Raspberry Chocolate Cake Recipe

Reviewed on May. 10, 2013 by llama-llama

Made this for my mom and dad's birthdays, was a huge success! Its light, and theres a nice balance between the flavor of the chocolate and coffee. Raspberries and blueberries act as a very nice palate cleanser! Highly recommend!!!

Reviewed on Mar. 17, 2013 by 3southpaws

This cake was so Awesome! The only thing I would do is half the Raspberry filling recipe, it was way too much. The longer this cake sits in the fridge before it's served the better! It took hours to make but it was soooo worth it, we will be making this again and again!

Reviewed on Feb. 20, 2013 by Helenw7olf

This cake is so Rich and full of flavor. very good

Reviewed on Dec. 27, 2012 by meenu

hii..

i love this cake very much..yummylecious..

but..:-( i can not use egg..so plz plz..help me to make this cake withut eggs...plzzz plzzz plzz...

i m waiting for ur reply...

plz help me...:'(

Reviewed on Apr. 02, 2012 by jhale24

This was the most delicious cake I have ever made--ever tasted in my life!

I did tweak the recipe a bit. To save time I used a dark chocolate box mix, and in the filling I left out 1/2 cup of sugar & used 2T raspberry extract + 1T water instead of the liqueur. In the frosting I left out 1 cup of sugar and used 1T raspberry extract instead of liqueur.

Everyone raved about this cake and I will definitely make it again!

Reviewed on Feb. 20, 2012 by Kristens198

The icing and filling were great, but the cake was terrible. I'll use a box mix for that next time.

Reviewed on Feb. 16, 2012 by semuller

I made this yummy cake as a Valentine treat for my hubby. Because he can only eat gluten free, I modified the recipe using my own gluten free cupcake recipe. I piped the raspberry filling in the middle of the cupcakes and frosted with the icing. WOW! A real stunning recipe that my husband loved! Super company or special occasion treat!

Reviewed on Jan. 05, 2012 by judy1cooks

738 calories per slice?!! Sounds delicious but count me out!

Reviewed on Sep. 15, 2011 by s_pants

First time I made this it was absolutely perfect! My husband said it was too good...the best dessert he has ever had. It has a strong raspberry flavor...very rich and decadent. The second time I made it, the filling seeped out of the sides and the cake would not stay in place. I don't know if I didn't level the cakes enough or I might have put too much filling on the bottom layer because I read too late that it was only 1/2 cup (I took a lot off, but I don't know how much was there). I even refrigerated the filling because I wasn't ready to assemble it once I had the filling ready. Anyway, it still tasted excellent and I would definitely try it again!

Reviewed on Sep. 13, 2011 by Bodacious-Baker

I'm only rating the filling which I added one cup of cocoa powder to since I wanted chocolate filling. I also mixed in a few T of the raspberry jam for the flavor. I can't wait to try the whole recipe. I made a double layer cake and topped with chocolate swilrs and a raspberry in each... :)

Reviewed on Aug. 30, 2011 by Langreder

I have made this recipe several times -- mostly for dessert auctions and it's sold for $85. I have also cut down on the sugar and it doesn't alter the flavor, texture, etc. Excellent, just a little time consuming, but worth it.

Reviewed on Apr. 19, 2011 by lynngirl56

I made this cake and took it to a birthday luncheon today, I've never gotten so many raves about a cake. This recipe is a keeper!

Reviewed on Apr. 04, 2011 by anne9047

I make this cake often & everyone loves it! Definately takes some time but well worth it. I have also made cupcakes & put the filling inside the cupcake & frosted them & then topped w/the fresh raspberries.....mmmm.

Enjoy!

Reviewed on Mar. 07, 2011 by jenrunn

My co workers thought this was wonderfull cake. It took quite a while to make but it was worth it.

Reviewed on Mar. 02, 2011 by NCSMITH

This cake was good,but lots of work, and I love to cook, but there were lots of steps and lots of washing mixing bowls etc. It's also an expensive cake. The raspberry liqueur was $4.00, for just a little bottle. The filling and frosting recipes make way too much, unless you are one who wants to OD on sugar. The cake itself was tasty and very moist. I would personally prefer a filling that tasted more true raspberry and not just a hint of raspberry. I would ony rate it 3 stars.

