Okay, let’s get this out of the way. I’m not a professional pastry chef. My kitchen counter is usually a disaster zone, and I’ve been known to misplace a measuring spoon or three. But this cake? This Dark Chocolate Raspberry Cake is my culinary pride and joy. It’s the one I make when I want to impress someone, or honestly, just when I need a serious dose of rich, fruity chocolate.
It looks fancy, like you spent a fortune at a boutique bakery. But the secret is, it’s not that hard. It’s a one-bowl kind of deal, which is my favorite kind because it means less washing up. The first time I made it, I was shocked. The cake was so dark and moist, and that raspberry mousse filling with the fresh berries inside… it’s a game changer. It feels special. Valentine’s Day, a birthday, a “I survived Tuesday” celebration – this cake fits the bill.
Ingredients I Used for the Recipe
Here’s what went into my version. I’ll tell you why I use what I do, based on my own trials and errors.
- All-purpose flour: Just the regular stuff. No need for fancy cake flour here. The key is to not pack it into the cup – fluff it up first.
- Dutch-process cocoa powder: This is where you want to spend a little. The chocolate flavor comes from here, so get the good stuff if you can. It makes a huge difference.
- Granulated sugar: Keeps the cake sweet and, weirdly, moist. Don’t skimp.
- Baking powder & baking soda: Our rising agents. Make sure yours aren’t ancient from the back of the cupboard.
- Salt: Balances all the sweetness. Crucial.
- Eggs: They hold everything together.
- Sunflower oil: This is the moisture magic. I use a neutral oil so the chocolate can really sing. I tried olive oil once… wouldn’t recommend.
- Melted butter: A little bit for that rich flavor oil can’t give.
- Full-fat sour cream: The secret weapon. It makes the cake incredibly tender and adds a subtle tang. I used light sour cream once and regretted it. Go full fat.
- Pure vanilla extract: Just a splash to make everything taste more… itself.
- Hot coffee: Don’t panic if you don’t drink coffee. You won’t taste it. It just makes the chocolate flavor deeper and the cake super moist. Hot water works in a pinch.
- Mini dark chocolate chips: They mostly melt into little fudgy pockets. Regular chips are too heavy and sink.
- Dark chocolate (for frosting): A bar you’d enjoy eating. Chopped up fine. This is the base of that amazing ganache frosting.
- Heavy whipping cream: For both the frosting and the lightened-up filling.
- Fresh raspberries: Non-negotiable. Frozen will weep water and ruin the mousse texture. You need some mashed into the filling and a bunch left whole for a burst of tartness.
- Honey: In the frosting. It adds a subtle flavor and helps with the glossy texture.
How to make Starbucks Medicine Ball Recipe?
Just kidding. That’s a different recipe entirely. Let’s make this cake instead.
Step 1 – Prep & Mix the Dry Stuff
Heat your oven to 350°F. Grease two 8-inch round pans and line the bottoms with parchment paper. I never grease the sides, but you can if your pans are sticky. Now, grab a big bowl. Sift in your flour, cocoa, baking powder, and soda. Add the sugar and salt and give it a good whisk. Get it all friendly.
Step 2 – The Wet Team Assembles
In another bowl (or just a big measuring cup), whisk together the eggs, oil, melted butter, sour cream, and vanilla. It’ll look a bit lumpy from the sour cream, but that’s fine.
Step 3 – Bringing It All Together (It’ll Look Weird)
Pour the wet mix into the dry mix. Use a whisk or hand mixer on low to combine. It’s going to look thick, pasty, and frankly, kind of wrong. Like a thick brownie batter. This is normal, I promise. Don’t add more liquid.
Step 4 – The Coffee Miracle
Slowly pour in the hot coffee, a little at a time, whisking as you go. The batter will transform from that weird paste to a thin, gorgeous, pourable liquid. It’s seriously satisfying. Fold in those mini chocolate chips.
Step 5 – Bake & Cool
Divide the batter between your pans. Bake for 24-28 minutes. Do the toothpick test – it should come out clean. Let them cool in the pans for 15 minutes, then turn them out onto a rack to cool completely. Walk away. Don’t frost a warm cake. I’ve done it. It’s a mess.
Step 6 – Make That Fudgy Frosting
While the cakes cool, make the frosting. Put your finely chopped dark chocolate in a bowl. Heat the cream until it just boils, then pour it over the chocolate. Let it sit for a minute. Add the honey, butter, vanilla, and salt. Whisk gently until it’s smooth and shiny. Whisk in the sour cream. Now, to thicken it, I pop the bowl in the freezer, stirring every 5 minutes. It’s faster than the fridge. You want it thick like pudding, not hard.
