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!

Chocolate Raspberry Cake Recipe Ingredients

FOR THE CHOCOLATE CAKE

  • Flour: All-purpose flour is the best for this recipe, although gluten free 1 to 1 baking flour can also be used.
  • Cocoa powder: Use unsweetened cocoa powder, no need for fancy Dutch processed. Cocoa powder is the best (and easiest!) way to have the greatest chocolate flavor impact. Cocoa powder is the dried leftover solids from cacao beans after the cocoa butter has been extracted, that have been fermented, roasted, and processed.
  • Vegetable oil: Its neutral flavor and high fat content create an ultra-moist cake, and a tender and crumb, moister than butter-based cakes. It also helps the cake stay moister longer. You may also use coconut oil.
  • Buttermilk: This is a must for providing a rich, tender, and moist chocolate cake. It also helps to activate the baking soda to leaven the cake.
  • Baking powder and baking soda: These leavening agents work together to helps tenderize the cake and make it rise in the oven. Make sure they’re fresh so they work!
  • Sugar: Use granulated sugar to let the chocolate flavor really shine.
  • Eggs: In baking, eggs should be at room temperature. If you forgot to put them on the counter, submerge them in a bowl of warm tap water for about 20 minutes before mixing into the batter.
  • Vanilla extract: All desserts need a little oomph of vanilla. The better the quality, the better it tastes, so go as quality as you can.
  • Salt: Use regular table salt. It enhances the flavors and cuts through the sweetness.
  • Raspberries: Use ripe, but not soft-ripe for topping the cake – the more the better!‌

FOR THE RASPBERRY JAM

Making raspberry filling is straightforward with this recipe, or you can use store-bought jam.

  • Raspberries: The riper, the more flavorful! You can use fresh, very ripe raspberries or thawed frozen raspberries. When purchasing frozen raspberries, take care they do NOT have any sugar added.
  • Sugar: Granulated sugar please to sweeten the raspberries into jam.
  • Lemon juice: Fresh is best but you may use bottled. Lemon juice enhances the fresh berry flavor and balances the sugar.
  • Cornstarch: Thickens the jam; without it, you need twice the sugar and reducing time!

FOR THE CHOCOLATE GANACHE

  • Chocolate: Use quality bittersweet baking chocolate not to exceed 61% cacao or it will be too bitter. Baking chocolate is cooled, hardened chocolate liquor with a higher percentage of cocoa butter than chocolate chips because it’s intended to be baked with and therefore melts more seamlessly.
  • Heavy Cream: Please only use heavy cream. The higher fat content of the cream creates a rich and stable ganache, otherwise it will be too thin and grainy.
  • Corn syrup: This keeps the ganache shiny, smooth and pliable, so please don’t omit.

CHOCOLATE MASCARPONE FILLING

  • Mascarpone: This is a creamy and mild Italian cheese sold in tubs with the specialty cheeses. It creates a rich, velvety, luxurious, filling that blends beautifully with some reserved ganache.
  • Heavy cream: This adds creamy volume that thickens up as the filling ingredients are whipped together.
  • Confectioners’ sugar: This sweetens the filling without becoming grainy.
  • Vanilla: Use quality extract for the best flavor.

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 Raspberry Filled Chocolate 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.

making Chocolate Raspberry Ganache Cake by whisking together dry ingredients

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

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

pouring moist chocolate raspberry cake batter into cake pan

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 jam for Raspberry Chocolate Cake

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 ganache frosting for Chocolate Raspberry Cake

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.

Assembling a Chocolate Raspberry Layer Cake

  • 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.
  • EAT!

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

Chocolate Raspberry Cake Recipe Tips

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

How to serve Raspberry Filled Chocolate Cake

The cake is much easier to slice when chilled, otherwise, the cake can fall apart/layers squeeze out, under the pressure of the knife. After slicing, let the cake come to room temperature – warmed cake is 10X better! I like to microwave slices for 8-10 seconds.

How to store leftover Chocolate Cake with Raspberry Filling

The assembled and frosted cake should be covered with a cake cover or foil and refrigerated. It may be stored for up to 5 days, but is at peak freshness the first two days. Slice the cake, then bring to room temperature before serving or microwave individual slices for 8-10 seconds.

How to Freeze

To freeze individual cake layers: Tightly wrap the individual cake layers in plastic wrap and freeze for up to three months.

To freeze crumb coated cake: Tightly wrap the set cake in a couple layers of plastic wrap followed by a couple layers of foil, freeze for up to two months.

To freeze frosted cake: Flash freeze the cake until solid, then tightly wrap in a couple layers of plastic wrap followed by a couple layers of foil, freeze for up to two months. Remove the plastic wrap, transfer to a cake container, and allow to thaw overnight in the refrigerator before slicing. After slicing, let come to room temperature before serving.

Looking for more spring cake recipes?

