Chocolate Raspberry Cake

Chocolate Raspberry Cake that’s wonderfully rich, tender and moist with layers of luscious raspberry jam and silky chocolate mascarpone all enveloped in rich dark chocolate ganache AKA the best Chocolate Cake you will ever have!

 This Chocolate Raspberry Cake is one of my favorite cakes on the planet and always a showstopper (perfect for Mother’s Day!)  The combination of deeply-chocolaty cake and fresh raspberries is indulgently rich yet fresh at the same time. You can either use homemade or store-bought raspberry jam (directions included for both) and the cake stays moist and fresh for days for an ideal make ahead, stress free dessert!

Chocolate Raspberry Cake with sliced removed showing layers of dark chocolate cake, raspberry jam filling, chocolate ganache and chocolate mousse

Chocolate.  Does it get any better?  From Chocolate Covered Strawberries, Chocolate Fondue, Chocolate Eclair Cake, and on and on,the obsession is real.  But my favorite?  Chocolate + Raspberries!

My dad and I share a love for dark chocolate and raspberries so when he was in town from Germany last month, I made him this Dark Chocolate Raspberry Cake for his birthday – AKA the cake of his dreams and the cake of my dreams.  We celebrated with my sister’s family which meant a total of 11 pieces of moist Chocolate Raspberry Cake and 11 plates licked clean.  I asked everyone if they would change anything about the recipe and I was answered with a unanimous emphatic “no.”  And I think you’ll agree.

I wanted this Chocolate Raspberry Cake to be reminiscent of a raspberry filled dark chocolate candy bar – you know the ones – with a thick chocolate exterior giving way to oozing raspberry filling.  Mission accomplished.

Dark Chocolate Raspberry Cake on a white pedestal with raspberries on top

In our moist Chocolate Raspberry Ganache Cake, the richness of the dark chocolate cake and dark chocolate ganache are complimented by the layers of light, silky smooth chocolate mascarpone and the fresh raspberry jam and fresh adorning raspberries for for deeply-chocolaty, silky, raspberry-filled bite after bite after bite.

This Chocolate Raspberry Cake has a few steps (fewer if you don’t make your own raspberry jam), but each step is easy.  I’ve detailed the steps below with helpful tips and tricks.  It’s more than you need to know, but everything you would ever want to know for imminent success!  Happy Indulging!

up close of a slice of Dark Chocolate Raspberry Cake on its side showing layers of dark chocolate cake, raspberry jam filling, chocolate ganache and chocolate mousse on a white plate with a gold fork

How to Make Chocolate Raspberry Cake

Our Dark Chocolate Raspberry Cake is super simple, so simple, you don’t even need a mixer because we don’t have to cream any butter!  It’s based off of Hershey’s classic recipe but we use dark cocoa powder and buttermilk for maximum flavor and melt-in-your-mouth texture.

Here are a few helpful tips:

  • Semi-sweet not Dark Chocolate: For a regular chocolate cake, substitute the dark unsweetened cocoa with regular unsweetened cocoa.  Note, this is baking cocoa found in the baking aisle and not a chocolate drink mix.
  • Don’t pack flour: Whenever you measure flour, don’t scoop it into the flour bag/container or else the flour will compress and packed flour yields denser, drier cakes.  Rather, scoop flour into measuring cup and then level.

making Chocolate Raspberry Ganache Cake by whisking together dry ingredients

  • DIY Buttermilk: I never keep buttermilk on hand but it is crucial in this recipe for the melt-in-your mouth tender crumb and for the lactic acid to react with the baking soda to leaven the cake.  Fortunately, I find DIY buttermilk is just as effective. To make your own buttermilk for this recipe, measure 1 tablespoon lemon juice or white vinegar into a measuring glass or one cup measuring cup.  Add enough milk to equal one cup.  Give it a stir and let sit 5-10 minutes.  The milk will curdle so you know it’s ready.

showing how to make homemade buttermilk by adding milk and vinegar to a measuring cup for moist Chocolate Raspberry Cake

