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(Primary Keyword): Chocolate Raspberry Cake to Impress (Even on a Weeknight)

Welcome, friends — especially my fellow busy moms, working women, and anyone who believes chocolate fixes a lot of problems. Today I’m sharing a recipe for Chocolate Raspberry Cake that tastes fancy but doesn’t act like it. This is a heartwarming, slightly show-off-y dessert that folds approachable technique into big flavor. If you love a silky chocolate crumb and a tangy raspberry surprise, you’re in the right place.

If you’re a raspberry-and-chocolate fan, you might also adore our white chocolate raspberry truffle cheesecake — it’s a lovely follow-up when you want something richer.

Why You’ll Love This (Primary Keyword)

• It looks like you spent hours but won’t actually steal hours from your day.
• The tart raspberry filling cuts through the richness of the chocolate for a bright, balanced bite.
• Great for birthdays, potlucks, or a quiet Friday that needs cheering up.

Meet your baker: I’m Anna, and my sister Patricia and I test recipes until we nod approvingly and reach for the camera. This cake started as a “let’s try this” on a rainy afternoon and ended up being our go-to for celebrations. Between juggling emails, kids’ schedules, and life’s noise, I love desserts that are forgiving and proud — this one fits both.

What you’ll need (Ingredients)
Makes a two-layer 9-inch cake (about 10–12 slices)

Cake

• 2 cups (240g) all-purpose flour
• 1 ¾ cups (350g) granulated sugar
• ¾ cup (75g) unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp fine salt
• 2 large eggs, room temperature
• 1 cup (240ml) whole milk, room temperature
• ½ cup (120ml) vegetable oil
• 2 tsp pure vanilla extract
• 1 cup (240ml) boiling water

Raspberry filling

• 2 cups fresh or frozen raspberries
• ¼ cup (50g) granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 1 tbsp cold water

Chocolate ganache (for frosting)

• 10 oz (280g) semisweet chocolate, chopped
• 1 cup (240ml) heavy cream
• 2 tbsp unsalted butter, room temp (optional, for shine)

Assembly

• Fresh raspberries for garnish (optional)
• Cocoa powder or chocolate shavings for dusting

Simple Tools

• Two 9-inch round cake pans
• Stand mixer or hand mixer
• Saucepan for filling and ganache
• Spatula and offset spatula
• Wire rack to cool cakes

Step-by-step Directions

1. Prep work: Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment rounds. This recipe moves quickly, so have ingredients measured and pans ready.

2. Dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Sifting cocoa helps avoid lumps but a good whisk works fine.

3. Wet ingredients: In another bowl, combine eggs, milk, oil, and vanilla. Beat lightly to combine. Pour wet into dry and stir until mostly smooth — don’t overmix.

4. Add boiling water: Carefully pour the boiling water into the batter and stir. The batter will be thin; that’s okay — it makes a tender, moist crumb.

5. Bake: Divide batter evenly between the two pans. Bake 28–32 minutes, or until a toothpick in the center comes out with a few moist crumbs. Cool in pans 10 minutes, then invert onto wire racks to cool completely.

6. Make raspberry filling: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, mashing berries as they soften. Stir in the cornstarch slurry and cook 1–2 minutes until thickened. Remove from heat and let cool to room temperature. If you prefer a smoother filling, strain seeds out with a fine mesh sieve.

7. Prepare ganache: Place chopped chocolate in a bowl. Heat cream until it just simmers (do not boil) and pour over chocolate. Let sit 1–2 minutes, then stir until glossy and smooth. Stir in butter for extra sheen if using. Let ganache cool until spreadable but still pourable.

8. Assemble: If cakes domed, level them with a serrated knife. Place one layer on your cake stand, spread half the ganache on top to create a barrier, then spoon on the cooled raspberry filling and evenly spread (leave about ¼ inch from edge to prevent overflow). Top with the second cake layer. Crumb-coat with a thin layer of ganache and chill 15 minutes, then finish frosting with remaining ganache.

9. Garnish and serve: Add fresh raspberries on top and dust with cocoa powder or chocolate shavings. Chill slightly to set the ganache, or serve at room temperature.

Timing and tips during baking

• Total active time: about 45–60 minutes. Hands-off chill time: 15–30 minutes depending on your fridge and patience.
• If you use frozen raspberries, thaw and drain excess liquid before making the filling.
• For a lighter frosting, whip 1 cup heavy cream and fold a bit of cooled ganache into it for a chocolate mousse frosting.

Cooking Tips (because life isn’t always perfect)

• Don’t panic if the batter looks thin — this is normal and makes the cake moist. Thin batter = tender crumb.
• If your ganache is too runny to spread, pop it in the fridge for 10 minutes and whisk it gently. If too firm, microwave 5–10 seconds and stir.
• Hate seeds? Press the cooked filling through a sieve to keep texture smooth for picky eaters.
• Want a showstopper? Brush each cake layer with a tablespoon of raspberry liqueur or simple syrup before filling.
• Leftover cake keeps well in the fridge for up to 4 days in an airtight container.

A quick personal note
This cake became my “I’ve got people coming over in an hour” trick. One rainy Saturday, Patricia and I threw this together with frozen raspberries and leftover chocolate. Our neighbor knocked for sugar and stayed for a slice. It’s the kind of dessert that invites company — and compliments.

