Raspberry Fudge Cake

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My original plan for this blog was healthy, family friendly recipes, but I keep finding all of these “national food days” online. I realize that I do not have to partake in such craziness, but it’s just so much fun! And seriously, who can pass up National Chocolate Cake Day, or this Raspberry Fudge Cake?

side image of a pink double layer cake with chocolate ganache dripping down the sides sitting on a crystal cake plate

I was planning to make a peppermint chocolate cake, but changed my mind at the last minute. I was pulling out all of the ingredients and thought…..oooh, raspberry…..Raspberry Fudge Cake sounds good! I have never tried to make a four layer cake before, so this seemed like the perfect time to give it a shot. I cannot slice a cake in half evenly, but it doesn’t matter, the frosting covers up all of your mistakes!

How to make Raspberry Fudge Cake

Preheat oven to 350 degrees. Spray two 8′ x 2″ cake pans with cooking spray, set aside. They must be at least 2″ tall to make a 4 layer cake. If you do not have 2″ tall pans, or you only want 2 layers, then substitute 9″ cake pans.

Beat eggs, sugar, oil, vanilla, and water together in a large bowl.

Raspberry Fudge Cake eggs cookingwithcurls.com

Whisk flour, cocoa powders, salt, baking powder, baking soda, espresso powder, and pudding mix together in a separate bowl. Add to liquid ingredients and beat until combined.

Raspberry Fudge Cake cocoa cookingwithcurls.com

Stir in the chocolate chips.

Raspberry Fudge Cake chocolate chips cookingwithcurls.com

Pour into prepared pans }I weigh mine to get them even}. Bake for 35 – 40 minutes depending on the size of pan you used, or until a toothpick inserted in the center of the cake comes out clean.

Raspberry Fudge Cake weigh cookingwithcurls.com

Allow cake to cool in the pans for 15 minutes, then turn out onto a cooling rack and cool completely.

In a small bowl, whisk together the raspberry preserves and Chambord® until smooth, set aside.

Raspberry Fudge Cake raspberry cookingwithcurls.com

In a medium bowl, heat chocolate chips and coconut milk in the microwave for 1 minute to melt, whisk to combine. Add the Chambord® and whisk until smooth. If not melted, continue to heat in 15 second increments until melted. Set aside.

Raspberry Fudge Cake ganache cookingwithcurls.com

When cake is completely cool, spread raspberry filling over the top. If you would like your cake to be four layers, slice each cake in half first.

Raspberry Fudge Cake cut cookingwithcurls.com

{you will need to double the raspberry filling to cover the third layer}. Spread chocolate ganache over the raspberry filling.

Raspberry Fudge Cake spread cookingwithcurls.com

Cover with second cake layer (then third and fourth if making four layers).

Raspberry Fudge Cake layer cookingwithcurls.com

Cover cake with Buttercream Frosting. I did a skim coat around the sides.

Raspberry Fudge Cake skim cookingwithcurls.com

Then frost the top.

Raspberry Fudge Cake frost cookingwithcurls.com

The first time that I made this cake, I covered the top with chocolate shavings. This time I decided to add more drama and cover the entire cake in additional ganache. Well, I went a bit crazy with the ganache and kind of drowned the cake.

Decadent Raspberry Fudge Cake cookingwithcurls.com

Note to self: give the ganache time to pour down the sides before you add more! 😉

This cake is super moist, very rich, and oh so chocolatey!!

Raspberry Fudge Cake Slice | cookingwithcurls.com

This is my favorite chocolate cake recipe, I just adjust the flavorings. You can also substitute any flavor you would like in the ganache filling, hazelnut, Kaluha, coconut.

Raspberry Fudge Cake filled with raspberry preserves and chocolate ganache | cookingwithcurls.com

You are going to want to have a glass of milk or water handy before you dig in, and you might want to skip dinner.

