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Chocolate Raspberry Layer Cake Recipe

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★★★★★

4.6 from 103 reviews

This decadent Chocolate Raspberry Layer Cake features moist cocoa-infused cake layers sandwiched with a luscious raspberry filling and rich chocolate frosting. Finished with a silky chocolate ganache drip and delicate piped swirls, this cake is perfect for celebrations or an indulgent dessert treat.

Ingredients

Scale

Raspberry Filling

  • 1/4 cup (52g) sugar
  • 1 tbsp cornstarch
  • 2 tsp water
  • 2 cups (225g) raspberries*

Cake Layers

  • 1 3/4 cups (228g) all purpose flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup (240ml) milk
  • 1/2 cup (120ml) vegetable oil
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1 cup (240ml) hot water

Chocolate Frosting

  • 1 1/2 cups (336g) unsalted butter, room temperature
  • 12 oz (2 cups | 338g) semi sweet chocolate chips, melted
  • 5 tbsp (35g) Hershey’s dark cocoa powder
  • 6 cups (690g) powdered sugar
  • 1/2 tsp salt
  • 10–12 tbsp (150-180ml) heavy whipping cream

Chocolate Ganache

  • 9 oz (1 1/2 cups | 254g) semi-sweet chocolate chips
  • 3/4 cup heavy whipping cream

Instructions

  1. Make the raspberry filling: Combine sugar, cornstarch, and water in a medium saucepan over medium heat, stirring until sugar melts and mixture is wet. Add raspberries, stirring to coat. Cook until berries soften and juices release, mashing with a spatula. Remove once juice thickens (about 5 minutes), strain seeds if desired, transfer to a bowl, and refrigerate until cool.
  2. Prepare the cake layers: Preheat oven to 350°F (176°C). Grease and line three 8-inch cake pans with parchment paper. In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt. In another bowl, combine milk, vegetable oil, vanilla extract, and eggs. Gradually add wet ingredients to dry, beating well. Slowly mix in hot water on low speed, scraping bowl sides to combine fully.
  3. Bake the cakes: Divide batter evenly among prepared pans. Bake 22-25 minutes, or until a toothpick inserted comes out with a few moist crumbs. Cool cakes in pans for 2-3 minutes, then transfer to wire racks to cool completely.
  4. Make the chocolate frosting: Beat butter in a large bowl until smooth. Gradually add melted chocolate, mixing to combine. Add cocoa powder and mix well. Add half the powdered sugar, salt, and half the heavy cream; beat until combined. Add remaining powdered sugar and beat until smooth. Adjust consistency with remaining heavy cream as needed.
  5. Prepare the ganache: Place chocolate chips in a medium bowl. Heat heavy cream in the microwave until it just starts to boil. Pour hot cream over chocolate chips; let sit 2-3 minutes, then whisk until smooth. Set aside.
  6. Assemble the cake: Level cake layers by trimming domed tops. Place first layer on serving plate or cake board. Pipe a dam of chocolate frosting around edge. Spread 1/4 cup of ganache inside dam. Spoon half the raspberry filling over ganache and spread evenly. Place second layer on top; repeat dam, ganache, and raspberry filling. Top with third cake layer.
  7. Finish the cake: Frost top and sides with remaining chocolate frosting. Drizzle remaining ganache around edges and center; reheat if needed to keep pourable. Pipe frosting swirls on top. Decorate with fresh raspberries and chocolate sprinkles if desired. Refrigerate until serving; serve at room temperature for best texture. Cake holds well 4-5 days in an airtight container.

Notes

  • Straining raspberry filling removes seeds for a smoother texture but is optional.
  • Make sure to level cake layers for even stacking and a professional finish.
  • If ganache firms up, gently reheat to restore pourable consistency before drizzling.
  • Use room temperature unsalted butter for smoother frosting texture.
  • Cake is best served at room temperature; bring out of refrigerator about 30 minutes before serving.

Keywords: Chocolate cake, Raspberry filling, Layer cake, Chocolate ganache, Chocolate frosting, Celebration cake, Dessert

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