Raspberry Chocolate Cake

Create a delicious raspberry chocolate cake. Don’t worry if fresh berries are out of season, you can use raspberries from your freezer. If fresh ones are available, you can use them as a garnish for the top of the raspberry chocolate cake. But for the intense flavor and moist texture, all you need is a package of frozen raspberries.

The berries add a mysterious flavor and a delightful texture when folded into an intense chocolate and sour cream batter. This showstopper raspberry chocolate cake bakes up tall and impressive for any occasion.


Three 9-inch pans (2 if necessary)
Shortening to grease pans
Flour to dust pans
Large mixing bowl
Fine-mesh strainer


1 package (10-ounces) frozen raspberries with sugar, thawed
1 package (18-ounces) devil's food cake mix with pudding
1 cup sour cream
1/2 cup vegetable oil or 1/2 cup applesauce
3 large eggs
Chocolate ganache (see recipe below)
1 tablespoon raspberry liqueur (optional)
1/2cup fresh raspberries, for garnish (optional)


  • Heat oven to 350°F/180°C - place rack in center of oven.
  • Generously grease cake pans with shortening, dust with flour, shake out excess flour, set pans aside.
  • Strain raspberries through a fine-mesh strainer to catch the seeds.
  • Place cake mix, raspberries with their juice, sour cream, oil, and eggs in large mixing bowl.
  • Blend with electric mixer on low speed for one minute.
  • Stop and scrape sides of bowl with spatula.
  • Increase mixer speed to medium and beat 2 minutes more, scraping sides again if needed. The batter should be well blended.
  • Divide batter evenly among the prepared pans, smoothing out with spatula.
  • Place pans in oven side by side, or if needed, place 2 pans on center rack and third pan in center of highest rack.
  • Bake cakes 25 to 20 minutes until they spring back when lightly touched with finger. (If baking with 2 pans - bake 30 to 35 minutes.) Check the pan on highest rack first - it will bake quickest.
  • Remove pans from oven and place on wire racks - 10 minutes.
  • Run knife around the edge of each layer to loosen; invert each onto a rack; invert again on to another rack so cakes are right side up.
  • Allow to cool completely - 30 minutes more.
  • Prepare chocolate ganache (see below).
  • Place one cake layer, right side up, on serving platter.
  • Spread top with ganache frosting.
  • Place second layer, right side up, on top of first later.
  • Spread top with ganache frosting.
  • Place third layer, right side up, on top of second layer and frost top and sides of cake.
  • Decorate top with fresh raspberries.


Place cake in the refrigerator until frosting sets - 20 minutes. Then cover the cake and store in refrigerator for up to 1 week.

Chocolate Ganache

Ganache is the ultimate chocolate frosting for those who love the taste of dark chocolate. Spread it on the cake just as the ganache begins to thicken. Ganache will not set up hard. It will continue to have a wet look and a soft texture. This will make your raspberry chocolate cake great.


Small heavy saucepan
Large mixing bowl
Wooden spoon


3/4 cup heavy whipping cream
8 ounces semi-sweet chocolate chips
1 tablespoon liqueur of your choice (optional)


  • Place cream in small heavy saucepan over medium heat; bring to boil while stirring.
  • Place semi-sweet chocolate chips in large mixing bowl.
  • Remove cream from heat and pour over chocolate.
  • Stir with wooden spin until chocolate is melted.
  • Stir in liqueur, if desired.
  • To use ganache as glaze, let stand at room temperature - 10 minutes before spooning over cooled cake.
  • To use ganache as frosting, let stand - 30 minutes at room temperature, or chill for 10 minutes, until thickened enough to spread with spatula.


About 16 servings.

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