This chocolate-raspberry layer cake is delicious and vegan friendly! It has a generous layer of a raspberry chia filling and a fluffy chocolate frosting!
You can probably tell from the recipes on this blog that I not only like chocolate, but I also love chocolate in the form of cake…it’s also usually topped with a berry of some sort. Because yum. There’s just something about the trio of flavors that just works together so well. The little bit of tartness from the berries helps to cut through the sweetness of cakes, although the cakes here are mildly sweetened compared to most cakes.
I’ve mentioned before that I began making cakes when I first got married. I’d never made a from-scratch cake in my life, and after receiving a Southern Living cookbook from a friend, quickly made myself familiar with the dessert section, trying a new recipe each week. From chocolate cake to chocolate chip cookies, I just about made them all. Sadly enough, my gauge for whether a recipe was successful or not, was if it tasted like the Duncan Hines cake or Pillsbury refrigerated cookies I was accustomed to making. They didn’t only taste like them, they were much better! I couldn’t believe I was able to create something without the help of box mix or cookie dough logs!
Fast forward several years later, I haven’t made a box dessert since. Once you’ve gotten used to making desserts homemade, they’re not only simple to make, they taste so much better too. You kind of become a dessert snob and look at those boxed cakes like a cheap substitution for the real thing.
When making cakes, the easiest way to dress them up is to pile the top with fresh berries. Berries are like edible flowers, they’re not only pretty to look at, but you can eat them too. If you’re not good at piping and intricate flowers or fancy borders, decorating with fresh fruit is a great alternative!
As if a pile of fresh raspberries wasn’t enough, I stuffed the middle with raspberry chia jam! I love how simple this filling is to make. It’s naturally sweetened with pure maple syrup and thickened with chia seeds. Chia is great, not only nutritionally (they’re packed with omega-3’s, fiber, protein, and more) but they quickly absorb moisture and swell, naturally thickening whatever they’re added to.
That thick layer of berry jam really helps balance the richness of the chocolate. If you don’t have access to raspberries, feel free to use strawberries or blackberries. Also, if you’re not a fan of raspberry seeds, press them through a sieve or give them a quick whirl in a blender. You probably won’t have any jam left over, but if you care to make a double batch, it’s great on toast or oatmeal too!
You may also enjoy these similar recipes:
This post may contain affiliate links. If you click on a link and purchase an item, I may receive a small commission on your purchase. It doesn’t affect the cost of the product at all and gives me the ability to pay for and maintain this blog. I never link to products I wouldn’t use myself. Thank you so much for your support!