Sunday, June 2, 2013

Raspberry Filled Chocolate Cake

I cannot really tell you how this tasted as I did not get a chance to try it. I have made the base chocolate cake in the past, so I know that is good but I have never filled a cake before.  This one went to a picnic at a friends house.

I am told it was very good which is why I decided it would be OK to post this. Plus, chocolate and raspberry is such a great combination to begin with-- how bad could it be?

I suppose I will need to make another so I can actually try it.  If you try it, please let me know what you think!

Raspberry Filled Chocolate Cake

For the cake:
3 cups flour (I used all purpose but whole wheat will work, too)
2 cups organic pure cane sugar (you could also use brown sugar)
1 tsp sea salt
2 tsp baking soda
1/2 cup unsweetened cocoa powder
3/4 cup oil (I used canola)
2 tbsp apple cider vinegar
2 tsp vanilla extract
2 cups water

For the filling:
1 1/2 cups fresh organic raspberries
1/4 cup organic pure cane sugar
2 tbsp fresh lemon juice
1 tbsp cornstarch

For the ganache:
3/4 cup vegan chocolate chips (I used Ghiradelli Semi Sweet)
1/4 cup plus 1 tbsp non dairy milk (I used So Delicious Unsweetened Coconut)
2 tbsp maple syrup

Preheat oven to 350 degrees.

In a large bowl mix the dry ingredients until combined.  Add the rest of the ingredients and stir with a whisk until there are no lumps.

Pour batter into a lightly greased round cake pan.  Bake at 350 degrees for 30-40 minutes until an inserted toothpick comes out clean.  Remove from the oven and allow to cool.

Turn the cake out of the pan (you may need to run a knife around the edges first).  When cake is entirely cooled, use a serrated knife to slice the cake into two equal round pieces.  Set aside.

Place all of the ingredients for the raspberry filling in a sauce pan over medium high heat.  Bring to a boil.  Mash the raspberries with a potato masher until relatively smooth.  Poor mixture into a strainer placed over a bowl and push the liquid through leaving the seeds behind.  Set aside to cool.

When filling has cooled spoon onto one of the cake rounds and then place the other round on top.

Using a double boiler over medium heat add all of the ganache ingredients.  Allow the chocolate to melt, stirring constantly until very smooth.  Remove from the heat, pour onto the top of the cake and  spread from the center out ensuring the ganache is spread onto the sides of the cake as well.

Decorate/garnish with fresh raspberries if desired.


  1. Wow....this looks wonderful. The combo of chocolate and raspberries is always a winner. I am pinning this and plan on making it soon...thanks!

  2. Hi! Great recipe! Does this need refrigerating or is it good left out? And if so, for how long? Thank you!

    1. Hello- I imagine it would be fine left out but would not put fresh fruit on it if you were to leave it out. As for how long- I would think a couple of days. This one did not last long enough to find out :)

  3. Hi,

    We tried the cake for our 11th anniversary and it came out too moist using the proportions provided. Can you confirm the quantity of water please?

    Otherwise the cake tasted marvelous! Thanks!

    1. Gosh, I am sorry this did not work out for you (but happy anniversary!). I wonder where you are located and if that makes a difference in baking (high altitude, etc.). Also, baking time varies by oven so perhaps increasing the baking time would help. The ratio of flour to water is generally correct for baking a cake, however you might try adding one cup and judging the batter consistency from there and only add as much as to create a slightly less wet cake batter. You could also split the batter into two round cake pans instead of cooking in one. If you try again please let me know how it goes!