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 Layer 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 hour 5 minutes
Prep Time: 30 minutes
Cook Time: 35 minutes

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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 at room temperature (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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203 Comments

  1. Lynn | The Road to Honey says

    Wow! This is one incredible looking cake. And raspberries & chocolate go together. . .like peanut butter & jelly. Oh. . .and too bad it disappeared so fast because that means no seconds.

    • Jen says

      LOL! no seconds is always a pity but I’ll just have to make it again! And thank you for your kind words- it tastes just as good as it looks!

  2. Christy says

    I made this for Father’s Day/husband’s birthday and it was loved by all and worth every calorie.

    • Jen says

      YAY! This cake can look intimidating so I’m thrilled you made it and it was such a hit!

  3. FaridabadCake says

    Hi there,

    I am a pastry chef in India and I would say this cake looks amazingly mouthwatering. I loved the way you made it. Highly appreciated work. Thanks for your wonderful recipe.

    • Jen says

      Thank you so much for your kind words! I hope you love it!

  4. A says

    Hey!
    The cake looks AMAZING!
    But is there a way to make chocolate mascarpone or something similar without mascarpone? I’m thinking of making it for my mom’s birthday, but she doesn’t eat any kind of cheese.
    Thanks a lot!

    • Jen says

      Thank you! I was going to suggest cream cheese but if she doesn’t do any type of cheese then I would just use your favorite chocolate frosting and that will still be delicious. Happy birthday to your mom!

  5. Kelsey says

    Is this cake best served straight from the fridge or after having sat out for a short while?

    • Jen says

      It is best after sitting out for a while, enjoy!

  6. Kelsey says

    I made this cake for my husbands 30th birthday and all I can say is WOW! Sooo delicious! Easy enough to make despite all the layers. Only change I would make is to add a bit more of the raspberry jam (I made per the recipe) to allow for a bit more raspberry flavour. Also, I whipped the ganache before frosting (on a whim) and this turned out great! Thanks for the delicious recipe! My husband is one happy birthday boy! P.s I left it out a short while (30 min) before serving and it was perfect!!

    • Jen says

      Thank you so much Kelsey, I’m thrilled it was a hit and relatively easy to make! I love the idea of whipping the ganache – I am going to have to try that next time!

  7. Jennifer M Hodgson says

    Do I need corn syrup in the for the chocolate ganache. Can I substitute with something else.

    • Jen says

      The corn syrup will keep it nice and silky but you can substitute honey as well but corn syrup is definitely better. Enjoy!

  8. MsNielsen says

    I just made it for my father in law’s birthday. It is amazing!!
    I wish i could send you a picture so you can see how wonderful it is

    • Jen says

      YAY! I’m thrilled it was such a hit! I would love to see a pic of anything you make – you can tag me or send me a DM on IG anytime!

  9. Amy says

    Made this for my birthday – it was splendid. The chocolate cake was perfect. I only put the ganache on the top of the cake — it would have been too rich for my crew if it had been all around. Topped it with another layer of the mascarpone ganache and slivered almonds. Such a treat!

    • Jen says

      Happy Birthday to you Amy! I’m thrilled it was a winner and I love the addition of slivered almonds!

  10. Beth says

    I don’t have 8 or 9in cake pans. Would it be possible to make this in a 9 by 11 pan? Would I have to change anything?

    • Jen says

      Hi Beth, yes, that will work – you will need to adjust the baking time and I recommend slicing the 9×13 through the equator so you can still create layers otherwise you will need way less of the filling/layers -enjoy!

  11. Mike says

    Hello. I made this recipe and I have to say it is AMAZING ! I have one question please. I would like to attempt and make a smaller cake in a 7 inch pan. What cooking time and cooking temperature would you recommend in this situation ? Thanks in advance for your help ! Best regards from Romania !

  12. Katy says

    My cakes completely crumbled when I put them on the wire rack. Maybe they should have stayed in the pans longer than 10 minutes? Any idea where I went wrong if they stuck to the wire rack?

    Also, it would be helpful if you included your notes with the directions. I had to keep looking between the two.

    • Jen says

      Hi Katy, your comment is the first I’m hearing of crumbling cakes- I’m so sorry. Yes, cooling the cakes longer (but not too long), will help in the future.

      • Katy says

        They were incredibly moist though, like the absolute best cakes ever. Just crumbled 🙂

        I’m making this again so thanks for the help!

    • Kylie says

      Can I use black cocoa powder instead of dark cocoa powder?

      • Jen says

        Hi Kylie, if a recipe calls for less than 3/4 cup of cocoa powder, you can usually do an even exchange without any issues so it should be fine in this recipe. That being said, I have not tried it, so I cannot guarantee success. Good luck!

  13. Laura says

    I’ll try this recipe for an engagement party
    For 30 people
    Would you recommend 2 tiers or It’ll bem dificulta?
    Thank you

    • Jen says

      Hi Laura, I think it’s totally personal preference. 4 tiers is just 2 cakes cut into 4 so its not too high but 2 would be easier to eat. Good luck!

