Chocolate Raspberry Cake Recipe With Dark Chocolate and Fresh Raspberries

This chocolate raspberry cake combines deep dark chocolate flavor with fresh raspberries for a moist, bakery-style dessert. Designed for celebrations, holidays, and thoughtful family baking, this cake delivers balanced sweetness, a smooth crumb, and an eye-catching presentation with a clean slice missing.

Introduction

A chocolate raspberry cake is the kind of dessert that feels personal, thoughtful, and carefully made. This recipe focuses on bold cocoa flavor paired with fresh raspberries that soften while baking, creating natural contrast in every bite. Whether you are baking a chocolate raspberry cake for Mom, planning a Valentine’s chocolate raspberry cake, or preparing a raspberry chocolate cake for a weekend treat, this recipe offers consistent results with simple steps.
This dark chocolate raspberry cake uses pantry staples and fresh fruit to create a layered flavor that feels special without being complicated. From the rich crumb to the balanced sweetness, this chocolate raspberry cake recipe works for both casual baking and meaningful occasions.

Chocolate Raspberry Cake Recipe With Dark Chocolate and Fresh Raspberries

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• Author: Lily Taylor
• Total Time: 55 mins
• Yield: 12 slices
• Diet: Vegetarian

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Description

Rich dark chocolate raspberry cake made with fresh raspberries and smooth chocolate ganache, perfect for celebrations.

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Ingredients

2 cups all-purpose flour

3/4 cup cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 3/4 cups sugar

2 eggs

1 cup milk

1/2 cup oil

2 tsp vanilla

1 cup hot coffee

1 1/2 cups raspberries

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Instructions

1. Preheat oven to 350°F and prepare pans.

2. Mix dry ingredients.

3. Add wet ingredients except coffee.

4. Slowly add coffee.

5. Fold in raspberries.

6. Bake 32–35 minutes.

7. Cool completely.

8. Prepare ganache.

9. Frost cake and serve.

Notes

Fresh raspberries work best.

Chill before slicing for clean cuts.

• Prep Time: 20 mins
• Cook Time: 35 mins
• Category: Dessert
• Method: Baked
• Cuisine: American

Ingredients

Chocolate Ganache Frosting

Step-by-Step Instructions

1. Preheat the oven to 350°F and grease two 9-inch round cake pans with parchment lining.
2. In a large bowl, whisk flour, cocoa powder, baking powder, baking soda, salt, and sugar until evenly combined.
3. Add eggs, milk, oil, and vanilla. Mix until smooth and thick.
4. Slowly pour in hot coffee while mixing. The batter will be thin.
5. Gently fold in fresh raspberries, taking care not to crush them.
6. Divide batter evenly between pans.
7. Bake for 32–35 minutes until a toothpick comes out with moist crumbs.
8. Cool cakes in pans for 15 minutes, then transfer to a rack to cool fully.
9. Heat cream until steaming, pour over chopped dark chocolate, let sit 2 minutes, then stir until smooth. Add butter and mix until glossy.
10. Frost the cake, leaving a clean slice missing for a classic chocolate raspberry cake design.

Helpful Tips

• Fresh raspberries hold shape better than frozen.
• Coffee strengthens chocolate flavor without tasting like coffee.
• Chill the cake briefly before slicing for cleaner layers.

Conclusion

This chocolate raspberry cake brings together deep cocoa flavor and bright fruit in a balanced, bakery-style dessert. Designed to look beautiful and taste rich without being heavy, it works well for celebrations, holidays, or thoughtful baking moments. From the moist crumb to the smooth ganache, this raspberry chocolate cake delivers consistent results and an impressive finish every time.

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