  • Room temperature eggs: It is essential that you use room temperature eggs for this recipe or your cake will not rise properly. Room temperature eggs whisk to a higher volume because the egg whites and yolks whisk together more easily.  This promotes more even distribution into the batter resulting in light, fluffy cake (because eggs trap air).  Cold eggs result in a more dense cake.  To quickly bring eggs to room temperature, fill a bowl with warm water (not hot) and add eggs and let sit 10-20 minutes.
  • Don’t substitute butter: Butter is often used in cakes for its wonderfully buttery flavor.  In this Chocolate Raspberry Cake, however, we want the chocolate flavor to shine through and not be masked by the butter, so oil is the best choice.  Oil also results in sensationally moist cake.
  • Why use boiling water? In several tests by Baking Illustrated, they concluded that boiling water intensifies the chocolate flavor of the cocoa powder. Cocoa powder + boiling water resulted in a stronger chocolate flavor than even real chocolate and much more moist.

whisking together cocoa powder, hot water with dry ingredients in a stainless steal bowl for best Chocolate Raspberry Cake

  • Batter will be thin: Once you add the hot water to your cake batter, the cake batter will be thin, so don’t panic! This thin batter will bake and rise beautifully into an extra moist cake.
  • Don’t overmix:  Overmixing your cake batter will result in a dense, tough, dry cake. Mix just until combined.

pouring moist chocolate raspberry cake batter into cake pan

  • Bake on middle rack: The cake layers should both be baked on the middle rack of your oven. If there isn’t enough room, then bake your cakes in two batches.
  • Don’t overbake: There should be a few moist crumbs clinging to the toothpick for a moist, tender crumb.

a slice of moist Chocolate Raspberry Cake on its side showing layers of dark chocolate cake, raspberry jam filling, chocolate ganache and chocolate mousse

How to Make Homemade Raspberry Jam

Making your own homemade Raspberry Jam is strictly optional. You are welcome to use your favorite seedless Raspberry Jam instead.  You will need approximately 1 cup but are welcome to use more for even more raspberry pop.

If making homemade raspberry jam, use frozen raspberries for best results because frozen raspberries are picked at peak ripeness which means they often have more flavor than store bought raspberries which can be a gamble. When purchasing your frozen raspberries, take care your frozen raspberries do NOT have any sugar added.

To make homemade raspberry jam:

  1. Add raspberries (and any juices from thawing) to food processor and puree.

showing how to make homemade raspberry jam by pureeing raspberries in food processor for Chocolate Cake with Raspberry Filling

  1. Add puree to a fine mesh sieve over a bowl to discard seeds. Press down on the puree with the back of a spoon or spatula, until only seeds remain. This will take several minutes.  Take care to wipe the back of your sieve to get all of the puree. You should end up with about 1 ¼ cups of puree.

showing how to make homemade raspberry jam by adding raspberry puree to sieve and straining out seeds for Chocolate Cake with Raspberry Filling

  1. Add raspberry puree, cornstarch, sugar and lemon juice to a small saucepan. Bring to a simmer over medium-high heat, stirring constantly then reduce heat to medium (medium-low if your stove runs hot) and continue to cook and stir continuously until puree is thickened.  Refrigerate until completely chilled.

showing how to make homemade raspberry jam by simmering raspberries, lemon juice and sugar in medium saucepan for Chocolate Cake with Raspberry Filling

How to Make Chocolate Ganache “Frosting”

While my family and I were devouring our slices of Dark Chocolate Raspberry Cake, my 14-year-old niece said she wanted a whole slice of just the ganache because its so indulgently rich.  Don’t let the word “ganache” scar you – I promise it’s even easier to make than frosting with only 2 ingredients!

Just a quick note, you don’t want to start making your chocolate ganache until your cakes are cooled because we will use part of it within 20 minutes to frost our cooled cakes and still want it to be lukewarm.

adding chopped chocolate to heavy cream in a glass bowl to make chocolate ganache for Chocolate Raspberry Cake

To make your chocolate ganache: Add heavy cream to a large microwave safe bowl.  Microwave until just boiling, about 2 – 3 minutes.  Remove from microwave and add chopped dark chocolate.   If you don’t like dark chocolate, you can also substitute semi-sweet chocolate.

Let stand 1 minute, then whisk vigorously until ganache is melted and smooth then whisk in 1 tablespoon corn syrup.  The corn syrup helps the ganache stay silky.   How easy was that?  Next, remove a heaping ½ cup ganache to use in our Chocolate Mascarpone.

whisking ganache in a glass bowl for Dark Chocolate Cake

Why Chocolate Mascarpone instead of Chocolate Mousse?

