If you've never tried a Dark Chocolate Raspberry Cake, you're missing out on one of the most elegant flavor pairings in the dessert world. The deep, rich flavor of dark chocolate blends flawlessly with the bright, tangy burst of raspberries. It’s a match made in gourmet heaven—bold, balanced, and unforgettable.
As a seasoned baker, I’ve made countless cakes, but nothing garners more praise than this Dark Chocolate Raspberry Cake. Its complexity in flavor doesn’t require complexity in the kitchen. You don’t need professional skills to pull this off—just real ingredients and the right technique.
The best part? This Dark Chocolate Raspberry Cake is incredibly easy to make. With simple steps and minimal prep, you’ll create a show-stopping treat that looks and tastes like it came from a high-end bakery.
Whether you're celebrating something special or just craving an indulgent slice, this Dark Chocolate Raspberry Cake delivers every time. Expect rave reviews, second servings, and lots of recipe requests.
What Makes This Recipe Special
This Dark Chocolate Raspberry Cake is far from your average chocolate dessert. It stands out with layers that are ultra-moist, thanks to rich buttermilk folded right into the batter. Every bite bursts with fresh raspberry flavor, balanced by the deep intensity of dark chocolate.
What truly elevates this Dark Chocolate Raspberry Cake is the silky dark chocolate ganache frosting. It's smooth, luscious, and adds a luxurious finish that rivals high-end patisseries.
Unlike overly sweet store-bought versions, this homemade Dark Chocolate Raspberry Cake gives you control. You can dial in the perfect level of sweetness, making it an ideal choice for those who crave a more refined, grown-up dessert.
Pair this cake with coffee or black tea for a comforting afternoon treat. Or elevate it further—serve your Dark Chocolate Raspberry Cake with a glass of red wine, a scoop of vanilla ice cream, or a handful of fresh raspberries for an unforgettable celebration.
Whether for holidays, birthdays, or indulgent weekends, this Dark Chocolate Raspberry Cake delivers elegance, richness, and a flavor pairing you’ll come back to again and again.
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Ingredients
For the Dark Chocolate Cake:
- All-purpose flour
- Granulated sugar
- Dark cocoa powder
- Baking soda
- Baking powder
- Salt
- Eggs
- Buttermilk
- Vegetable oil
- Vanilla extract
- Hot coffee or hot water
For the Raspberry Filling:
- Fresh or frozen raspberries
- Granulated sugar
- Cornstarch
- Lemon juice
- Water
For the Dark Chocolate Ganache Frosting:
- High-quality dark chocolate
- Heavy cream
- Unsalted butter
- Vanilla extract
For Decoration:
- Fresh raspberries
- Dark chocolate shavings
- Mint leaves (optional)
See recipe card for quantities.
Ingredient Substitutions
- Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free flour blend.
- Dairy-Free Option: Substitute buttermilk with almond milk plus 1 tablespoon vinegar, and use coconut cream instead of heavy cream for the ganache.
- Egg-Free Option: Replace eggs with ¼ cup unsweetened applesauce per egg.
- Sugar Alternatives: Coconut sugar can replace granulated sugar for a less refined option.
- Raspberry Alternatives: Strawberries or blackberries can substitute for raspberries if needed.
Instructions
Prepare and Bake the Cake
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- Mix dry ingredients in one bowl, wet ingredients in another, then combine them together.
- Add hot coffee or water, divide batter between pans, and bake for 30-35 minutes until a toothpick comes out clean.
- Allow cakes to cool completely on wire racks before assembling.
Make the Filling and Frosting
- For the raspberry filling, combine raspberries, sugar, cornstarch, lemon juice, and water in a saucepan.
- Cook until thickened, then cool completely.
- For the ganache, pour hot cream over chopped chocolate, let stand, then whisk until smooth with butter and vanilla.
- Allow ganache to cool until it reaches spreading consistency.
Assemble and Decorate
- Place one cake layer on a serving plate, add a dam of ganache around the edge, and fill with raspberry filling.
- Top with second cake layer, cover entire cake with ganache, and refrigerate briefly to set.
