Dessert

Chocolate Raspberry Cake

ByMariem November 28, 2025

Chocolate Raspberry Cake is a rich, velvety dessert featuring a moist chocolate base topped with a smooth chocolate layer and fresh raspberries. This indulgent treat combines deep cocoa flavour with the brightness of fresh berries, resulting in a beautifully balanced and elegant dessert.

Why You’ll Love This Recipe

This cake is exceptionally moist, deeply chocolatey, and visually striking. The combination of rich cocoa, creamy topping, and tart raspberries creates a luxurious flavour profile suitable for celebrations, dinner parties, or any occasion that calls for a decadent dessert. It requires simple ingredients yet delivers bakery-quality results.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chocolate Cake:

all-purpose flour
granulated sugar
unsweetened cocoa powder
baking powder
baking soda
salt
eggs
milk or buttermilk
vegetable oil
vanilla extract
hot water or hot coffee

Chocolate Topping:

heavy cream
semi-sweet chocolate chips or chopped chocolate
butter (optional for extra shine)

Garnish:

fresh raspberries
cocoa powder (optional dusting)
mint leaves (optional)

Directions

Preheat the oven to 350°F (175°C). Grease and line a baking dish or pan.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, mix eggs, milk, oil, and vanilla until smooth.
Combine the wet and dry ingredients, mixing gently.
Add hot water or coffee and stir until the batter becomes smooth and pourable.
Pour into the prepared baking pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
Let the cake cool completely.
For the topping, heat heavy cream until simmering and pour over chocolate. Let sit for a minute, then stir until smooth.
Spread the chocolate topping over the cooled cake.
Garnish with fresh raspberries, a dusting of cocoa powder, and mint leaves if desired.

Servings and Timing

This recipe serves 9–12 people.
Preparation time: 15 minutes
Baking time: 25–30 minutes
Cooling and topping time: 30 minutes
Total time: approximately 1 hour 15 minutes

Variations

Raspberry Filling: Add raspberry jam between the cake and chocolate topping.
Dark Chocolate Topping: Use dark chocolate for a more intense flavour.
Gluten-Free Cake: Substitute with a cup-for-cup gluten-free flour blend.
Mocha Version: Replace milk with coffee for a mocha twist.
White Chocolate Drizzle: Add a contrast drizzle for decoration.

Storage/Reheating

Store the cake covered in the refrigerator for up to 4 days.
Allow slices to sit at room temperature before serving for best texture.
The cake can be frozen without raspberries for up to 2 months. Add fresh garnish after thawing.

FAQs

Why is my cake dry?

It may have been overbaked. Check doneness earlier next time.

Can I use frozen raspberries?

Yes, but use them as garnish after thawing and patting dry.

Can I use Dutch-processed cocoa?

Yes, it gives a deeper chocolate flavour.

Why add hot coffee?

It enhances the chocolate taste without making the cake taste like coffee.

Can I make cupcakes instead?

Yes, bake for 15–18 minutes.

Can I double the recipe?

Yes, use a larger pan and adjust baking time slightly.

Why is my chocolate topping runny?

It may need more chocolate or more cooling time.

Can I use milk chocolate for the topping?

Yes, but reduce the cream slightly, as milk chocolate is softer.

Can I add nuts?

Chopped nuts can be added to the batter for extra texture.

Can I make this cake dairy-free?

Yes, use plant-based milk and dairy-free chocolate.

Conclusion

Chocolate Raspberry Cake is a decadent, elegant dessert that blends rich cocoa with bright, fresh raspberries for a stunning result. With its moist crumb, glossy chocolate topping, and vibrant fruit garnish, it is a dessert that feels both classic and luxurious. Perfect for celebrations or everyday indulgence, it is a recipe worth adding to your collection.

Mariem