Raspberry Chocolate Cake is a surprisingly simple recipe to follow but the result is impressive. The combination of the smooth chocolate and the freshness of the raspberries is as good today as it ever was. This is a good way to impress your friends and family. Serve as a cake or as as dessert. It is amazing how quickly a 4 layer cake can vanish.

Raspberry Chocolate Cake

Four layers of fruit, chocolate and cake. Nothing else is needed.

4.74 from 50 votes

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Course: Snacks

Cuisine: American

Keyword: Cake, Dairy, Eggs, Raspberry Chocolate Cake

Prep Time: 1

Cook Time: 30

Total Time: 1 30

Servings: portions

Calories: 378kcal

Ingredients

2 1/4 cups all-purpose flour
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
2/3 cup butter softened
1 3/4 cups sugar
2 large eggs
3 oz unsweetened chocolate melted and cooled
1 tsp vanilla
1 1/4 cups water
1/2 cup raspberry jam seedless
1 packet chocolate frosting
1 cup raspberries fresh

Instructions

Preheat oven to 350 degree F. Grease and lightly flour two 9×1-1/2-inch round baking pans; set aside. Stir together flour, baking powder, baking soda, and salt in a mixing bowl; set aside.
2 1/4 cups all-purpose flour, 1 tsp baking powder, 3/4 tsp baking soda, 1/4 tsp salt
Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until well-mixed. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Add the dry mixture and the water alternately to beaten mixture, beating on low speed after each addition, just until combined. Pour batter into the prepared pans; spread evenly.
2/3 cup butter, 1 3/4 cups sugar, 2 large eggs, 3 oz unsweetened chocolate, 1 tsp vanilla, 1 1/4 cups water
Bake in the preheated oven for 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cakes from pans. Cool cake layers thoroughly on racks.
Place one cake layer, cut side up, on serving plate; spread with half of the raspberry jam. Top with second cake layer, cut side down. Spread with about 2/3 cup Raspberry-Chocolate Frosting.
1/2 cup raspberry jam
Place another cake layer, cut side up, on top of frosting; spread with remaining jam. Top with last cake layer, cut side down.
Frost top and sides with all but 3/4 cup of the remaining frosting. Pipe remaining frosting on top of cake. If desired, garnish with raspberries. Makes 14 servings.
1 cup raspberries