Recipe By Soccercoach
Published Jun 19th
Prep 45m Cook 1h 15m Additional - Ready In 2h
Servings 1 10-inch round 2-layer cake Calories 735.6

A great chocolate raspberry cake. I’m truly a novice, but it has turned out well each time I’ve baked it.

Recipe Ingredients

  • 3 (1 ounce) squares fine-quality semisweet chocolate, chopped
  • 1 ½ cups hot brewed coffee
  • 3 cups white sugar
  • 2 ½ cups all-purpose flour
  • 1 ½ cups unsweetened cocoa powder
  • 2 teaspoons baking soda
  • ¾ teaspoon baking powder
  • 1 ¼ teaspoons salt
  • 3 large eggs
  • ¾ cup vegetable oil
  • 1 ½ cups well-shaken buttermilk
  • ¾ teaspoon vanilla extract
  • ½ cup heavy whipping cream
  • 1 tablespoon white sugar
  • 1 tablespoon light corn syrup
  • ½ pound fine-quality semisweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 2 (20 ounce) packages frozen raspberries, thawed
  • ½ cup white sugar
  • 1 lemon, zested
  • 2 tablespoons cornstarch

Cooking Directions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Combine chopped chocolate and hot coffee in a bowl. Stir occasionally until chocolate is melted and mixture is smooth. Set aside.
  3. 3 Sift sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl.
  4. 4 Beat eggs in a bowl using an electric mixer until slightly thickened and lemon-colored. Slowly add oil, buttermilk, vanilla extract, and melted chocolate mixture. Beat until well combined. Add sugar-flour mixture; beat on medium speed until just combined. Divide batter between the prepared cake pans.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool completely in pans on wire racks, about 30 minutes. Invert layers onto racks.
  6. 6 While cakes are cooling, bring heavy cream, sugar, and corn syrup to a boil over low heat in a small saucepan. Whisk until sugar dissolves. Add chocolate; whisk until melted. Add butter; whisk until smooth. Let ganache frosting cool until spreadable, about 10 minutes.
  7. 7 While frosting and cakes continue to cool, puree raspberries in a food processor. Press through a fine mesh strainer with the back of a spoon into a saucepan. Pour in sugar and cornstarch; bring to a boil over medium-low heat. Cook until thickened and reduced, 5 to 7 minutes. Stir in lemon zest. Remove raspberry filling from heat.
  8. 8 Cut each cake layer in 1/2 horizontally to produce 4 equal layers. Spread 1/3 raspberry filling onto each of 3 layers and stack. Place top layer onto cake. Spread ganache frosting evenly from center of top layer down the sides of the cake.

Nutrition Facts

  • Calories 735.6
  • Carbohydrate 114.4 g
  • Cholesterol 66.4 mg
  • Fat 30.9 g
  • Fiber 9 g
  • Protein 10.8 g
  • Saturated Fat 11.3 g
  • Sodium 542.4 mg
  • Sugar 79.3 g


  1. I actually only made the raspberry filling for another cake. It's a lot thicker than I thought it would be which makes it easy to put another icing over it.

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