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Chocolate Raspberry Cake {with raspberry whipped cream filling and chocolate frosting}

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Today I’m sharing a recipe for a chocolate raspberry cake with raspberry whipped cream filling and chocolate frosting that is actually a guest post for Lynn of Order in the Kitchen for her Torte Tuesday series, I’m still on vacation, but will be back soon!

Chocolate raspberry layer cake - with raspberry whipped cream filling and chocolate frosting this image

A little bit of a back story – Lynn and I met at a blogging conference last year and have been super close ever since. I can’t even tell you the amount of time we spend talking, texting, and social media-ing. It was so much in fact, that I had to change my phone plan for more minutes and more data. Stop talking to Lynn? That was clearly not an acceptable alternative! My husband calls my phone my ‘Lynn communication device’ … I think you’re starting to see the magnitude of our friendship and communication level.

chocolate-raspberry-layer-cake

When Lynn started doing Torte Tuesdays I squealed with excitement. I LOVE series! I have a series called Five Ingredient Fridays (every Friday I post a recipe with 5 ingredients or less) and one of the things I love most about Order in the Kitchen is all the fun legal-themed series.

Fee Simple Fridays? Sign me up!

Present Sense Impressions? I’m game!

So as Lynn and I were talking about a torte she was making for the series, I told her all about how I loooooved tortes and how “aren’t fancy cakes the best?” She just kind of said “umhmm” and we kept talking about tortes.

Raspberry whipped cream filling for chocolate cake

One would have thought that as I food blogger I would have known the difference between a cake and a torte, but let me tell you, I did not.

I was under the impression that a torte was another way of describing fancy cakes, the kind that one can only get at Parisian bakeries or have fancy layers and/or toppings. Ooooops. Luckily, I have Lynn in my life, Lynn the lawyer who so graciously explained what tortes are to me, otherwise until this day I would probably have been embarrassing myself telling people about ‘tortes’ when I was really talking about ‘cakes’

As Lynn points out in her description of Torte Tuesdays a “Torte, with an “e” is “a rich cake, especially one containing little or no flour.”

chocolate raspberry layer cake

Well, that is a far cry from what I thought, and to this day we still laugh at how I did not know that.

Today, for Torte Tuesday (in a nod to our inside joke of me learning what a torte was) I’m sharing the recipe for a super-rich and ultra-decadent chocolate and raspberry cake with raspberry whipped cream filling and a chocolaty frosting. It is one of my all-time favorite cakes. It is super fancy, and has smooth chocolate flavors that are complimented perfectly by the gentle tartness of the raspberries. THIS is the cake that my family requests I make for holidays and parties (they say ‘can you make the chocolate raspberry torte’ when requesting it…so I blame my not knowing on them, thanks mom – lol!)

Chocolate-raspberry-cake

As this post goes live, I actually have the pleasure of being on a trip with Lynn! I’m sure we’re both posting up a storm on social media, so be sure to follow us! Lynn on Instagram, Phi on Instagram, and if you haven’t already seen, Lynn guest posted a delicious 5 ingredient carbonara pasta on my blog last week that is definitely worth checking out!

Chocolate Raspberry Cake {with raspberry whipped cream filling and chocolate frosting}

5 from 2 votes
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Ingredients

  • For the cake:
  • 3 oz semi-sweet chocolate
  • 1 ½ cups hot brewed coffee
  • 3 cups sugar
  • 2 ½ cups flour all-purpose
  • 1 ½ cups unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 3 large eggs
  • ¾ cup vegetable oil
  • 1 ½ cups buttermilk
  • 1 Tbs vanilla extract
  • For the filling:
  • 1 cup heavy whipping cream
  • 1 cup raspberry preserves seedless
  • For the frosting
  • 8 oz semi-sweet chocolate
  • ½ cup heavy cream
  • 2 Tbs butter
  • 1 Tbs sugar
  • 1 Tbs corn syrup
  • Toppings optional
  • Fresh strawberries
  • Chocolate pieces

