Chocolate Raspberry Valentine Cake

Tweet
Share
Pin
Share

This two-layer chocolate cake with raspberry filling and chocolate ganache is what Valentine’s Day dessert should taste like.

The tartness of the raspberries cuts through the rich chocolate, making each bite balanced and satisfying.

Why You’ll Love It

  • Classic flavor combination
  • Serves 10-12 people
  • Impressive bakery-style appearance
  • Fresh raspberry filling adds brightness
  • Ganache is easier than buttercream

Ingredients

For the Chocolate Cake

  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk
  • 1 cup hot coffee
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract

For the Raspberry Filling

  • 12 oz fresh or frozen raspberries
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1/4 cup seedless raspberry jam

For the Chocolate Ganache

  • 12 oz semi-sweet chocolate chips
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

For Decoration

  • Fresh raspberries
  • Chocolate curls or shavings
  • Edible gold dust (optional)

Steps

  1. Preheat your oven to 350°F (175°C).
  2. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  3. Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  4. Add eggs, buttermilk, oil, and vanilla and mix until combined.
  5. Pour in the hot coffee and stir until smooth—the batter will be thin.
  6. Divide evenly between the two pans.
  7. Bake for 30-35 minutes until a toothpick comes out clean.
  8. Cool in pans for 15 minutes, then turn out onto wire cooling racks.
  9. Cool completely—at least 1 hour.
  10. While cakes cool, make the raspberry filling by combining raspberries, sugar, cornstarch, and lemon juice in a small saucepan.
  11. Cook over medium heat, stirring frequently, until thickened—about 8-10 minutes.
  12. Mash the raspberries with a fork or potato masher as they cook.
  13. Remove from heat and stir in the raspberry jam.
  14. Let the filling cool completely—refrigerate to speed this up.
  15. For the ganache, place chocolate chips in a heatproof bowl.
  16. Heat heavy cream in a saucepan until it just begins to simmer.
  17. Pour hot cream over chocolate and let sit for 2 minutes.
  18. Stir until completely smooth, then add butter and vanilla.
  19. Stir until butter is melted and incorporated.
  20. Let ganache cool until it thickens to a spreadable consistency—about 30-45 minutes at room temperature.
  21. To assemble: place one cake layer on a cake turntable or serving plate.
  22. Spread the raspberry filling evenly over the top, leaving a 1/2 inch border.
  23. Place the second cake layer on top and press down gently.
  24. Pour the ganache over the top of the cake.
  25. Use an offset spatula to spread it over the top and let it drip down the sides.
  26. Decorate with fresh raspberries and chocolate curls.
  27. Refrigerate for 20 minutes to set the ganache before slicing.

Helpful Tips and Substitutions

Use frozen raspberries for the filling if fresh aren’t available—no need to thaw first.

Strain the raspberry filling through a fine mesh strainer if you want a seedless filling.

If the ganache gets too thick, microwave in 10-second bursts until pourable again.

For a sweeter ganache, use milk chocolate instead of semi-sweet.

The raspberry filling can be replaced with store-bought seedless raspberry jam in a pinch.

Room temperature eggs and buttermilk create a more tender cake.

Don’t skip the hot coffee—it blooms the cocoa and intensifies the chocolate flavor.

Serving Ideas

Slice with a sharp knife dipped in hot water and wiped clean between cuts.

Serve each slice with a dollop of whipped cream and a few fresh raspberries.

Pair with a glass of port, red wine, or champagne.

Add a scoop of vanilla bean ice cream for an over-the-top dessert.

Dust serving plates with powdered sugar before plating slices.

Make-Ahead and Storage

Bake the cake layers up to 2 days ahead and store wrapped at room temperature.

The raspberry filling keeps in the fridge for up to 1 week.

Make the ganache the day of serving for the best texture.

The assembled cake keeps in the refrigerator for up to 4 days.

Bring refrigerated cake to room temperature for 30-45 minutes before serving.

Unfrosted cake layers freeze well for up to 3 months.

Do not freeze the assembled cake—the raspberry filling will become watery when thawed.

Chocolate and Raspberry Done Right

This cake is what happens when you pair two flavors that were meant to be together.

The moist chocolate layers, bright raspberry filling, and glossy ganache make every slice feel like a celebration.

It takes a bit more time than a simple frosted cake, but the result is absolutely worth it.

Similar Posts