If you have a soft spot for rich, chocolatey desserts paired with the tart freshness of berries, you’re going to absolutely adore this Easy Chocolate Raspberry Cake Recipe. It’s a perfect harmony of moist, deep chocolate layers, luscious homemade raspberry filling, and a silky chocolate ganache that brings everything together like a dream. Whether you’re baking for a special occasion or just want to treat yourself to something extraordinary, this cake layers irresistible flavors in the simplest way possible, guaranteed to impress anyone at your table.

Ingredients You’ll Need

A close-up of a shiny silver pot filled with a thick mixture of whole and soft red raspberries in a glossy, syrupy sauce. A wooden spatula with a bright red silicone head is partially submerged on the right side, coated with the berry mixture. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

All the ingredients in this Easy Chocolate Raspberry Cake Recipe are straightforward and pantry-friendly, but each one plays a crucial role. From the cocoa powder for that intense chocolate punch to the fresh raspberries giving a bright and tangy contrast, it’s the perfect balance of simplicity and flavor that makes this cake shine.

2 cups all-purpose flour: Sifted for a light, tender cake crumb.
2 cups granulated sugar: Sweetness that perfectly complements the cocoa.
¾ cup unsweetened cocoa powder: Preferably Dutch-process for a deep chocolate flavor.
2 teaspoons baking soda: Helps the cake rise beautifully.
1 teaspoon baking powder: Adds extra lift and fluffiness.
1 teaspoon salt: Enhances all the chocolate and raspberry flavors.
2 large eggs: Room temperature eggs bind everything and add richness.
1 cup hot coffee or hot water: Coffee intensifies the chocolate taste, but hot water works in a pinch.
1 cup buttermilk: Adds moisture and a subtle tang; can substitute milk with vinegar if needed.
½ cup vegetable oil: Keeps the cake super moist and tender.
2 teaspoons pure vanilla extract: Elevates all the flavors with aromatic warmth.
2 cups fresh or thawed frozen raspberries: For the luscious filling bursting with natural tartness.
½ cup granulated sugar (filling): Sweetens the raspberry filling just right.
2 tablespoons cornstarch: Thickens the raspberry filling beautifully for easy layering.
1 tablespoon fresh lemon juice: Brightens the raspberry filling with a zesty kick.
1 pinch salt (filling): Balances the fruit’s natural sweetness.
12 oz dark chocolate, chopped: For the decadent ganache coating the cake.
1½ cups heavy cream: Creates the silky ganache texture.
2 tablespoons butter: Adds richness and a glossy finish to the ganache.
1 tablespoon corn syrup (optional): Gives the ganache a beautiful shine.
1 cup fresh raspberries (decoration): Adds a fresh, elegant touch on top.
¼ cup chocolate shavings (optional): For a luxurious chocolate sprinkle.
Powdered sugar: Perfect for a delicate dusting finish.

How to Make Easy Chocolate Raspberry Cake Recipe

Step 1: Prepare the Chocolate Cake Layers

Start by preheating your oven to 350°F (175°C). Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large bowl. In a separate bowl, whisk the eggs, then add hot coffee (or hot water), buttermilk, vegetable oil, and vanilla extract, mixing until smooth. Combine the wet ingredients with the dry, stirring gently until everything is just incorporated—a few lumps are okay to keep the cake tender. Divide the batter evenly between two greased 9-inch round cake pans and bake for about 30-35 minutes. Insert a toothpick to check doneness; it should come out clean. Let the layers cool completely on wire racks before moving on.

Step 2: Make the Raspberry Filling

While the cake layers are cooling, combine raspberries, sugar, cornstarch, lemon juice, and a pinch of salt in a saucepan over medium heat. Cook gently, stirring often, until the mixture thickens and the berries break down slightly, about 5-7 minutes. This luscious filling is the heart of the Easy Chocolate Raspberry Cake Recipe, adding a vibrant burst of flavor that perfectly cuts through the richness of the chocolate. Set aside to cool completely before spreading.

