Double Chocolate Cake with Raspberry Filling

This recipe has been featured in a post on The Recipe Girl blog: Celebrating 3 Years w/ Chocolate Cake!

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Double Chocolate Cake w/ Raspberry Filling

Yield: 12 to 14 servings

This recipe makes a large 2 layer cake, or an even taller (smaller) 3-layer cake- depending on pan size (see instructions below). It turns out to be a very moist chocolate cake with a rich chocolate ganache frosting... with a surprise layer of raspberry inside!

Ingredients:

CAKE:
3 ounces fine-quality semisweet chocolate, chopped (I used Ghirardelli chocolate chips)
1 1/2 cups hot brewed coffee
3 cups granulated sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs, at room temperature
3/4 cup vegetable or canola oil
1 1/2 cups buttermilk
3/4 teaspoon vanilla extract

FROSTING:
1 pound fine-quality semisweet chocolate, chopped (I used Ghirardelli chocolate chips)
1 cup heavy whipping cream
2 tablespoons granulated sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter, cut into small pieces

FILLING:
One (10-ounce) bag frozen raspberries, thawed
1/4 cup sugar
1 Tbsp. cornstarch

Directions:

1. Prepare cake: Preheat oven to 300 degrees F. and grease two 10-inch cake pans, or three 8-inch cake pans. Spray pans with nonstick spray and then line bottoms with rounds of parchment paper- then spray paper too.

2. In a medium bowl combine chocolate with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

3. In a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add dry mixture and beat on medium speed until just combined.

4. Divide batter between pans and bake in middle of oven 50 to 65 minutes, or until tester inserted in center of cake comes out clean.

5. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

6. Prepare frosting: In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Add butter pieces and whisk until smooth.

7. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (It may be necessary to chill frosting to reach spreadable consistency).

8. Prepare filling: Puree raspberries in a food processor or blender. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds. Heat the puree in a small pot with the sugar and cornstarch until mixture boils, stirring constantly. As it boils, it should quickly thicken. Let cool.

9. Assemble cake: Spread a thin layer of ganache on 1st cake layer- followed by a layer of the raspberry filling. Top with 2nd cake layer and repeat (if using a 3rd layer). If only using two cake layers, cover the top and sides with the remaining chocolate ganache frosting. Cake keeps, covered and chilled up to 3 days. Bring cake to room temperature before serving.

Tips:

*If you use frozen raspberries that are already sweetened with sugar, just leave the sugar out when making the filling.
*If you only have two 9-inch round pans or two 8-inch rounds, you can choose to just make a 2-layer cake and then use the rest of the batter to make some cupcakes. Fill the pans no more than 2/3 full with batter- you don't want them to overflow when they rise while baking!

Source: RecipeGirl.com (Adapted from Love & Olive Oil, who got it from Smitten Kitchen via Epicurious)

Leave a Comment




26 Responses to “Double Chocolate Cake with Raspberry Filling”

  1. 1

    Nancy Till — January 4, 2011 @ 5:19 AM

    I can’t cook/bake fast enough to try all these interesting recipes.
    One comment: when I am about to print a recipe, the ad doesn’t print (saving ink) but neither does the picture of the recipe. I wish you had the option of printing the picture or not (didn’t you used to?) For me visual is an attetion getter when I print a recipe and file it in my “Try sometime notebook.”

  2. 2

    Sam — January 21, 2011 @ 6:03 PM

    I made this cake tonight and, while it tasted good, it slid alll over the place. I weighed all my chocolate and raspberries to the right weights, and thought they seemed thick enough (cooled in the mudroom for about 3 or 4 hours) to ice and fill the cake, but when I did it, the top tier was sliding all over the place. I don’t think I did anything wrong, which is weird. Tasted delicious though!!

    • Lori Lange replied: — January 21st, 2011 @ 9:50 PM

      @Sam, That’s a bummer :( Mine didn’t slip & slide at all. My raspberry filling got nice and thick though, which may have helped?

  3. 3

    Sara — February 5, 2011 @ 1:16 PM

    Found this via TasteSpotting; it was a huge success! I’m really picky about my chocolate desserts but this is a winner. I’m in the middle of baking it now for the second time.

    • Lori Lange replied: — February 5th, 2011 @ 4:35 PM

      @Sara, Great to hear!

  4. 4

    Mar — April 15, 2011 @ 11:51 PM

    I just made this cake with my best friend — we had an awesome time baking it and, more importantly, the cake is DELICIOUS! :)

  5. 5

    sophia — April 18, 2012 @ 4:55 AM

    hiya I cant have coffee because I am pregnant what can I use in its place? hot chocolate? lol Hope you can help want to make this for my husbands bday on friday. Also is all purpose flour the same is self-raising flour?

