Chocolate Frosted Cake Raspberry Filling
Deliciously smooth chocolate frosting, vanilla layer cake with raspberry filling is the perfect rustic chocolate berry cake.
Don’t pass by the berry section at the store, grab some fresh berries to fill and top this cake with. I went with raspberries for the filling and topped the cake with blueberries and raspberries and plenty of chocolate, chocolate curls, and a fun chocolate drizzle that also helps hold the berries in place.
No need to worry about making the frosting perfect on this pretty rustic cake, just slather on the silky chocolate frosting then top it with chocolate curls and add berries.
I love cakes that are uncomplicated and easy to decorate.
I also love berries with cake, If you do too… give a look at my:
- single layer vanilla cake you could make if you want a smaller cake
- 1-hour strawberry shortcake
- filled vanilla cake – 2 layer round split and filled with custard and strawberries
- 2 layer sheet cake with berries
- Strawberry Cake – single layer split and filled
- a fun winter cake with cranberries
- chocolate sheet cake with strawberries and blueberries
- buttermilk cake with blackberry glaze
- blueberry banana chocolate chip cake
This silky smooth chocolate frosting tastes like Chocolate Swiss Meringue Buttercream, without the fuss. This mock Swiss Meringue Buttercream is sure to become your new favorite. It comes together quickly and easily, and is so delicious and smooth, and doesn’t have that sugary grit of American buttercream frosting.
I always recommend freezing the cake wrapped well to assemble the cakes easily and keep the cakes from sliding or falling apart. It also ensures the cake itself will remain moist.
The raspberry filling is made with raspberries, sugar and water, simmered and stained, the thin liquid is raspberry syrup (great for drinks) scrape the bottom of the strainer and you have a thick fruity spread, it’ll firm up like jam, you can eat or discard the pressed fruit.
Pipe a ring of frosting around the cake to hold the filling in so it doesn’t seep out the sides of the cake.
If the filling is room temperature it’ll be thinner and slide out of the cake when cut, to firm it up place the raspberry filling in the fridge so it’ll be thicker and firmer.
Alternatively, you can fill the cake and place the cake in the fridge, but it will take a long time to chill the raspberry filling inside the cake. I usually firm up the filling and frosting overnight.
Remove the cake 30 minutes before serving to allow it to come to a slicing temperature.
I add a second ring of frosting and turn the second layer upside down so the “damn” is thicker so the filling stays inside.
I piled on the berries on top of the frosting and added chocolate curls. I use a potato peeler and “peel” a chocolate bar into curls.
Then I use the remaining chocolate bar to melt it and drizzle it over the fruit to keep it in place. I use a spoon and let the chocolate fall off the spoon and swish the spoon back and forth like “spatter paint” so the chocolate lightly flings over the berries.
More about frosting the cake:
If decorating a cake makes you nervous here are a few tips
- draw out what you want it to look like
- have everything ready
- an offset spatula and a spoon
- decorations: fruit, chocolate, candy, cookies, nuts or sprinkles
Frosting can be spread with an offset spatula to smooth the frosting on the top and sides. The back of a spoon can make swirls. if the frosting doesn’t seem to slide smoothly where you need it to go, run it under warm water and dry it off and it will help the frosting smooth out more easily.
Topping the frosting with fruit (fresh or dried), chocolate chips, melted chocolate, fudge sauce, chocolate curls, and soft sugar-coated candy will work well, you can put them on a toothpick to place them so they won’t fall off the cake and sprinkles hide a world of sin if you’re frosting is uneven or not smooth. Cookies are fun to add to cakes, you can put them on whole, cut them, or chop into small pieces. Place sprinkles or nuts on while the frosting is still soft, so they stick well.
Here are some cakes with toppings to give you some ideas:
- some sprinkles, lots of sprinkles, just a few sprinkles
- chocolate chips
- chocolate shavings/curls
- fruit: figs and blueberries, blueberries and mint, dried apricots,
- nuts, coconut
- fudge sauce
- candy, Reeses peanut butter cups, malted milk balls, cinnamon hearts
- cookies
- flowers
AND… if you happen to have a mishap with your cake, I have a fix for that too.
This is the vanilla cake recipe I used in this recipe (be sure to click here and print it)
Here is another great vanilla cake recipe.
If you’re looking for a Vanilla Faux Swiss Meringue Frosting look here.
Raspberry Filling
Ingredients
- 1 ½ cups raspberries or 6 oz
- 1 cup granulated sugar
- 1 cup water
Instructions
- In a medium saucepan, add raspberries, sugar, and water to a boil.
- Turn onto a medium-low temperature, and simmer for 5 minutes, this will release the pectin in the fruit and thicken the sauce.
- This recipe will give you 2 items when you cool it. 1 cup syrup, which I keep in a glass jar in the fridge to make drinks with and the thickened raspberry sauce.
- Remove the saucepan from the stove and allow to cool 5 minutes.
- Now you'll need 2 medium bowls and a fine mesh strainer.
- Pour the raspberry mixture through the strainer so the syrup goes into the bowl.
- Press the berries with the back of a spoon until all you see is the seeds remaining in the mesh strainer.
- Then scrape the bottom of the strainer and place that thickened sauce into the other bowl, this is the filling.
- Use the filling for cakes or cupcakes. Use immediately or place in the fridge to thicken.
- Store in the fridge for up to one week
Faux Swiss Chocolate Buttercream Frosting
Ingredients
- 1 1½ cups butter salted which is 3 sticks or 340 grams
- 1 ¼ cups powdered sugar or 156 grams
- ¼ cup cocoa powder or 31 grams
- ⅓ cup liquid coffee creamer (vanilla or sweet cream) or 78 ml
- 2 teaspoons vanilla
Instructions
- Be sure the butter and creamer are at room temperature.
- In the bowl of a mixer beat butter on medium speed until light in color and smooth, 2 minutes.
- In a separate small bowl whisk powdered sugar, cocoa, creamer, and vanilla until it's a pourable syrup consistency (add 1 tablespoon more creamer if needed)
- Pour the powdered sugar mixture into the butter while mixing on medium-low speed
- Mixing on low speed for 5-7 minutes. This will mix the frosting smooth and creamy without whipping air into the frosting, and this will avoid bubbles.
- Scrape down sides after the first few minutes to ensure all ingredients are well mixed
You’ll find the white cake recipe I used here.
