Raspberry and Chocolate are the perfect combination any time you are craving something sweet. Today’s Chocolate Raspberry Sheet Cake is easy and quick to make, packed with chocolate flavor, and the layer of raspberry jam is a really fun surprise!
Sheet cakes are the simplest cakes to make and fast. I like that! They are simple to transport to parties or potlucks, always a crowd favorite, and so easy to make. Bake and take them in the same pan, no fuss or muss!
My favorite pan is a 9×13-inch with a lid which allows me to keep the cake fresh without having to move it into another container. The pan is nonstick making serving a breeze, and you carry it in the same pan you baked it in. Just be sure to bring a silicone serving spatula so you don’t scratch the pan.
If you loved my Raspberry Brownies, I took that concept and made it with a chocolate cake instead. They are both favorites of The Artist, but this cake may have slightly edged out the brownies. I think we need more comparison testing to be sure, don’t you?!
I like the ease of using a jar of jam for the filling, but if you are feeling adventurous you could puree frozen raspberries and cook them down into a thick coulis which would be amazing.
This Chocolate Raspberry Sheet Cake is a lovely dessert, perfect for fancy events or casual dinners. Everyone will appreciate the delicate cake, rich raspberry flavor, and luscious chocolate ganache.
Happy Chocolate Monday – have a wonderful week!
Key Ingredients for Chocolate Raspberry Sheet Cake:
- All-purpose flour or gluten-free flour blend
- Sugar, cocoa, baking soda, salt
- Oil, egg, vinegar, vanilla, water
- Seedless raspberry jam
- Semisweet chocolate
- Whipping cream
Is there another way to melt the chocolate for the ganache?
Yes, you can heat an inch of water in a saucepan and place the cream and chocolate in a bowl. Set the bowl over the saucepan and stir occasionally until the cream is hot and chocolate is nearly completely melted. Take off the heat and whisk until smooth and glossy.
When making ganache, start whisking in the center of the bowl and keep stirring in small circles until the chocolate is mixed into the cream. Then make progressively larger circles until the entire mixture is blended.
What can I use if I can’t find seedless raspberry jam?
You can use seeded raspberry, but the seeds make it a little harder to eat. I would look for cherry or red currant jams as an alternative.
How to make Chocolate Raspberry Sheet Cake:
- To make the cake, whisk together the dry ingredients
- Mix together the wet ingredients then beat into the dry ingredients
- Pour batter into pan and bake about 25 min; cool completely
- Spread raspberry jam over cooled cake
- Heat the chocolate and cream in the microwave; whisk until smooth and glossy
- Cool ganache for a few minutes then spread over the jam-covered cake
- Set aside for about 1 hour to let ganache set; cut and serve
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Use a gluten-free flour blend, either homemade or store bought, such as Bob’s Red Mill 1-to-1 in place of the all purpose flour which weighs 120 grams per cup. And using a kitchen scale will save you a ton of time and give you consistently great results.
- 3 cups (360 g) all-purpose flour or gluten-free flour blend
- 2 cups (400 g) granulated sugar
- 6 tbsp (66 g) unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 3/4 cup organic olive or vegetable oil
- 1 large egg
- 2 tbsp vinegar
- 2-1/2 tsp pure vanilla extract
- 2 cups water
- 1 jar (18 oz; 510 g) seedless raspberry jam
- 6 oz (172 g) semisweet chocolate, chopped
- 3/4 cup whipping cream
- Prepare the Cake: Preheat oven to 350°F. Butter a 9x13-inch cake pan and dust with cocoa powder.
- In the bowl of your stand mixer, whisk together the flour, sugar, cocoa, baking soda and salt.
- Combine the oil, egg, vinegar, vanilla and water. Pour the wet ingredients into the dry ingredients and beat until smooth. Pour into the prepared pan.
- Bake for about 25 minutes or until fine crumbs cling to a toothpick inserted in the center of the cake. Set on a wire rack to cool completely.
- When the cake has cooled to room temperature, stir the raspberry jam to be sure it is smooth and spreadable. Use an offset spatula to evenly spread the jam over the top of the cake. If you don't use it all, refrigerate any remaining jam.
- Make the Ganache: In a heatproof glass bowl, place the chocolate and cream. Microwave on High for 1 to 2 minutes, in 30 second bursts, until simmering and the chocolate is softened. Remove from the microwave and whisk until the chocolate is completely melted and the mixture is blended and smooth.
- Remove from the heat and set aside to partially cool, stirring occasionally. You can also refrigerate it for about 10 minutes. You want it thick enough so it won't pour over the sides of the cake, but not too thick that it is hard to spread.
- Pour the chocolate ganache over the jam layer and use an offset spatula to spread it as evenly as possible, making sure all of the raspberry jam is covered. Set aside for about 1 hour or until the ganache is set before cutting into squares and serving.
Amount Per Serving: Calories: 320Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 40mgSodium: 578mgCarbohydrates: 46gFiber: 2gSugar: 5gProtein: 7g
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This post was first shared in Feb 2018. The article was updated in 2020.