Because it’s dreamy and easier!  If you aren’t familiar with mascarpone, it can be found in the specialty cheeses section of your grocery store and is absolutely sensational.  Mascarpone is a rich, creamy cow’s milk cheese that is somewhere between butter and cream cheese in terms of both texture and flavor.  I particularly love it with chocolate because its delicate, subtle flavor adds richness without distracting from the chocolate flavor.  I combined it with nutella in my S’mores Nutella Pie and just wanted to devour the filling!    I also love mascarpone because while it is smooth like butter, it is much less “melty” so it whips up like a dream and holds shape beautifully.

beating together chocolate ganache and mascarpone in a metal bowl for moist Dark Chocolate Raspberry Cake

Immediately after making your ganache, start making the chocolate mascarpone so you can start to assemble your cake before your ganache cools completely.  To make, simply beat the mascarpone, cream, sugar and vanilla with a hand held mixer on low until no lumps remain.

Add the reserved ganache and increase speed to medium high and beat until thick peaks form – it should look like thick whipped cream. You don’t want to overbeat or the mixture will break and curdle but you want it to be quite thick.

Tips How to Assemble Chocolate Cake with Raspberry Jam Filling

  • Take care that your cakes are completely cool before cutting in half horizontally.
  • Place cakes on sturdy cutting board.
  • Use a serrated knife.
  • Score cakes in half all the way around before cutting. This way, you are not slicing straight through the cake and coming up uneven on the other side.

slicing moist Dark Chocolate Raspberry Cake in half to create layers

  • For easy frosting cleanup, place four strips of parchment paper around the edges of cake stand/cake platter to create a square frame then add cake to the center of the square so the edges are overlapping the parchment. This keeps the frosting on the parchment paper which you remove once you’re done frosting and keeps the cake stand clean.
  • If your store bought jam is too hard to spread, microwave it for 10 seconds.
  • The Chocolate Mascarpone will seem like a lot but pile it on because its soooo good.

showing how to frost moist Chocolate Raspberry Cake by frosting chocolate cake layer with raspberry jam followed by chocolate mascarpone

  • Frost the cake with 1 cup ganache to create a crumb layer then freeze the cake to set the ganache for 30 minutes. This keeps crumbs from getting all in the frosting and allows you to create a smooth second layer that stays in place.

frosting moist Chocolate Raspberry Cake with ganache frosting moist Chocolate Raspberry Cake with ganache

  • Garnish with lots of raspberries!  The fresh raspberries make this Chocolate Raspberry Cake exponentially better even when you didn’t think it was possible.  In fact, I recommend buying raspberries not only to garnish your cake extra raspberries to serve alongside your cake – because they are that good and cut through the richness of the dark chocolate.

up close of easy Chocolate Raspberry Cake on a white pedestal with raspberries on top

  • EAT!

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a far away shot of a a slice of moist Chocolate Raspberry Cake on its side showing layers of dark chocolate cake, raspberry jam filling, chocolate ganache and chocolate mousse with the cake on a white pedestal in the background

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up close of a slice of moist Chocolate Raspberry Cake on its side showing layers of dark chocolate cake, raspberry jam filling, chocolate ganache and chocolate mousse

Chocolate Raspberry Cake with sliced removed showing layers of dark chocolate cake, raspberry jam filling, chocolate ganache and chocolate mousse

Chocolate Raspberry Cake

Amazingly rich, tender and moist Dark Chocolate Raspberry Cake with layers of luscious raspberry jam and silky chocolate mascarpone all enveloped in rich dark chocolate ganache!  The best Chocolate Cake you will ever have! This Chocolate Raspberry Cake is one of my favorite cakes on the planet and always a showstopper (perfect for holidays, Mother’s Day!)  The combination of deeply-chocolaty cake and fresh raspberries is indulgently rich yet fresh at the same time. You can either use homemade or store-bought raspberry jam (directions included for both) and the cake stays moist and fresh for days for an ideal make ahead, stress free cake!
Servings: 10 -12
Total Time: 1 hr 5 mins
Prep Time: 30 mins
Cook Time: 35 mins

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Ingredients

Chocolate Cake

  • 1 3/4 cups all-purpose flour
  • 3/4 cup dark unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 1 cup buttermilk see Notes for DIY
  • 1/2 cup vegetable oil
  • 2 eggs at room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup boiling water

Homemade Raspberry Jam OPTIONAL - May Sub Seedless Raspberry Jam (See Notes)

  • 12 oz. frozen raspberries thawed
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 1/3 cup granulated sugar

Chocolate Ganache

  • 12 oz. chopped bittersweet chocolate (do not exceed 61% cacao)
  • 1 2/3 cups heavy cream
  • 1 tablespoon corn syrup

Chocolate Mascarpone Filling

  • 6 oz. (¾ cup) mascarpone
  • 1 1/4 cups heavy cream
  • 1/2 cup plus 1 tablespoon confectioners' sugar
  • 3/4 teaspoon vanilla
  • 1/2 heaping cup ganache in directions

Garnish

  • 2-3 6 oz. containers fresh raspberries (more the better!)