Reviewed on Feb. 28, 2011 by 1dog2cats

This was very delicious but way too sweet...between the chocolate, the filling, the frosting...could only eat small amount before we threw remaining cake away.

Reviewed on Feb. 28, 2011 by frederick88

I made this to share with my co-workers on Valentines Day. I had four layers instead of three because I made two heart shaped cakes and halved them horizontally for layers. There was still plenty of filling for the extra layer. The filling was super soft so it absoluted had to be kept in the refridgerator. It was a big hit and so, so pretty.

Reviewed on Feb. 28, 2011 by morris043004

Made this cake for my husband for Valentine's Day this year. He loved it! Everything turned out so good - no complaints or problems with any of it. My husband stated that he thought this was the best cake that I had ever made and I have made several in the past years. Definitely will be making this again.

Reviewed on Feb. 28, 2011 by hoslerjd

I made this for my brothers 40th birthday party! It was such a hit! Everyone LOVED it! My boyfriend who is a total pie guy said that this cake, makes him a cake guy!!!

I was not able to find a raspberry liquor so I used a blackberry brandy and I topped the cake with raspberries and blackberries ... JUST AWESOME!!

Reviewed on Feb. 27, 2011 by MollyNVW

I used my own chocolate cake recipe and the filling and frosting from this recipe and it turned out wonderful. I served it at a baby shower and everyone loved it. Next time I make it, I will chill the cake with filling before frosting it. The top layer slid a little and if the filling were more set up, I don't think this would have happened.

Reviewed on Feb. 26, 2011 by KitchenQueen60

Tastes good but extremely rich, takes too long to make, could live without filling, too much sugar, it is a heart attack waiting to happen.

Reviewed on Feb. 25, 2011 by bherring

I loved this chocolate cake and my family did too! I used Raspberry Jello (a few tablespoons of the dry powder) in place of the liqueur and it was wonderful!!

Reviewed on Feb. 16, 2011 by scgirl

This is the best cake I have ever made. Rave reviews from everyone, even my husband and he doesn't like raspberries. A little time consuming but well worth the effort. We don't drink coffe but the addition of it makes the chocolate flavor really pop. I was a little concerned because after adding the coffe the batter is so thin, but it rose beautifully and was light and airy. The only change I made was in the filling, I used 3 Tbs of shortening and 6Tbs of butter (just switched the amounts of each), I thought more butter would have a better flavor. You can't stop stirring the flour and milk for even a second or it will get lumpy, also had to turn mine to med to get it to thicken. Highly recommend for a special occasion or to take somewhere, this is a beautifl cake that tastes fabulous!!

Reviewed on Feb. 15, 2011 by marisol71

I LOVE IT. I COULDN'T FIND RASPBERRY LIQUOR NOR RASPBERRY EXTRACT, SO I USED GRAPE LIQUOR. IT TURN OUT VERY GOOD!! THE FROSTING WAS TOO SWEET, NEXT TIME I'LL USE 3 CUPS OF SUGAR. CAN'T WAIT TO MAKE IT AGAIN!!!!

Reviewed on Feb. 14, 2011 by lmeyers5

I made this 2 times and it is delicious! Only I did not put raspberry flavor in the frosting.

Reviewed on Feb. 14, 2011 by 1234stolz

I made this with less sugar and no raspberry liquor and it turned out wonderful, everyone enjoyed.

Reviewed on Feb. 13, 2011 by dlg127

As several have indication, it is kind of a labor intensive recipe, but sooo worth the effort. Took it to a Sweetheart's Banquet, needed a special dessert, and it was a hit! Everyone in my family liked and that is hard to accomplish! Love, love, love the filling. But some advice: I could only find a large, expensive bottle of raspberry liqueur, so opted instead for raspberry extract. Looked up the substitution guidelines of 1/2 tsp. extract with enough water to make 2 T. = 2 T. liqueur. However, it just wasn't strong enough, so I ended up adding more extract until I liked the flavor. So, my advice if you are using extract is to taste your filling and frosting and adjust it to the flavor you desire.