Instructions

  • For the cake -
  • Preheat oven to 350. Line the bottom of two springform pans with parchment paper and spray with cooking spray and set aside.
  • In a microwave safe bowl melt the chocolate in 30 second intervals, stirring in between, until the chocolate has melted (mine usually takes about a minute and a half.)
  • Then in the bowl of a stand mixer (or with a hand mixer in a big bowl) pour hot coffee and sugar and beat on medium speed until combined. When chocolate is done melting, use a spatula and pour it into the bowl and mix.
  • In a separate bowl combine all the dry ingredients (flour, cocoa powder, baking soda, baking powder and salt and stir to combine.
  • In a separate bowl combine all the wet ingredients (eggs, oil, buttermilk, and vanilla extract) and whisk to combine.
  • Now, alternating between the wet and dry ingredients, pour 1/3 of the mixture into the bowl of the stand mixer containing the coffee/sugar/chocolate mixture. In between pouring in thirds of the dry and wet ingredients, scrape down the sides of the bowl with a spatula.
  • Divide the batter between the two prepared springform pans and bake for 40-50 minutes, or until a toothpick comes out clean (I always set my springform pans on a baking sheet in case of dripping when baking).
  • When cakes are done baking, remove from oven and allow to completely cool before cutting/frosting.
  • To make the filling simply whip the whipped cream and raspberry preserves together until fluffy.
  • To make the frosting simply combine all the ingredients over medium-low heat and stir to combine until all the ingredients melt together, then allow to cool for at least half an hour or longer – the frosting will harden a little to a semi-soft and malleable consistency.
  • To assemble the cake, run a sharp knife over the top of the cakes horizontally so that the top of the cake is flat (discard remnants). Cut each cake in half (horizontally so that each cake forms two layers).
  • Place one layer of cake on a serving dish then spoon 1/3 of the raspberry whipped cream on top and smooth it out, then place another layer of cake on, and spread 1/3 of the raspberry whipped cream on, smooth it out, then place another layer of cake on and spread remaining 1/3 of raspberry whipped cream on and place final layer of cake on. Run a spatula around the cake sides to make sure that there are no bulges of whipped cream.
  • With a spatula smooth and spread the frosting on, then garnish with fresh raspberries and chocolate chunks if desired. All the components of this cake can be made ahead of time and then assembled day of 🙂

 

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Comments

  1. Laila Crawley says

    Does the filling deflate since there isn’t a stabilizer in the whipped cream? How does it hold up?

    Reply

    • Sweetphi says

      That’s a great question! I’ve usually served it same day, so I haven’t noticed any deflating, but you could definitely add a stabilizer if you’re worried.

      Reply

  3. Nanette Poorman says

    I made the raspberry whip cream filling and it huge hit! Everyone said I should have frosted the whole cake in the filling and I thought about it but was afraid it would melt. I wish I would have used your frosting recipe instead of the one I did because I think the “other” frosting recipe was too sweet.
    Thank you for a great recipe.

    Reply

  4. Karen D says

    Good morning. This looks absolutely incredible. I want to make it for my daughter’s 24th birthday tomorrow. I wanted to use 8″ pans, but see from a previous comment, you used 9″ pans. I would be using, what I believe, are standard Wilton pans. Will my cake runneth over??

    Reply

  5. Nelly says

    This is the best chocolate cake I have ever tasted. I made it for my 5-year son’s birthday this weekend. He’s allergic to tree nuts so I bake most everything for him, and I am always on the lookout for recipes. Everything was amazing, the cake, the frosting, and the raspberry filling. This is now my favorite chocolate cake recipe. The pictures also helped. Thank you!

    Reply

  8. Olivia-carefullycreated says

    This looks AWESOME!!!! I LOVE raspberries! I’ll have to try this…Chocolate is a girls’ Best Friend.

    Reply

  13. Little Cooking Tips says

    Your torte looks amazing Phi! And the best part is the frosting that will cover any “errors” in the way the cakes are cut:) It’s so tough cutting them straight without special equipment.
    Btw here in Greece we call all those cakes Tourta (plural Tourtes) 🙂 It’s the classic birthday cake. They always have filling and frosting, usually both chocolate. And the cakes inside are usually soaked in some syrup.
    Thanx so much for sharing this!
    Panos and Mirella

    Reply

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