If you’re searching for a show-stopping dessert that perfectly balances rich chocolate with a burst of tangy berries, look no further than this Decadent Chocolate Cake with Fresh Raspberry Bliss. This cake is pure celebration: ultra-moist chocolate layers, a jewel-toned raspberry filling, and a dreamy cocoa buttercream that will make every bite unforgettable. Whether it’s for a birthday, a special dinner, or just to treat yourself, this recipe promises a slice of happiness and a flavor combination you’ll crave again and again.
Ingredients You’ll Need
What makes this Decadent Chocolate Cake with Fresh Raspberry Bliss truly magical is how a handful of simple, pantry-friendly ingredients transform into an extraordinary dessert. Each component plays its part, from the deep, cocoa-rich cake to the bright, jammy raspberry filling and cloud-like frosting.
- All-purpose flour: Provides structure for the cake while keeping it tender and light.
- Unsweetened cocoa powder: Delivers deep, complex chocolate flavor—use the best quality you can find for maximum impact.
- Granulated sugar: Sweetens the batter and helps keep the cake moist.
- Baking powder and baking soda: Ensure a lofty, beautifully risen cake every time.
- Salt: Just a touch brings out the chocolate and balances the sweetness.
- Large eggs: Bind the ingredients and add richness.
- Whole milk: Adds moisture and a bit of extra creaminess to the crumb.
- Vegetable oil: Keeps the cake ultra-moist and soft, even days after baking.
- Vanilla extract: Enhances both the chocolate and raspberry notes throughout the cake and frosting.
- Boiling water: Intensifies the cocoa and ensures a super-silky batter.
- Fresh raspberries: Bright, juicy bursts of berry flavor for the filling and garnish.
- Raspberry jam: Amplifies the raspberry flavor and helps bind the filling together.
- Unsalted butter: Forms the base of the creamy, fluffy chocolate frosting.
- Powdered sugar: Sweetens and thickens the frosting to the perfect spreading consistency.
- Heavy cream: Gives the frosting its luscious, velvety texture.
- Extra fresh raspberries and chocolate shavings (optional): The finishing touch for both looks and taste.
How to Make Decadent Chocolate Cake with Fresh Raspberry Bliss
Step 1: Prepare Your Pans and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal. Taking the time to prep your pans ensures your Decadent Chocolate Cake with Fresh Raspberry Bliss comes out in perfect layers, ready for assembling and decorating.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. This simple step makes sure the leaveners and cocoa are evenly distributed, so your cake bakes up with a beautiful, even crumb and intense chocolate flavor.
Step 3: Combine the Wet Ingredients
Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Mix until everything is just combined and the batter looks smooth. Don’t overmix—just enough so you don’t see any streaks of flour. This keeps your cake layers tender and delicate.
Step 4: Add the Boiling Water
Carefully stir in the boiling water. Don’t be alarmed—the batter will be thin, but this is the secret to an incredibly moist and light Decadent Chocolate Cake with Fresh Raspberry Bliss. Mix gently until the water is fully incorporated.
Step 5: Bake the Cake Layers
Divide the batter evenly between your prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely. This helps them set up perfectly for filling and frosting.
Step 6: Prepare the Raspberry Filling
While the cakes cool, gently mash the fresh raspberries with the raspberry jam in a bowl until it’s spreadable but still a bit chunky. This filling is the “bliss” in our Decadent Chocolate Cake with Fresh Raspberry Bliss, bringing a bright, tangy contrast to the rich chocolate.
Step 7: Make the Chocolate Frosting
Beat the softened butter in a large bowl until creamy, then add the powdered sugar, cocoa powder, heavy cream, and vanilla extract. Beat everything together until light, fluffy, and smooth. This chocolate frosting is luscious and not too sweet, the perfect crowning glory for your cake.
Step 8: Assemble Your Cake
Place one cooled cake layer on your serving plate. Spread the raspberry filling evenly over the top, then gently place the second cake layer on top. Frost the entire cake with the chocolate frosting, smoothing the top and sides with a spatula for that classic, bakery-style look.
Step 9: Decorate with Raspberries and Chocolate
For the final flourish, garnish with extra fresh raspberries and a generous shower of chocolate shavings if you like. Not only does this make your Decadent Chocolate Cake with Fresh Raspberry Bliss look stunning, but it adds a delightful pop of color and flavor with every slice.
How to Serve Decadent Chocolate Cake with Fresh Raspberry Bliss
Garnishes
The simplest and most beautiful way to finish this cake is with a handful of fresh raspberries and a sprinkle of chocolate shavings. The berries add a jewel-like brightness that hints at the flavors inside, while the chocolate shavings echo the cake’s rich heart. If you want to go all out, try dusting the top with a little powdered sugar right before serving for an extra touch of elegance.