  14. Kelly says

    This is the 2nd time I have made this cake and the center fell. I followed the directions to the T.
    Any advice?

    • Jen says

      Hi Kelly, I’m sorry your center fell! There are a few possible reasons: Underbaking the cake, expired baking powder, opening the door while baking, overbeating the batter, incorrect pan size.

    • Julie says

      Hi Kelly, I made the sponge layers three times because I had the same issue, and I bake a lot. They tasted great, but fell in the middle so I couldn’t cut them in half. I’m going to check my baking powder. 🙁

      • Janet says

        Mine fell in the middle too. I’ve made it twice, followed the directions perfectly and both times the middle fell. I was able to level the cakes and cut them in half so it still turned out. Normally cakes are higher in the middle if anything. That being said, it was DELICIOUS!! It was a hit at both of the gatherings I took them to. Just wish the middle hadn’t fallen!

        • Jen says

          I’m sorry it fell Janet! The most common reasons are the cake being under baked in the middle or opening the oven door while baking. Hope this helps!

  15. Mary says

    I made this for Easter brunch yesterday. Manoschewitz, it was A-MAZING! It tasted like it came from our local to-die-for bakery. It even looked pretty. I made it in 8″ pans and I think I baked it the full 38 minutes. It was perfectly moist inside. It easily served 16-18 of us. The only change I made (based on another commenter) was I whipped the ganache as mine seemed a tad runny. That stiffened it up perfectly. I can’t wait to find another occasion to make this cake. It was a huge crowd pleaser. Thank you, Jen, for this recipe and for all the hints and tips.

    • Jen says

      Thanks so much for your awesome comment Mary, you totally made my day! I’m honored this Chocolate Raspberry Cake was such a hit and bakery delicious!

    • Janet says

      I also whipped the ganache to thicken it up (and added just a little powdered sugar). That did the trick and it was delicious!!

  16. Mary says

    P.S. I used Trader Joe’s Raspberry fruit spread, real buttermilk, and Ghiradelli dark chocolate chips, and 1 T of honey in place of the corn syrup as I didn’t have corn syrup. This cake will blow your mind.

  17. J louis says

    12 Oz chocolate??? 3 bars???? Did I read that right? I’ve never used more that one 4 oz bar

    • Jen says

      Yes, it is a ganache for the whole cake so it is more than in frosting.

  18. Amanda says

    This cake is BEYOND delicious! It was totally worth the bit of extra effort. I brought it to a Memorial Day party and my family could literally not get enough of it. “Best cake ever” “I usually don’t like cake but this is amazing” “Pleeeeeease make that for my birthday!” & “Can we have it for breakfast? ” I followed the directions as written (including whipping the ganache a bit since it was warm in my kitchen this weekend) and it turned out perfectly. Thanks for writing such delicious and detailed recipes – literally always 5 stars ⭐️⭐️⭐️⭐️⭐️

    • Jen says

      Thanks so much for taking the time to comment Amanda and making my day! I’m thrilled this Chocolate Raspberry Cake is a 5 star recipe and everyone LOVED it! wahoo!

  19. Sarah says

    Made this cake for my mother in laws bday with a GF flour (cup for cup) and it was so yummy!i had a lot of leftover jam and ganache and I don’t know why, but it wasn’t all utilized but worked out well for the scones we made that day as well.

    • Jen says

      I’m so happy this Chocolate Raspberry Cake was a hit and you were able to make it GF as well! I’m surprised you had anything leftover – most commenters say it could use ore jam – haha. The leftovers sound amazing on scones though!

  20. Alexandra says

    This recipe is simply amazing ! We have tried it but I would have a question about it. In the recipe ingredients it says heavy cream for the mascarpone cream and heavy whipping cream for the ganache. However when you talk about making the ganache, you talk about heavy cream instead of heavy whipping cream. Which one would be accurate ? It would make much more sense for the heavy cream to be used for the ganache indeed.

    • Jen says

      I’m so happy you love it! Both heavy cream and whipping cream are the same thing – the full ingredient name is “heavy whipping cream.” 🙂

  21. Amy says

    I made this for my son’s 2nd birthday. it was a huge hit! i even had people coming up to me saying ‘the cake was delicious. where did you buy it from’?

    • Jen says

      That is amazing, I’m thrilled it was such a hit! Thanks Amy for taking the time to comment and make my day!

  22. Belinda says

    Can I freeze this cake once assembled? And then thaw in fridge the day before eating?

  23. Jennie says

    Made this cake yesterday for my moms birthday! I’m recently getting into baking and it was my first time making a cake completely from scratch. It was a BIG HIT! This recipe is 100% a keeper and I am so excited to continue to share it with friends and family in the future. The thorough directions were really helpful and easy to follow. Thank you for sharing the recipe!

    • Jen says

      Hi Jennie, that is amazing that this cake was the first cake you’ve made completely from scratch – you’re ambitious – bravo! I’m thrilled it was such a hit and you found the directions helpful! happy birthday to your mom!