- Decorate with fresh raspberries, chocolate shavings, and optional mint leaves.
- Refrigerate before serving for best results.
- Prepare & Bake: Mix the batter and bake moist chocolate layers
- Filling & Frosting: Cook the raspberry filling and whip up the ganache
- Assemble & Decorate: Layer cake with filling and finish with ganache and toppings
Equipment For Dark Chocolate Raspberry Cake
- Two 9-inch round cake pans (straight sides work best)
- Parchment paper (for lining pans)
- Large mixing bowls
- Medium saucepan (for raspberry filling)
- Whisk and rubber spatula
- Electric mixer (helpful but not necessary)
- Wire cooling racks
- Offset spatula (for smooth frosting)
- Serving plate or cake stand
Budget-Friendly Alternatives
- If you don't have cake pans, you can use disposable aluminum pans.
- A ziplock bag with the corner cut off can substitute for a piping bag.
- The back of a spoon can work instead of an offset spatula.
Pro Tips for a Perfect Dark Chocolate Raspberry Cake
- Room Temperature Ingredients: Make sure eggs and buttermilk are at room temperature for better incorporation into the batter.
- Don't Overmix: Mix the batter just until ingredients are combined to avoid a tough cake.
- Check for Doneness Early: Start checking the cake about 5 minutes before the suggested baking time—every oven is different.
- Cooling Is Crucial: Never try to fill or frost a warm cake—it will melt the frosting and create a mess.
- Ganache Texture: If your ganache becomes too firm, gently warm it over a double boiler. If it's too thin, refrigerate a bit longer.
- Clean Slices: For picture-perfect slices, dip your knife in hot water and wipe clean between cuts.
- Make Ahead: The cake layers and filling can be made a day ahead and assembled on the day of serving.
Variations
Triple Chocolate Raspberry Cake
Add 1 cup of white chocolate chips to the batter and replace the dark chocolate ganache with a combination of dark and milk chocolate for a triple chocolate experience.
Dark Chocolate Raspberry Bundt Cake
Use this same recipe in a bundt pan (bake for 50-55 minutes) and drizzle with ganache for a simpler but equally impressive dessert.
Dark Chocolate Raspberry Cupcakes
Convert this recipe into 24 cupcakes (bake for 18-20 minutes), core each one, fill with raspberry filling, and top with ganache frosting.
Dark Chocolate Raspberry Mousse Cake
Add a layer of chocolate mousse between the cake and ganache for an extra-decadent dessert.
Gluten-Free Dark Chocolate Raspberry Cake
Use your favorite gluten-free flour blend in place of all-purpose flour. Add ½ teaspoon xanthan gum if your blend doesn't already include it.
Storage
Fridge Storage
This dark chocolate raspberry cake will keep beautifully in the refrigerator for up to 5 days. Store in a cake container or loosely covered with plastic wrap to prevent it from absorbing other flavors.
Freezing Instructions
- Whole Cake: Freeze unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before assembling.
- Sliced Cake: Individual slices can be frozen on a baking sheet until solid, then wrapped in plastic wrap and stored in freezer bags for up to 2 months.
- Raspberry Filling: Can be frozen separately in an airtight container for up to 3 months.
Make-Ahead Options
- Cake layers can be baked 1-2 days ahead and stored wrapped at room temperature.
- Raspberry filling can be made up to 3 days ahead and refrigerated.
- Assembled cake tastes even better the day after making it, as the flavors have time to meld.
My Secret Ingredient for an Unforgettable Dark Chocolate Raspberry Cake
When I first set out to perfect my Dark Chocolate Raspberry Cake, something always felt like it was missing. The cake was good—but not unforgettable. Then one evening, while watching my grandmother gently brush her chocolate torte with espresso, it clicked. I tried brushing my cooled cake layers with raspberry liqueur—and later, strong coffee—and everything changed.
That one simple step transformed the entire cake. The moisture? Next level. The flavor? Deep, rich, and complex with a subtle warmth that lingered after each bite. It’s the kind of secret you'd expect from a pastry chef, but now it’s yours. Just 2–3 tablespoons of raspberry liqueur or bold coffee on each layer before assembling, and this Dark Chocolate Raspberry Cake goes from delicious to legendary.