Instructions

CHOCOLATE CAKE

  • Preheat oven to 350 degrees F. Line the bottom of two 8-inch cake pans at least 2 1/2” deep with parchment paper or two 9” pans. Spray pans with nonstick cooking spray WITH flour or butter and flour pans.
  • Sift together the flour, cocoa, baking powder and baking soda in a medium bowl. Whisk in sugar and salt ("dry ingredients"). Set aside.
  • In a large bowl, whisk buttermilk, oil, eggs, and vanilla together until combined. Whisk dry ingredients into the wet ingredients just until combined. Whisk in boiling water just until combined, do not overmix (the batter will be thin).
  • Evenly divide the batter between the cake pans and drop a few times on the counter to get rid of air bubbles. For 8” pans, bake at 350 degrees F 32-38 minutes, for 9” pans bake for 22-28 minutes OR until a toothpick inserted in the center of the cakes comes out with just a few moist crumbs (don’t open oven while baking or cakes could fall in center.)
  • Cool cakes in pans for 10 minutes then transfer to a wire rack to cool completely before frosting. Once cool, level cakes if needed.

RASPBERRY JAM OPTIONAL (MAY SUB STORE BOUGHT - SEE NOTES)

  • Add raspberries (and any juices from thawing) to food processor and puree. Add puree to a fine mesh sieve over a bowl to discard seeds. Press down on the puree with the back of a spoon or spatula, until only seeds remain. This will take several minutes. Take care to wipe the back of your sieve to get all of the puree. You should end up with about 1 ¼ cups of puree.
  • Add raspberry puree, cornstarch, sugar and lemon juice to a small saucepan. Bring to a simmer over medium-high heat, stirring constantly then reduce heat to medium (medium-low if your stove runs hot) and continue to cook and stir continuously until puree is thickened. Refrigerate until completely chilled.

CHOCOLATE GANACHE

  • Do NOT start Ganache until your cakes are cooled because we will use part of it within 20 minutes to frost our cooled cakes.
  • Add heavy cream to a large microwave safe bowl. Microwave until just boiling, about 2 - 3 minutes. Remove from microwave and add chocolate. Let stand 1 minute, then whisk vigorously until Ganache is melted and smooth. Whisk in 1 tablespoon corn syrup.
  • Remove a heaping ½ cup Ganache to use in Chocolate Mascarpone. Let remaining Ganache stand at room temperature to cool until barely lukewarm, about 20 minutes OR until thickened but spreadable.

CHOCOLATE MASCARPONE

  • Immediately after making Ganache, make Chocolate Mascarpone (so you can start assembling your cake before the Ganache cools completely).
  • Using a handheld mixer, beat the mascarpone, cream, sugar and vanilla on low until no lumps remain. Add reserved heaping ½ cup ganache and increase speed to medium high and beat until thick, and stiff peaks form – should look like thick whipped cream. You don’t want to overbeat or the mixture will break and curdle but you want it quite thick.

ASSEMBLE

  • Cut cooled cakes in half horizontally using a long serrated knife to create 4 even layers. Place 1 layer, cut side up, on a serving plate or cake pedestal then evenly top with one third of your Raspberry Jam (about ⅓ cup). Top Jam with one third of your Chocolate Mascarpone (about 1 cup). Top with 2nd cake layer, cut side down, and repeat Jam and Mascarpone layers. Top with 3rd cake layer and repeat Jam and Mascarpone layers. Add final cake layer, cut side down.
  • Separate out 1 cup lukewarm Ganache and frost top and sides of cake in a thin crumb layer. Freeze cake for 30 minutes to set Ganache. After 30 minutes, frost cake with desired amount of remaining Ganache. If Ganache is beginning to harden then add 1 teaspoon vegetable oil and microwave for 10 seconds then whisk. If it is too runny, then whip it with a hand held mixer to stiffen.
  • Arrange raspberries in concentric circles on top of cake and dust lightly with powdered sugar. Serve with any remaining raspberries.

