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Dark Chocolate Raspberry Cake Recipe
5 from 2 votes

Dark Chocolate Raspberry Cake Recipe

This dark chocolate raspberry cake has three moist layers, filled with raspberry jam, and topped with chocolate buttercream.

Prep Time
1 hr
Cook Time
35 mins
Additional Time
30 mins
Total Time
2 hrs 5 mins
Servings: 12 slices
Calories: 1482 kcal
Course: Dessert, Cake
Cuisine: American

Ingredients

For the Chocolate Cake
  • 39.75 ounces cake mix 3(13.25-ounce) boxes, dark chocolate
  • 3 cups water
  • 1½ cups vegetable oil
  • 9 large egg
For the Chocolate Buttercream
  • 1½ cups butter room temperature (3 sticks, unsalted
  • 1 cup vegetable shortening (1 stick)
  • 1 cup cocoa powder unsweetened
  • 8 cups powdered sugar
  • ¼ cup milk room temperature
  • 2 teaspoon vanilla extract pure
For Assembly
  • 1¼ cups raspberry preserves store-bought or homemade
  • raspberries optional, for garnish, fresh

Instructions

For the Chocolate Cake
    Cup of Yum
  1. Preheat oven to 350°F. Spray three 9-inch round cake pans with nonstick spray and add a parchment circle to the bottoms. Set aside.
  2. Mix the cake mix, water, oil, and eggs together.
  3. Divide the batter equally between the 3 cake pans (about 852 grams per pan).
  4. Bake for 35-45 minutes, until the cake springs back when touched gently.
  5. Let a cake cool in the pan for 5 minutes, then transfer to a cooling rack and allow it to cool completely.
For the Chocolate Buttercream
  1. In the bowl of a stand mixer fitted with the whisk attachment, cream the butter, shortening, and cocoa powder together.
  2. Place the mixer on low speed and slowly incorporate the sugar until all of it is incorporated.
  3. Pour the milk and vanilla slowly into the buttercream and allow it to mix until light and fluffy, about two minutes.
For Assembly
  1. Trim off the domed top of your cakes so they are level.
  2. Place a cake onto the plate or your cardboard circle. Spread a layer of chocolate buttercream about a quarter-inch thick. Spread half of the raspberry preserves on the buttercream. Repeat this with the next layer finishing up with a cake layer at the top.
  3. Spread a thin layer of buttercream around the whole cake and place them in the fridge for 15 minutes.
  4. Add a thicker layer of buttercream around the cake and smooth out the edges. Place the cake back in the fridge for an additional 15 minutes.
  5. Pipe swirls of the buttercream onto your cake using a pastry bag fitted with a star piping tip.
  6. Sprinkle some raspberries on top.

Notes

  • Storage: Store chocolate raspberry cake in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.

Nutrition Information

Serving 1slice Calories 1482kcal (74%) Carbohydrates 178g (59%) Protein 12g (24%) Fat 87g (134%) Saturated Fat 28g (140%) Polyunsaturated Fat 27g (159%) Monounsaturated Fat 27g (135%) Trans Fat 3g (150%) Cholesterol 201mg (67%) Sodium 851mg (35%) Potassium 515mg (11%) Fiber 5g (20%) Sugar 132g (264%) Vitamin A 923IU (18%) Vitamin C 3mg (3%) Calcium 194mg (19%) Iron 6mg (33%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 1482

% Daily Value*

Serving 1slice
Calories 1482kcal 74%
Carbohydrates 178g 59%
Protein 12g 24%
Fat 87g 134%
Saturated Fat 28g 140%
Polyunsaturated Fat 27g 159%
Monounsaturated Fat 27g 135%
Trans Fat 3g 150%
Cholesterol 201mg 67%
Sodium 851mg 35%
Potassium 515mg 11%
Fiber 5g 20%
Sugar 132g 264%
Vitamin A 923IU 18%
Vitamin C 3mg 3%
Calcium 194mg 19%
Iron 6mg 33%

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