Raspberry Chocolate Cake. Layers of rich, deep chocolate cake. Filled with raspberry filling and raspberry and chocolate buttercream!
I hope everyone had a wonderful holiday weekend and if it wasn’t a holiday for you I hope you just enjoyed the weekend all the same. We mainly did yard work which seemed endless but as the mulch went down and the fresh greens really started to pop all that hard work started to seem worth it. But lets talk about cake…
Sometimes there are just flavors that belong together, pb and j, oreo and mint, just to name few and then of course, as you probably guessed it, raspberry and chocolate as seen here. Raspberry and chocolate is one of the best cake combinations (in my humble opinion). Its deep, rich, sweet, tart and on the decedent side of the flavor wheel.
Raspberry Chocolate Cake Breakdown:
- 4 layers of my favorite Hershey’s chocolate cake recipe. This cake is moist, super chocolatey and delicious.
- Premium raspberry filling – a few posts back I listed a few hacks for cake making/filling. Using high quality fruit jam/preserves was one of my hacks and since I practice what I preach I used Bonne Maman Raspberry Preserves for the raspberry filling and it is divine!
- Chocolate buttercream filling – Swiss Meringue Buttercream is always good on its own but when you add chocolate you get an even smooth, silkier and more luxurious buttercream, perfect for cake filling.
- Raspberry buttercream – Remember that raspberry preserves I mentioned above? I added a bit to my vanilla buttercream and in an instant I had red speckled, pink hued, tasty raspberry buttercream. I used it for a layer of filling on the inside and also coated the cake with it.
- That chocolate buttercream bottom – I had some extra chocolate buttercream and decided to created an imperfectly perfect rough edged border. Dont you just want to swipe your finger through it?!
- The decorations – The candy raspberries are candy made by Haribo, they are clear gummy on the inside with candy non-peril (but softer) looking candies on the outside, they taste amazing and are addicting. I got mine at Five Below but most grocery candy isles have them to. For the decorations pressed into the sides of the cake I cut each piece of candy in half so they would lay a little flush. For the tops I used a little left over raspberry buttercream, added some Moss green food coloring and piped little leaves using the Wilton 352 tip. For the top I arranged additional candies (un cut) and only put leaves on the red ones since the black candies were upside down.
- The chocolate cake recipe makes a little more batter than you need if using 7 inch pans as I did. This cake rises really good so do not fill your cake pans more than half way full. You can use the extra batter for cupcakes or just discard.
- You will be making two batches of buttercream, one chocolate and one raspberry. If using the raspberry buttercream as one of the filling layers you will need to make both buttercream’s ahead of time.
- Keep cake chilled until ready to serve, take out of chilled area about 1 hour prior to serving so buttercream will come to room temp.
Wishing you all a great week and delicious cake!
PIN FOR LATER! Thanks 🙂
Raspberry Chocolate Cake
- 3 cups sugar
- 2 1/2 cups + 2 Tbsp all purpose flour
- 1 cup + 2 Tbsp Hershey's Cocoa
- 2 1/4 tsp baking powder
- 2 1/4 tsp baking soda
- 1 1/2 tsp salt
- 3 eggs
- 1 1/2 cup milk room temp
- 3/4 cup canola oil
- 1 Tbsp vanilla extract
- 1 1/2 cup boiling water
- BUTTERCREAM You will need 2 batches of the below buttercream recipe for this cake. One raspberry batch and one chocolate batch.
- 5 egg whites
- 1 1/4 cup granulated sugar
- 1 lb unsalted butter room temp
- 1/2 Tbsp vanilla extract
- 1 tsp salt
- 1/2 cup raspberry preserves Used for the Raspberry buttercream batch. I used Bonne Maman
- 8 ounces semi sweet chocolate Used for the chocolate buttercream batch. Chocolate should be melted and cooled.
- Haribo berry candies 2 bags
- Heat oven to 350 degree F.
- Grease and flour 4 x 7 inch cake pans, line bottom with parchment. Set aside.
- Combine sugar, flour, cocoa, baking powder, baking soda and salt in bowl of mixer.
- Add in the eggs, milk, oil and vanilla, beat medium speed for 2 minutes. Scrape sides of bowl as needed.
- With mixer on medium speed (reduce to low speed if too much splashing occurs) slowly stream in the boiling water. Continue to mix until completely combined. Scrape sides and bottom of bowl as needed. Batter will be watery.
- Pour into prepared cake pans, only fill pans 1/2 way, and bake 30-35 minutes or until toothpick inserted comes out clean.
- Let cool completely.
- BUTTERCREAM:In large sauce pan add the egg whites and sugar.On medium heat you are going to whisk egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth).Transfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mixture is completely cooled (if not completely cooled your butter will melt). You may have to let mixture sit for 20 minutes until completely cooled. On low speed add the butter in small chunks one piece at a time.Bring mixture up to high speed and continue to mix until well combined, scraping down sides of bowl as needed. Add in the vanilla extract and salt, mix to combine.For the raspberry buttercream: Add in the raspberrie puree now, mix well to combine, scraping down sides of bowl as needed. For the chocolate buttercream: Add in the chocolate now, mix well to combine, scraping down sides of the bowl as needed.
- Cut any humps off each cake layer that may have formed in baking.
- Place first cake layer on cake board, secure it in place with a dab of frosting underneath.
- Spread even layer of butter cream on top of the cake layer smooth with offset spatula.
- Repeat with the next 2 cake layers. From the pictures you will see I used 2 layers of raspberry buttercream filling and 1 layer of chocolate filling.
- Add the top cake layer and crumb coat the cake with buttercream.
- Refrigerate at least 60 minutes.
- Add final coat of raspberry buttercream. If adding the chocolate buttercream bottom refrigerate cake 60 minutes, then proceed with spreading on the chocolate buttercream as high up as you would like to go and then using an offset spatula or scraper smooth it out.
- Keep in cool place and bring to room temp before serving.