Dark Chocolate Raspberry Cake

This dreamy dark chocolate raspberry cake is a stunning dessert that's perfect for your Valentine's Day celebrations, birthday parties, or just because! Stacked high with layers of fluffy chocolate cake, super sweet raspberry preserves, and silky smooth chocolate buttercream, this cake is truly as elegant as it is drool-worthy. It's a classic flavor combination that's extra decadent for an extra special someone!

For more chocolate raspberry dessert recipes, try Chocolate Raspberry Tart, Red Wine Chocolate Cake, and White Chocolate Raspberry Cupcakes.

Why you'll love this dark chocolate raspberry cake

• Soft & Moist Chocolate Cake: This cake bakes up impossibly soft with moist crumbs, making it the definition of indulgence.
• Silky French Buttercream: This is the dreamiest French buttercream–it's silky smooth in texture and packed with dark chocolate flavor!
• Raspberry & Chocolate Combo: It doesn't get much more classic than a combination of dark chocolate and raspberry–but this cake takes it to the next level!
• Great Make-Ahead Recipe: Since this cake stays moist for days and freezes well, you can easily make the cake layers up to three months ahead of time and assemble the whole cake when ready.

Ingredient Notes

• Chocolate: Use a high quality dark chocolate for a unique flavor profile. Alternatively, you can use semi-sweet chocolate, or even milk chocolate chips.
• Raspberry Preserves: Use your favorite brand of raspberry preserves for this cake!
• Cocoa Powders: I used a combination of dutch process and black cocoa powders for an extra rich chocolate experience.
• Oil: I recommend using an extra light tasting olive oil for this cake recipe.
• Unsalted Butter: Use high quality European-style butter for best overall flavor.
• Flour: Use high quality unbleached all-purpose flour for best results.
• Eggs: Bring your eggs to room temperature quickly by placing them in a bowl of warm water for 10 minutes.
• Vanilla: Add a high quality vanilla extract for optimal flavor.

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this dark chocolate raspberry cake recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Mix dry ingredients. In a medium or large bowl, whisk together the flour, cocoa powders, baking powder, and salt. Set aside.

STEP 2: Cream butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2-3 minutes until light & fluffy.

STEP 3: Finish the batter. Mixing on low speed, add the eggs one at a time. Scrape down the bowl and mix in the vanilla. Add half of the dry ingredients and mix until just combined. Mix in the milk and oil, then the remaining dry ingredients until just combined. Scrape down the bowl to ensure everything is evenly incorporated.

STEP 4: Divide batter and bake. Pour the dark chocolate cake batter between the prepared cake pans and smooth them out into even layers with an offset spatula. Bake the cakes for about 35-40 minutes or until the edges begin to pull away from the sides of the pan and a toothpick inserted comes out clean. Turn the cakes out onto a wire rack to cool completely.

STEP 5: Make the buttercream. Melt the chocolate over a double boiler and set aside. Whisk egg yolks on high speed in stand mixer until thick and foamy (about 3 minutes) while you heat the sugar and water. Heat the granulated sugar and water in a small saucepan over low heat, stirring constantly until sugar dissolves. Increase heat to medium and bring to a boil, or until it reaches 240 degrees F. Slowly add the sugar syrup into egg yolks while mixing and continue mixing until it reaches room temperature. Add the butter to the mixture a few cubes at a time, allowing them to fully incorporate before adding more. Lastly, add the cooled melted dark chocolate and vanilla. Continue mixing on low speed until the buttercream is completely smooth. Transfer ⅓ of the buttercream to a piping bag.

STEP 6: Assemble the cake. Place the first layer of cake on a cake stand. Pipe a dam of buttercream around the edge of the cake. Fill the center with a scoop of raspberry preserves. Top with the second layer of cake and repeat with the chocolate frosting and raspberry filling.

STEP 7: Decorate. Add the last cake layer and top with a few scoops of buttercream. Use an offset spatula to smooth out the top, and spread the excess all over the sides. Continue decorating the cake as desired. Top with fresh raspberries, and enjoy!

Expert Baking Tips

• Black cocoa powder substitute: If you do not have black cocoa powder, you can use an equal amount of dutch process cocoa powder, making it a total of 147g or 1 ¾ cup.
• Make the cake layers ahead of time. This cake stays moist for dayyyys, so you can make ahead of time. Store at room temperature wrapped tightly and stored in an airtight container for 1-2 days or in the freezer for up to 3 months. If frozen, be sure to leave the cake layers out a room temperature overnight, then decorate the next day. 
• No need for cake strips! These cake layers bake up perfectly flat, so there's no need to add cake strips on the pans.

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x