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Chocolate-Raspberry Cake
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
155 minutes
Decadent chocolate cake with raspberry filling and creamy whipped topping.
Ingredients:
  • baking spray
  • 1 teaspoon cocoa powder, or as needed
  • 1 teaspoon all-purpose flour, or as needed
  • 1 (15.25 ounce) package chocolate cake mix
  • 1 cup water
  • 1 (6 ounce) container vanilla yogurt
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 0.33333334326744 cup vanilla-flavored vodka
  • 0.33333334326744 cup vegetable oil
  • 3 large eggs
  • 0.5 (12 ounce) package miniature chocolate chips, or more to taste
  • 12 ounces fresh raspberries, or more to taste
  • 0.33333334326744 cup white sugar
  • 1 (16 ounce) container prepared vanilla frosting
  • 1 (8 ounce) container frozen nondairy whipped topping, thawed
  • 3 (1 ounce) squares white chocolate, melted and cooled
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with baking spray, then dust with a cocoa-flour mixture.
  • In a large bowl, blend together cake mix, water, vanilla yogurt, pudding mix, vodka, vegetable oil, and eggs until just combined. Increase speed to medium for 2 minutes, then gently fold in chocolate chips. Divide batter evenly among the cake pans.
  • Bake in the preheated oven for 40 to 50 minutes until the centers spring back. Let cool in the pans for 5 minutes, then carefully run a knife around the edges. Invert onto a serving plate or cooling rack and cool completely for about 25 minutes.
  • In a saucepan over medium heat, mix raspberries and sugar for the filling. Stir frequently and cook until they decrease in volume by about half. Let it cool before using.
  • Carefully cut each chilled cake layer in half horizontally to create two layers. Begin assembling the cake by setting the bottom layer on a serving plate and spreading 1/3 of the filling over it. Repeat this process with the next two layers, alternating with filling, before placing the final layer on top.
  • In a large mixing bowl, blend vanilla frosting, whipped topping, and melted white chocolate until smooth and creamy on high speed.
  • Cover the cake with a luxurious layer of frosting and adorn with additional chocolate chips and/or fresh raspberries for a delightful touch. Refrigerate for a minimum of 1 hour prior to serving.

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