Reviewed on Feb. 13, 2011 by l shovlin

Oh my this is the best chocolate cake ever my family just loved it. Loretta Paris

Reviewed on Feb. 13, 2011 by Laura Moser

This cake is the best cake I ever ate! If you like chocolate and raspberries, you have to try this. We didn't have any problems with the frosting turning out too thin, it was perfect. Some reviewers mentioned that the frosting was too sweet, it is suppose to be sweet, it is frosting! Eat it with a glass of milk.

Reviewed on Feb. 12, 2011 by Kathryn1936

Absolute disaster. Cake did not rise well, filling not still enough and oozed out until it was flat and cake kept sliding. Far too much frosting.

Reviewed on Feb. 10, 2011 by bcakes

Oh? my god this cake it's so moist and full of flavor.First thing I cut down on the sugar instead of 3 cups I only add 2 cups.And for the filling try butter flavored shortning instead of shortning by it's self.But I'am more then sure that I will make this cake all over again.I just dont know why people have trouble with the sweetness of any cake all they have to do it's cut down on the sugar use common sense.

Reviewed on Feb. 09, 2011 by Summy

My Mom always decreased the sugar in recipes when she baked. She taught me to decrease the sugar by a third or more, and didn't make any other alterations. I would decrease the sugar in the cake by 1/2 to 1 cup. I like a more bittersweet taste when it comes to chocolate. But, this cake sounds amazing and delicious. I will try making it for my daughter's birthday.

Reviewed on Feb. 09, 2011 by angelvanoy

I took this to a girlfriends night out and they were licking the plate. Have had them request this recipe on several occasions since then. :)

Reviewed on Feb. 07, 2011 by lightedway

Reviewed on Feb. 06, 2011 by rdbowser

I haven't tried it yet, sounds scrumpious. I just wanted to say to the person that was having problems with the flour and milk, I put them in a container with a lid and shake well before I cook it. And cook slowly.

Reviewed on Feb. 01, 2011 by partridge

This cake was AMAZING. An explosion of taste. You can't go wrong when making this cake

Reviewed on Jan. 13, 2011 by monicarat5

SO delicious!

Reviewed on Jan. 11, 2011 by coneil222

Time consuming but worth it for a special occasion. A real taste treat and impressive to serve.

Reviewed on Sep. 04, 2010 by denvik67

Way too sweet and way too many calories. Will not make again as written. Will be lightening this up in the future.

Reviewed on Jul. 06, 2010 by Jean_A

Not hard to make and so yummy. Made it for Valentines Day this year.

Reviewed on Jul. 02, 2010 by Mellerfly

This was sooooo delicious. I used the liqueur. I have made this twice now and everyone loves it.

Reviewed on Jun. 19, 2010 by adyoder

My husband loves this cake. I made it for a church gathering and many people commented on how good they thought this cake was.

Reviewed on May. 27, 2010 by anne9047

This is a fantastic cake! If you have a special occasion def. make this cake!

Reviewed on Apr. 05, 2010 by keepinyouinstitches

My family loved it. I substituted raspberry flavored syrup for the liqeuer and it worked just fine.

Reviewed on Feb. 11, 2010 by guilbault

This cake was very light in texture. The only downfall for me was it was way too sweet.If I made it again I would try to reduce the sugar in the cake.

Reviewed on Feb. 08, 2010 by lsarets

The cake part of this recipe is delicious. I found the frosting too sweet. I would use a pudding for the filling and frost with whip cream next time

Reviewed on Feb. 08, 2010 by Lindseyhsw

This cake was delicious. I put each layer in the refrigerator for about 45 min, after I put the raspberry jam on. It made it easier to assemble. I also used 1 tsp Raspberry Extract and 2 tsp water for the 1 tablespoon of Raspberry Liqueur (I didn’t have any at home). I didn’t have any problems with the Milk & Flour for the filling. Will definitely make again!

Reviewed on Feb. 04, 2010 by courtneycoolidge

This is the BEST DESSERT I have ever eaten--and I MADE IT! woo-hoo! My whole family loved it, even the kids.

Reviewed on Feb. 02, 2010 by kel dehnert

I've made this twice. Delicious! Kind of difficult to cut unless it's refrigerated awhile first.

Reviewed on Jan. 21, 2010 by annalisa_harmon

This was so good!

Reviewed on Jan. 18, 2010 by donnajewett

scrumpious!

Reviewed on Feb. 27, 2009 by flewis39

What can I substitute for the Liquior? I had problem with the filling.

