Best 8 Heavenly Chocolate Raspberry Cake Recipes

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Indulge in the divine symphony of flavors with our heavenly chocolate raspberry cake recipe. This decadent delight will tantalize your taste buds with its rich chocolate layers, velvety raspberry filling, and a luscious ganache frosting, creating a harmonious balance that will transport you to a realm of pure bliss. The moist and fluffy chocolate cake is lovingly crafted with premium cocoa powder, giving it an intense and satisfying chocolatey flavor. Succulent raspberries, bursting with their vibrant red color and tangy sweetness, nestle between the layers, offering a refreshing contrast to the richness of the chocolate. Finally, the velvety ganache frosting, made with luscious dark chocolate and cream, provides the perfect crowning glory, adding an extra layer of indulgence to this culinary masterpiece. Prepare to embark on a culinary journey like no other as we unveil the secrets to creating this heavenly chocolate raspberry cake that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE RASPBERRY BUNDT CAKE



Chocolate Raspberry Bundt Cake image

Provided by Katie Lee Biegel

Categories     dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 13

Nonstick cooking spray, for the pan
3/4 cup milk
1/3 cup seedless raspberry jam
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup raspberry liqueur, such as Chambord
3 large eggs
One 15.25-ounce box devil's food cake mix
1/2 cup fresh raspberries, for decorating
1 bunch fresh mint, for decorating
1/2 cup plus 2 tablespoons semisweet chocolate chips
1 tablespoon seedless raspberry jam
1 tablespoon raspberry liqueur, such as Chambord
1/2 cup heavy cream

Steps:

  • For the cake: Preheat the oven to 325 degrees F. Spray a bundt pan with nonstick cooking spray.
  • In a large mixing bowl, use a handheld electric mixer to whisk the milk, jam, melted butter, liqueur and eggs. Add the cake mix and beat on medium speed for about 1 minute.
  • Transfer the batter to the prepared pan and bake until a toothpick or cake tester comes out clean when inserted into the cake, about 35 minutes. Let cool in the pan for 15 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
  • For the ganache: Put the chocolate, jam, and liqueur in a mixing bowl. Bring the cream to a low simmer in a small pan set over medium-high heat. Pour over the chocolate and let stand 10 minutes. Stir with a whisk until smooth. Let stand another 10 minutes.
  • Place the cake on a cake stand or serving dish and pour the ganache over it, letting it drip down the sides. Use the raspberries and mint to decorate it to look like a holiday wreath if desired.

HEAVENLY RASPBERRY DESSERT



Heavenly Raspberry Dessert image

Light-tasting and delicious! My mother's famous dessert recipe has completed many holiday meals and makes a stunning summery cake. This works beautifully with strawberries as well.

Provided by Jody

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 2h30m

Yield 10

Number Of Ingredients 5

1 (9 inch) angel food cake
2 (3 ounce) packages raspberry-flavored gelatin mix (such as Jell-O®)
1 ¼ cups boiling water
1 (15 ounce) package frozen raspberries in syrup, thawed and undrained
1 pint heavy whipping cream

Steps:

  • Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
  • Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
  • Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
  • Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
  • To remove from pan, center a serving plate over tube pan; invert.

Nutrition Facts : Calories 356.8 calories, Carbohydrate 46.6 g, Cholesterol 65.2 mg, Fat 18 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 11 g, Sodium 335.2 mg, Sugar 23.8 g

HEAVENLY CHOCOLATE RASPBERRY CAKE



Heavenly Chocolate Raspberry Cake image

This cake makes a BEAUTIFUL presentation and if you are a fan of chocolate and raspberry, this is a great recipe for you.

