• 47 Ratings

Dive into your own delicious Dark Chocolate-Raspberry Cake for one of the most decadent dark chocolate desserts you'll ever taste. A drizzle of Dark Chocolate Truffle Icing on top makes this Dark-Chocolate Raspberry Cake recipe completely irresistible.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

45 mins
18 mins at 350°
5 mins
30 mins
40 mins
24 cupcakes

Dark Chocolate-Raspberry Cakes


Ingredient Checklist


Instructions Checklist
  • Let butter and eggs stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F. Lightly coat twenty-four 2-1/2-inch muffin cups with nonstick cooking spray; set aside.

Instructions Checklist
  • In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt. In a small bowl, combine granulated sugar and brown sugar. Set aside.

Instructions Checklist
  • In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar mixture, about 1/4 cup at a time, beating on medium speed about 5 minutes or until light and fluffy, scraping side of bowl occasionally. Add eggs one at a time, beating well after each addition. Beat in vanilla.

Instructions Checklist
  • Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.

Instructions Checklist
  • Divide half of the batter among the prepared muffin cups. Divide the 2 cups raspberries among muffin cups, adding 3 or 4 berries to the center of each cup. Spoon the remaining batter over berries in muffin cups.

Instructions Checklist
  • Bake for 18 to 20 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks.

Instructions Checklist
  • Prepare Chocolate Truffle Icing. To glaze cupcakes, invert one cake at a time onto a slotted spoon. Hold the cake over the bowl of icing and spoon icing over cake, allowing excess to drip down side. Place glazed cakes on a wire rack set on a parchment-lined baking sheet. Chill about 20 minutes or until icing is set. If desired, garnish cakes with additional raspberries. Makes 24 cupcakes.

*Test Kitchen Tip:

To make 1 cup sour milk, place 1 tablespoon vinegar or lemon juice in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.

Chocolate Truffle Icing


Ingredient Checklist


Instructions Checklist
  • In a medium heavy saucepan combine whipping cream and corn syrup. Cook and stir over medium-low heat just until mixture is simmering. Remove from heat. Stir in chocolate pieces and vanilla; whisk until chocolate is melted. Transfer to a large bowl. Cover and chill about 20 minutes or until icing reaches a thick, pourable consistency, stirring occasionally.



47 Ratings
  • 5 star values: 37
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
These were delicious. And they stayed fresh for days, getting each day. I am not one to mix fruit with chocolate. but these were great.
Rating: Unrated
Sounds great. I'm going to try it - but what about using blueberries? Would they be the same complimentary pairing ?