  24. carol says

    in the ingredients for the ganache it says 2 tlbs of corn syrup and the directions it say add 1 tlb ..I just want to be sure how much to add
    thank you this cake looks delicious

    • Jen says

      Great question! Start with one tablespoon and use up to two if you want it extra silky.

  25. Bianka says

    Do u maybe have the ingredients in gramms/ml? Im
    From
    europe and Id like to make it but no idea about cup measurement

    Thanks

    • Jen says

      Hi Bianka, I suggest using a converter on google. Enjoy!

  26. Debbie says

    Absolutely amazing and delicious! This was the non-pumpkin dessert for Thanksgiving and it was a hit. Super moist and lots of flavor and textures. Thanks for sharing!

    • Jen says

      You’re so welcome Debbie! I’m so pleased it shined at the Thanksgiving feast!

  27. Jennifer says

    How many days in advance can you make this cake and store in the fridge? Thanks!

    • Jen says

      Hi Jennifer, it is good for about 1 week in the refrigerator but the less time in the fridge the better 😉

  28. Michal says

    I made this cake for my Sister’s birthday. I substituted espresso coffee for the boiling water and it really made the cake rich and fudgy. I’m glad you said don’t over mix the ganache in the mascarpone, because it almost started to curdle. It is a fine line between thick peaks and over mixed. I have never used ganache or marscapone in a cake so I learned a new trick. I also learned from reading somewhere to put parchment paper on the cake pan around the cake so you can remove it with all the drips. So I cut a circle in the parchment, placed the first layer in the middle and assembled the cake. When the cake was finished being frosted, I cut the paper away and had a clean plate. Cool! Thanks for this recipe. I will make it again and thanks for all the extra tips at the end. It really helped make it better. Yummy!

    • Jen says

      Hi Michal, I’m so pleased you loved this Chocolate Raspberry Cake and found the tips helpful! I’ll have to add the one about the parchment paper – thank you!

  29. Becky M says

    I’ve tried countless chocolate cake recipes looking for one that is perfectly rich and moist, and they all pale in comparison to this recipe. It is hands down the best cake I’ve ever eaten (and I used to be a pastry chef). Looking forward to trying more of your recipes. Thank you for sharing.

    • Jen says

      Wow Becky, what a complement, thank you so much! I’m honored this is the best chocolate cake recipe you’ve ever tried especially with your background!

  30. Nikki says

    Wow! This was my first ever cake and what a fantastic recipe. This looked and tasted amazing and professional!

    • Jen says

      This was an ambitious cake for your first attempt- BRAVO! I’m thrilled it turned out amazing! Thanks Nkki!

  31. Vish says

    Hi Jen. Thank you for this amazing recipe. It tastes every bit as fantastic as it looks in the photos you have put up above. Your instructions are really clear and it was a real hit. Thanks a lot Jen.

    • Jen says

      Thank you for your awesome comment Vish! I’m so pleased this Chocolate Raspberry Cake was a such a winner!

  32. Hannah says

    Hey Jen!
    I baked this cake for my moms birthday. It looked fabulous until I got to the ganache step…I’m not sure what happened. But once I covered it in ganache it turned into one big pile of
    Hot mess. It was delicious just not pretty ! I’m going to try again . Should the ganache be runny? Mine was. Please help!
    Thanks so much
    Hannah

    • Jen says

      Hi Hannah, it sounds like you need to let the ganache cool longer to thicken, per step 3 it should be lukewarm, thick but still spreadable, “Let remaining Ganache stand at room temperature to cool until barely lukewarm, about 20 minutes OR until thickened but spreadable.” Hope this helps!

      • Atheena says

        I want to check the difference between heavy whipping cream and heavy cream for the ganache and chocolate mascarpone. I can’t seem to find the difference products where I’m at.

        • Jen says

          Hi Atheena, heavy cream is heavy whipping cream – it will be called heavy whipping cream at your store.

  33. Sean says

    This cake looks AMAZING! I’m going to make it for my wife for our 10th anniversary next weekend. It’s just the 2 off us, so I’m going to half the recipe and use 6 inch round cakes pans. How should I adjust the baking time for these smaller pans?
    Thanks in advance.

    • Jen says

      Hi Sean, you are such an awesome husband to make this cake for your wife! I have honestly never baked with 6-inch round pans before so I’m guesstimating (and per the internet) to check them at 20 minutes but they could take longer. Enjoy and Happy Anniversary!

  34. Natalija says

    Hi! Would this cake be suitable for covering with fondant? I plan on making it for my sons birthday, but am not sure would it hold shape etc. Thank you

    • Jen says

      Hi, Natalija, yes you should be able to – just make sure you crumb coat the cake first. Enjoy!

  35. Hannah says

    I have made this twice and was delicous both times! Thank you so much for this absolutely amazing recipe!

    • Jen says

      That’s awesome Hannah! I’m thrilled it’s a repeat winner!