Provided by Sherrybeth

Categories     Dessert

Time 1h35m

Yield 12-14 serving(s)

Number Of Ingredients 15

1 cup butter, melted
2 eggs
2 cups sugar
1 cup milk
1 cup water
1 teaspoon vanilla
3 cups flour
3/4 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1.5 (12 ounce) packages cream cheese
1/3 cup sugar
1 cup chocolate chips
1 teaspoon vanilla
1 1/2 cups raspberries (fresh or frozen)

Steps:

  • Preheat oven to 375°F Grease a bundt or tube pan.
  • Cream cream cheese with sugar and vanilla. Mix in chocolate chips and set aside.
  • Stir together the flour, cocoa, baking powder and salt.
  • Beat the eggs, gradually beating in the sugar until the mixture is thick and pale yellow. Beat in the melted butter, then the milk, water and vanilla. Gradually beat in the flour mixture.
  • Spread half the batter into the pan. Drop spoons of the cream cheese filling evenly over the batter. Sprinkle raspberries over top. Cover with remaining batter.
  • Bake at 375°F for about 1 1/4 hours.

HEAVENLY CHOCOLATE RASPBERRY BUNDT CAKE



Heavenly Chocolate Raspberry Bundt Cake image

As if the chocolate bundt cake isn't yummy enough, this has a "tunnel" of cream cheese filling with chocolate chips and fresh raspberries added to make it even more decadent!

Provided by Marie

Categories     Dessert

Time 1h35m

Yield 16 serving(s)

Number Of Ingredients 15

1 cup melted butter
2 eggs
2 cups sugar
1 cup milk
1 cup water
1 teaspoon vanilla
3 cups flour
3/4 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt
12 ounces cream cheese
1/3 cup sugar
1 cup chocolate chips
1 teaspoon vanilla
1 1/2 cups fresh raspberries

Steps:

  • Preheat oven to 375 degrees.
  • Grease a bundt or tube pan.
  • Make filling by creaming together, cream cheese with sugar and vanilla.
  • Mix in chocolate chips and set aside.
  • For cake, sift together the flour, cocoa, baking powder and salt.
  • Beat eggs and gradually add the sugar and beat until the mixture is thick and pale yellow.
  • Beat in melted butter, then milk, water and vanilla.
  • Gradually add in the flour mixture and mix well.
  • Spread half the batter into the prepared pan.
  • Drop spoonfuls of the cream cheese filling evenly over the batter.
  • Sprinkle raspberries over the top.
  • Cover with remaining batter.
  • Bake at 375 degrees for about 1 1/4 hours.

Nutrition Facts : Calories 464.6, Fat 23.8, SaturatedFat 13.8, Cholesterol 79.3, Sodium 270.3, Carbohydrate 59.2, Fiber 2.8, Sugar 36.2, Protein 6.4

HEAVENLY CHOCOLATE CAKE



Heavenly Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 3h50m

Yield 12 to 15 servings

Number Of Ingredients 31

1 1/4 cups granulated sugar
1 cup sour cream
1/4 cup whole milk
1 teaspoon instant espresso
1/3 cups vegetable oil
2 whole eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
1 1/2 cups dark chocolate
1 teaspoon powdered gelatin
1 1/2 tablespoons cold water
1 cup whole milk
5 egg yolks
2 cups heavy cream
2 cups heavy cream
1/4 cup granulated sugar
1/4 cup unsalted butter
2 1/2 cups dark chocolate, chopped
2 3/4 cups granulated sugar
Water
1/2 cup egg whites
1 1/2 cups unsalted butter, room temperature
1/2 cup cake shortening (recommended: Crisco)
Pinch kosher salt
1 1/2 cups dark chocolate, melted
1/4 cup cocoa powder
Seedless raspberry marmalade

Steps:

  • Preheat oven to 350 degrees F.
  • For Chocolate Cake: Mix granulated sugar, sour cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing mixer on low speed for approximately 2 minutes or until combined. Scrape the bowl and add the flour, cocoa powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 minutes until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 minutes or until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
  • For Chocolate Mousse: Melt chocolate and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together milk and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the chocolate mixture and stir until combined. Let chocolate mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the chocolate mixture.
  • For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped chocolate to boiled cream let sit for 1 minute then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until chocolate is incorporated. Set aside.
  • For Chocolate Buttercream: In a saucepan combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as you go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a mixer on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 minutes or until buttercream comes together and is smooth. Add melted chocolate and cocoa powder. Whip until combined. Set aside.
  • For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic wrap lined 10-inch cake pan. Spread a thin layer of raspberry marmalade on top of the cake. Spread a thin layer of chocolate ganache on the raspberry marmalade. Spread a 2 1/2-inch thick layer of chocolate mousse on top of the ganache. Top with the second layer of chocolate cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of chocolate butter cream on top of the cake. Spread a layer of chocolate ganache on top. Put the cake in the freezer for 1 hour or longer. Remove from the freezer and gently pull cake out of the pan by pulling on the plastic wrap. Keep refrigerated until served.

HEAVENLY CAKE



Heavenly Cake image

An incredibly rich chocolate cake that needs no frosting.

Provided by Amy Sumerlin

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 24

Number Of Ingredients 6

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
8 ounces sour cream
8 (1 ounce) squares German sweet chocolate, grated
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch cake pan.
  • Mix all ingredients and pour into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 55 minutes.

Nutrition Facts : Calories 220.9 calories, Carbohydrate 31.1 g, Cholesterol 35.6 mg, Fat 10.6 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 5 g, Sodium 219.3 mg, Sugar 21.1 g

HEAVENLY CHOCOLATE CAKE



Heavenly Chocolate Cake image

The cake's name says it all. Plus, it's tall, dark and delicious.-Billie B. Isaacs, Miamisburg, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 11

1 cup butter, softened
2-1/2 cups sugar
5 eggs
1-1/2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
1 cup baking cocoa
2 teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoon salt
1-1/2 cups water
Frosting shown in photo is Winter White Filling or Frosting

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder and salt; add to the creamed mixture alternately with water, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Fill and frost as desired.

Nutrition Facts : Calories 450 calories, Fat 18g fat (10g saturated fat), Cholesterol 128mg cholesterol, Sodium 569mg sodium, Carbohydrate 68g carbohydrate (42g sugars, Fiber 2g fiber), Protein 7g protein.

GRANDMOTHER'S HEAVENLY CHOCOLATE CAKE



Grandmother's Heavenly Chocolate Cake image

I remember my grandmother making this cake often-it was always my favorite. Through the years I've made it for my family, for company and for church dinners.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 15

1 cup shortening
2 cups sugar
3 large eggs
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
2 tablespoons baking cocoa
2 tablespoons baking soda
1/2 teaspoon salt
2 cups buttermilk
CHOCOLATE ICING:
3/4 cup baking cocoa
3/4 cup butter, softened
3/4 cup evaporated milk
1 teaspoon vanilla extract
6 to 6-1/2 cups confectioners' sugar

Steps:

  • In a bowl, cream shortening and sugar. Add eggs, one at a time, and beat until fluffy. Add vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. Beat until smooth. Pour into three greased and waxed paper-lined 8-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool. , For icing, beat cocoa, butter, milk, vanilla and 6 cups sugar in a bowl until creamy. Spread frosting between layers and on top and sides of cake.

Nutrition Facts :

Tips:

  • Always use high-quality chocolate for the best flavor. Dark chocolate with a cocoa content of at least 70% is a good choice.
  • Make sure your butter and eggs are at room temperature before you start baking. This will help the ingredients to mix together more easily and create a smooth batter.
  • Do not overmix the batter. Overmixing can make the cake tough and dense.
  • Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
  • When making the raspberry coulis, use fresh raspberries for the best flavor.
  • If you don't have a food processor, you can mash the raspberries by hand.
  • Serve the cake with whipped cream or ice cream for a special treat.

Conclusion:

The Heavenly Chocolate Raspberry Cake is a delicious and decadent dessert that is perfect for any occasion. With its moist chocolate cake, rich raspberry filling, and creamy chocolate frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this recipe a try. You won't be disappointed!

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