Side Dishes
For an ultimate dessert experience, pair slices of Decadent Chocolate Cake with Fresh Raspberry Bliss with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. If you’re serving it at a dinner party, a cup of espresso or a glass of dessert wine on the side elevates every bite and rounds out the indulgence.
Creative Ways to Present
You can turn this recipe into cupcakes for parties, or bake it in a bundt pan for an eye-catching centerpiece. If you’re feeling adventurous, try layering the cake and filling in mason jars for a fun, portable dessert. However you serve it, the combination of rich chocolate and vibrant raspberry always delivers a wow-factor.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any cake left, store slices in an airtight container in the refrigerator. The flavors continue to meld and deepen, making the cake just as delicious (if not more so) the next day. Bring it to room temperature before serving to enjoy the softest texture.
Freezing
To freeze, wrap individual slices or the whole (un-garnished) cake tightly in plastic wrap and then foil. It will keep beautifully for up to 2 months. Thaw overnight in the refrigerator before serving. Fresh berries are best added after thawing for the prettiest presentation.
Reheating
While there’s no need to reheat this cake, if you love a slightly warm slice, pop it in the microwave for 10-15 seconds. The frosting will soften and the chocolate flavor will bloom, giving you an extra cozy treat with your Decadent Chocolate Cake with Fresh Raspberry Bliss.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Thaw frozen raspberries and drain off excess liquid before mashing with the jam. The flavor remains vibrant, and it’s a great option when fresh berries aren’t in season.
Can I make this cake gluten-free?
Yes, you can substitute a 1:1 gluten-free baking flour for the all-purpose flour. Just be sure your blend contains xanthan gum or a similar binder for best results.
Do I have to use boiling water in the batter?
The boiling water is key for blooming the cocoa powder and creating an ultra-moist crumb. Don’t skip it—it truly takes the Decadent Chocolate Cake with Fresh Raspberry Bliss to the next level!
How far in advance can I make the cake layers?
You can bake the cake layers a day ahead. Wrap them tightly in plastic wrap and keep at room temperature until you’re ready to assemble and frost.
What’s the best way to get clean cake slices?
Use a sharp, serrated knife and wipe it clean between cuts. For super neat slices, chill the cake for about an hour before cutting, then let it come back to room temperature to serve.
Final Thoughts
If you’re ready to impress your friends, family, or even just yourself, this Decadent Chocolate Cake with Fresh Raspberry Bliss is the dessert to make. Each slice is a little celebration of rich chocolate and fresh berry joy. Don’t wait for a special occasion—give it a try and treat yourself to something extraordinary!
Print
Decadent Chocolate Cake with Fresh Raspberry Bliss Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this Decadent Chocolate Cake with Fresh Raspberry Bliss, a luscious layered dessert featuring moist cocoa-infused cake layers, a tangy fresh raspberry filling, and a rich chocolate buttercream frosting. Perfect for special occasions or any chocolate lover’s craving, this recipe balances deep chocolate flavors with vibrant raspberry freshness.
Ingredients
For the Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Filling:
- 1 1/2 cups fresh raspberries
- 1/4 cup raspberry jam
For the Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Garnish (Optional):
- Extra fresh raspberries
- Chocolate shavings
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Mix thoroughly until the batter becomes smooth and uniform in texture.
- Incorporate Boiling Water: Carefully stir in the boiling water. The batter will be thin, but this is expected and helps create a moist cake.
- Bake the Cake Layers: Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes, then transfer them onto wire racks to cool completely before assembling.
- Prepare the Raspberry Filling: Gently mash fresh raspberries with the raspberry jam in a bowl until the mixture is spreadable but retains some chunks for texture.
- Make the Chocolate Frosting: Beat softened unsalted butter until creamy. Gradually add powdered sugar, cocoa powder, heavy cream, and vanilla extract. Continue beating until the frosting is smooth and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread the raspberry filling evenly over the top. Place the second cake layer on top.
- Frost the Cake: Cover the entire cake—top and sides—with the chocolate frosting using a spatula or knife for a smooth finish.
- Garnish: Decorate with extra fresh raspberries and chocolate shavings if desired to enhance presentation and flavor.
Notes
- Use high-quality cocoa powder and ripe fresh raspberries for the best flavor and texture.
- The cake layers can be baked a day in advance and stored wrapped tightly at room temperature.
- Once assembled, refrigerate the cake to keep the filling and frosting fresh.
- Before serving, bring the cake to room temperature for optimal taste and softness.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45 g
- Sodium: 330 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 65 mg