STORE

  • If not serving immediately, assembled and frosted cake should be covered with an inverted bowl or cake cover and refrigerated. Bring cake to room temperature before serving (about 30 minutes on the counter).

Notes

CHOCOLATE CAKE NOTES

  • For a regular chocolate cake, substitute the dark unsweetened cocoa with regular unsweetened cocoa powder.  Note, this is baking cocoa  powder found in the baking aisle and not a chocolate drink mix.
  • DIY Buttermilk:  Measure 1 tablespoon lemon juice or white vinegar into a measuring glass or one cup measuring cup.  Add enough milk to equal one cup.  Give it a stir and let sit 5-10 minutes.  The milk will curdle so you know it’s ready.
  • You must use room temperature eggs or your cake will not set up properly.  To quickly bring eggs to room temperature, fill a bowl with warm water (not hot) and add eggs and let sit 10-20 minutes.
  • Don’t overmix your cake batter!  Overmixing will result in a dense, tough, dry cake.
  • The cake layers should both be baked on the middle rack of your oven. If there isn’t enough room, then bake your cakes in two batches.
  • Don’t overbake your cakes or they won’t be as moist.  There should be a few moist crumbs clinging to the toothpick.
  • 9x13 pan: You can use a 9x13” pan and bake approximately 35 - 40 minutes at 350 degrees F.   Cut cake in half vertically and then cut in half horizontally for a 4 layer square cake.

RASPBERRY JAM NOTES

  • The homemade Raspberry Jam is strictly optional.  You are welcome to use your favorite seedless Raspberry Jam.  You will need approximately 1 cup but are welcome to use more for even more raspberry pop.
  • If making homemade Raspberry Jam, use frozen raspberries for best results because frozen raspberries are picked at peak ripeness which means they often have more flavor than store bought which can be beautiful but flavorless.
  • Take care your frozen raspberries do NOT have any sugar added.
  • If you do use fresh raspberries, you will need 2 6 oz. containers.

CHOCOLATE GANACHE NOTES

  • Do NOT start making your Ganache until your cakes are cooled because we will use it within 20 minutes to frost our cooled cakes.
  • If your Ganache does cool and start to harden for whatever reason – don’t worry!  Simply add 1 teaspoon vegetable oil and microwave on low for 10 seconds then whisk and microwave another 10 seconds if required.

CHOCOLATE MASCARPONE NOTES

  • Mascarpone can be found with the specialty cheeses in your grocery store.
  • Immediately after making your ganache, make chocolate mascarpone so you can start to assembling your cake before your ganache cools completely.

ASSEMBLY NOTES

  • Make sure Chocolate Cakes are completley cool before cutting and frosting.  To cut Chocolate Cakes horizontally in half, I place the cakes on a cutting board so they are nice and sturdy.  Next, I get way down so I am eye level with the cake and turn my head sideways so I can see on both sides of the knife (be sure to use a serrated knife!).  Next, I score the cake evenly in half all around the cake.  Finally, I use the score line as my guide and work my way around slicing the cake a little through on each side.  This way, you are not slicing straight through the cake and coming up uneven on the other side.
  • I like to place four strips of parchment paper around the edges of cake stand/cake platter to create a square frame then add my cake in the center of the square so the edges are overlapping the parchment.  This keeps the frosting on the parchment paper which you remove once you’re done frosting and keeps the cake stand clean.

GARNISH NOTES

  • Garnish with lots of raspberries!  The fresh raspberries make this Chocolate Raspberry Cake exponentially better even when you didn’t think it was possible.  In fact, I recommend buying raspberries not only to garnish your cake extra raspberries to serve alongside your cake – because they are that good and cut through the richness of the dark chocolate.

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167 Comments

  1. Michelle says

    Amazing cake! I made this as 4 – 6” cakes. I used two for my Dad’s birthday and froze the other two 6” rounds. We used marionberry (his favorite) jam instead of raspberry. Everyone raves about it. Thank you so much!

    • Jen says

      You’re so welcome Michelle, I’m so pleased it was a huge hit! I love that you made it into smaller cakes and marionberry jam sounds fabulous. Happy birthday to your Dad!

    • Urmum says

      Ur dad cake tasted good. Mmmmmmmmmm!

