Shaym’s Signature Intro
Hey fam, I’m Shaym, the cook, creator, and flavor-chaser behind SoolFood. If you’re into bold bites, crave-worthy textures, and recipes that slap without taking all day, you’re in the right place. This Chocolate Raspberry Valentine’s Cake is all things moody, melty, and mouthwatering. Think: rich cocoa cake layers, tart raspberry jam, and glossy ganache drip that glows. Want more decadent energy? Pair it with my Christmas Cookie Cheesecake or go cozy-chocolate with Banana Chocolate Chip Cookies. Love is layered, fam, just like this cake.
Why You’ll Love This Cake
- Rich, moist chocolate cake with deep cocoa flavor
- Raspberry filling that POPS with bright berry tang
- Shiny dark chocolate ganache that drips like a dream
- Gorgeous enough for Valentine’s, easy enough for a Tuesday
- No fancy tools, just two pans and some love
- Make-ahead friendly and freezer-flexible
- Customizable: add espresso, top with berries, drizzle extra
- Total chocolate-lovers dessert with fruity flair
Ingredient Breakdown
All-purpose flour
Keeps the cake sturdy yet soft, you want structure AND tenderness.
Dutch-process cocoa powder
Deep, dark chocolate flavor. Makes it rich and dramatic.
Baking soda + powder
Team rise. You get that fluffy interior and tall slice.
Salt
Essential flavor booster.
Eggs
Adds moisture, structure, and that shiny crumb.
Buttermilk
Tangy and tenderizing, keeps the cake super soft.
Strong coffee or hot water
Blooms the cocoa. Unlocks flavor. Don’t skip.
Vegetable oil
Keeps it moist, even after chilling.
Raspberry jam
Bright, tangy, and punchy. Layers between cake and in the glaze.
Dark chocolate chips or chopped bar
For ganache. Go quality here, it makes all the difference.
Heavy cream
For that silky ganache texture.
Fresh raspberries (optional)
Juicy garnish and texture pop.
Step-by-Step Shaym Style
1. Bake the Cakes
Preheat to 350°F. Grease two 8-inch round cake pans and line with parchment.
Whisk flour, cocoa, baking soda, powder, and salt. In another bowl, mix eggs, oil, buttermilk, and vanilla. Add wet to dry, then stir in hot coffee or water. Batter will be thin, don’t stress.
Pour evenly into pans and bake 30–35 mins. Cool fully.
2. Layer with Raspberry
Once cakes are cool, slice each in half for 4 thinner layers (optional). Spread raspberry jam between each one, not too thick or it’ll slip.
3. Make the Ganache
Heat cream just until steaming. Pour over chopped chocolate. Let sit, then stir until glossy. Let cool until slightly thick but pourable.
4. Assemble + Glaze
Stack your cake, jam between layers. Pour ganache over the top and let it drip dramatically down the sides. Chill slightly to set.
5. Decorate Like a Star
Top with fresh raspberries, shaved chocolate, edible gold flakes, or heart sprinkles. Serve with a vibe.
Tips, Variations & Flavor Boosts
- Add espresso to the batter or ganache for mocha energy.
- Use seedless jam for a smoother bite.
- Whip the ganache for a soft frosting instead of drip.
- Gluten-free? Use a 1:1 baking blend.
- Make cupcakes instead, same recipe, 18–22 min bake.
- Freeze layers ahead and assemble the day-of!
Serving Ideas
This one’s ready to star at any romantic setup or sugar-packed party. Try it with:
- Mini Valentine’s Day Cakes for a cutie contrast
- Banana Chocolate Chip Cookies for a chewy cocoa twin
- Olympic Village Chocolate Muffins for a chocolate brunch vibe
- Christmas Cookie Cheesecake because why not stack sweet on sweet?
Storage & Reheating Tips
- Store in fridge, covered, for 4–5 days
- Bring to room temp before serving for soft ganache
- Freeze individual slices (no fresh berries) up to 1 month
- Warm 10–15 sec in microwave for gooey center action
FAQs
Can I use a different jam?
Sure, strawberry or cherry work great, but raspberry slaps best here.
Can I skip the ganache?
You could… but why would you?
Can I make it in a 9×13 pan?
Yup. You’ll get a single-layer beauty, adjust bake time to 35–40 mins.
Can I use boxed mix?
If you must. Add espresso or extra cocoa to level it up.
Chocolate Raspberry Valentine’s Day Cake (Moist, Rich, Romantic)
- Total Time: 1 hour
- Yield: 10–12 slices
- Diet: Vegetarian
Description
A rich chocolate cake layered with raspberry jam and topped with silky ganache. This Chocolate Raspberry Valentine’s Day Cake is made to impress, moist, dramatic, and deliciously easy.
Ingredients
**Chocolate Cake**
1 3/4 cups all-purpose flour
3/4 cup Dutch-process cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 cup buttermilk
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 tsp vanilla extract
3/4 cup hot coffee or water
**Filling**
3/4 cup raspberry jam (seedless preferred)
**Ganache**
1 cup dark chocolate chips or chopped bar
1/2 cup heavy cream
**Optional Toppings**
Fresh raspberries
Shaved chocolate
Edible gold flakes
Instructions
1. Preheat oven to 350°F. Grease and line two 8-inch round cake pans.
2. In a large bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
3. In another bowl, beat eggs, sugar, brown sugar, oil, buttermilk, and vanilla.
4. Add dry ingredients, then stir in hot coffee. Batter will be thin.
5. Divide batter between pans and bake 30–35 minutes until set.
6. Cool completely, then slice each cake in half for four layers (optional).
7. Spread a thin layer of raspberry jam between cake layers.
8. To make ganache, heat cream until steaming, pour over chocolate, let sit, then stir smooth.
9. Pour ganache over the top of cake, letting it drip down sides.
10. Top with raspberries, shaved chocolate, or sprinkles. Chill slightly to set.
11. Serve at room temp for best texture.
Notes
Use espresso instead of coffee for deeper chocolate flavor.
Freeze unglazed cake layers up to 1 month.
Make cupcakes instead, bake 18–20 minutes.
Swap jam for strawberry or cherry for a different twist.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Flavor-Packed Conclusion
This Chocolate Raspberry Valentine’s Day Cake is drama, romance, and dessert dreams rolled into one showstopping slice. Moist layers. Tangy berries. Glossy ganache. Whether you’re baking for love, for friends, or for your own dang self, this cake brings it every time.