Pisces Chocolate Raspberry Cake

Name: Pisces Chocolate Raspberry Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 2 cups fresh raspberries; 1/2 cup granulated sugar; 1 tablespoon cornstarch; 1 tablespoon lemon juice; 1 cup unsalted butter, softened; 3 1/2 cups powdered sugar; 1/2 cup unsweetened cocoa powder; 1/4 cup heavy cream; 2 teaspoons vanilla extract

Highlighted under: Quick Dessert Recipes

I absolutely adore creating desserts that bring happiness to anyone who tries them, and this Pisces Chocolate Raspberry Cake is no exception. Rich, moist chocolate cake meets the vibrant tartness of raspberries, making it an irresistible combination. Each bite is a delightful contrast of flavors and textures that sparks joy and celebration. I often make this cake for special occasions, but it's just as enjoyable on a quiet afternoon with a cup of tea. I'm excited to share this recipe with you so you can experience the joy it brings.

Created by

Lena

Last updated on 2026-01-30T01:55:28.673Z

When I first tried making a chocolate cake with raspberry filling, I was amazed at how these two flavors enhanced each other. The tart raspberries cut through the richness of the chocolate, creating a balanced dessert that everyone loves. I found that incorporating fresh raspberries into the filling makes a world of difference as they provide a fresh burst of flavor that compliments the cake.

Another tip that I swear by is using high-quality cocoa powder and chocolate. It truly elevates the cake, making it taste incredibly decadent. Don't rush the whipping of the eggs, as that helps create a light and fluffy texture. Trust me, this cake is worth every bit of effort!

Why You'll Love This Cake
Decadent chocolate flavor paired with tangy raspberries
Moist, fluffy texture that pleases every palate
Great for birthdays, celebrations, or as a well-deserved treat

Understanding Ingredients

The key ingredient in the Pisces Chocolate Raspberry Cake is, of course, chocolate. I recommend using high-quality unsweetened cocoa powder, as it gives the cake a rich and decadent flavor. The combination of flour, baking powder, and soda creates a perfect balance to allow the cake to rise beautifully while maintaining its moistness. For the best taste, weigh your ingredients instead of using volume measurements, as this will ensure accuracy and consistency in your cake.

Raspberries not only provide a burst of flavor but also moisture and natural sweetness, which complement the chocolate. Using fresh raspberries in the filling is ideal; however, if you can't find them, frozen raspberries can work in a pinch. Just remember to thaw and drain them to avoid excess moisture in your filling. Adding lemon juice not only enhances the raspberry flavor but also helps to activate the cornstarch for a thicker consistency.

Frosting and Assembly Tips

When making the frosting, make sure your butter is at room temperature; this ensures a smoother consistency. Whipping the butter until creamy and pale gives the frosting a light texture. It's crucial to add the powdered sugar gradually to prevent a cloud of sugar from flooding your kitchen. If the frosting appears too thick, you can adjust its consistency by adding a teaspoon of milk or cream at a time until you reach your desired texture.

Assembly is just as important as the baking process. To prevent the cake from sliding, ensure that both cake layers are completely cooled. I recommend using a serrated knife to level the tops of the cake layers before stacking them. This creates a stable base and ensures an even frosting application without excessive pressure. A cake turntable can also be a great tool for making the frosting process smoother—just rotate as you frost for an even coat.

Ingredients

For the Cake

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Raspberry Filling

2 cups fresh raspberries
1/2 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice

For the Frosting

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup heavy cream
2 teaspoons vanilla extract

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well. Add eggs, milk, oil, and vanilla to the dry ingredients and mix until smooth. Gradually stir in the boiling water until well combined.

Bake the Cakes

Divide the cake batter evenly between the prepared pans and smooth the tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Raspberry Filling

In a saucepan over medium heat, combine the raspberries, sugar, cornstarch, and lemon juice. Cook for about 5-7 minutes, or until the raspberries break down and the mixture thickens. Remove from heat and let it cool.

Prepare the Frosting

In a large bowl, whip the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing well. Pour in the heavy cream and vanilla extract, then beat until light and fluffy.

Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of raspberry filling over the top, then place the second cake layer on top. Frost the top and sides with the chocolate frosting. Drizzle any remaining raspberry filling over the top for a lovely finish.

Pro Tips

For an extra touch, consider adding chocolate shavings or fresh raspberries on top of the frosted cake before serving.

Make-Ahead and Storage

This cake is perfect for making ahead of time. You can bake the layers a day or two in advance; just wrap them tightly in plastic wrap to prevent them from drying out. The raspberry filling and frosting can also be made ahead and stored in the refrigerator. If you cool it properly, the frosting can hold up to a week in the fridge but be sure to bring it to room temperature and re-whip before using it for the best texture.

If you have leftovers, store the assembled cake in an airtight container in the refrigerator. The moist chocolate layers and raspberry filling can last 3-5 days chilled. For long-term storage, you can freeze the unassembled cake layers. Just wrap each layer separately in plastic wrap and store in a heavy-duty freezer bag. When you're ready to enjoy, thaw in the fridge overnight before frosting and serving.

Serving Suggestions and Variations

For a touch of elegance, consider serving slices of this cake with a dollop of whipped cream and a drizzle of chocolate sauce or additional raspberry filling. Fresh mint leaves can also add a beautiful touch to your presentation. For an extra flavor twist, try adding orange zest to the frosting, which pairs wonderfully with chocolate and raspberry flavors.

If you're looking to mix things up, you could incorporate different fruits into the filling; strawberries or blueberries can be an excellent choice. You could also add a layer of ganache on top instead of frosting for a richer chocolate experience. Be sure to adjust the sweetness in the filling as needed, depending on the fruit you use, to keep that delightful tartness contrasted with the chocolate.

Questions About Recipes

→ Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries. Just thaw them and drain any excess liquid before using for the filling.

→ How should I store the cake?

Store the cake in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving.

→ Can I freeze the chocolate cake?

Absolutely! You can freeze the unfrosted cake layers for up to 3 months. Just wrap them tightly in plastic wrap and place in a freezer-safe bag.

→ Is there a substitute for eggs in this recipe?

Yes, you can use flax eggs or unsweetened applesauce as an egg substitute for this recipe. One egg can be replaced with 1/4 cup of applesauce or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water.