Chocolate raspberry cake


"Moist, rich chocolate cake with raspberry filling and a white chocolate frosting"
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0 servings
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Original recipe yields 16 servings

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  • Prep

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  1. Grease and flour 2 round cake pans, mixing some cocoa with the flour.
  2. Preheat oven to 350 degrees.
  3. In a large bowl, combine all cake ingredients except chocolate chips.
  4. Mix on low or by hand until moistened.
  5. Mix on medium for two minutes.
  6. Stir in chocolate chips.
  7. Divide batter into cake pans and bake until centers spring back at your touch (about 40-50 minutes).
  8. Cool in pan 10 minutes, then move to rack to cool completely.
  9. In a saucepan, combine the raspberries and sugar.
  10. Stir frequently over medium heat until they reduce about 50%. Cool.
  11. When cake is completely cool, split each layer in two. Spread raspberry filling between each layer.
  12. Mix frosting ingredients in a large mixing bowl on high speed.
  13. Frost the top and sides of the cake.
  14. Optional: decorate with extra chocolate chips and/or berries.
  15. Chill.


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