This delicious chocolate raspberry cake has layers of moist and fudgy chocolate cake sandwiched together with a sweet raspberry filling made from real berries. Then it’s frosted with creamy chocolate frosting. This cake looks elegant and tastes grown up.
If you love a moist and fudgy chocolate cake but want something a little more elevated – then this chocolate raspberry cake is the perfect recipe. The rich chocolate pairs perfectly with the bright raspberry filling. Then the chocolate frosting brings everything together for a delicious combination of flavors and textures. This cake is definitely rich, but it’s not as sweet as a typical layer cake with frosting because the frosting between cake layers is replaced with the raspberry filling.
FOR THE CHOCOLATE CAKE
The chocolate cake layers are my classic recipe that’s adapted from the Hershey’s tin. It uses oil so the cake stays soft and moist for days (don’t worry – you won’t taste it at all). Then the addition of buttermilk really provides the most incredibly tender crumb. While I highly recommend using the real thing, I’ve included a substitution in the recipe notes if need be. The addition of hot coffee, or boiling water, helps the cocoa powder to bloom – meaning that the flavor improves.
For this cake, it’s important that:
- the ingredients are measured accurately
- you sift the cocoa powder first to get rid of any lumps
- the eggs and buttermilk are room temperature before getting started
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