Double Chocolate Raspberry Cake
Double Chocolate Raspberry Cake is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350° F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350° F.
Spray two 8-inch round cake pans with cooking spray.
In a large bowl, combine the cake mix, eggs, oil, and water and beat with an electric mixer for about 2 minutes, until smooth and creamy.
Using a rubber spatula or spoon, fold the chocolate chips into the cake batter.
Divide batter evenly between two cake pans and bake for 30 minutes, or until a toothpick or cake tester placed in the center of the cakes comes out clean.
Remove from oven and allow to cool in their pans.
When cool, turn one cake out, round side down, on a flat serving platter or cake pedestal covered with two pieces of waxed paper, slightly overlapping in the center.
To make flat on top, slice the rounded side off both layers before stacking.
Apply a thin layer of chocolate frosting to the top of the first layer, followed by a layer of raspberry jam.
Dot approximately 1/4 cup of fresh raspberries on top of the jam, leaving spaces between berries.
Carefully place the second layer of chocolate cake, rounded side up, or if top has been removed, bottom side up, gently aligning the two layers together.
With an offset spatula or knife, spread a thin layer of frosting around the sides and top of the cake and add extra frosting until the sides are covered and smooth.
Frost the top of the cake until covered and smooth.
Finish the top and sides of the cake with the remaining raspberries.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
