Chocolate-Raspberry Cake

This Chocolate Raspberry Cake is a showstopper for any occasion, blending the rich, velvety flavor of chocolate with the sweet-tart freshness of raspberries. Perfect for dessert lovers, this easy-to-make cake is both a feast for the eyes and the taste buds. Whether you’re celebrating a special event or simply indulging in a treat, this cake is sure to impress with its delicious layers and light, moist texture.

Full Recipe:

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsweetened cocoa powder
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup whole milk
• 1 cup fresh raspberries
• 1/2 cup raspberry jam

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, salt, and cocoa powder.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
5. Gently fold in the fresh raspberries.
6. Divide the batter evenly between the prepared cake pans and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. Once the cakes have cooled, spread a layer of raspberry jam over the top of one cake layer. Place the second layer on top, and spread more raspberry jam on top.
9. Serve the cake as is, or dust with powdered sugar for an extra touch.

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Kcal: 340 per serving
Servings: 8

History & Origin of Chocolate Raspberry Cake

Chocolate and raspberry have long been a classic pairing in desserts, prized for their perfect balance of sweet, tart, and rich flavors. The origins of combining these two ingredients in cakes can be traced back to the European tradition of incorporating fresh berries into baked goods. The use of raspberry in cakes became particularly popular in the late 19th century when raspberry cultivation spread across Europe and the United States.

The combination of chocolate and raspberries is believed to have gained widespread appeal during the 20th century, often featured in sophisticated desserts at high-end bakeries and chocolatiers. Over time, variations of this cake have evolved, with modern takes adding creative twists such as raspberry-infused buttercream or ganache, but the simple yet elegant pairing remains timeless.

Helpful Tips for Making Chocolate Raspberry Cake

1. Fresh vs. Frozen Raspberries: If you use fresh raspberries, be sure to handle them gently as they can be fragile. For frozen raspberries, it’s best to thaw them first and drain off any excess moisture. This prevents the cake from becoming too soggy. You can also toss the raspberries in a little bit of flour before folding them into the batter, which can help prevent them from sinking to the bottom.
2. Adjusting Sweetness: Depending on your preference for sweetness, you can adjust the amount of sugar in the cake batter. Since raspberries are naturally tart, some people like to add a little extra sugar to balance the flavor. If you’re looking for a slightly less sweet version, feel free to reduce the sugar by a couple of tablespoons.
3. Check for Doneness: The baking time for cakes can vary depending on your oven. A good way to check if your cakes are done is to insert a toothpick or cake tester into the center of the cake—if it comes out clean or with just a few moist crumbs, it’s ready. If you find that the top is browning too quickly, cover the cake loosely with foil to prevent overbaking.
4. Perfecting the Ganache: If you want to take this cake to the next level, you can drizzle a rich chocolate ganache over the top. To make the ganache, simply heat equal parts heavy cream and good-quality dark chocolate until the chocolate melts. Let it cool slightly, then pour it over the cooled cake for an extra layer of chocolatey indulgence.
5. Make-Ahead Options: This cake can be made in advance. Once baked, allow the cake layers to cool completely, then wrap them tightly in plastic wrap. They can be stored at room temperature for up to two days or frozen for up to one month. Just make sure to thaw the cake completely before frosting or serving.

Serving Suggestions for Chocolate Raspberry Cake

1. Serve with Whipped Cream or Ice Cream: A dollop of freshly whipped cream or a scoop of vanilla or raspberry ice cream pairs beautifully with this cake. The creamy texture complements the rich chocolate and tangy raspberries.
2. Dust with Powdered Sugar: For a simple yet elegant finish, dust the top of the cake with a light sprinkle of powdered sugar just before serving. This adds a beautiful touch without overpowering the flavors.
3. Pair with a Drink: To complement the chocolate and raspberry flavors, serve this cake with a hot cup of coffee or a glass of dessert wine, such as a rich port or a sweet Riesling. If you’re serving it at a special gathering, champagne or a fruity cocktail also pairs wonderfully.

Variations of the Chocolate Raspberry Cake

1. Chocolate Raspberry Cupcakes: You can easily turn this cake recipe into cupcakes by dividing the batter into cupcake liners. Bake for about 18-20 minutes at the same temperature. These mini cakes are perfect for parties or gatherings, and you can top them with raspberry frosting for an extra touch.
2. Raspberry Buttercream: If you’re a fan of buttercream frosting, you can swap out the raspberry jam for raspberry puree to make a light and fluffy raspberry buttercream. Simply beat butter with powdered sugar and a bit of raspberry puree until smooth and creamy. Pipe onto the cooled cake for a beautiful finish.
3. Chocolate-Raspberry Swirl Cake: For a visually striking twist, swirl a bit of raspberry jam into the chocolate batter before baking. This creates a marbled effect that’s as beautiful as it is delicious.

Healthier Options

While this recipe is a rich indulgence, you can make some tweaks to make it a bit lighter without compromising flavor.

• Use Whole Wheat Flour: Swap in whole wheat flour for part of the all-purpose flour to add fiber and nutrients.
• Substitute Greek Yogurt for Butter: To reduce the fat content, you can substitute Greek yogurt for half of the butter. This will still keep the cake moist and add some protein.
• Lower Sugar Option: You can also reduce the sugar slightly or use a natural sweetener like honey or maple syrup to keep it on the healthier side.

Why You’ll Love This Cake

The combination of rich, moist chocolate cake with the tartness of fresh raspberries creates a perfect balance of flavors. This cake is not only delicious but also makes for a beautiful dessert, ideal for birthdays, special occasions, or an indulgent afternoon treat. Whether you’re a chocolate lover, a fan of fruity desserts, or simply looking to impress your guests, this chocolate raspberry cake is sure to be a hit.

Fun Fact

Did you know that raspberries are among the healthiest berries you can eat? They’re packed with vitamins, antioxidants, and fiber, making them a delicious and nutritious addition to any dessert. Plus, the antioxidants in dark chocolate and raspberries complement each other, giving you the perfect balance of taste and health benefits.