Best 3 Deep Chocolate Raspberry Cake Recipes

Chocolate and raspberry flavors are a match made in dessert heaven. The deep, rich flavor of chocolate pairs perfectly with the sweet and tangy flavor of raspberries. This flavor combination is sure to please even the most discerning palate. If you're looking for a delicious and easy-to-make chocolate raspberry cake recipe, you've come to the right place. In this article, we'll provide you with everything you need to know to make a delicious and impressive cake that will be the star of your next party or gathering.

Let's cook with our recipes!

DEEP CHOCOLATE RASPBERRY CAKE

Deep Chocolate Raspberry Cake image

Rich chocolate paired with raspberries--this cake is moist and fudgy. For a special treat, garnish it with fresh raspberries!

Provided by Roz F.

Categories Desserts Cakes Holiday Cake Recipes

Time 2h25m

Yield 12

Number Of Ingredients 11

Ingredients

6 (1 ounce) squares semi-sweet chocolate
6 (1 ounce) squares unsweetened chocolate
7 eggs, separated
1 cup all-purpose flour
1 cup butter, room temperature
2 cups white sugar
1 ½ teaspoons vanilla extract
6 (1 ounce) squares semisweet chocolate
¾ cup heavy whipping cream
1 (4 ounce) package frozen raspberries, thawed
3 tablespoons seedless raspberry preserves

Steps:

Preheat oven to 300 degrees F (150 degrees C). Line bottoms of two 9-inch cake pans with parchment or waxed paper.
To Make Cake: Melt 6 ounces of semisweet chocolate and 6 ounces of unsweetened chocolate in the top of a double boiler, or in a microwave. Cool, and beat in egg yolks.
In a large bowl, beat butter, 1 1/2 cups sugar, and vanilla until light and fluffy. Add chocolate mixture, and continue beating until smooth. Stir in flour until just combined.
In another bowl, beat egg whites until foamy. Gradually beat in 1/2 cup sugar, and continue beating until the whites hold soft peaks. Fold whites into chocolate batter, in three additions. Pour batter into prepared pans, and smooth tops.
Bake in preheated oven until a toothpick stuck into the centers of the cakes comes out with moist crumbs, about 45 minutes. Cool in pans.
To Make Frosting: In a saucepan, bring cream just to a boil. Chop 6 ounces semisweet chocolate, and stir into the cream. Remove saucepan from heat, and continue stirring until smooth. Pour frosting into bowl, and press sheet of plastic wrap directly against surface of chocolate to prevent a skin from forming. Refrigerate until thick enough to spread.
To Make Filling: Drain the thawed raspberries, if necessary, and combine with the jam. Sandwich the cake layers with raspberry filling. Spread top and sides with chocolate frosting.

Nutrition Facts : Calories 629.4 calories, Carbohydrate 67.9 g, Cholesterol 169.5 mg, Fat 40.2 g, Fiber 5 g, Protein 9.1 g, SaturatedFat 23.6 g, Sodium 159.2 mg, Sugar 52.8 g

DEEP CHOCOLATE RASPBERRY CAKE

Deep Chocolate Raspberry Cake image

Make and share this Deep Chocolate Raspberry Cake recipe from Food.com.

Provided by Chef Rangel

Categories Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

6 (1 ounce) semi-sweet chocolate baking squares
6 (1 ounce) unsweetened chocolate squares
7 eggs, separated
1 cup all-purpose flour
1 cup butter
2 cups white sugar
1 1/2 teaspoons vanilla extract
6 (1 ounce) semi-sweet chocolate baking squares
3/4 cup heavy whipping cream
1 (4 ounce) package frozen raspberries, thawed
3 tablespoons seedless raspberry preserves

Steps:

