Double Chocolate Cake with Raspberries

Is there any better dessert than a chocolate cake? A chocolate cake is hard to beat, especially one with fresh berries on top. This Double Chocolate Cake with Raspberries has the perfect texture for a chocolate cake, not to mention the awesome taste!

When it comes to chocolate cake, you want several things from it. Great ingredients, perfect texture and of course taste. The secret ingredient to this cake may be the espresso powder because that ingredient alone takes this cake to the next level!

I also used a Chocolate Cream Cheese topping that pairs perfectly with this cake. If you only have store-bought chocolate icing, that will work too. I just love the combination of the chocolate on chocolate, especially with the berries on top.

I’ve done cakes with blueberries and strawberries on top, but the raspberries fit this cake perfectly. I also added some cacao nibs for a little crunch on top. Chocolate sprinkles can also work!

Double Chocolate Cake with Raspberries

This super moist and super flavorful Double Chocolate Cake with Raspberries will thrill your taste buds and get you back to eating a regular dessert!

Course Dessert
Servings 10 Servings
Author Chris


  • 2 cups All-Purpose Flour
  • 2 cups Sugar
  • 3/4 cup Unsweetened Cocoa Powder
  • 2 teaspoons Baking Powder
  • 1 1/2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Espresso Powder
  • 1 cup Buttermilk
  • 1/2 cup Canola Oil
  • 2 Eggs
  • 2 teaspoons Vanilla Extract
  • 1 cup Water Boiling
  • Fresh Rasberries
  • Cacao Nibs

For the Frosting

  • 1 package Cream Cheese (8 oz) softened
  • 1/4 tablespoon Butter softened
  • 4 cups Powdered Sugar
  • 3/4 cup Unsweetened Cocoa Powder
  • 2 tablespoons Milk


  1. Preheat oven to 350° and grease two 9-inch pans with spray or a little butter and flour

  2. In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder

  3. Add buttermilk, canola oil, eggs, and vanilla and mix with a hand electric mixer.  Once it's combined add the boiling water while still mixing

  4. Evenly add to the two 9-inch pans and bake for 30-35 minutes or until your toothpick comes out clean

  5. Let cool in the pans for about ten minutes, then transfer to a cooling rack until completely cooled.  

For the Frosting

  1. Sift the powdered sugar and unsweetened cocoa powder together, set aside

  2. In a separate bowl, mix with cream cheese and butter together with a hand mixer

  3. Add the dry ingredients to the cream cheese mixture a little at a time and start mixing it together by hand.  Then add the milk to the mixture and finish mixing by hand

  4. Spread over the top of the first layer, then the top of the second.  This will give you the "naked" look on the cake.  Top with your favorite toppings

Recipe Notes

This brilliant cake recipe comes from

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