  36. Melanie says

    Could I substitute Honey for the corn syrup?

    • Jen says

      Hi Melanie, honey isn’t a good substitute for corn syrup in this application because it is not for flavor but for texture. Corn syrup Keeps the ganache shiny even after being refrigerated and keeps it flexible when it sets. You can still use honey but it won’t be quite as shiny, flexible or overall successful.

  37. Sarah says

    Thank you! I want to double check as the ingredient list and instructions are different for the creams. Should I use the heavy cream for the ganache? And the whipping cream for the mascarpone filling? I did some creative work, but want to try it again.

    • Jen says

      Hi Sarah, heavy cream and whipping cream are both heavy cream. Good luck!

  38. Sarah D says

    I am uncertain of buying a whole bottle of corn syrup because I’m not sure how often I will use it (even though it is cheap…) I was wondering if you could advise a substitute? And you could you also explain the purpose this type of sweetener adds to the recipe? I have plenty of maple syrup (we live in Maine) so I thought maybe that could suffice?

    • Jen says

      Hi Sarah, I’ve detailed the answers in the post. Enjoy!

  39. Kathy says

    Question: (first of all, the cake was absolutely delicious. The raspberry just really took it to the next level.) I did have a problem with both the ganache and the filling, in that they were both more runny then I think they should’ve been. My cake later‘s cake layers were sliding all around. I had to add powdered sugar to both to even get them to stay put. I’m not sure why it happened as I measured very carefully. I definitely want to make again – Would you use less heavy cream in both?

    • Jen says

      Hi Kathy, if they were both runny it sounds like you needed to wait longer in step 3 under Chocolate Ganache for it to thicken: “Remove a heaping 1/2 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.” I hope this helps!

  40. Paula H. says

    Hubby and I made this together for our 2nd anniversary and it turned out amazing. The chocolate mascarpone filling was incredible, I could eat a bowl of just that! We had trouble with a runny ganache but I imagine the balmy 98 degree Southern Arizona weather was to blame there. Nothing some time in the fridge and a short whipping with the hand mixer couldn’t fix! This delicious cake will likely become our new anniversary tradition 🙂

    • Jen says

      Happy Anniversary Paula!!! I’m so glad you were able to fix the mascarpone and honored this cake will be a new tradition! Congrats on many happy years to come!

  41. Andrea says

    This looks UNREAL! Wow! Thanks for this recipe. I cannot wait to make it for my birthday this weekend! Please tell me, have you had any problems with the layers slipping and sliding?

    • Jen says

      Happy Birthday Andrea! No, you shouldn’t have any problems with that as the layers are thick and sturdy. Enjoy!

  42. Sophie says

    Looks great! But there is a slight problem for me. I don’t have a food processor for the raspberry jam . Is there any other way that I can make the jam without the processor?

    • Jen says

      Hi Sophie, you could try using a blender, but I’m not sure how well it will work without much liquid. Alternatively you can use store-bought. Good luck!

      • Joanne says

        Hi Jen…this recipe sounds amazing! It calls for dark cocoa powder. Would that be Dutch cocoa powder or is it something different? Also, I have to find a corn syrup substitute. I live in Italy and can’t seem to find it here…

        • Jen says

          Hi Joanne, welcome from Italy! Dark cocoa powder is a blend of natural and Dutch cocoa powder. I would try a blend of half Dutch cocoa powder and half regular powder. I googled liquid glucose in Italy and it seems to serve the same purpose as corn syrup in preventing sugar crystals so Yes, I think it should be a great substitute. I hope that helps, good luck!

  43. Amarah Malik says

    Hi!
    This cake was absolutely amazing. I made it once for my nephew’s birthday and then after that my family wanted it over and over. I have made it 4 times now haha!
    I had a question:
    The sponge cake was so moist, I was wondering if I could make a simple vanilla sponge the same way without the cocoa powder? Would this work? If not could you please be kind enough to suggest a moist vanilla sponge cake recipe
    Thankyou!

    • Joanne says

      Thanks so much for responding so quickly. And, yes, that helps, a lot! Can’t wait to make this for Easter. It looks amazing!

      • Jen says

        You’re so welcome Joanne, Happy Easter!

        • Chelsea says

          Hello! My mother made that beautiful cake but I’m on a diet program and I need to know how many calories is it for the whole cake (I’m going to do the math myself)? Thank you so much!

  44. Lydia Davis says

    This recipe is great and the cake is super moist and delicious. I strongly recommend making the homemade raspberry filling (it’s not really a jam), it’s sooo good. And straining the seeds is totally unnecessary, they don’t affect the final product. Regular jam from the store would not be nearly as good.
    Also, we did not frost our cake with ganache- we made chocolate buttercream instead, which was SO much better. Ganache is not really a frosting. We did make ganache to put between the layers and to put in the mascarpone filling, but we made it the normal way: on the stove, and without corn syrup.
    Finally, we used 8″ pans and the cake layers were truly not thick enough to cut in half. They would have completely fallen apart if we’d tried that. We made the cake with just two layers, but since we applied the fillings to an uncut part of the cake, they weren’t able to soak in properly and kind of squeezed out the sides. Still was delicious, but if you want smooth assembly and clear layers, you might want to use smaller pans or increase the batter amount so that the layers are thick enough to cut.

