Ingredients

For the cake (super moist & fudgy):

• 1 ¾ cups (220g) all-purpose flour
• 1 cup (85g) unsweetened cocoa powder (Dutch-process preferred)
• 2 cups (400g) sugar
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• ½ cup (120ml) vegetable oil
• ½ cup (115g) unsalted butter, melted
• 3 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup (240ml) buttermilk, room temperature
• 1 cup (240ml) hot brewed coffee (deepens chocolate flavor)
• ½ cup (120g) sour cream (extra richness & moisture)

For raspberry filling:

• 2 ½ cups (300g) fresh or frozen raspberries
• ¼ cup (50g) sugar
• 1 tbsp lemon juice
• 2 tbsp cornstarch mixed with 2 tbsp water

For silky chocolate ganache frosting:

• 16 oz (450g) semisweet or dark chocolate, chopped
• 1 ½ cups (360ml) heavy cream
• 3 tbsp unsalted butter
• 2 tbsp corn syrup or honey (for glossy, softer ganache)

Optional decoration:

• Fresh raspberries
• Dark chocolate curls or shards
• Powdered sugar dusting

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Instructions

1. Make the fudgy cake layers
   • Preheat oven to 350°F (175°C). Grease and line three 8-inch pans (for bakery-style tall layers).
   • In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt.
   • Add oil, melted butter, eggs, and vanilla. Mix until smooth.
   • Stir in buttermilk and sour cream. Slowly add hot coffee, mixing until batter is thin and glossy.
   • Divide evenly into pans. Bake 28–32 minutes, until toothpick comes out with a few moist crumbs (not dry). Cool completely.
2. Make raspberry filling
   • In saucepan, combine raspberries, sugar, and lemon juice.
   • Simmer until berries break down. Stir in cornstarch slurry, cook until thickened.
   • Cool completely before using.
3. Make extra silky ganache frosting
   • Heat cream until steaming (not boiling). Pour over chopped chocolate. Let sit 2 minutes.
   • Stir smooth, then add butter and corn syrup/honey. Cool to a spreadable consistency.
4. Assemble the cake
   • Place first cake layer on serving plate. Spread a thin layer of ganache, then some raspberry filling.
   • Repeat with next layers.
   • Cover cake with ganache, smoothing into a glossy, rich finish.
   • Decorate with fresh raspberries and chocolate curls.

Lighter & Fluffier Chocolate Raspberry Cake (Sponge-Style)

Key Adjustments for Lightness

• Use cake flour instead of all-purpose → lower protein = softer crumb.
• Incorporate whipped egg whites for structure and air.
• Use oil instead of butter → keeps cake moist but lighter in texture.
• Add hot liquid (water or coffee) to bloom cocoa and keep the batter fluid.
• Don’t overmix → preserves the air pockets.

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Ingredients (for two 8-inch layers)

Dry

• 1 ½ cups (180g) cake flour
• ¾ cup (65g) unsweetened cocoa powder (sifted)
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Wet

• 4 large eggs, separated
• 1 ¼ cups (250g) granulated sugar, divided
• ½ cup (120ml) neutral oil (canola, grapeseed, or light olive oil)
• ¾ cup (180ml) buttermilk (room temp)
• 1 tsp vanilla extract
• ½ cup (120ml) hot coffee or water

Filling & Assembly

• ¾ cup raspberry jam (seedless if preferred)
• 1–1 ½ cups fresh raspberries
• Whipped cream or chocolate whipped ganache for frosting

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Method

1. Prep: Heat oven to 350°F (175°C). Grease and line two 8-inch round pans with parchment.
2. Dry mix: Whisk together flour, cocoa, baking powder, baking soda, and salt.
3. Egg yolk base: In a large bowl, beat egg yolks with ¾ cup sugar until pale and thick (ribbon stage). Mix in oil, buttermilk, and vanilla.
4. Combine: Gently fold dry mix into yolk mixture until mostly combined. Pour in hot coffee and whisk briefly until smooth (batter will be thin).
5. Egg white whip: In a clean bowl, beat egg whites until soft peaks. Gradually add remaining ½ cup sugar and beat to glossy medium peaks.
6. Fold: Gently fold egg whites into batter in 3 additions, using a spatula and light scooping motions.
7. Bake: Divide into pans. Bake 22–27 min, or until springy and a skewer comes out clean.
8. Cool completely.
9. Assembly:
   • Spread raspberry jam over one layer, top with fresh raspberries.
   • Add second cake layer.
   • Frost with lightly sweetened whipped cream or a chocolate whipped ganache (for structure but still airy).

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Variations

• For extra raspberry flavor in the sponge: Replace half of buttermilk with raspberry purée (strained).
• Soak layers: Brush cooled cakes with a simple syrup made from raspberry juice + sugar.
• Frosting: A whipped mascarpone cream pairs beautifully with both chocolate and raspberry if you want a slightly richer finish.