Chocolate Raspberry Cake 

Dive into the ultimate dessert with this Chocolate Raspberry Cake, featuring three layers of rich, moist chocolate cake interspersed with tangy raspberry frosting and topped with silky chocolate ganache. This cake is perfect for any celebration and will satisfy both chocolate and fruit lovers alike.


For the Cake:

  • 2 ½ cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 ½ teaspoon baking soda
  • 2 ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 ¾ cups granulated sugar
  • 1 cup buttermilk, at room temperature
  • 1 cup oil
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup hot water

For the Raspberry Puree:

  • 1 cup raspberries
  • ¼ cup water

For the Raspberry Frosting:

  • 2 cups unsalted butter, at room temperature
  • 2 cups powdered sugar, sifted
  • ¼ cup ground freeze-dried raspberries
  • ¼ cup reduced raspberry puree
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

For the Chocolate Ganache:

  • 1 cup semi-sweet chocolate chips
  • ¾ cup heavy cream


  1. Cake Preparation:
    • Preheat the oven to 350°F (177°C). Line three 8-inch cake pans with parchment paper and spray with non-stick cooking spray.
    • In a large bowl, mix together the flour, cocoa, baking soda, baking powder, salt, and sugar.
  2. Mix Wet Ingredients:
    • In another bowl, whisk together the buttermilk, oil, eggs, and vanilla. Gradually add the hot water to the mixture.
  3. Combine and Bake:
    • Slowly mix the wet ingredients into the dry ingredients until well combined. Divide the batter evenly among the prepared pans.
    • Bake for 25-28 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool on a wire rack.
  4. Prepare Raspberry Puree and Frosting:
    • Blend raspberries with water until smooth, then strain. Simmer the strained puree over low heat until reduced by half.
    • In a mixing bowl, beat butter with powdered sugar until fluffy. Gradically incorporate the reduced raspberry puree, ground freeze-dried raspberries, salt, and vanilla extract until well combined.
  5. Chocolate Ganache:
    • Place chocolate chips in a bowl. Heat the cream until it just begins to simmer, then pour it over the chocolate. Let sit for a minute, then stir until smooth.
  6. Assemble the Cake:
    • Place one cake layer on your serving plate and spread with raspberry frosting. Repeat with the remaining layers.
    • Pour the ganache over the top of the cake, allowing it to drip down the sides. Decorate with fresh raspberries if desired.


  • Ingredient Temperature: Ensure all ingredients are at room temperature to achieve a smooth, even mix.
  • Chocolate Options: For a less sweet ganache, opt for dark chocolate instead of semi-sweet.
  • Frosting Texture: If the frosting is too thick, add a little more cream to achieve the desired consistency.


This Chocolate Raspberry Cake combines deep chocolate flavors with the bright zest of raspberries, creating a stunningly rich yet balanced dessert. Each layer of this cake offers a combination of textures from the moist crumb of the cake to the creamy frosting and the lush ganache topping. Perfect for special occasions or as a treat to brighten any day, this cake is sure to delight all who taste it. Enjoy baking and indulging in this delightful dessert!

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