FAQ
Does raspberry go with dark chocolate?
Absolutely! Raspberry and dark chocolate create a perfect flavor pairing in desserts like dark chocolate raspberry cake. The tart, bright flavor of raspberries beautifully balances the rich bitterness of dark chocolate. This classic combination works because the acidity of raspberries cuts through the intensity of dark chocolate, creating a sophisticated taste experience that's both refreshing and indulgent.
Why is it called depression cake?
Depression cake (similar to our dark chocolate cake base) earned its name during the Great Depression when ingredients like eggs, butter, and milk were scarce or expensive. This type of cake uses simple ingredients like oil instead of butter and doesn't require eggs. Despite these substitutions, it creates an incredibly moist dark chocolate cake that pairs wonderfully with raspberry filling.
Can I use dark chocolate instead of cocoa powder for cake?
You can substitute melted dark chocolate for cocoa powder in a dark chocolate raspberry cake, but you'll need to adjust other ingredients. Use 1 ounce of melted dark chocolate for every 3 tablespoons of cocoa powder, and reduce the recipe's fat content slightly. However, cocoa powder often creates a more intense chocolate flavor in cakes than melted chocolate.
Do chocolate and raspberry go together?
Chocolate and raspberry absolutely go together, creating one of dessert's most beloved flavor combinations. In a dark chocolate raspberry cake, the sweet-tart flavor of raspberries perfectly complements the rich, slightly bitter notes of dark chocolate. This pairing works because the bright acidity of raspberries balances chocolate's intensity, creating a sophisticated and balanced dessert experience.
Time to Slice Into Your Masterpiece!
This Dark Chocolate Raspberry Cake isn't just a dessert—it's a love letter to chocolate lovers everywhere. With its ultra-moist layers, tangy raspberry filling, and glossy ganache finish, every bite is a celebration of rich, balanced flavor. It’s a cake that doesn’t just satisfy—it captivates.
Whether you're baking it for a birthday, a holiday, or just a self-care weekend treat, this Dark Chocolate Raspberry Cake is destined to become a beloved classic in your kitchen. Don't be surprised when friends beg for the recipe—or request it every year for their special day!
Ready for more indulgent inspiration? If you loved this cake, you’ll want to check out our Decadent Chocolate Cannoli Cake Recipe—a bold twist on a traditional Italian favorite. Or try something lighter with a twist like the Easy & Moist Matcha Cake Recipe, perfect for green tea lovers.
Have you tried baking this Dark Chocolate Raspberry Cake yet? We’d love to see your spin on it! Drop your experience in the comments and share photos of your masterpiece. Bonus points if you added your own secret ingredient!
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Pairing
These are my favorite dishes to serve with Dark Chocolate Raspberry Cake
Dark Chocolate Raspberry Cake
Equipment
- 2 9-inch round cake pan Straight sides preferred
- 1 Medium saucepan For raspberry filling
- 1 Offset spatula For smooth frosting
- 1 Electric mixer Optional but helpful
- 2 Wire cooling rack
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup dark cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs room temperature
- 1 cup buttermilk room temperature
- ½ cup vegetable oil
- 2 teaspoon vanilla extract
- 1 cup hot coffee or hot water
- 2 cups raspberries fresh or frozen (filling)
- ½ cup granulated sugar for filling
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 2 tablespoon water
- 8 oz dark chocolate high-quality, chopped
- 1 cup heavy cream
- 2 tablespoon unsalted butter
- 1 teaspoon vanilla extract for ganache
- 1 cup fresh raspberries for decoration
Instructions
- Preheat oven.
- Mix dry ingredients.
- Combine wet and dry ingredients.
- Add hot coffee or water to the batter.
- Bake cakes.
- Cool completely on wire racks.
- Cook raspberry filling.
- Make ganache.
- Layer and fill the cake with raspberry filling.
- Cover with ganache.
- Decorate with fresh raspberries.
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