Double Chocolate Cake with Raspberry Filling

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

slice of 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

Double Chocolate Cake with Raspberry Filling:

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

Double Chocolate Cake

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

Double Chocolate Cake sliced

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 really a chocolate lover myself… yet I found myself stealing bites of my husband’s slice after I demolished my own.

Double Chocolate Cake

In my collection of cake recipes, this Double Chocolate Cake with Raspberry Filling is one of my favorites. It’s the perfect blend of flavors, and it turns out better than bakery-style. Enjoy!

Here are a few more cake recipes you might like to try:

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Double Chocolate Cake with Raspberry Filling

The perfect special occasion cake!
Prep Time 40 minutes
Cook Time 50 minutes
Servings 14 servings
Calories 759kcal
Course Dessert
Cuisine American
Keyword chocolate cake, raspberry filling



  • 3 ounces chopped semi-sweet chocolate (or use chocolate chips)
  • cups hot brewed coffee
  • 3 cups granulated white sugar
  • cups all purpose flour
  • cups unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • teaspoons salt
  • 3 large eggs, at room temperature
  • cups buttermilk
  • 3/4 cup vegetable or canola oil
  • 3/4 teaspoon vanilla extract


  • 1 cup heavy whipping cream
  • 2 tablespoons granulated white sugar
  • 2 tablespoons light corn syrup
  • 16 ounces chopped semi-sweet chocolate (or use chocolate chips)
  • 1/4 cup (1/2 stick) unsalted butter, cut into small pieces


  • One 10-ounce bag frozen raspberries, thawed
  • 1/4 cup granulated white sugar
  • 1 tablespoon cornstarch



  • Preheat the oven to 300 degrees F. and grease two 10-inch cake pans, or three 8-inch cake pans. Spray the pans with nonstick spray and then line the bottoms with rounds of parchment paper- then spray the paper too.
  • In a medium bowl combine the chocolate with the hot coffee. Let the mixture stand, stirring occasionally, until the chocolate is melted and the mixture is smooth.
  • In a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat the eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add the buttermilk, oil, vanilla, and melted chocolate mixture to the eggs, beating until combined well. Add the dry mixture and beat on medium speed until just combined.
  • Divide the batter between the pans and bake in the middle of the oven 50 to 65 minutes, or until a tester inserted in the center of the cake comes out clean.
  • Cool layers completely in pans on racks. Run a thin knife around the edges of the pans and invert the layers onto racks. Carefully remove the parchment paper and cool the layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.


  • In a 1 1/2- to 2-quart saucepan bring the cream, sugar, and corn syrup to a boil over moderately low heat, whisking until the sugar is dissolved. Remove the pan from heat and add the chocolate, whisking until the chocolate is melted. Add the butter pieces and whisk until smooth.
  • Transfer the frosting to a bowl and cool, stirring occasionally, until it is spreadable (It may be necessary to chill the frosting to reach a desirable spreadable consistency).


  • Puree the 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 the mixture boils, stirring constantly. As it boils, it should quickly thicken. Let cool.


  • Spread a thin layer of ganache frosting on 1st cake layer- followed by a layer of the raspberry filling. Top with the 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. This cake keeps, covered and chilled, up to 3 days. Bring the 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!


Serving: 1serving | Calories: 759kcal | Carbohydrates: 98g | Protein: 9g | Fat: 40g | Saturated Fat: 17g | Cholesterol: 77mg | Sodium: 423mg | Potassium: 509mg | Fiber: 8g | Sugar: 67g | Vitamin A: 474IU | Vitamin C: 5mg | Calcium: 101mg | Iron: 5mg
More Double Chocolate Recipes...
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  • Ginger wrote:

    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.

    • Lori Lange wrote:

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

  • Kathleen wrote:

    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!!

    • Lori Lange wrote:

      so glad it worked out for you!

  • FrancaD wrote:

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

    • Lori Lange wrote:

      not sure!

  • Grace Mauer wrote:

    Looks so good

  • Rae wrote:

    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.

  • jmfann:) wrote:

    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 wrote:

      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.

  • Heather wrote:

    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 wrote:

      I’m not sure…

  • Inno wrote:

    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.

  • Jan Santi wrote:

    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 wrote:

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

  • Chris wrote:

    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 wrote:

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

  • Christine wrote:

    Any suggestions for baking at high altitude?

    • Lori Lange wrote:

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

  • Anne wrote:

    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! 🙂

  • Anne wrote:

    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!

    • Lori Lange wrote:

      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!

  • Sara W. wrote:

    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.

  • Laura wrote:

    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 wrote:

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

  • sophia wrote:

    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 wrote:

      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!

  • Mar wrote:

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

  • Sara wrote:

    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 wrote:

      @Sara, Great to hear!

  • Sam wrote:

    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 wrote:

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

  • Nancy Till wrote:

    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.”