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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 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... :)

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