Step 7 – The Raspberry Filling
Scoop out about ¾ cup of the frosting into a separate bowl. Whip up your extra ½ cup of heavy cream until it holds stiff peaks, and fold it into that frosting portion. Mash about half a cup of raspberries with a fork and fold those in too. You’ve just made raspberry chocolate mousse.
Step 8 – Assembly Time
Place one cake layer on your plate. Spread most of the raspberry mousse over it. Press a bunch of whole fresh raspberries into the mousse. Spread the last bit of mousse over the berries to seal them in. Top with the second cake layer. Now, use the remaining dark chocolate frosting to cover the whole cake. Don’t fuss with it too much. This frosting sets beautifully as you spread it.
Tips
These are from my own kitchen blunders.
Use fresh oil. If your vegetable oil has been in the cupboard for a year, it might give the cake a weird taste. Neutral is best.
Do not, under any circumstances, use frozen raspberries for the filling. They bleed water and turn everything pink and soupy. Trust me.
If you’re out of sour cream, full-fat Greek yogurt is a decent stand-in. I’ve done it. The cake is a tad less rich, but still great.
The frosting thickens as it sits. If it gets too firm while you’re decorating, you can gently warm the bowl over another bowl of hot water for a few seconds to loosen it.
This cake is actually better the next day. The flavors meld. So if you can stand to wait, bake it a day ahead, wrap the layers, and assemble it the day you’re serving.
Finally, don’t stress. It’s a cake. Even if a layer cracks (they rarely do, it’s a sturdy cake), you’re covering it in frosting and filling. No one will know. Just enjoy the process and the incredible smell in your kitchen.
Dark Chocolate Raspberry Cake Recipe
Description
This decadent Dark Chocolate Raspberry Cake features two layers of ultra-moist chocolate cake filled with a fresh raspberry-chocolate mousse and enrobed in a silky fudgy dark chocolate ganache. Perfect for special occasions like Valentine’s Day or birthdays, it’s surprisingly easy to make despite its elegant appearance. The tartness of fresh raspberries balances the rich chocolate beautifully, making every bite irresistible.
ingredients
Cake Batter
Chocolate Fudge Frosting
Raspberry-Chocolate Mousse Filling
Instructions
-
Prepare Pans & Preheat Oven
Preheat oven to 175°C (350°F). Grease and flour two 8-inch round cake pans. Line bottoms with parchment rounds. -
Make Cake Batter
Sift flour, cocoa powder, baking powder, and baking soda into a large bowl. Add sugar and salt; whisk well. -
Combine Wet Ingredients
In a medium bowl, whisk eggs, oil, melted butter, sour cream, and vanilla until smooth. Pour into dry ingredients and mix until combined (thick texture). -
Add Coffee & Chocolate Chips
Gradually add hot coffee in two additions, mixing until smooth. Fold in mini chocolate chips. -
Bake
Divide batter evenly between pans. Bake 24–28 minutes, or until a toothpick comes out clean. Cool in pans 15 minutes, then transfer to wire racks. -
Make Frosting
Place chopped chocolate in a bowl. Heat cream, honey, butter, salt, and vanilla until boiling. Pour over chocolate; let sit 2 minutes, then stir until glossy. Whisk in sour cream. Chill 30–40 min (stirring every 5 min) until pudding-like. Whip briefly with a whisk. -
Make Filling
Reserve ¾ cup frosting. In another bowl, fold whipped cream and mashed raspberries into reserved frosting. -
Assemble Cake
Place one cake layer on a plate. Spread raspberry mousse filling, then press whole raspberries into it. Top with second layer. Frost entire cake with remaining ganache. Garnish with fresh raspberries if desired.
Nutrition Facts
Servings 12
Serving Size 1 slice
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 26.7g42%
- Saturated Fat 14.2g71%
- Trans Fat 0.4g
- Cholesterol 78mg26%
- Sodium 290mg13%
- Potassium 280mg8%
- Total Carbohydrate 58.3g20%
- Dietary Fiber 4.1g17%
- Sugars 42.5g
- Protein 6.8g14%
- Calcium 70 mg
- Iron 2.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use fresh raspberries only — frozen berries release too much water and will ruin the mousse structure.
- Make ahead: Cake layers can be baked and frozen (wrapped tightly) up to 3 months ahead. Frosting should be made fresh.
- Sour cream substitute: Full-fat Greek yogurt or crème fraîche work well.
- Coffee-free version: Replace hot coffee with equal parts hot water.
Frequently Asked Questions
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend (like Bob’s Red Mill or King Arthur). Ensure it contains xanthan gum or add ½ tsp.
How long does this cake keep?
Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.
Can I use milk chocolate instead of dark?
You can, but the frosting will be sweeter and less stable. We recommend sticking to 50–70% dark chocolate for ideal flavor and structure.