This Chocolate Raspberry Cake is two-layers of moist chocolate cake, raspberry filling, and whipped chocolate frosting. Chocolate layered cake with raspberry filling is the perfect dessert for any occasion!
Chocolate Cake with Raspberry Filling
I love to bake all year, but especially for the holidays! AMERICAN HERITAGE® Chocolate makes it super simple for melting chocolate perfectly. I can add it to any chocolate cake, chocolate frosting, over homemade toffee, or drizzle it on top of cream puffs. AMERICAN HERITAGE Chocolate is inspired by authentic recipes from the 1750s and contains fragrant spices including vanilla, orange peel, and cinnamon. It smells and tastes incredible! Grating chocolate is hard! But, with this amazing chocolate they’ve already grated it for you. Making melting chocolate super easy!
AMERICAN HERITAGE Chocolate replaces semi-sweet chocolate 1:1 in any recipe. Try this delicious chocolate for my Caramel Apples, Cream Puffs with pastry cream, and Chewy Fudge Brownies. And is there anything better than chocolate cake?! Well, maybe when it’s layered with homemade raspberry filling and has a delicious whipped chocolate frosting.
How to make Chocolate Raspberry Cake:
Step 1: Preheat the oven to 350 degrees F.
Step 2: Prepare two 8-inch round cake pans by spraying with cooking spray and dusting with all-purpose flour. Tap the pans to remove excess flour. Set aside.
Step 3: Use your favorite chocolate cake mix. Follow the directions on the package. Combine the cake mix with vegetable oil, eggs, and water. Use an electric hand mixer on low speed to until moistened. Then beat at medium speed for 2 minutes.
Step 4: Pour the batter into the prepared pans and bake for 26-27 minutes or until a toothpick when inserted comes out clean.
Step 5: Let the cakes cool in the pan for 15 minutes before removing from pan. Remove from pans and let the cakes cool completely.
Make the raspberry filling. Add frozen raspberries, water, and lemon juice to a medium saucepan over medium heat. Stir occasionally with a spoon. Once the raspberries start to soften add the cornstarch and stir to dissolve. Cook over medium heat until the mixture starts to bubble and thicken. Remove from the heat and cool completely.
Make the chocolate frosting. Place the chocolate in a microwave-safe glass bowl. Microwave for 1 minute and stir the AMERICAN HERITAGE Chocolate Finely Grated Chocolate until smooth. Set aside. In a large bowl using an electric hand mixer beat butter, shortening, salt, cocoa powder, vanilla, milk, and 1 cup of the powdered sugar until creamy. Gradually beat in remaining powdered sugar and melted chocolate until thick and smooth. Use a rubber spatula to scrape the sides and bottom of the bowl occasionally.
Assemble the chocolate cake with raspberry filling:
Step 1: Pipe a layer of chocolate frosting around the outside edges of the bottom layer of chocolate cake. Then add the chilled raspberry filling. Spread with a large spoon around the top of the cake.
Step 2: Place the second layer of chocolate cake carefully on top of the raspberry filling.
Step 3: Spread the chocolate frosting on the top and sides of the cake. Place fresh raspberries on top of the cake. Refrigerate the cake to set the frosting.
Dust the cake with powdered sugar right before you serve. Be sure and have cold milk ready, because you’re gonna want a nice cold glass to go with this delicious chocolate layered cake with raspberry filling! This delicious chocolate would be perfect for Yellow Cupcakes with Chocolate Frosting.
I brought this delicious Chocolate Cake with raspberry filling to enjoy with some friends. We devoured this cake in no time flat! It makes me so happy to have others enjoy my baked goods!
Do you love baking for the holidays?! My dad absolutely loves raspberry desserts. This delicious chocolate cake with raspberry filling is the the perfect combination of our love for chocolate and raspberries. And it’s super easy to make! You’ll be licking every bite of this easy chocolate frosting!
Do you love my recipes? If you have a moment, please leave a star review and share on social media using the hashtag #afarmgirlskitchen
Chocolate Raspberry Cake
Ingredients
Chocolate Cake
- 1 15.25-ounce chocolate cake mix
- 3 large eggs
- 1 cup water
- 1/3 cup vegetable oil
Raspberry Filling
- 1 10-ounce bag frozen raspberries
- ½ cup water
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Chocolate Frosting
- 8 ounces AMERICAN HERITAGE Chocolate Finely Grated Chocolate
- ½ cup 1 stick butter, softened
- ¾ cup vegetable shortening
- ½ teaspoon salt
- 4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¾ cup whole milk
Instructions
Chocolate Cake
- Preheat the oven to 350 degrees F.
- Prepare two 8-inch round cake pans by spraying with cooking spray and dusting with all-purpose flour. Tap the pans to remove excess flour. Set aside.
- Use your favorite chocolate cake mix. Follow the directions on the package. Combine the cake mix with vegetable oil, eggs, and water. Use an electric hand mixer on low speed to until moistened. Then beat at medium speed for 2 minutes.
- Pour the batter into the prepared pans and bake for 26-27 minutes or until a toothpick when inserted comes out clean.
- Let the cakes cool in the pan for 15 minutes before removing from pan. Remove from pans and let the cakes cool completely.
Raspberry Filling
- Add frozen raspberries, water, and lemon juice to a medium saucepan over medium heat. Stir occasionally with a spoon.
- Once the raspberries start to soften add the cornstarch and stir to dissolve. Cook over medium heat until the mixture starts to bubble and thicken.
- Remove from the heat and cool completely.
Chocolate Frosting
- Place the chocolate in a microwave safe glass bowl. Microwave for 1 minute and stir the AMERICAN HERITAGE Chocolate Finely Grated Chocolate until smooth. Set aside.
- In a large bowl using an electric hand mixer beat butter, shortening, salt, cocoa powder, vanilla, milk, and 1 cup of the powdered sugar until creamy.
- Gradually beat in remaining powdered sugar and melted chocolate until thick and smooth. Use a rubber spatula to scrape the sides and bottom of the bowl occasionally.
- To assemble the chocolate cake:
- Pipe a layer of chocolate frosting around the outside edges of the bottom layer of chocolate cake. Then add the chilled raspberry filling. Spread with a large spoon around the top of the cake.
- Place the second layer of chocolate cake carefully on top of the raspberry filling.
- Spread the chocolate frosting on the top and sides of the cake. Place fresh raspberries on top of the cake. Refrigerate the cake to set the frosting.
- Dust the cake with powdered sugar right before you serve.
Nutrition
Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you! I own every cooking product I recommend and love how they perform.
What a fantastic idea using a cake mix for a cake! Chocolate and raspberry are two of my favorite dessert flavors, this looks amazing!!!!
Simple and delicious! Chocolate cake is always a hit- especially with raspberry filling!
Your frosting looks so good! I definitely have to make this cake soon. Now I just need an occasion.