    • Jen says

      Thanks Lydia, I’m so happy you enjoyed it!

  45. Miranda Chop says

    I am sitting here staring at my cake, shocked that I produced it. I am a beginner baker, and I never really wanted to learn to bake. One thing lead to another and here I am, middle-aged with every muscle sore from two weeks of solid baking. Breads,pizzas,biscuits, cookies, and the final piece, your incredible dark chocolate raspberry cake for my beloved’s birthday. I’ve never made a cake with so many components, like I said, I’m a beginner. Your recipe and instructions, which I admit,I studied all day every day for five solid days before I ever picked up a whisk, lead me to wonderful results exactly as written. I did everything right! Nothing terrible happened! Believe me, no one is as shocked as me that I did this. Unbelievable. You’ll make a baker out of me yet. As for the cake, perfect, delicious, worth every bit of work and loving care. Even painstakingly heating the cream on a stove because I don’t have a microwave-I’d do it all again. 5 stars.

    • Jen says

      You made my day Miranda! I am so impressed with your determination and can-do attitude even though the cake was a little daunting. I’m thrilled it turned out perfectly because YOU are a perfect student! Bravo!

  46. Hannah says

    I have used this recipe multiple times, and everytime it turns out amazing!!

    • Jen says

      I love hearing that, thanks Hannah!

  47. Simsimmer says

    Hi! I am going to make this cake this weekend, can I use black cocoa instead and use brewed coffee or espresso in substitution for the boiling water? Any suggestions or tips?

    • Jen says

      If a recipe calls for less than 3/4 cup of cocoa powder, you can usually do an even exchange without any issues so it should be fine in this recipe. Brewed coffee or espresso in substitution for the boiling water will also work great!

  48. Elizabeth says

    I found this recipe back at the beginning of quarantine, and WOW. I have made it for every birthday and holiday ever since then!! The best recipe I have ever found!!!

    • Jen says

      YAY! I’m so pleased it’s a repeat favorite! Thanks Elizabeth!

  49. Kelsey says

    Any tips on making this in advance? Make the whole thing the day before? Make just the cakes the day before and assemble and frost everything day of? I just wasn’t sure if the cakes would dry out if not frosted. So excited to try it, looks amazing!

    • Jen says

      Hi Kelsey, you can make the whole cake the day before but for the best results I would make just the cake, wrap tightly and store at room temp, then frost the next day. Hope this helps!

  50. Tina says

    Have made this twice now, spectacular cake! Huge hit. Only thing I do differently is whip the ganache until almost buttercream texture. Yum!

    • Jen says

      Thanks so much Tina, I’m so pleased this cake is on repeat!

  51. Allie says

    This is my go-to show-stopper cake at the moment! It’s extremely moist, which many cakes fall down on, and the various elements fit together extremely well – the whole is more than the sum of the parts!
    I’ve tried a few variations:
    1. I use golden syrup instead of corn syrup since I’m in the UK.
    2. Tried adding some juice of cherries which I had left-over onto each layer of the cake before adding jam etc. This was great as it added an extra fruity touch, but wasn’t that noticeable.
    3. Substituted strawberry jam once for someone who didn’t like raspberry – personally I preferred the raspberry, but still very good!

    Thanks so much for the recipe!

    • Jen says

      Thank you so much for your awesome comment Allie! I LOVE that this cake is your go-to and that you’ve experimented with different variations! Your cherry juice twist is so unique and I’m sure it made it even more moist- yum!

  52. Saskia says

    Hi Jen,
    I discovered your site recently and I love it.
    This cake looks AMAZING and I’m planning to make it this weekend, I’ve been excited all week!
    I have a question though. I want to try out some new techniques and I was wondering if this frosting is suitable to pour a mirror glaze over – after making it nice and smooth and refrigerating of course!
    It’s just another thing I really want to learn, and I think it could be great, just not sure if this frosting would work..
    Greetings from Holland (Amsterdam)

    • Jen says

      Hi Saskia, welcome to my site! Holland is gorgeous, I visited there three years ago! That is so cool you’re trying out new baking techniques! Yes, you can absolutely pour a mirror glaze over this cake – it will be stunning! Here is an easy tutorial: https://www.recipetineats.com/chocolate-mirror-glaze/

  53. Tereza Lovrić says

    Can I use 11in pan? How long to bake then?

    • Jen says

      Hi Tereza, you can try it in a 9×13 pan. I haven’t tried it so I’m guesstimating 25-35 minutes. Good luck!1

  54. Lisa says

    The cake looks amazing!

    Do you think it would go good with strawberry or blueberry jam as well?