Preheat oven to 300°F Line bottoms of two 9 inch cake pans with waxed paper.
To Make Cake: Melt 6 ounces of semisweet chocolate and 6 ounces of unsweetened chocolate in the top of a double boiler, or in a microwave. Cool, and beat in egg yolks.
In a large bowl, beat butter or margarine, 1 1/2 cups sugar, and vanilla until light and fluffy. Add chocolate mixture, and continue beating until smooth. Stir in flour until just combined.
In another bowl, beat egg whites until foamy. Gradually beat in ½ cup sugar, and continue beating until the whites hold soft peaks. Fold whites into chocolate batter, in three additions. Pour batter into prepared pans, and smooth tops.
Bake until a toothpick stuck into the centers of the cakes comes out with moist crumbs, about 45 minutes. Cool in pans.
To Make Frosting: In a saucepan, bring cream just to a boil. Chop 6 ounces semisweet chocolate, and stir into the cream. Remove saucepan from heat, and continue stirring until smooth. Pour frosting into bowl, and press sheet of plastic wrap directly against surface of chocolate to prevent formation of a skin. Refrigerate until thick enough to spread.
To Make Filling: Drain the thawed raspberries, if necessary, and combine with the jam. Sandwich the cake layers with raspberry filling. Spread top and sides with chocolate frosting.

DEEP CHOCOLATE RASPBERRY CAKE

DEEP CHOCOLATE RASPBERRY CAKE image

Categories Berry Cake Chocolate

Number Of Ingredients 10

Ingredients

12 ounces (12 squares, divided) semisweet chocolate
6 ounces (6 squares) unsweetened chocolate
1 recipe - 7 eggs, separated
1 cup all-purpose flour
1 cup butter, room temperature
2 cups white sugar
1 1/2 teaspoons vanilla extract
3/4 cup heavy whipping cream
1 package (4 ounce) frozen raspberries, thawed
3 tablespoons seedless raspberry preserves

Steps:

Preheat oven to 300 degrees F (150 degrees C). Line bottoms of two 9-inch cake pans with parchment or waxed paper.
Cake: Melt 6 ounces of semisweet chocolate and 6 ounces of unsweetened chocolate in the top of a double boiler, or in a microwave. Cool, and beat in egg yolks.
In a large bowl, beat butter, 1 1/2 cups sugar, and vanilla until light and fluffy. Add chocolate mixture, and continue beating until smooth. Stir in flour until just combined.
In another bowl, beat egg whites until foamy. Gradually beat in 1/2 cup sugar, and continue beating until the whites hold soft peaks. Fold whites into chocolate batter, in three additions. Pour batter into prepared pans, and smooth tops.
Bake in preheated oven until a toothpick stuck into the centers of the cakes comes out with moist crumbs, about 45 minutes. Cool in pans.
Frosting: In a saucepan, bring cream just to a boil. Chop 6 ounces semisweet chocolate, and stir into the cream. Remove saucepan from heat, and continue stirring until smooth. Pour frosting into bowl, and press sheet of plastic wrap directly against surface of chocolate to prevent a skin from forming. Refrigerate until thick enough to spread.
Filling: Drain the thawed raspberries, if necessary, and combine with the jam. Sandwich the cake layers with raspberry filling. Spread top and sides with chocolate frosting.

Tips:

To ensure the cake bakes evenly, use a kitchen scale to measure your ingredients and make sure your oven is preheated to the correct temperature.
For a richer chocolate flavor, use high-quality dark chocolate with a cocoa content of at least 70%.
If you don't have fresh raspberries, you can use frozen raspberries that have been thawed and drained.
To prevent the cake from sticking to the pan, grease and flour the pan before pouring in the batter.
If you don't have a springform pan, you can use a regular 9-inch cake pan. Just be sure to line the pan with parchment paper to prevent the cake from sticking.
Allow the cake to cool completely before frosting it. This will help the frosting to set properly.

Conclusion:

This deep chocolate raspberry cake is a decadent and delicious dessert that is perfect for any occasion. The rich chocolate cake is complemented perfectly by the tart raspberries and creamy chocolate frosting. With its stunning appearance and amazing flavor, this cake is sure to be a hit with everyone who tries it.