Dark chocolate and raspberry… say less! This dark chocolate raspberry cake has three moist layers of chocolate cake filled with fruity raspberry jam and topped with rich chocolate buttercream frosting. I made this cake using boxed cake mix and store-bought jam so it’s super easy, but the homemade buttercream makes the whole thing taste gourmet!
Dark chocolate and raspberry is one of my favorite flavor combinations. A little bit of fruit always helps lighten up a super rich cake. This dark chocolate raspberry cake is perfectly balanced with raspberry preserves and a rich and creamy chocolate frosting. It’s heaven on a plate!
What’s in This Dark Chocolate Raspberry Cake Recipe?
- Dark Chocolate Cake Mix: Makes this recipe super easy because I don’t have to spend time measuring out all the dry ingredients.
- Vegetable Oil: Helps keep the cake moist and fudgy.
- Eggs: Bind the cake together and keep it moist.
- Butter: Unsalted butter forms the creamy base of the frosting.
- Shortening: Vegetable shortening helps make the frosting light and fluffy.
- Cocoa Powder: Unsweetened cocoa powder adds rich chocolate flavor to the frosting.
- Powdered Sugar: Sweetens the frosting and helps give it structure.
- Milk: Helps thin the frosting to a pipeable consistency.
- Vanilla Extract: Enhances the overall flavor of the frosting.
- Raspberry Preserves: Add a pop of fresh and fruity flavor to the cake. I used store-bought, but homemade also works.
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How to Store
Store leftover dark chocolate raspberry cake in an airtight container or cake dome in the refrigerator for up to 1 week. You can also freeze this cake whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Tips for Success
- Use room temperature ingredients for the best results.
- For high-altitude baking, add an extra 2 tablespoons of flour to the cake.
- Take care not to overmix the cake batter; otherwise, you will end up with a dry, dense cake.
- Let the cakes cool completely before cutting and frosting.
- If your preserves are too firm, microwave them for a few seconds to soften.
- You can break the raspberries in half and sprinkle them right on top of the raspberry jam.
- To create a solid base for decorating, place a bit of frosting onto the cake board/stand to secure the bottom layer of cake.
- Be sure to level the cakes by cutting off any domed parts to ensure that the cakes will stack evenly.
- Crumb-coat the cake before frosting to catch any crumbs for a smoother appearance and to prevent the jam from leaking out.
Dark Chocolate Raspberry Cake Recipe
Ingredients
For the Chocolate Cake
- 39.75 ounces dark chocolate cake mix (3(13.25-ounce) boxes)
- 3 cups water
- 1½ cups vegetable oil
- 9 large eggs
For the Chocolate Buttercream
- 1½ cups unsalted butter room temperature (3 sticks)
- 1 cup vegetable shortening (1 stick)
- 1 cup unsweetened cocoa powder
- 8 cups powdered sugar
- ¼ cup milk room temperature
- 2 teaspoon pure vanilla extract
For Assembly
- 1¼ cups raspberry preserves store-bought or homemade
- Fresh raspberries optional, for garnish
Equipment
- Kitchen Scale (optional)
- 3 9-inch Round Cake Pan
- Stand Mixer
- Piping Tip Set
Instructions
For the Chocolate Cake
- Preheat oven to 350°F. Spray three 9-inch round cake pans with nonstick spray and add a parchment circle to the bottoms. Set aside.
- Mix the cake mix, water, oil, and eggs together.3 cups water, 1½ cups vegetable oil, 9 large eggs, 39.75 ounces dark chocolate cake mix
- Divide the batter equally between the 3 cake pans (about 852 grams per pan).
- Bake for 35-45 minutes, until the cake springs back when touched gently.
- Let a cake cool in the pan for 5 minutes, then transfer to a cooling rack and allow it to cool completely.
For the Chocolate Buttercream
- In the bowl of a stand mixer fitted with the whisk attachment, cream the butter, shortening, and cocoa powder together.1½ cups unsalted butter, 1 cup vegetable shortening, 1 cup unsweetened cocoa powder
- Place the mixer on low speed and slowly incorporate the sugar until all of it is incorporated.8 cups powdered sugar
- Pour the milk and vanilla slowly into the buttercream and allow it to mix until light and fluffy, about two minutes.¼ cup milk, 2 teaspoon pure vanilla extract
For Assembly
- Trim off the domed top of your cakes so they are level.
- Place a cake onto the plate or your cardboard circle. Spread a layer of chocolate buttercream about a quarter-inch thick. Spread half of the raspberry preserves on the buttercream. Repeat this with the next layer finishing up with a cake layer at the top.1¼ cups raspberry preserves
- Spread a thin layer of buttercream around the whole cake and place them in the fridge for 15 minutes.
- Add a thicker layer of buttercream around the cake and smooth out the edges. Place the cake back in the fridge for an additional 15 minutes.
- Pipe swirls of the buttercream onto your cake using a pastry bag fitted with a star piping tip.
- Sprinkle some raspberries on top.Fresh raspberries
Notes
How to Make Dark Chocolate Raspberry Cake Step-by-Step
Mix the Batter: Preheat oven to 350°F. Spray three 9-inch round cake pans with nonstick spray and add a parchment circle to the bottoms. Set aside. Mix 39.75 ounces (3 boxes) of dark chocolate cake mix, 3 cups of water, 1½ cups of oil, and 9 large eggs together.
Portion the Cakes: Divide the batter equally between the 3 cake pans (about 852 grams per pan).
Bake the Cakes: Bake for 35-45 minutes, until the cake springs back when touched gently. Let a cake cool in the pan for 5 minutes, then transfer to a cooling rack and allow it to cool completely.
Beat the Frosting: In the bowl of a stand mixer fitted with the whisk attachment, cream 1½ cups of unsalted butter, 1 cup of vegetable shortening, and 1 cup of unsweetened cocoa powder together. Place the mixer on low speed and slowly incorporate 8 cups of powdered sugar until all of it is incorporated. Pour ¼ cup of milk and 2 teaspoons of vanilla slowly into the buttercream and allow it to mix until light and fluffy, about two minutes.
Fill the Cake: Trim off the domed top of your cakes so they are level. Place a cake onto the plate or your cardboard circle. Spread a layer of chocolate buttercream about a quarter-inch thick. Spread half of the 1¼ cups of raspberry preserves on the buttercream. Repeat this with the next layer finishing up with a cake layer at the top.
Spread a thin layer of buttercream around the whole cake and place it in the fridge for 15 minutes. Add a thicker layer of buttercream around the cake and smooth out the edges. Place the cake back in the fridge for an additional 15 minutes. Pipe swirls of the buttercream onto your cake using a pastry bag fitted with a star piping tip. Sprinkle some raspberries on top, if desired.
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