This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
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?
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.
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.
Stir in the chocolate chips.
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.
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 to combine. Add the Chambord® and 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 to double the raspberry filling to cover the third layer}. Spread chocolate ganache over the raspberry filling.
Cover with second cake layer (then third and fourth if making four layers).
Cover cake with Buttercream Frosting. I did a skim coat around the sides.
Then frost the top.
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.
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!!
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.
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.
More delicious cake recipes:
- Chocolate Huckleberry Rum Cocktail Cake – can substitute blueberries
- Naked 3-Layer Cake
- Old-Fashioned Chocolate Fudge Cake
- Mini Chocolate Bundt Cake
- Chocolate Peppermint Cream Cheese Bundt Cake
- BAILEYS Kiss Cocktail Cake
Enjoy!!
Raspberry Fudge Cake
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
- 1/2 cup dutch-processed cocoa powder
- 1/4 cup black cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons espresso powder
- 1 teaspoon fine sea salt
- 4 large eggs at room temperature
- 3/4 cups canola oil
- 2 teaspoons pure vanilla extract
- 1 1/4 cups water
- 1/2 cup semi-sweet chocolate chips optional
Filling
- 1/4 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.
Skip to content
Lyuba@willcookforsmiles says
That looks SUPER yummy, Lisa!
Martie says
This cake looks so heavenly! I love raspberry and chocolate together, and I MUST have this cake soon! Thanks for sharing. Pinning!! 🙂