Raspberry Fudge Cake - grab a fork, you know you want it | cookingwithcurls.com

More delicious cake recipes:

Enjoy!!

Raspberry Fudge Cake with chocolate ganache pouring over the top sitting on a glass cake stand.

Raspberry Fudge Cake

Decadent Raspberry Fudge Cake filled with raspberry preserves and raspberry chocolate ganache and covered in buttercream and even more chocolate ganache!
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Course: Dessert
Cuisine: American
Keyword: chocolate cake, fudge cake, raspberry filling, frosted cake recipe
Prep Time: 15 minutes
Cook Time: 38 minutes
Total Time: 53 minutes
Servings: 12 Servings
Calories: 673kcal
Author: Lisa Johnson

Ingredients

Cake

  • 2 cups granulated sugar I used Baker’s Fine Sugar
  • 2 cups all-purpose flour
  • 3.4 ounce package devil's food instant pudding
  • ½ cup dutch-processed cocoa powder
  • ¼ cup black cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons espresso powder
  • 1 teaspoon fine sea salt
  • 4 large eggs at room temperature
  • ¾ cups canola oil
  • 2 teaspoons pure vanilla extract
  • 1 ¼ cups water
  • ½ cup semi-sweet chocolate chips optional

Filling

  • ¼ cup organic raspberry preserves I use Polaner Fruit Spread
  • 1 Tablespoon Chambord raspberry liqueur

Raspberry Ganache Filling

  • 12 ounces semisweet chocolate chips
  • 6 ounces whole-fat coconut milk or heavy cream
  • 3 Tablespoons Chambord raspberry liqueur
  • Buttercream Frosting tinted pink

Instructions

  • Preheat oven to 350 degrees. Spray two 8′ x 2″ cake pans with cooking spray, set aside. They must be at least 2″ tall. If you do not have 2″ tall pans, then substitute 9″ cake pans.
  • In a large bowl, whisk together all of the dry ingredients.
  • Add the liquid ingredients, and beat until smooth. If you are using the chocolate chips, stir them in now.
  • Pour into prepared pans. Bake for 35 – 40 minutes depending on the size of pan you used, or until a toothpick inserted in the center of the cake comes out clean.
  • Allow cake to cool in the pans for 15 minutes, then turn out onto a cooling rack and cool completely.
  • In a small bowl, whisk together the raspberry preserves and Chambord until smooth. Set aside.
  • In a medium bowl, heat chocolate chips and coconut milk in the microwave for 1 minute to melt. Whisk until smooth. If not melted, continue to heat in 15 second increments until melted. Set aside.
  • When cake is completely cool, spread raspberry filling over the top. If you would like your cake to be four layers, slice each cake in half first (you will need additional raspberry filling to cover the third layer).
  • Spread raspberry ganache over the raspberry filling.
  • Cover with second cake layer (then third and fourth if making four layers).
  • Cover cake with Buttercream and decorate as desired.

Notes

  • If you do not have black cocoa powder, just use 3/4 cup regular cocoa powder.
  • If making a 4 layer cake you will need to double the filling. Or an additional 1/4 if you want to do the math, doubling is easier.
  • To cover with additional ganache, make an additional 1/2 batch of Chocolate Raspberry Ganche.
  • I turned my second cake upside down so I would have a flat top for my cake. Because I had a layer of chocolate on the top of my cake, I could not level the top with a knife. All was fixed with the buttercream.
  • My favorite Buttercream Frosting recipe if you would like to make your own.
  • The espresso powder does not add a coffee flavor to the cake, it is added to enhance the chocolate flavor.

Nutrition

Calories: 673kcal | Carbohydrates: 86g | Protein: 8g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 64mg | Sodium: 390mg | Potassium: 465mg | Fiber: 6g | Sugar: 58g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 5mg

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2 Comments

  1. This cake looks so heavenly! I love raspberry and chocolate together, and I MUST have this cake soon! Thanks for sharing. Pinning!! 🙂

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