    Thank you for the answer in advance!

    • Jen says

      It is super flexible, you can use whatever jam you like! I think strawberry would be tasty but I haven’t really tried the combo of chocolate and blueberry. If you already know you like it though, then go for it!

      • SALLY says

        Best cake ever. My non cake eaters loved it. And surprisingly easy to make. Again thank you for the detail notes

        Thank you,
        Sally

        • Jen says

          Thanks so much Sally, I’m thrilled it was a hit with everyone!

  55. Chloe Baisden says

    This recipe is absolutely delicious!!! I made it last year for my Mom’s birthday, and it was so good, my Dad requested it for his this year. I would 1000x recommend to make the homemade jam, it just makes this cake all the better! Can not recommend this recipe enough! Please never get rid of it, LOL.

    The only difference I make in this recipe is replacing the water for coffee. It pulls out the chocolate so nicely! This cake is rich and moist!!

    Thanks again for sharing!

    • Jen says

      Thanks so much Chloe, I love hearing this cake is a requested favorite! Happy birthday to your Dad!

  56. Shannon Stovsky says

    I made this cake and I am not exaggerating when I say it was the best cake that I have ever made ( and I make a lot of cakes). It was worth every step. The ONLY change that I made was I used Heavy whipping cream in the mascarpone filling instead of heavy cream because I didn’t want to buy 2 things. also, i would highly recommend using a 8″ pan (as opposed to 9″ which I did), the layers will be a bit bigger and easier to work with.

    • Jen says

      Thank you so much Shannon, I’m thrilled you loved this cake so much! I appreciate your tips as well!

  57. Alessandra says

    Hi Jen,
    This cake looks amazing and i want to make for my daughters birthday and could you please let me know how much grams is your measuring cup?

    • Jen says

      Hi Alessandra, I used a standard measuring cup with is 128 grams. Good luck!

  58. Jennifer says

    I have made a lot of cakes and I have never liked one so much that I felt it necessary to leave a review, but this cake was fabulous!! I made one change and added 1 tsp of espresso powder to the dry ingredients to bring out the chocolate flavor. I did not change the ingredients to the ganache, but I did beat it for a minute after it cooled just to fluff it up a bit. The one thing I was not sure about was the raspberry jam cook time. I did not feel like it “jelled”. It was thickened when I took it off the burner, but I feel like maybe I didn’t cook it long enough. About how long should you let the jam cook and how thick should it actually be? Once it cools should it actually be like jelly or is it still a bit runny? Thanks for a superb recipe!!

    • Jen says

      Thanks so much for the awesome review Jennifer, I’m honored you loved it so much! The jam should be thick but spreadable, like store-bought jam. If it wasn’t thick enough then yes it needed to be cooked longer and completely cooled. Hope that helps!

  59. Amy says

    This is hands-down the best cake I have ever made. Thank you for the recipe.

    • Jen says

      I love hearing that, thank you so much Amy!

  60. Nikki Arvanitis says

    Wow, just wow. This cake was so fun to make and assemble. I brought it to work and everyone thought it was divine. Thank you for this delicious masterpiece.

    • Jen says

      I’m so happy to hear this cake was a huge success, thanks Nikki!

  61. 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!

  62. 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!

  63. 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!

  64. 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!

  65. 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!

  66. 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!

  67. 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.

  68. 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!

  69. 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!

  70. 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.

  71. Kelly says

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

  72. 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!

  73. 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!

  74. Kim says

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

  75. 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!!!!!!!!!!!!!!!!

  76. Jane says

    Can I freeze the finished cake or at what stage could I freeze it? Does it harm the outcome if frozen?

    • Jen says

      Yes! You can freeze each cake individually before frosting or freeze the entire cake.

  77. Jess says

    Hi! I made the cakes tonight and will frost them tomorrow. Do you have any tips on how to keep them? Once they are cooked, will wrapping them tightly in plastic wrap suffice? Thank you!

    • Jen says

      Yes, that is the best way, and don’t refrigerate. Enjoy!

  78. Julie Nielsen says

    I never leave comments but for this one I just had to, because OMG.
    The crumb of the chocolate is PERFECT! Moist, light and rich. It’s definitely going in my permanent recipe book.
    And the chocolate mascarpone WAS easy and delicious!
    My mom, who usually don’t like anything with chocolate or cocoa also loved it.
    I’m from Denmark so I had to translate the entire recipe to the metric system but it was so worth it.
    Thank you!

    • Jen says

      Thanks so much for making my day Julie! I’m so pleased you and your mom loved the cake so much and that it was worth the effort!

  79. joanne says

    5 star cake for sure! A labor of love, but I get requests to make this for every birthday. I know you must get asked this all the time, but does the filling freeze well? I was hoping to make a swiss roll type cake for Christmas with the fillings from this cake, but I’ll need to make it early and freeze it to get it done and I don’t want my hard to go to waste.

