Introduction
This Chocolate Raspberry Cake is a stunning dessert that balances rich, decadent layers with a bright, tart raspberry filling. You’ll love how the sharpness of the raspberries cuts through the intense chocolate frosting, creating a perfectly balanced bite. It’s a show-stopping cake that’s surprisingly straightforward to put together.
Prep & Cook Time
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Total Time: 46 minutes
- Servings: 12
Ingredients
- 1 (15.25-ounce) chocolate cake mix
- 3 large eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 10-ounce bag frozen raspberries
- ½ cup water
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 8 ounces AMERICAN HERITAGE Chocolate Finely Grated Chocolate
- ½ cup 1 stick butter, softened
- ¾ cup vegetable shortening
- ½ teaspoon salt
- 4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¾ cup whole milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the cake layers: In a large bowl, combine the chocolate cake mix, 3 eggs, 1 cup water, and 1/3 cup vegetable oil. Beat on medium speed for 2 minutes, until smooth. Divide the batter evenly between the prepared pans.
- Bake for 24-26 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Make the raspberry filling: In a small saucepan, combine the frozen raspberries, ½ cup water, and lemon juice. Bring to a simmer over medium heat. In a small bowl, mix the cornstarch with a tablespoon of cold water to create a slurry. Stir the slurry into the simmering raspberry mixture and cook for 2-3 minutes, stirring constantly, until thickened. Remove from heat, let cool slightly, then transfer to a bowl and refrigerate until completely cool.
- Prepare the chocolate frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter, vegetable shortening, and salt together until creamy and smooth. Gradually add the powdered sugar and cocoa powder, mixing on low speed until incorporated. Add the vanilla extract and mix. With the mixer running on low, slowly pour in the milk. Increase speed to medium-high and beat for 3-5 minutes, until the frosting is light and fluffy.
- Assemble the cake: Place one cooled cake layer on your serving plate. Spread the cooled raspberry filling evenly over the top, leaving a small border around the edge. Carefully place the second cake layer on top.
- Frost the cake: Apply a thin crumb coat of frosting over the entire cake and chill for 15 minutes. Then, use the remaining frosting to cover the cake completely. Press the finely grated AMERICAN HERITAGE Chocolate onto the sides of the frosted cake.
Variations
- Cupcake Style: Bake the batter as cupcakes for about 18-20 minutes. Fill a piping bag with the raspberry filling and inject a little into the center of each cooled cupcake before frosting.
- Rustic Finish: For a less formal look, simply spoon the raspberry filling over the top of the frosted cake and let it drip down the sides before garnishing with chocolate.
- Chilled Dessert: For a firmer, mousse-like cake, refrigerate the assembled cake for at least 4 hours before slicing. This makes for very clean cuts.
- Layer Reversal: Try spreading a thin layer of frosting on the first cake layer, then piping a dam of frosting around the edge to contain the raspberry filling perfectly.
Tips for Success
- Ensure your cake layers are completely cool before assembling, or the frosting will melt and the filling will run.
- For the fluffiest frosting, make sure your butter is truly softened at room temperature and beat it well after adding the milk.
- Grate the chocolate while it’s very cold for fine, uniform shavings that will stick to the frosting best.
- If your raspberry filling is too runny after cooling, you can thicken it with an extra teaspoon of cornstarch mixed with cold water, reheated gently.
Storage & Reheating
FAQ
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used in the filling. Simmer them with the water and lemon juice as directed.
My frosting seems too soft. What can I do?
Place the entire bowl of frosting in the refrigerator for 15-20 minutes to firm up the fats, then re-whip it.
What if I don’t have vegetable shortening?
You can use all butter, but the frosting will be less stable at room temperature and have a richer, buttery flavor.
Can this cake be made a day ahead?
Absolutely. Assemble the cake completely, store it in the refrigerator overnight, and let it come to room temperature before serving.
What can I use if I don’t have a stand mixer?
A hand mixer works perfectly well for both the cake batter and the frosting. Just be sure to beat the frosting long enough to incorporate air and make it fluffy.
Do I need to thaw the raspberries first?
No, use them straight from the freezer. They will break down perfectly as they cook.