Decadent Cocoa And Raspberry Jam Chocolate Cake

Decadent Cocoa And Raspberry Jam Chocolate Cake


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Whip up this classically rich and refreshingly jam-filled cake for your next get-together! Serving this dessert with fresh raspberries is the perfect addition to break away from a chocolate coma.

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Time needed

25 min preparation + 30 min cooking

Serving Size / Yield

8-12 servings


  • 2 C. flour
  • 2 C. sugar
  • 1 ¾ C. unsweetened cocoa powder, divided
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • Dash salt
  • 2 eggs
  • 1 ½ C. milk, divided
  • ¼ C. vegetable oil
  • 4 tsp. vanilla extract, divided
  • 1 C. brewed coffee
  • ½ C. raspberry jam
  • 3 sticks butter, softened
  • 4-5 C. powdered sugar
  • Fresh raspberries for garnish

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Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, ¾ cup of cocoa powder, baking soda, and salt. Whisk in eggs, 1 cup of milk, vegetable oil, 2 teaspoons of vanilla, and coffee until batter is smooth. Pour batter evenly into two greased 9-inch baking pans and bake for 30 minutes until and inserted knife comes out clean. Allow to cool completely before removing from pans. Prepare frosting by beating together cup of cocoa powder and butter until evenly combined. Add in powdered sugar and milk, alternating between the two, starting and ending with sugar. Beat until smooth and stir in 2 teaspoons of vanilla. Assemble cake by spreading raspberry jam in between the two cake layers and frost the rest, topping with fresh raspberries.

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