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5.0 from 66 votes

Chocolate Raspberry cake

A decadent chocolate cake with a fudgey buttercream, chocolate ganache, and lots of fresh raspberries.

Prep Time
15 mins
Cook Time
15 mins
Total Time
29 mins
Servings: 10 Slices
Calories: 570 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cake:
  • 1 3/4 cups all-purpose flour 220g
  • 1 3/4 granulated sugar 350g
  • 3/4 cup unsweetened cocoa powder 75g
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk 240ml
  • 1/2 cup vegetable oil or canola oil, or melted coconut oil 120ml
  • 2 large eggs at room temperature
  • 1 tsp pure vanilla extract 5mL
  • 1 cup freshly brewed strong hot coffee3 240ml
For the Frosting:
  • 2 1/2 cups unsalted butter room temperature, 565g
  • 7-8 cups confectioners' sugar 875g
  • 1.5 cup unsweetened cocoa powder 150g
  • 5-6 tbsp heavy cream or half-and-half
  • 2 tsp pure vanilla extract
  • 1/2 tsp salt
  • 4 cups raspberries
  • 1/4 cup apricot jam 60mL
  • 2 tsp water
  • 2 tsp brandy optional

Instructions

    Cup of Yum
  1. Sift the dry ingredients. Whisk together.
  2. Mix the wet ingredients and add eggs one at a time
  3. Slowly add the dry mixture to wet. Mix until combined
  4. Distribute batter evenly into buttered and floured 8 inch pans .
  5. Bake at 350 degrees F for about 25 min or until the centers are set.
For the Buttercream:
  1. Beat butter until light and fluffy
  2. Add cocoa and sugar
  3. Slowly add cream until desired consistency is reached.
  4. Transfer to a piping bag.
  5. Pipe buttercream between and add fresh raspberries between each layer.
  6. Cover the cake with buttercream.
  7. Smooth out as much as possible then chill.
For the Ganache:
  1. Melt equal parts dark chocolate and cream in a bowl. Mix until a desired ganache consistency is reached. Let it cool. 
  2. Add ganache to the top of the cake. 
  3. Top with raspberries.
For the Glaze
  1. Heat the jam, water and brandy in the microwave for about 25 seconds. Mix together and strain.
For the Assembly
  1. Add buttercream onto first layer and sprinkle with raspberries. Place second layer on top and repeat step.
  2. Coat outside of cake in buttercream and smooth.
  3. Top with ganache then add a mound of raspberries to the center.
  4. Brush berries with apricot glaze.

Notes

  • You can leave little gaps in the buttercream between each layer so your raspberries don't get crushed when you place them in.
  • Adding an apricot glaze to the raspberries on top will preserve them so nothing will look sad of you make the cake in advance.
  • If you don't have any buttermilk just add a tablespoon of white vinegar or lemon juice to milk, miix and set aside to curdle.

Nutrition Information

Serving 78g Calories 570kcal (29%) Carbohydrates 41g (14%) Protein 7g (14%) Fat 12g (18%) Saturated Fat 5g (25%) Cholesterol 30mg (10%) Sodium 180mg (8%) Fiber 2g (8%) Sugar 30g (60%) Vitamin A 200IU (4%) Vitamin C 1.7mg (2%) Calcium 60mg (6%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 10Slices

Amount Per Serving

Calories 570

% Daily Value*

Serving 78g
Calories 570kcal 29%
Carbohydrates 41g 14%
Protein 7g 14%
Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 30mg 10%
Sodium 180mg 8%
Fiber 2g 8%
Sugar 30g 60%
Vitamin A 200IU 4%
Vitamin C 1.7mg 2%
Calcium 60mg 6%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.