    • Jen says

      Thank you so much for the rave review Joanne! Yes, the filling freezes well – great idea!

  80. Sue Olsen says

    Your recipes are the best…I can’t wait to make this cake for Christmas! Thank you for all of your hard work!

    • Jen says

      Thank you for your kind words and for making my recipes Sue! Merry Christmas!

  81. Sue Olsen says

    Hi Jen, I just made this cake for Christmas tomorrow. I have to admit that I have never used mascarpone before and never have even tasted it. I wasn’t sure how the filling would turn out but it is DELICIOUS! My layers on the cake didn’t cut very well but after reading the comments, I realized that I need to use different pans instead of trying to cut them. Haha. Thank you again, I hope it will be a big hit! Sue Olsen

    • Jen says

      You are so welcome Sue, I am thrilled you enjoy the filling! Thanks for making my recipes and taking the time to comment!

  82. LILY says

    Hello,

    I’m super excited to make this cake for my partner’s birthday! I just had a quick question – the outside of this cake needs to be coloured in yellows and pinks (the cake is going to be sunset themed). Would i be able to add colouring to the chocolate ganache/paint over it? Thank you!

    • Jen says

      Hi Lily, I don’t think that would work because the ganache is so dark. You could use a different frosting recipe though, good luck!

  83. Olya says

    Hello,
    Thank you for the recipe. I want to make it for my husbands 30th birthday next week.
    To save time I wanted to know if I can make the chocolate cake ahead and freeze it until assembling next week. Does this cake freeze well?

    • Jen says

      Absolutely! The assembled cake freezes well or you can freeze the individual cakes before frosting.

  84. Jane says

    Hiya Jen, thank you for this beautiful recipe! I’ve got a quick question – a lot of the questions here are about changing sizes. I was wondering if you’d have any suggestions on how to make mini cakes out of this? Would the oven times change? I’d like to make 31 for my partner, and I know they love this recipe. Any insights you have on how to make this into mini cakes would be incredibly helpful!

    • Jen says

      Hi Jane, yes you can certainly change the size and yes this will change the baking time. I would google chocolate cake and the size pan you wish to use and use that baking time as a rough idea. Good luck!

    • Nancy Graewe says

      Hi Jane – when you mention heavy cream – is that heavy whipping cream or coffee cream.
      I have some heavy whipping cream and wonder if that would work. Thanks

      • Jen says

        Yes! Heavy whipping cream.

  85. Jen says

    I dONT have a microwave for ganache, how could I do this part otherwise? Thanks

    • Jen says

      Hi Jen, you can use a makeshift double boiler instead. Enjoy!

  86. Heaven says

    Made this over the weekend for my daughter’s birthday as she fell in love with the Maracaibo chocolate cake with raspberry coulis on our last trip to the Four Seasons Orlando & I’ve been trying to replicate it since. Finally hit the jackpot, this tasted just like it, if not better! Like your story, guests who don’t really eat chocolate or aren’t big on desserts were all equally devouring it and my daughter absolutely loved it! It was a huge hit and now my daughter has requested that I make this for her birthday every year from now on. Thank you so much for this perfect recipe, it has definitely landed a VIP spot in our recipe box!

    • Jen says

      Wow! Thank you so much, Heaven, this made my day! I am thrilled this was a winner and that you all loved it so much – especially the birthday girl!

  87. Jenn says

    Could the marscapone filling be used as frosting for a cupcake?

    • Jen says

      Hi Jenn! Great idea, I am sure it would taste delicious on a cupcake as well!

  88. Sara Guerrero says

    I love this page, I want to bake of all this recipes

  89. Kerrie McConaha says

    Made this chocolate raspberry cake and it was to die for! I followed the recipe exactly and it turned out beautifully. I used the fresh raspberries removing the seeds…a lot of work but worth it. This recipe is a keeper.

    • Jen says

      Fresh raspberries sound dreamy! I’m so thrilled you loved it!

  90. Kurt Kopsa says

    Help, my cakes keep collapsing in the middle. Too much oil? Eggs not warm enough? Need more flower? I’m following the recipe and tips but failed with the same results on 2 attempts. Should the buttermilk be brought up to room temperature? I would love any suggestions.

    • Jen says

      I’m sorry, that must be so frustrating! Yes, try bringing the buttermilk to room temperature so it’s not overmixed. Here’s a short list of more top reasons why cakes may fall in the middle:
      1. Underbaking: The cake may not have been baked for a long enough time, leading to a lack of structure and collapse in the middle.
      2. Overmixing: Excessive mixing of the batter can incorporate too much air, leading to a weakened structure that collapses during baking.
      3. Incorrect Oven Temperature: Make sure your oven is calibrated so it bakes at the correct temperature. Baking at too low or too high of a temperature can affect the cake’s rise and cause it to collapse in the middle.
      4. Opening the Oven Door Too Soon: Opening the oven door during baking can cause fluctuations in temperature, disrupting the cake’s rise and resulting in collapse.

      Hope this helps!