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Raspberry Chocolate Cake Recipe

Raspberry Chocolate Cake Recipe photo by Taste of Home

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Whenever I make this cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful. —Marlene Sanders, Paradise, Texas

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Raspberry Chocolate Cake Recipe

Prep: 45 min. + standing Bake: 35 min. + cooling

Yield: 16 Servings

45 35 80

Ingredients

3 cups sugar
2-3/4 cups all-purpose flour
1 cup baking cocoa
2 teaspoons baking soda
1-1/2 teaspoons salt
3/4 teaspoon baking powder
1-1/4 cups buttermilk
3/4 cup canola oil
3 teaspoons vanilla extract
3 eggs
1-1/2 cups strong brewed coffee, room temperature
FILLING:
3 tablespoons all-purpose flour
6 tablespoons 2% milk
6 tablespoons shortening
3 tablespoons butter, softened
3 cups confectioners' sugar
2 tablespoons raspberry liqueur
1/4 teaspoon salt
2 drops red food coloring, optional
4 tablespoons seedless raspberry jam, melted
FROSTING:
1 package (8 ounces) cold cream cheese
1/3 cup butter, softened
1/2 cup baking cocoa
1 tablespoon raspberry liqueur
4 cups confectioners' sugar

Directions

Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine the first six ingredients. Combine the buttermilk, oil and vanilla; add to the dry ingredients. Add eggs, one at a time, beating well after each addition; beat for 2 minutes. Gradually add coffee (batter will be thin).
Pour batter into prepared pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat for 1 minute or until thickened, stirring constantly. Remove from the heat and let stand until cool.
In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners’ sugar and mix well. Gradually add cooled milk mixture; beat for 4 minutes or until light and fluffy. Beat in liqueur, salt and food coloring if desired.
Level tops of cakes if necessary. Place one layer on a serving plate; spread with about 2 tablespoons jam. Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam. Let stand for 30 minutes.
Spread 1/2 cup filling over cake on the plate to within 1/4 in. of edges. Top with jam-covered cake, then spread with remaining filling. Top with remaining cake layer.
In a large bowl, beat cream cheese and butter until smooth. Add beat in cocoa and liqueur. Gradually beat in confectioners’ sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator. Yield: 16 servings.

Nutritional Facts 1 slice equals 738 calories, 28 g fat (10 g saturated fat), 73 mg cholesterol, 573 mg sodium, 118 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Raspberry Chocolate Cake in Taste of Home February/March 2009, p56

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Reviews for Raspberry Chocolate Cake

Raspberry Chocolate Cake

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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.

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