Indulge in this moist, rich, and decadent chocolate raspberry cake that will surely become a new craving of yours. Nothing can beat a perfect chocolate dessert and this further proves that fact. With the perfect balance between sweet and bitter from the raspberries, this dessert will satisfy everyone's needs!

I personally believe chocolate cake is better than vanilla cake and I know that's a pretty brave statement but it had to be said. I love how much can be paired with chocolate to make the most perfect and delicious bite ever. One of my favorite personal pairings is raspberry. I love how well the raspberry's tartness and lightness complement the chocolate's sweetness and richness.

Ingredients You Will Need:

This cake is super easy to make and that’s because we handled majority of it for you! All you need is our chocolate cake mix, frozen raspberry’s, sugar, semi-sweet chocolate chips, and heavy whipping cream. Using our Chocolate cake mix will save you time and will never jeopardize the taste, only making it better due to the use of only premium and natural ingredients.

Baking The Cake:

To bake the cake, the first thing you are going to do is rip open your cake mix and pour all the dry ingredients into a bowl. Then to that add mix in your eggs one at a time. Once all well combined, add in the oil, buttermilk and vanilla. Now this next step is what makes this chocolate cake so flavorful and moist. Slowly add in hot water and mix. Unlike all the other batters I typically bake with, this one should be very liquidy.

Separate the batter between three cake pans. Do not overfill them as you don’t want to be cleaning it out the oven. Been there, done that. Let it bake at 350 degrees for about 25-30 minutes. When done baking, let them cool. If you are not going to be making this cake today, then cover each tier in plastic wrap tightly and place in the freezer. This will keep the cake fresh and make it easier to work with. If you plan on using it the same day, then let it cool completely. You can even place it in the freezer (of course covered in plastic wrap) for a few minutes to let it get cold so that it will be easier to work with. Cold cakes help keep crumbs from falling into your fillings and icing every two seconds, and allow more stability. They will make the entire process so much easier!

Raspberry Compote Filling:

This right here is what elevates this cake to the next level. Including raspberry’s to your desserts especially when paired with chocolate helps make an elegant, delicious, decadent, and loved dessert. Trust me! The best part about it, is that it is literally two ingredients. Yup! Just some frozen raspberries and sugar. So to a pot or pan add in the raspberries and about 2 tablespoons of sugar. Let it cook until the mixture is boiling and has reduced down to a consistency similar to syrup. However, I like to leave chunks in mine, to create better bites when layered with cake. This usually takes about 5-10 minutes. As always, the sugar is used to add some sweetness. If you think it should be sweeter, add more and vice versa if you think it is too sweet. Once it is cooked, you have to let it cool down completely. Since I have no patience, I suggest popping it into the freezer for a few minutes. This will have it cooled down in no time.

The Ganache:

Just like the raspberry compote, the ganache also only has two ingredients. Yes, we love to keep things simple over here! I love to make ganache for so many things because it is extremely easy, taste delicious and is so helpful to make cakes stable. This is why I often use it on my sculpted cakes, as you all have probably seen. To make it, you first need to bring heavy cream to a boil. Once it has boiled pour it over the chocolate chips you have placed into a bowl. Cover it with foil and wait 5 minutes. This is important! Do not immediatly start to mix, you must wait. Once the 5 minutes are up, grab your emersion blender and start blending. If you do not have an emersion blender then use a whisk. If you find there are still lumps and it is not completely smooth, then microwave it for 5-10 seconds and whisk it until it is completely smooth. If you are an avid baker, and someone who liked to do more sculpted cakes, I definitely do recommend getting an emersion blender. It will save you so much time and arm pain.

Build The Layers:

Now that all the components are prepared and ready to go, we can get to stacking! The layers are going to go as followed; chocolate cake, raspberry compote, ganache. Be sure to do thin layers of the fillings because you do not want to have a sliding cake. Trust me, it is no fun! To help keep everything stable and avoid crumbs, I recommend making sure your cake is cold as I explained before. Once your 3 cakes are stacked, place the cake in the fridge to chill and solidify for about 20 minutes. After that, cover the cake in the remaining ganache. This can be a thick layer or thin if you do not want too much of it. I garnished the cake with fresh raspberries, but do as you wish. I think gold leaf, flowers and even a cake topper would look lovely on the cake. Before serving, be sure to let it come to room temperature! Enjoy!

This dessert not only tastes amazing but it is extremely easy to make! It is the perfect dessert to have at parties and to bring places because everyone will love it. The flavors just all work so perfect with each other. Everyones going to believe you are a professional baker after this one!