Step 3: Prepare the Chocolate Ganache

Chop the dark chocolate into small pieces and place in a heatproof bowl. Heat the heavy cream and butter in a saucepan just until it begins to simmer—do not boil. Pour the hot cream over the chocolate and let it sit for a few minutes, then stir until silky smooth. Add the optional corn syrup here if you want an extra glossy finish. This ganache will coat your cake with a luxurious, smooth chocolate layer that’s simply irresistible.

Step 4: Assemble the Cake

Place one cooled cake layer on your serving plate and spread the raspberry filling evenly on top, reaching all the edges. Gently place the second cake layer over the filling, then pour the chocolate ganache over the entire cake. Use a spatula to smooth the ganache down the sides for a polished look. Refrigerate for about an hour to allow the ganache to set nicely.

How to Serve Easy Chocolate Raspberry Cake Recipe

A two-layer chocolate cake stands on a white cake stand over a white marbled surface, each layer thick and dark brown with a slightly rough texture. Between the two layers, there is a smooth, medium-brown chocolate frosting spread evenly. On top of the upper layer, a thick, even spread of the same chocolate frosting creates a flat base for a generous dollop of bright red, textured raspberry puree being placed by a metal spoon from the right side of the image. The contrast of the dark cake, the chocolate frosting, and the vivid red fruit topping is clear and vibrant. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a show-stopping presentation, top the cake with fresh raspberries scattered across the ganache surface. Sprinkle with chocolate shavings for an extra touch of elegance, and a light dusting of powdered sugar adds a pretty, snowy finish that makes your dessert look bakery-worthy.

Side Dishes

This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of whipped cream to balance the richness. A simple glass of cold milk or a warm cup of coffee complements the chocolate and raspberry flavors perfectly, making the whole experience even cozier.

Creative Ways to Present

Want to elevate your Easy Chocolate Raspberry Cake Recipe? Try serving individual slices atop elegant dessert plates drizzled with extra raspberry sauce or chocolate drizzle. You can also add a sprig of mint for a fresh green pop of color that contrasts beautifully with the deep chocolate tones.

Make Ahead and Storage

Storing Leftovers

This cake keeps wonderfully in the refrigerator for up to 4 days. Store it covered with plastic wrap or an airtight cake container to prevent it from drying out and to keep the ganache glossy.

Freezing

You can freeze this cake for up to 2 months. Wrap the whole cake tightly in plastic wrap and then in aluminum foil, or freeze individual slices in airtight containers for easier defrosting. Thaw in the fridge overnight before serving.

Reheating

Since this is a cold dessert, reheating isn’t necessary. If you prefer a softer ganache texture, let the slice sit at room temperature for 20-30 minutes before enjoying, so it’s perfectly indulgent without losing that lovely ganache shine.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Frozen raspberries work perfectly once they are thawed and drained to prevent extra moisture from thinning your filling. They still deliver that bright tartness essential to the Easy Chocolate Raspberry Cake Recipe.

What if I don’t have buttermilk?

No worries! You can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk, letting it sit for 5 minutes. This mimics buttermilk’s tang, which helps tenderize the cake crumb nicely.

Can I make this cake gluten-free?

Yes, but you’ll need to substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for structure. The texture may vary slightly, but the flavors will still shine bright in this Easy Chocolate Raspberry Cake Recipe.

Is there a way to make the ganache less rich?

For a lighter ganache, reduce the amount of chocolate slightly, or use a semi-sweet chocolate instead of dark chocolate. You can also add a little more cream to soften the intensity without compromising the silky texture.

Can I prepare parts of this cake the day before?

Definitely! You can bake the cake layers and make the raspberry filling a day ahead. Keep them covered in the fridge and assemble with ganache on the day you plan to serve. This makes hosting a breeze with minimal last-minute work.

Final Thoughts

There’s something wonderfully satisfying about mastering the Easy Chocolate Raspberry Cake Recipe — it’s indulgent yet approachable, bursting with flavor yet simple to make. Whether you’re treating loved ones or simply delighting yourself, this cake is a celebration of what’s best about baking: love, flavor, and a little bit of magic. Go ahead, dive in and create your own slice of happiness today!