An ultra indulgent and moist one-bowl chocolate cake recipe with layers of homemade raspberry buttercream and covered in a chocolate ganache! This chocolate raspberry cake would be perfect for any birthday or fun occasion!
🖊 Recipe note
I wanted to create a moist chocolate cake recipe that was only 1 bowl and had everyday pantry ingredients and this recipe hit the nail on the head! This recipe makes three 6 inch chocolate cake layers and they’re so light and fluffy! The fresh raspberry buttercream can easily be swapped in with strawberries and would still taste delicious.
This could be a great idea if you want to make a chocolate birthday cake or a valentines day cake! If you’re craving chocolate goodness my cheesecake swirl brownies are also a great option!
😋 Taste and features
- A one bowl 6 inch chocolate cake recipe
- Layers of fresh raspberry buttercream frosting
- A delicious balance of sweet chocolate with a tart frosting
Chocolate Cake Ingredients
Raspberry Buttercream Frosting Ingredients
🗒️ Step by step instructions
Before you start: Heat oven to 350F and grease 3 6-inch round springform pans.
Step 1. Add vegetable oil, extra hot coffee, and chocolate chips to a mixing bowl (the heat of the coffee should melt the chocolate chips) and mix using the paddle attachment. Then add cocoa powder and light brown sugar and mix again until fully combined.
Step 2. Then add in 6 eggs and 3 egg yolks and mix again. Then pour in all purpose flour, baking soda and salt and mix, scraping the sides down. Pour evenly into 3 separate pans and then bake for 40-45 minutes.
Step 3. While cake is baking make raspberry buttercream by blending raspberries in a mixer and then straining the pureed liquid (to remove seeds). Then using the paddle attachment, whip room temperature unsalted butter, confectioners sugar, raspberry puree and heavy cream on medium speed until smooth.
Helpful Tips for Frosting:
- Use a metal sieve to remove seeds!
- If the butter is too cold it won’t cream properly! If you’re short on time, cut the butter into cubes and then heat it up in the microwave 5-10 seconds at a time. (The butter should not be melted)
Step 4. Spread frosting on cooled cake layers and then enjoy!
👩🍳 Top tips
- Extra Hot Coffee: Hot coffee is used to melt the chocolate chips so make sure all the chocolate has melted before moving on to the next step. You can even re-heat the coffee in the microwave for 30 seconds – 1 minute.
- Weigh dry ingredients: I always use a scale because its very easy to pack in extra flour and it ends up affecting the final cake texture! If you don’t have a scale make sure you lightly scoop flour in and then scrape off extra using the back of a knife.
- Save some Raspberries: If you want to enhance the raspberry flavor you can also add fresh raspberries in between the cake layers or make more raspberry puree and spread on top of each cake layer.
🍫 How to make easy chocolate ganache
For this recipe I covered the cake in a chocolate ganache which is not a requirement but loved the final look of the cake!
Ingredients for chocolate ganache: 1 Cup Chocolate Chips + 1/2 Cup Heavy Cream
To make a chocolate ganache, melt chocolate chips in the microwave or using a double boiler method and then mix in heavy cream. Make sure its not too hot before adding on top of buttercream of it will end up melting it!
No raspberries for this recipe? Swap it out with strawberries or black berries!
No coffee? You can swap out the hot coffee with hot water! Coffee really enhances the flavor of this cake but you can still use water!
🧺 Storage tips
- Room Temperature: Store at room temperature in an an airtight container for up to 3 days.
- Fridge: Store cake in an airtight container for up to 1 week.
🙋 Frequently asked questions
What makes the cake moist?
I love using oil in chocolate cake as it gives the cake a ton of rise as it weighs less than butter and stays fluffy and moist all day long!
Why do you use hot coffee or boiling water for chocolate cake?
For this cake I use it to melt chocolate chips but the heat of coffee/water helps “bloom” cocoa powder and enhances the overall flavor!
🔎 Related recipes
Want to try some other delicious chocolate cake recipes? Here are a few easy recipes you can check out below!
Chocolate Raspberry Cake
- 3 6-inch round spring form pans
- 1 1/4 Cup Vegetable Oil (275 Grams)
- 1 Cup Coffee (240 Grams)
- 1 1/4 Cup Cocoa Powder (100 Grams)
- 1 Cup Chocolate Chips (170 Grams)
- 2 Cups Light Brown Sugar (400 Grams)
- 6 Eggs + 3 Egg Yolks (Grade A Large)
- 2 Cups All Purpose Flour (240 Grams)
- 1 tbsp Baking Soda (14 Grams)
- 1 tsp Salt (4 Grams)
- 4 Cups Confectioners Sugar (480 Grams)
- 2 Cups Unsalted Butter (454 Grams / 4 Sticks)
- 3 Cups Raspberries (360 Grams)
- 1/3 Cup Heavy Cream (80 Grams)
- Heat oven to 350F and grease 3 6-inch round springform pans.
- Add vegetable oil, extra hot coffee, and chocolate chips to a mixing bowl (the heat of the coffee should melt the chocolate chips) and mix using the paddle attachment.
- Next add cocoa powder and light brown sugar and mix again until fully combined.
- Then add in 6 eggs and 3 egg yolks and mix again.
- Then sift in all purpose flour, baking soda and salt and mix, scraping the sides down.
- Pour evenly into 3 separate pans and then bake for 40-45 minutes.
- While cake is baking make raspberry buttercream by blending raspberries in a mixer and then straining the pureed liquid (to remove seeds). Then using the paddle attachment, whip room temperature unsalted butter, confectioners sugar, raspberry puree and heavy cream on medium speed until smooth.
- Spread raspberry buttercream frosting on cake and then enjoy!