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Chocolate Raspberry Layer Cake Recipe

Chocolate Raspberry Layer Cake Recipe
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★★★★★

5 from 11 reviews

This decadent Chocolate Raspberry Layer Cake features rich chocolate cake layers complemented by a luscious raspberry filling and smooth chocolate ganache. Perfect for celebrations or any special occasion, this layered dessert combines moist cake, tart raspberries, and creamy chocolate for an irresistible treat.

Ingredients

Scale

Cake

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Raspberry Filling

  • 2 cups fresh raspberries
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Chocolate Ganache

  • 1 cup heavy cream
  • 8 ounces semi-sweet chocolate, chopped
  • 1 teaspoon vanilla extract

Decoration

  • Fresh raspberries for decoration
  • Chocolate shavings for decoration

Instructions

  1. Prepare the cake pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly blended.
  3. Combine wet ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until the batter is smooth and well combined.
  4. Add boiling water: Stir in the boiling water carefully until the batter is completely smooth. The batter will be thin, which helps create a moist cake.
  5. Bake the cake: Pour the batter evenly into the two prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  6. Make the raspberry filling: In a saucepan over medium heat, combine fresh raspberries, granulated sugar, lemon juice, cornstarch, and water. Cook gently, stirring occasionally, until the mixture thickens, about 5-7 minutes. Remove from heat and allow to cool completely.
  7. Prepare the chocolate ganache: Heat heavy cream over medium heat in a small saucepan until it just begins to simmer. Remove from heat, add chopped semi-sweet chocolate, and let it sit for 5 minutes. Stir until smooth and glossy, then stir in vanilla extract. Let ganache cool slightly to thicken before using.
  8. Assemble the cake: Place one chocolate cake layer on a serving plate. Spread half of the cooled raspberry filling evenly over the top. Place the second cake layer on top and spread the remaining raspberry filling over it.
  9. Finish with ganache and decoration: Pour the slightly thickened chocolate ganache over the top of the cake, allowing it to drip down the sides naturally. Use a spatula to smooth it out if needed. Decorate with fresh raspberries and chocolate shavings on top.
  10. Serve and enjoy: Slice the cake and serve. Store any leftovers in an airtight container in the refrigerator to maintain freshness.

Notes

  • This recipe yields about 12 servings, perfect for a medium-sized gathering.
  • Store leftover cake in an airtight container refrigerated and consume within 3-4 days for best quality.
  • Ensure the raspberry filling is fully cooled before spreading to avoid melting the cake layers or ganache.
  • For a more intense chocolate flavor, use dark cocoa powder instead of regular unsweetened cocoa powder.
  • You can substitute fresh raspberries with frozen ones if fresh are unavailable, just thaw and drain excess liquid before cooking.

Nutrition

Keywords: chocolate raspberry cake, layered cake, chocolate ganache, raspberry filling, celebration dessert, chocolate cake recipe

Find it online: https://messykitchenmagic.com/chocolate-raspberry-layer-cake-recipe/