Serving ideas

• Pair with a scoop of vanilla ice cream for contrast.
• Serve with a simple espresso for an after-dinner pick-me-up.
• For brunch-worthy decadence, serve alongside fresh berries and whipped cream.

(Secondary Keywords) in the recipe
This recipe adapts well if you’re searching for variations using (Secondary Keywords): swap heavy cream for coconut milk for a dairy-free ganache variation, or swap granulated sugar with coconut sugar for a different flavor note. Remember, small substitutions can shift texture and sweetness, so taste and adjust.

Frequently Asked Questions
Q: Can I make this cake ahead of time?
A: Yes — you can bake layers a day ahead, wrap well, and store at room temperature. Assemble the day you plan to serve for the freshest raspberry filling.

Q: Can I substitute the raspberries with other berries?
A: Absolutely. Strawberries or mixed berries work fine, though raspberries have that tang that pairs beautifully with chocolate. (Secondary Keywords) flavor swaps are friendly here.

Q: How should I store leftovers?
A: Store covered in the refrigerator for up to 4 days. Bring to room temperature 20–30 minutes before serving for best flavor.

Q: Can I make this gluten-free?
A: Use a 1:1 gluten-free flour blend in place of all-purpose flour. Texture may be slightly different, but the flavor will be on point.

More ways to enjoy raspberries
If you’re in a raspberry mood, try our elegant sibling dessert, the elegant raspberry white chocolate cake roll — it’s a lighter, pretty alternative when you want something a little different.

Why this works (a little science, softly)
Cocoa and fat (from oil and cream) create a smooth mouthfeel, while the acid from raspberries brightens and lifts the richness. The boiling water blooms the cocoa, deepening chocolate flavor. These simple chemistry tricks deliver a baker’s theater moment without drama.

Short checklist before baking

• Ingredients: room temp eggs and milk make for better texture.
• Pans: line and grease for easy removal.
• Timing: watch the cakes from minute 25 onward — ovens vary.

Final serving note
This cake is showy but forgiving. It’s great for a last-minute celebration or a planned dessert to bring people together. If you’re balancing a busy life, think of this as your culinary friend who shows up with confidence and zero attitude.

Conclusion

Thanks for baking along — I hope this Chocolate Raspberry Cake becomes one of your go-to recipes for family dinners, weekend celebrations, or when you simply need chocolate with a side of comfort. For more inspiration on raspberry-chocolate combinations, I like this version with a raspberry filling and chocolate layers on Chocolate Raspberry Cake – Tastes Better From Scratch, and Sally’s take on a similar pairing offers lovely technique notes at Chocolate Raspberry Cake – Sally’s Baking. Happy baking — grab an apron, call a friend, and make a little joy in the kitchen.

Meta description:
(Primary Keyword) is the perfect Chocolate Raspberry Cake for busy cooks: quick, easy, and irresistibly rich with tart raspberries and silky chocolate

Chocolate Raspberry Cake

A heartwarming dessert that combines a silky chocolate cake with a tangy raspberry filling, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 32 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings: 10 slices

Course: Cake, Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 2 cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp fine salt
• 2 large eggs, room temperature
• 1 cup whole milk, room temperature
• ½ cup vegetable oil
• 2 tsp pure vanilla extract
• 1 cup boiling water

Raspberry Filling

• 2 cups fresh or frozen raspberries
• ¼ cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 1 tbsp cold water

Chocolate Ganache

• 10 oz semisweet chocolate, chopped
• 1 cup heavy cream
• 2 tbsp unsalted butter, room temp (optional, for shine)

Assembly

• Fresh raspberries for garnish (optional)
• Cocoa powder or chocolate shavings for dusting

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment rounds.

Mixing Dry Ingredients

1. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mixing Wet Ingredients

1. In another bowl, combine eggs, milk, oil, and vanilla. Beat lightly to combine. Pour wet ingredients into dry and stir until mostly smooth — don’t overmix.

Combine with Boiling Water

1. Carefully pour the boiling water into the batter and stir. The batter will be thin; that’s okay.

Baking

1. Divide batter evenly between the two pans. Bake for 28–32 minutes, or until a toothpick in the center comes out with a few moist crumbs. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.

Making Raspberry Filling

1. In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, mashing berries as they soften. Stir in the cornstarch slurry and cook 1–2 minutes until thickened. Remove from heat and let cool.

Preparing Ganache

1. Place chopped chocolate in a bowl. Heat cream until it just simmers and pour over chocolate. Let sit for 1–2 minutes, then stir until glossy. Stir in butter for extra sheen if using.

Assembling the Cake

1. Level the cakes if domed. Place one layer on your cake stand, spread half the ganache on top, spoon on the cooled raspberry filling, and spread evenly. Top with the second cake layer. Crumb-coat with a thin layer of ganache and chill for 15 minutes, then finish frosting with remaining ganache.

Garnishing and Serving

1. Add fresh raspberries on top and dust with cocoa powder or chocolate shavings. Chill slightly to set the ganache, or serve at room temperature.

Notes

This cake is forgiving, making it great for last-minute celebrations. It stores well in the fridge for up to 4 days.