Chocolate Cake with Raspberry Filling


A great chocolate raspberry cake. I'm truly a novice, but it has turned out well each time I've baked it.

Prep Time:
45 mins
Cook Time:
1 hr 15 mins
Total Time:
2 hrs
1 10-inch round 2-layer cake



  • 3 (1 ounce) squares fine-quality semisweet chocolate, chopped

  • 1 ½ cups hot brewed coffee

  • 3 cups white sugar

  • 2 ½ cups all-purpose flour

  • 1 ½ cups unsweetened cocoa powder

  • 2 teaspoons baking soda

  • ¾ teaspoon baking powder

  • 1 ¼ teaspoons salt

  • 3 large eggs

  • ¾ cup vegetable oil

  • 1 ½ cups well-shaken buttermilk

  • ¾ teaspoon vanilla extract

Ganache Frosting:

  • ½ cup heavy whipping cream

  • 1 tablespoon white sugar

  • 1 tablespoon light corn syrup

  • ½ pound fine-quality semisweet chocolate, chopped

  • 2 tablespoons unsalted butter

Raspberry Filling:

  • 2 (20 ounce) packages frozen raspberries, thawed

  • ½ cup white sugar

  • 1 lemon, zested

  • 2 tablespoons cornstarch


  1. Preheat the oven to 300 degrees F (150 degrees C).

  2. Combine chopped chocolate and hot coffee in a bowl. Stir occasionally until chocolate is melted and mixture is smooth. Set aside.

  3. Sift sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl.

  4. Beat eggs in a bowl using an electric mixer until slightly thickened and lemon-colored. Slowly add oil, buttermilk, vanilla extract, and melted chocolate mixture. Beat until well combined. Add sugar-flour mixture; beat on medium speed until just combined. Divide batter between the prepared cake pans.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool completely in pans on wire racks, about 30 minutes. Invert layers onto racks.

  6. While cakes are cooling, bring heavy cream, sugar, and corn syrup to a boil over low heat in a small saucepan. Whisk until sugar dissolves. Add chocolate; whisk until melted. Add butter; whisk until smooth. Let ganache frosting cool until spreadable, about 10 minutes.

  7. While frosting and cakes continue to cool, puree raspberries in a food processor. Press through a fine mesh strainer with the back of a spoon into a saucepan. Pour in sugar and cornstarch; bring to a boil over medium-low heat. Cook until thickened and reduced, 5 to 7 minutes. Stir in lemon zest. Remove raspberry filling from heat.

  8. Cut each cake layer in 1/2 horizontally to produce 4 equal layers. Spread 1/3 raspberry filling onto each of 3 layers and stack. Place top layer onto cake. Spread ganache frosting evenly from center of top layer down the sides of the cake.

Nutrition Facts (per serving)

736 Calories
31g Fat
114g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 736
% Daily Value *
Total Fat 31g 40%
Saturated Fat 11g 57%
Cholesterol 66mg 22%
Sodium 542mg 24%
Total Carbohydrate 114g 42%
Dietary Fiber 9g 32%
Total Sugars 79g
Protein 11g
Vitamin C 22mg 110%
Calcium 103mg 8%
Iron 5mg 29%
Potassium 293mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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