Chocolate Raspberry Cake

READY IN: 1hr 45mins
Recipe by Karen From Colorado

sweet creamy middle in this cake.

Top Review by HOUSEMANAGER Charle

Fanatastic cake, Karen! This was so easy to prepare and so decadent. I'm submitting a photo in gratitude of your sharing such a tasty treat.

Ingredients Nutrition

  • 510.29 g package devil's food cake mix
  • 3 eggs (or as called for by your cake mix)
  • 78.07 ml oil (or as called for by your cake mix)
  • 314.66 ml water (or as called for by your cake mix)
  • 2 (113.39 g) package chocolate mousse mix
  • 158.51 ml milk
  • 78.07 ml raspberry liqueur
  • 340.19 g jar chocolate fudge topping or 340.19 g jar raspberry fudge sauce
  • fresh raspberry (optional)


  1. Prepare cake mix as directed in 9" round cake pans.
  2. Prepare mousse mix as directed except use the milk and liqueur for the liquid.
  3. Split each cake layer in half horizontally with a serrated knife.
  4. Place bottom of one layer on a cake plate.
  5. spread with 1/3 cup of the fudge topping.
  6. Spread 1/2 cup of the mousse over the fudge topping.
  7. Repeat layers two more times.
  8. Top with last cake layer.
  9. Finish frosting the cake with the remaining mousse.
  10. Cover and chill throughly.
  11. Garnish with fresh raspberries before serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a