Martha Stewart Chocolate Raspberry Cake

This martha stewart chocolate raspberry cake is a rich and elegant layer cake, which is made with bittersweet chocolate and fresh raspberry filling. It’s a classic, special-occasion recipe, perfect for celebrations, ready in about 1 hour 50 minutes.

Martha Stewart Chocolate Raspberry Cake Ingredients

Cake:

• Vegetable-oil cooking spray
• 1 1/2 cups all-purpose flour
• 1/4 cup Dutch-process cocoa powder
• 3/4 teaspoon baking soda
• 1 teaspoon coarse salt
• 1 1/2 sticks unsalted butter, room temperature
• 1 1/4 cups sugar
• 3 large eggs, room temperature
• 1 tablespoon raspberry liqueur (optional)
• 1 cup buttermilk, room temperature
• 4 ounces bittersweet chocolate, melted and cooled

Raspberry Filling:

• 4 packages (6 ounces each) fresh raspberries (about 6 cups)
• 3/4 cup plus 2 tablespoons sugar
• Pinch coarse salt
• 2 teaspoons fresh lemon juice

Chocolate Frosting:

• 2 1/4 cups confectioners’ sugar
• 1/4 cup Dutch-process cocoa powder
• Pinch coarse salt
• 6 ounces cream cheese, room temperature
• 1 1/2 sticks unsalted butter, room temperature
• 9 ounces bittersweet chocolate, melted
• 3/4 cup crème fraîche or sour cream

How To Make Martha Stewart Chocolate Raspberry Cake

1. Prep oven and pans: Preheat oven to 350°F. Lightly coat three 8-inch round pans with cooking spray and line bottoms with parchment.
2. Mix dry ingredients: Whisk together flour, cocoa powder, baking soda, and salt.
3. Cream butter and sugar: Beat butter and sugar on high speed until light and fluffy, about 3 minutes.
4. Add eggs: Add eggs one at a time, beating well after each. Beat in raspberry liqueur if using.
5. Combine batter: On low speed, add flour mixture in three batches alternating with buttermilk. Beat in melted chocolate.
6. Bake cakes: Divide batter among pans and bake about 25 minutes, rotating pans, until a tester comes out clean.
7. Cool cakes: Cool 10 minutes, then invert, remove parchment, and cool completely. Trim tops level.
8. Make filling: Cook 3 cups raspberries with sugar, salt, and lemon juice until thickened. Cool, then stir in 2 cups fresh raspberries.
9. Assemble layers: Spread half the filling on first cake layer, top with second layer and remaining filling, then top with final layer. Refrigerate at least 1 hour.
10. Make frosting: Beat cream cheese and butter until smooth. Gradually add sugar, cocoa, and salt, then beat in melted chocolate and crème fraîche.
11. Frost cake: Spread frosting over top and sides. Garnish with remaining raspberries.

Recipe Tips

• Why chill the cake before frosting? It helps set the raspberry filling.
• Can I use frozen raspberries? Fresh are best, but frozen work for the cooked portion.
• How to keep layers neat: Trim tops evenly and chill between steps.
• Alcohol-free option: Skip the liqueur with no texture change.
• Best slicing tip: Use a long knife wiped clean between cuts.

What To Serve With Chocolate Raspberry Cake

• Espresso or coffee
• Vanilla ice cream
• Whipped cream
• Fresh berries

How To Store Chocolate Raspberry Cake

Refrigerate: Store covered up to 3 days.

Freeze: Freeze unfrosted cake layers up to 1 month.

Chocolate Raspberry Cake Nutrition Facts

• Calories: ~520
• Carbs: ~54g
• Protein: ~6g
• Fat: ~32g

Nutrition information is estimated and may vary.

FAQs

Can I make this cake ahead of time?
Yes, assemble the cake a day ahead and frost before serving.

Why is my filling runny?
Cook the raspberries until thick and let cool fully.

Can I use raspberry jam instead?
Homemade filling gives best flavor, but jam can be used in a pinch.

Can I make this as a two-layer cake?
Yes, adjust filling and baking time accordingly.

Try More Recipes:

• Martha Stewart Chocolate Pudding Cake
• Martha Stewart Chocolate Pound Cake
• Martha Stewart Chocolate Peppermint Cake