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Chocolate-Raspberry Layer Cake Recipe

Chocolate-Raspberry Layer Cake

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Average Rating:

Total Reviews: 20

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  • on April 15, 2013

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    The flavors are good, in theory, but I feel that throwing together a chocolate cake from scratch isn't very hard, and you avoid the chemical "boxed" taste, which is only slightly masked by the raspberry and chocolate chips in this recipe. I feel that Giada is becoming too semi-homemade, which makes me very sad. I have always loved her, and her recipes, but I don't see nearly as many dishes I want to make anymore. The FN needs to get back to shows with real cooking, like Jamie Oliver and Tyler Florence have always done. Simple, fresh food doesn't have to be complicated or hard, and doesn't need to involve boxed mixes! Very disappointed in Giada and the FN in general.

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  • on March 29, 2013

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    This has become a new favorite with my family. One of our 3 best cakes now: Chocolate Raspberry, Chocolate Chip Butterscotch, and My version of BlackForest Cherry Cake.
    This Chocolate-Raspberry received rave reviews the first time I made it. They only negative was my daughter's astonishment that I was using a box cake. I figure if Giada can do it occasionally, so can I.

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  • on March 22, 2013

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    I made this for my sisters birthday, no one liked it.

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  • on March 20, 2013

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    This is so good and easy to make. A keeper in my family Thank you Giada .

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  • on March 05, 2013

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    OMG--Delici-OH-so!! I watch you..and your tiny fabulous family ALL the time. Your Todd is absolutely right--THIS CAKE IS FABU!! I told my daughter about it--and since we both just love the Raspberry-Chocolate combination in anything, anywhere, we KNEW this would be her perfect Birthday Cake. I made it for her today--there's not a crumb left (no kidding!! ThanKEW!
    Irenie, Westchester County, New York

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  • on March 04, 2013

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    I really liked this cake as it is. I would probably add slightly more raspberry next time I make it, but really that would just be a variation of an already good cake and frosting. It was moist, tender and rich, but the tang from the raspberries really was a nice counterpoint to the richness. There is a mistake in the recipe- I looked all over and couldn't find an 18.25 oz. cake mix- they are all 15.25oz, however the 1c raspberry +1/4 c water, 1/2 c oil and 3 eggs perfectly correspond to the directions on the cake mix (substituting raspberry for some of the water. I don't scoff at using box cake mixes- same ingredients, less measuring for me! I am a very experienced baker and I have never had a from scratch recipe be as consistent as a box mix.

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  • on March 03, 2013

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    This is a great cake! Thanks for another winner, Giada! While I agree that there are times when I love a scratch cake, Giada's easier style with a twist ranks at the top as well. Some of the best chefs start with a cake mix as a base for their cakes. Working outside the box too far often provides recipes that do not work for the normal cook with our normal busy life styles.

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  • on February 28, 2013

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    It's very tasty and rich, but having a preference for raspberry over chocolate, it's a bit heavy on the chocolate and not enough raspberry. Chips in the cake are overkill.

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  • on February 27, 2013

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    If you even remotely like chocolate and raspberries you will love this recipe. I prefer to make cakes in 3 layers (they just look fancier so I 1.5x the frosting recipe as I was worried about having enough - I'm glad I did although I did have a bit left over (which is fine because you could spread this frosting on cardboard and it would be delicious. I used the mini chocolate chips based on the reviews and substituted a stick of melted butter for the oil in the mix simply because I was out of oil. Just keep beating the frosting if it's too thick - it does thin out - and if you're worried about the filling being too runny once it's combined with the puree, grab some of the frosting out of the bowl before beating it to the finished consistency. One note - puree the raspberries until completely smooth. I thought I was good but noticed a few seeds in my bites.

    This is the cake I now want each year on my birthday - even if I have to bake it myself! Way to go Giada!

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  • on February 27, 2013

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    The tablespoon of the cake mix is to coat the chocolate chips so they do not sink in the batter! And fold them into the batter gently!AND DO NOT POUND THE PANS ON THE COUNTER TO REMOVE THE BUBBLES! This will only make the chips sink to the bottom of the pans and reduce the lift of the cake!

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