Delectable Raspberry Chocolate Cake

45 minutes


  • 1 package devil’s food cake mix
  • 1 cup sour cream
  • 3/4 cup water
  • 3 large eggs, room temperature
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup miniature semisweet chocolate chips
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1 tablespoon butter
  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • 3 tablespoons sugar
  • 4 teaspoons cornstarch
  • 1/2 cup heavy whipping cream, whipped
  • Fresh raspberries, mint and confectioners’ sugar, optional


  • In a large bowl, combine the cake mix, sour cream, water, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in miniature chips.
  • Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Whisk in butter. Chill until mixture reaches spreading consistency, stirring occasionally.
  • For raspberry cream, mash and strain raspberries, reserving juice; discard seeds. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil, cook and stir over low heat for 1-2 minutes or until thickened. Place in a bowl; chill for 30 minutes. Fold in whipped cream.
  • Place 1 cake layer on a serving plate; spread with half of the ganache. Top with second cake layer and the raspberry cream. Top with remaining cake layer; spread with remaining ganache. Store in the refrigerator. If desired, top with raspberries, mint and confectioners’ sugar.
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