes
- Cook Time: 35 minutes
- Category: cake, layer cake, dessert
- Cuisine: American
WA-HOU it is superb, what a job. Tasty, beautiful, perfect ! Kisses
Yes too greedy, thank you very much
Oulala what a beautiful cake!
Thank you very much
I'm impressed, it's really wow!
Thank you Bénédicte, even if I find it full of faults, it was very good
Hello, is it possible to freeze it?
Hello yes it is possible, I give the information in the article for freezing.
Hi, I'd like to know what buttermilk is... is unsweetened condensed milk the same thing?
Cake yeast ... is it baking powder?
And black coffee ... just water with a few spoonfuls of coffee?
I hope you can answer me .... this recipe looks perfect ^^
Sincerely
buttermilk and sweetened condensed milk are not at all the same thing. You'll find buttermilk in the dairy section of supermarkets next to fresh milk. If you don't have any, you can replace it with semi-skimmed milk.
Cake yeast is bagged baking powder (not dry baker's yeast).
Black coffee stick is optional, but you can also replace it with coffee diluted in hot water.
Being that I am too lazy and poor to make (or buy) raspberries for the compote, could I replace that with raspberry jam? If so, how much jam would I use for the filling? Thank you and God bless you.
Hi Monika, no worries, I mentioned on the post that you can replace it with raspberry jam, you need about 2 large tablespoons of jam for the 2 layers, that's about 80 g of jam (1/3 cup). See you soon and don't hesitate to leave a review of the recipe when you've made it.
Hi! Just to clarify — it’s a raspberry compote, not a ganache, so it’s naturally softer. For a firmer texture you can cook it longer to reduce the liquid, or mix in a little cornstarch or raspberry jam so it holds better between the layers.