Double Chocolate Cake with Raspberry Filling

Let’s celebrate today with cake! > Double Chocolate Cake with Raspberry Filling

I decided to celebrate by making a cake- one that had been recommended to me by Lindsay from the blog, Love & Olive Oil. She’s a good person to know… she has a delicious blog and she is one of the most talented web designers out there. Lindsay recommended a chocolate layer cake with raspberry filling. Sounded good to me.

Double Chocolate Cake 1

How fabulous does that chocolatey layer of frosting look?  I mean… I want to dive into this cake head-first!

Double Chocolate Cake 2

Oh, and it’s a good cake for celebrating… like for birthdays or anniversaries, or just because it’s Tuesday.

Double Chocolate Cake 3

This cake happens to turn out moist and delicious and rich. It’s very chocolatey with a thick layer of chocolate ganache frosting and a surprise layer of raspberry filling tucked inside. This cake is one that is pretty irresistible to chocolate lovers. I know this because I’m not a chocolate lover myself… yet I found myself stealing bites of my husband’s slice after I demolished my own.

Yield: 12 to 14 servings

Prep Time: 40 min

Cook Time: 50 min

Double Chocolate Cake w/ Raspberry Filling

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!


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

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

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


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.


*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: (Adapted from Love & Olive Oil, who got it from Smitten Kitchen via Epicurious)

45 Responses to “Double Chocolate Cake with Raspberry Filling”

  1. postedJan 4, 2011 5:19 AM
    Nancy Till

    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. postedJan 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!!

    • postedJan 21, 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. postedFeb 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.

  4. postedApr 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. postedApr 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?

    • postedApr 19, 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. postedJun 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

    • postedJun 24, 2012 1:45 PM

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

  7. postedAug 29, 2012 2:48 PM
    Sara W.

    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. postedOct 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… 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!

    • postedOct 25, 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. postedNov 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. postedNov 7, 2012 9:13 AM

    Any suggestions for baking at high altitude?

    • postedNov 7, 2012 12:08 PM

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

  11. postedJan 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!

    • postedJan 20, 2013 9:40 AM

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

  12. postedApr 10, 2013 2:25 PM
    Jan Santi

    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?

    • postedApr 13, 2013 7:20 AM

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

  13. postedDec 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. postedMar 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

    • postedMar 8, 2014 6:29 AM

      I’m not sure…

  15. postedMar 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

    • postedMar 31, 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. postedApr 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.

  17. postedJul 10, 2014 5:11 PM
    Grace Mauer

    Looks so good

  18. postedJul 19, 2014 3:27 PM

    How can I adjust the recipe to make this as a quarter sheet cake?

  19. postedJul 27, 2014 8:53 AM

    Oh my goodness! The best cake ever! But more importantly, the best directions ever!! I am not the best cook or baker and I’m pretty good about messing up cooking/baking directions, but not with this recipe. My cake layers didn’t slip or slide (but I followed the suggestion to make sure the raspberry filling was nice and thick). I didn’t know how to make the pretty top layer decoration, but it was still a pretty cake. Now I can hardly wait to try more recipes. Thank you Recipe Girl!!

    • postedJul 29, 2014 11:54 AM

      so glad it worked out for you!

  20. postedSep 21, 2014 2:04 PM

    Disastrous! I followed the cake directions exactly and used three 8-inch pans. It overflowed in every pan. There was probably enough at the bottom of my oven to do another layer. I have no clue what went wrong.

    • postedSep 24, 2014 7:55 PM

      I don’t either! Are you at a higher altitude, perhaps?

  21. postedSep 27, 2014 7:21 PM

    5192 feet

    • postedSep 27, 2014 7:48 PM

      That’s the problem, then. Anything above 4000 feet or so usually requires some adjustments with baking recipes in order for them to turn out as planned. I made a chocolate cake recipe once (using a regular recipe), and it was a liquid disaster. I couldn’t figure out why it didn’t bake into a cake as the recipe stated. I made some high altitude modifications, made it again, and then it turned out perfect! Here is the guide that I use for high altitude:

  22. postedJan 7, 2015 6:55 AM

    This cake sounds delicious!! Even though im not a fan of chocolate myself either :). But quick question. My granddaughter wants a castle…yeah a cake-castle! Do you think this cake is sturdy enough to do 2 tiers and iced in fondant?? I know fondant tends to be in the heavy side…

    • postedJan 7, 2015 10:03 AM

      I don’t think so. It’s not a terribly dense cake.

  23. postedJan 10, 2015 9:44 PM

    Hi. Going to give this ago… love the picture… Coffee and chocolate are excellent together. Just a tip for those who have sliding top tiers or any level is to put a ring of the chocolate on just on near the edge and filling in the ring as this would prevent the sliding effect. Cant wait to eat it! YUM

  24. postedOct 18, 2015 5:49 PM

    Hi Lori – making this cake for a 12 year old. Can you really taste the coffee? Can I replace it with something else? thank you 🙂 

    • postedOct 19, 2015 9:42 PM

      no, you cannot taste the coffee at all. It simply intensifies the flavor of the chocolate.

  25. postedDec 2, 2015 7:12 PM

    I saw someone else ask about fondant. I am not doing anything fancy – simple 2 layer 6 inch rounds (I will have a lot left over I know!), but my daughter wants it to be a splatter paint design on top. So if I make your frosting and put a light layer of fondant on to “splatterpaint” the rest do you think it will hold up for a few hours? I am frosting the cake on Friday after school and the party is at 7pm. 

    • postedDec 3, 2015 9:23 PM

      I’m sorry, but I don’t know anything at all about fondant and how it works with cakes and frosting, etc. Wish I could help!

  26. postedFeb 18, 2017 7:28 PM

    I want to try this cake, but my husband isn’t fond of strong fruity flavors, even though he’s open to it.. Do you think adding a small amount of chocolate to the filling would tone down the intensity of the raspberry flavor while keeping the mixture’s consistency smooth and thick?

    • postedFeb 22, 2017 6:46 AM

      I’m sorry, but I really have no idea. I think the raspberry flavor will still be there for sure.

  27. postedJun 10, 2017 5:04 PM

    This cake was wonderful!!! Everyone loved it! Thx for the recipe!

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