    • Lori Lange replied: — April 19th, 2012 @ 6:00 PM

      Coffee in a cake is perfectly okay to eat while you are pregnant- it wouldn’t have much more caffeine than the actual chocolate does! Or use decaf!

  6. 6

    Laura — June 23, 2012 @ 9:58 PM

    Beautiful cake. Unbelievably moist. I used the remainder for cupcakes as I only have 8 inch pans – I thought it might be a bit runny to make successful cupcakes, but they also turned out light and moist and rich. Ate them like little puddings with ice cream! Thanks for sharing this recipe! x

    • Lori Lange replied: — June 24th, 2012 @ 1:45 PM

      Terrific- thanks for sharing that they worked out as cupcakes too!

  7. 7

    Sara W. — August 29, 2012 @ 2:48 PM

    This is still my favorite chocolate cake recipe ever (found via Tastespotting). And knowing how many chocolate cake recipes exist out there, the standards are pretty high; this one never fails to impress.

  8. 8

    Anne — October 25, 2012 @ 6:13 AM

    This sounds delicious! My daughter’s birthday cake request this year was for a chocolate cake with raspberry filling, so I was very happy to come across your recipe! My question is…..do you think this cake would be good using milk chocolate rather than semi-sweet? My daughter does not like (or THINKS she doesn’t at least!) semi sweet and dark chocolate. Do you think it would work w/ good milk chocolate? or do you think she might not notice it’s semi sweet once the cake is baked? Thanks!

    • Lori Lange replied: — October 25th, 2012 @ 9:40 AM

      I think you’d have to be pretty good at discerning different chocolate flavors to be able to tell the difference. That being said, I tend to prefer Milk Chocolate myself!

  9. 9

    Anne — November 3, 2012 @ 9:03 AM

    Lori….I just wanted to tell you that I made it with milk chocolate. It turned out delicious!!!! You are probably right that one couldn’t really tell the difference in chocolate, though. Thanks for sharing the recipe! I had one happy 12 year old…and many happy adults! :)

  10. 10

    Christine — November 7, 2012 @ 9:13 AM

    Any suggestions for baking at high altitude?

    • Lori Lange replied: — November 7th, 2012 @ 12:08 PM

      I’m afraid I’m not familiar w/ high altitude baking. Sorry!

  11. 11

    Chris — January 16, 2013 @ 9:39 AM

    Hi, I just ran across this beautiful cake. You may have answered this question before but I didn’t see it. How did you do that lovely swirly topping? it’s so pretty! What type of tip did you use and what technique, thanks so much!

    • Lori Lange replied: — January 20th, 2013 @ 9:40 AM

      I’m not sure I remember as it was a few years back- just swirled it around!

  12. 12

    Jan Santi — April 10, 2013 @ 2:25 PM

    I am going to make this cake for a friends birthday. I have a jar of pure raspberry sauce (it has sugar and a touch of lemon juice in it) could I substitute it for the raspberries and just thicken it a little with the cornstarch?

    • Lori Lange replied: — April 13th, 2013 @ 7:20 AM

      Probably, but it hard to say since I haven’t made it that way! Good luck!

  13. 13

    Inno — December 1, 2013 @ 4:19 PM

    I baked this a couple weeks ago and it was probably the best cake I’ve ever had. For half of the cocoa powder, I used a “Special Dark” one I had that may have been responsible for the cake appearing almost black (which I personally liked). And the frosting is just incredible.

  14. 14

    Heather — March 6, 2014 @ 8:53 AM

    I am going to make this recipe for my grandma’s 95th birthday but I was going to use a 12 inch round pan. Do you know how I can figure out how to increase the amounts? Thank you

    • Lori Lange replied: — March 8th, 2014 @ 6:29 AM

      I’m not sure…

  15. 15

    jmfann:) — March 23, 2014 @ 10:07 AM

    hi lori i just wanna ask what kind of coffee do you use?and do you think cake flour is alright to use than flour?thanks

    • Lori Lange replied: — March 31st, 2014 @ 9:01 AM

      I don’t use any kind of specific coffee- just hot brewed coffee. And cake flour is not interchangeable with all-purpose, so stick with AP.

  16. 16

    Rae — April 12, 2014 @ 4:14 PM

    I did not like this cake. I will preface that I’m pregnant so maybe just be that but I found the taste too rich and not balanced, as well as it being a little on the dry side. I’m still going to try the raspberry filling but on my tried-and-true chocolate recipe.