Reviewed on Feb. 18, 2009 by sweetlady0757

I made this cake for valentine day 2009 it was fantastic. A little goes a long ways. I will make it again. did not have a problem with the cooked milk and flour.

sweetlady0757

Reviewed on Feb. 15, 2009 by Mellerfly

This was just fantastic. The chocolate and raspberry flavors were sooo delicious together. I did not have a problem with the filling at all. It actually was my favorite part of the cake. The cake was so moist and light. I will definitely make this again.

Reviewed on Feb. 14, 2009 by shoegodess

The cake is fantastic. We made it for my Valentine Birthday! I had some trouble with the cooked milk and flour mixture for the filling. It turned into a gummy ball both times we tried it so we just left it out. Any ideas? We tried not cooking it as long and it tasted like uncooked flour...Any way it was fantastic without and everyone fell in love.

Reviewed on Feb. 12, 2009 by normathomas

Re: Raspberry Chocolate Cake

We don't like coffee so we have none in the house. Please give us a substitute. Also appreciate sub for liqueur.

Reviewed on Feb. 08, 2009 by 5100

This cake is absolutely delicious! Love the raspberry and chocolate. Omitted the shortening and used butter instead. Was to die for!  My family does not like coffee either.  You do not even taste the coffee.  I brewed just regular coffee, not strong.  It just enhances the chocolate flavor.  Put it in, you will not even taste it!!  Enjoy!!!

Reviewed on Feb. 03, 2009 by gapeach55

This sounds delicious! Love Raspberry and Chocolate. Can't wait to try.

Reviewed on Feb. 02, 2009 by BelieverbyGrace

You can use hot(heat in microwave or on stove) water in place of coffee.

Reviewed on Feb. 02, 2009 by eatredoneslast1

I used baileys! It worked great

Reviewed on Feb. 02, 2009 by chiesa

What can you use in place of coffee (allergic to it)?

Reviewed on Feb. 02, 2009 by mgeiers

Is there a substitute for raspberry liqueur?

Reviewed on Feb. 02, 2009 by rosellam

This sounds sooo good except that my family does not like coffee or coffee taste. Is there a substitute for the coffee?

Reviewed on Jan. 19, 2009 by wootton1

Chambourd

Reviewed on Jan. 16, 2009 by DIVA2085

I am going to try orange flavored liquor - I love chocolate and orange toegther

Reviewed on Jan. 14, 2009 by ginny3235

I haven't tried the recipe, but my husband drinks a health food store drink called Pero, which tastes similar to coffee. Or might raspberry soda work?

Reviewed on Jan. 14, 2009 by PinkLadyRose

Does it really need all that sugar? I too need a coffee substitute. A Health Food Store may have a solution.

Reviewed on Jan. 14, 2009 by whiteyclan

Re: Raspberry Chocolate Cake

What can be substituted for the coffee in this recipe?

Reviewed on Jan. 14, 2009 by Martyne

Looks delicious, I can't wait to try it!

Reviewed on Jan. 14, 2009 by RD2Cook

2 Tablespoons Raspberry Liquor = One tsp. raspberry extract plus enough water to measure 2 tablespoons.

Reviewed on Jan. 14, 2009 by Paula1955

What about High Altitude?

Reviewed on Jan. 14, 2009 by martha1226

Can you substitute the Raspberry liquer with something else?

Reviewed on Jan. 13, 2009 by GonzoW

Raspberry Liquer comes in a bottle, you buy in the liquor dept of your store. Its mostly sugar, vodka and raspberries. Its thick, sweet, and oh so good.

Reviewed on Jan. 13, 2009 by GonzoW

Raspberry Liquer comes in a bottle, you buy in the liquor dept of your store. Its mostly sugar, vodka and raspberries. Its thick, sweet, and oh so good.

Reviewed on Jan. 13, 2009 by GonzoW

Raspberry Liquer comes in a bottle, you buy in the liquor dept of your store. Its mostly sugar, vodka and raspberries. Its thick, sweet, and oh so good.

Reviewed on Jan. 13, 2009 by nmohr05

Raspberry extract is generally a good substitution for raspberry liquer.  Liquer may be a little thicker, I'm not sure.

Reviewed on Jan. 13, 2009 by phCarol

What is raspberry liquer?