Chocolate Raspberry Cake : low sugar dessert recipes

If you enjoy low-sugar recipes, Chocolate Raspberry Cake: Low Sugar Dessert Recipes is for you. This cake has been made with layers of soft, rich, and luxurious chocolate sponge sandwiched with smooth chocolate and served with fresh raspberries, which perfectly balance the taste and textures.

Why You’ll Love Chocolate Raspberry Cake: Low Sugar Dessert Recipes

The crumb of the cake is fudge-like and moist and then also a little light and spongy, with the addition of mini chocolate chips for added texture.
It has a perfect balance of rich flavors between sweet chocolate, buttercream, and dark chocolate ganache in a tart juicy raspberry filling.
This very convenient homemade raspberry filling uses frozen raspberries and takes only 15 minutes to make and 15 minutes to chill.
Enjoy a luxurious raspberry topping by replacing some of the cream with raspberry liqueur in the chocolate ganache.

How you’ll Serve Chocolate Raspberry Cake: Low Sugar Dessert Recipes

For Chocolate Raspberry Cake: Low Sugar Dessert Recipes, To get clean slices, let the cake cool fully before cutting. If it’s too warm, it might crumble or the core could come loose. Once sliced, let the cake reach room temperature for the best texture and flavor. For an extra touch, microwave each slice for 8–10 seconds—just enough to add a hint of warmth, which brings out the flavors without overheating it. This slight warmth can enhance any chocolate or spices in the cake and make it taste freshly baked. It’s a great way to serve cake as a dessert after a meal, especially when paired with a little whipped cream or fresh fruit for a balanced, delicious treat.

How to Store Chocolate Raspberry Cake: Low Sugar Dessert Recipes

After use of Chocolate Raspberry Cake: Low Sugar Dessert Recipes, To keep your frosted cake fresh, cover it well with parchment paper or plastic wrap and store it in the refrigerator. Using an airtight container is best, or you can place it on a covered plate. Properly stored, the cake will stay good for 5 to 6 days, but it’s freshest in the first 2 days.

When ready to eat, microwave a slice for about 10 seconds. This quick warm-up softens the cake and makes it taste freshly baked. The frosting softens, and the flavors meld beautifully. Following these simple steps will keep each slice moist and delicious, allowing you to enjoy your cake as if it were freshly baked—even days later!

How To Freeze Chocolate Raspberry Cake: Low Sugar Dessert Recipes

To store individual cake layers in the refrigerator, wrap all cake layers tightly in plastic wrap and refrigerate for up to three months.
To freeze a lightly coated cake, wrap the set cake tightly in two layers of plastic wrap and then wrap it in two layers of foil. It can be refrigerated for up to 2 months.
If you want to freeze the frosted cake, then flash freeze the cake until it is set and wrap it tightly in two layers of plastic wrap and then wrap it in two layers of foil and it can be used for up to 2 months. Remove the plastic wrap, Put the cake in a container, and let it thaw in the refrigerator overnight before slicing. After slicing, let it come to room temperature before serving, and then microwave it for 8 seconds.

Ingredients

Baking spray
1 teaspoon cocoa powder or as needed
1 Tbsp of all-purpose flour or as needed.
1 15.25 oz packet of chocolate cake mix
1 cup water.
1 6-teaspoon container of vanilla yogurt
1 3.9 oz packet of instant chocolate pudding mix
⅓ cup vanilla-flavored vodka
⅓ cup vegetable oil
Three huge eggs.
½ 12-ounce bag of miniature chocolate chips, or more as needed.

Filling

12 ounces fresh raspberries for more taste
⅓ cup white sugar

Frosting

1 16-ounce jar of prepared vanilla icing
1 8-ounce package of frozen nondairy cream topping, thawed
3 1-ounce squares of white chocolate, melted and cooled

Instructions

Preheat oven to 350°F/175°C. Coat two 9-inch round cake pans with cooking spray. Mix the cocoa and flour and use to coat the pan.
In a large bowl, combine the cake mix, water, vanilla yogurt, pudding mix, vodka, vegetable oil, and eggs. Mix on medium speed until moistened. Mix on medium speed for 2 minutes, then add chocolate chips. Divide batter evenly among prepared cake pans.
Bake in the preheated oven for 40 to 50 minutes, or until the center springs back when touched. Cool in pans for 5 minutes. Score edges with a table knife to loosen edges. Carefully invert onto a serving plate or cooling rack, and allow to cool completely for about 25 minutes.
Meanwhile, prepare the filling by combining the raspberries and sugar in a saucepan over medium heat. Whisk frequently until they are reduced by about 50%. Set aside to cool.
Cut each cooled cake layer vertically into two layers. Place the bottom layer on a serving plate, then spoon 1/3 of the filling on top. Repeat with two more layers and the remaining mixture. Spoon the last layer on top.
In a large mixing bowl, combine the vanilla frosting, cream, and melted white chocolate. Beat on high speed until smooth and creamy.
Frost the top and both sides of the cake. If desired, add additional chocolate chips and/or raspberries. Chill for at least one hour before serving.

Nutrition Facts
Servings Per Recipe 16
Calories 480
% Daily Value
Total Fat 23g	29%
Saturated Fat 9g	44%
Cholesterol 37mg	12%
Sodium 407mg	18%
Total Carbohydrate 65g	24%
Dietary Fiber 3g	11%
Total Sugars 51g
Protein 4g	9%
Vitamin C 5mg	6%
Calcium 85mg	7%
Iron 2mg	11%
Potassium 239mg	5%

CONCLUSION

Chocolate Raspberry Cake is a great low-sugar dessert recipe made with rich chocolate and a tart raspberry filling. Each layer is light and moist, with a hint of sweetness balanced by the raspberries. For added taste, mix a small amount of raspberry liqueur into the ganache. To keep the cake fresh, refrigerate it and warm a slice before serving for the best flavor. This cake is ideal for people looking for a sweet, delicious dessert with less sugar, while still getting the full flavor of chocolate and raspberry.