  2. Michael says

    Question: the recipe calls for 2 8inch cake pans. If i want to do 6 inch cake pans, should i use 3 pans, & are there any adjustments to the recipe or cook time i need to make?

    • Jen says

      Hi Michael, yes I would definitely use 3 pans and you’ll need to reduce the baking time. Good luck!

  3. Joy says

    I’m going to be making this cake this weekend for my husbands birthday. Fingers crossed it goes well. It looks so yummy! However we do have 14 people total and I’m worried I won’t have enough cake as the recipe says it serves 10-12. Any suggestions?

    • Jen says

      Hi Joy, it is a rich cake so I think it should be fine to serve 14, especially if you add a side of ice cream. Happy birthday to your husband!

  4. Hannah says

    This is my favorite ever cake! I have made it four times and it never disappoints!

    • Jen says

      Four times, that is amazing! I’m so pleased it’s a repeat favorite!

  5. Marsha says

    Quick question, I really want to make this cake but the outside needs to be white and purple. Would you suggest just not doing the ganache, using a marscapone buttercream or any other suggestions?

    • Jen says

      Hi Marsha, I think a mascarpone buttercream would be delicious!

  6. Alyssa Christina Staino says

    I’m going away for a weekend, but there is a birthday that I’d like to make this cake for as soon as I return. Can I make the cakes ahead of time? Would they last if I just kept them in the fridge for 3 days?

    • Jen says

      Yes, the cakes will be last for three days in the fridge but they will be more moist if you freeze them instead. Hope this helps!

  7. Margaret says

    The cakes did not work at all. They first spilled over the tops of the pans (no, they were not over filled), burned on the oven bottom. Then they did not cook correctly, the outer ring cooked, but the centers just sank and were gummy, even with more cooking time. I had to start over with a standard recipe from one of my cookbooks. The mascarpone filling worked fine, but the ganache did not thicken without additional sugar. It was also rather bitter with the amount of chocolate.

    • Jen says

      I am so sorry this recipe didn’t work for you Margaret, that must have been so frustrating! Still, the same weekend I had four comments with glowing reviews so I’m not sure what went wrong.

  8. Molly says

    Absolutely legendary cake! I decorated it with chocolate shavings and 82 raspberries for an 82nd-birthday party. My family is already asking when I’ll make it again. Thanks, Jennifer!

    • Jen says

      WOW, 82 years and 82 raspberries – it sounds like YOU made it legendary! I’m thrilled everyone loved it so much, thanks Molly!

  9. Cecelia L says

    Divine indulgence that will satisfy your chocolate craving. My modification was to redo the maracapone as I cannot have heavy cream or marscapone cheese. I substituted Greek yogurt for the cream and cream cheese for the marscapone. This was absolutely the best cake I have ever made!

    • Jen says

      Thank you so much Cecelia, I’m thrilled it was the best cake you made and that your substitutions were successful!

  10. Millie says

    Making your chocolate raspberry cake, if I am using the jar raspberry jam – I don’t suppose to add the cornstarch and lemon, correct? Just melt the jam to spread??

    • Jen says

      Correct – just use the jam without adding anything to it.

  11. Kelly says

    I live in Colorado so what changes do I need to make for high elevation?

  12. jeanne harned says

    Jen, I owe you an apology. I made this cake and was so frustrated that I left a review that was not necessary. The cake was delicious, freezes well and was enjoyed by all. It just was hard to work with using the 9 in pans. I will make it again and use 8 in.
    Please forgive my harsh review. I have enjoyed your recipes for several years now.

    • Jen says

      You are very thoughtful to follow up Jeanne xo. I totally understand your frustration and I am so sorry the cake didn’t work for you. Baking is always tricky on my end to troubleshoot and know how best to respond, especially when I have so many reviews saying it was the best cake they have ever made. I hope you will also love this cake next time and best of luck with the 8-inch pans!

  13. Sree says

    Amazing recipe! Very easy to follow and the result was absolutely delicious! For the effort it took, it came out tasting way more sophisticated!

    • Jen says

      Win, win, thanks so much Sree, I’m so pleased you loved it!

  14. Kim says

    In stead of boiling water, can you replace with hot coffee?

  15. Vivian says

    This recipe was amazing! I’m in high school, so i thought I would bring some for my classmates since it was my birthday. It was a hit! They all loved it!

    • Jen says

      I am SO impressed by your baking skills Vivian! I’m so pleased this cake was a hit! Happy Birthday!!!!!!!!!!!!!!!!

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