The Three Key Components of This Cake

1. Dark Chocolate Cake: The foundation of this dessert is a moist and rich dark chocolate cake. This recipe uses a trio of chocolate elements: cocoa powder, chocolate milk, and mini chocolate chips. These three work together to create a depth of flavor and a texture that is perfectly moist and tender. It’s the same reliable recipe that forms the base for my go-to chocolate cupcakes, and it never disappoints.
2. Fresh Raspberries: Forget overly sweet, cooked fillings! This recipe features fresh, juicy raspberries nestled between each cake layer. This addition offers the best possible texture and flavor. Using fresh raspberries also means avoiding the work of making jam or compote, eliminating the need to stand over the stove. Plus, you won’t have to wait for a homemade filling to cool before assembling the cake. The focus is on the pure, natural flavor of the fruit.
3. Cream Cheese Frosting: A smooth, tangy, and perfectly sweet cream cheese frosting serves as the final element, tying the flavors together. Its subtle tanginess complements both the chocolate and the raspberries. Cream cheese frosting provides a creamy contrast to the cake and fruit, creating a balanced and satisfying dessert experience.

Ingredients You’ll Need

• All-Purpose Flour: Accuracy is crucial when measuring flour. For best results, use the spoon-and-level technique. Too much flour can lead to a dense and dry cake, so precise measurement makes a big difference.
• Cocoa Powder: For a deep, intense chocolate flavor, use unsweetened cocoa powder. The quality of your cocoa powder will directly impact the richness of the cake.
• Baking Soda and Baking Powder: This recipe requires both baking soda and baking powder. Baking soda reacts with the acidity of the sour cream, creating lift and lightness in the cake. Baking powder provides an extra boost, ensuring a fluffy, tender crumb.
• Butter: Many cake recipes rely on oil, but butter is the better choice for this recipe. Butter contributes a rich flavor and desirable texture. Room-temperature butter is ideal for creaming with sugar, which incorporates air into the batter and results in a light, fluffy cake. While oil can add moisture, it lacks the depth of flavor that butter provides.
• Chocolate Milk: Chocolate milk enhances the overall chocolate flavor of the cake. Regular whole milk will work, but chocolate milk elevates the cake to a new level of chocolatey goodness.
• Mini Chocolate Chips: These add a burst of chocolate flavor and interesting texture. Toss the mini chocolate chips in a small amount of flour before adding them to the batter. This step helps them stay evenly distributed throughout the cake. Semi-sweet chocolate chips are recommended, but regular-sized chips will also work well.
• Sour Cream: Sour cream adds moisture and a subtle tang, creating a soft and tender cake. The acidity also interacts with the baking soda, further contributing to a light texture.
• Fresh Raspberries: As mentioned, fresh, whole raspberries are used between the chocolate cake layers. This keeps the flavor bright and naturally tart, complementing the richness of the chocolate and the sweetness of the frosting.
• Cream Cheese Frosting Ingredients: You will need cream cheese, butter, vanilla extract, and powdered sugar to create the frosting. Using room-temperature ingredients is key to achieving a silky-smooth texture that is easy to spread.

Refer to the recipe card for precise ingredient measurements and detailed instructions.

How to Make Chocolate Raspberry Cake

This recipe calls for three 8-inch round cake pans. Grease each pan with cooking spray and line the bottoms with parchment paper rounds. This ensures easy release after baking, preventing the cake from sticking.

1. Bake the Cake Layers:
   1. In a medium bowl, whisk together the dry ingredients (flour, cocoa powder, baking soda, baking powder, and salt). Set aside.
   2. In a large mixing bowl, cream the butter and sugar until light and fluffy. This process incorporates air into the batter, which results in a lighter cake.
   3. Add the eggs one at a time, mixing well after each addition. Then, mix in the sour cream and vanilla extract.
   4. Gradually add the dry ingredients and milk, alternating between the two. Mix just until combined to avoid overmixing the batter.
   5. Fold in the mini chocolate chips.
   6. Divide the batter evenly among the prepared cake pans.
   7. Bake at 350°F (175°C) for 22–25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking to ensure the cakes stay moist.
   8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

2. Prepare the Raspberries: Gently rinse the fresh raspberries under cold water in a colander, using low water pressure to prevent crushing. Spread the raspberries on a paper towel and pat them dry.
3. Make the Cream Cheese Frosting:
   1. Beat the cream cheese on medium-high speed until completely smooth. This eliminates any lumps and creates a creamy base for the frosting.
   2. Add the butter and continue beating for another 2 minutes until the mixture is light and creamy.
   3. Mix in the vanilla extract.
   4. Gradually add the powdered sugar, beating until the frosting is smooth and fluffy. Be careful not to overbeat, as this can cause the frosting to become too soft.
4. Assemble the Cake:
   1. If the cake layers have domed tops, use a serrated knife to level them. This ensures a flat surface for stacking and decorating.
   2. Place the bottom cake layer on a serving plate or cake stand.
   3. Spread approximately ⅓ of the cream cheese frosting evenly over the top of the cake layer.
   4. Scatter 1 cup of fresh raspberries over the frosting.
   5. Repeat the process with the second cake layer, more frosting, and another cup of raspberries.
   6. Top with the final cake layer and the remaining frosting.

Expert Tips for the Perfect Chocolate Raspberry Cake

• Don’t Overmix the Batter: Overmixing the batter can result in a dense cake. Stop mixing as soon as the flour is incorporated to ensure a light, tender crumb.
• Check for Doneness: The cakes are ready when a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoiding overbaking will keep them soft and moist.
• Create a Frosting Border: To prevent the raspberries from sliding off the cake, create a frosting border around the edge of the first and second cake layers. To do this, add cream cheese frosting to a piping bag and pipe a ring around the edge before layering on the berries.
• Use an Offset Spatula: A small offset spatula makes spreading the frosting smooth and effortless.
• Chocolate Buttercream Frosting Alternative: For an even more chocolatey experience, consider using my chocolate buttercream frosting instead of cream cheese frosting.

Make-Ahead and Storing Instructions

• Make Ahead: The cake layers can be baked a day in advance. Wrap them tightly in plastic wrap and store them at room temperature.
• Frosting Storage: The cream cheese frosting can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Allow it to come to room temperature and re-whip before using.
• Leftovers: Store leftover cake covered in the refrigerator for up to 4 days. Bring the cake to room temperature before serving to enjoy the best flavor and texture.
• Freezing: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before assembling the cake.

More Chocolate Desserts to Explore

• Chocolate Lava Cakes with Raspberry Sauce
• Fudgy Brownies
• Chocolate-Covered Strawberry Cake
• German Chocolate Cake
• No-Bake Chocolate Tart with Raspberries
• Chocolate Mousse
• White Chocolate-Covered Strawberries