Slice of Dark Chocolate Raspberry Layer Cake
Dessert / Cakes

Divine Dark Chocolate Raspberry Layer Cake

Decadent, moist, and bursting with fresh raspberry flavor.

Prep: 45m Bake: 35m Jump to Recipe

There are chocolate cakes, and then there is this chocolate cake. It’s the kind of dessert that stops conversation. Rich, deeply chocolatey layers that adhere to your fork, balanced by the tart, bright zing of fresh raspberry filling. I created this recipe for my sister’s birthday, but it has quickly become the most requested treat in our house.

Why You'll Love This Recipe

Unlike many sponge cakes that can turn out dry, this recipe uses buttermilk and hot coffee to ensure an incredibly moist crumb. The coffee doesn't make it taste like a mocha latte; rather, it blooms the cocoa powder, intensifying the chocolate flavor to luxurious new heights.

Ingredients include dark chocolate, raspberries, and cocoa powder
Quality ingredients make all the difference. Use the best cocoa powder you can find.

The Secret Ingredient: Raspberries

Chocolate and fruit is a classic pairing, but raspberries bring a specific acidity that cuts through the richness of the ganache. We use both a raspberry reduction in the batter and fresh raspberries between the layers.

Pro Tip for Success

Ensure your eggs and buttermilk are at room temperature before you start mixing. This helps the batter emulsify properly, creating a uniform texture that rises evenly in the oven.

Whisking the chocolate batter
Whisk until just combined – overmixing leads to a tough cake!

Dark Chocolate Raspberry Cake

Prep Time
Cook Time
Servings
12

Ingredients

For the Cake

  • 250g all-purpose flour
  • 400g granulated sugar
  • 85g unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 240ml buttermilk, room temp
  • 120ml vegetable oil
  • 2 large eggs, room temp
  • 2 tsp vanilla extract
  • 240ml hot strong coffee

For the Filling & Frosting

  • 300g dark chocolate (60%+ cocoa), chopped
  • 300ml heavy cream
  • 340g fresh raspberries
  • 50g sugar (for filling)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
  3. Add buttermilk, oil, eggs, and vanilla. Beat on medium speed until well combined.
  4. Pour in the hot coffee and whisk gently until combined. The batter will be very thin – this is normal!
  5. Divide batter evenly between the prepared pans.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  8. For the filling: Cook half the raspberries with sugar in a small saucepan until broken down. Let cool.
  9. For the ganache: Pour hot heavy cream over chocolate. Let sit for 5 mins, then whisk until smooth.
  10. Assembly: Spread raspberry filling between layers. Coat the outside with ganache and top with remaining fresh raspberries.

Nutrition per serving: 450 kcal, 45g Carbs, 28g Fat, 5g Protein.