Description
This decadent Chocolate Raspberry Layer Cake combines rich, moist chocolate cake layers with a luscious raspberry filling and silky chocolate frosting. Finished with a glossy chocolate ganache drip and decorative swirls, this impressive cake is perfect for celebrations or any special occasion.
Ingredients
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
Ganache and Decoration
- 9 oz (1 1/2 cups | 254g) semi-sweet chocolate chips
- 3/4 cup heavy whipping cream
- Additional raspberries and chocolate sprinkles (optional, for decoration)
Instructions
- Make the Raspberry Filling: In a medium saucepan over medium heat, combine sugar, cornstarch, and water. Stir until sugar begins to melt and mixture is wet. Add raspberries and stir to coat. Cook for about 5 minutes while mashing the raspberries, until juices thicken. Remove from heat and strain to remove seeds if desired. Chill filling until cool.
- Prepare Cake Layers: Preheat oven to 350°F (176°C). Grease and line three 8-inch cake pans. In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt. In another bowl, combine milk, oil, vanilla extract, and eggs. Pour wet ingredients into dry ingredients and mix until combined. Gradually add hot water while mixing on low speed, scraping sides as needed.
- Bake the Cakes: Divide batter evenly among the three pans. Bake 22-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool cakes on wire racks and remove from pans once slightly cooled.
- Make the Chocolate Frosting: In a large bowl, beat butter until smooth. Gradually add melted chocolate, mixing well. Add cocoa powder and combine. Mix in half of the powdered sugar, salt, and half the heavy cream until combined. Add remaining powdered sugar and beat until smooth. Adjust consistency with remaining heavy cream as needed.
- Prepare Chocolate Ganache: Place chocolate chips in a medium heatproof bowl. Heat heavy cream until just boiling, then pour over chocolate. Let sit for 2-3 minutes, then whisk until smooth. Set aside.
- Assemble the Cake: Level each cake layer by trimming the domes with a serrated knife. Place the first layer on a serving plate or cake board. Pipe a dam of chocolate frosting around the edge. Spread 1/4 cup of ganache inside the dam, then spoon half the raspberry filling on top and spread evenly. Add second cake layer and repeat the ganache and raspberry filling layering. Top with the final cake layer.
- Frost the Cake: Use the remaining chocolate frosting to cover the top and sides of the assembled cake evenly.
- Decorate with Ganache and Final Touches: Drizzle remaining ganache around the edges of the cake, letting it drip down the sides, then pour ganache on the center top. If ganache is firm, reheat briefly until pourable. Pipe swirls of leftover frosting on top and decorate with fresh raspberries and chocolate sprinkles as desired.
- Chill and Serve: Refrigerate the cake until ready to serve. For best flavor and texture, serve the cake at room temperature. Properly stored in an airtight container, it keeps well for 4-5 days.
Notes
- Straining the raspberry filling removes seeds for a smoother texture but is optional.
- Use room temperature eggs and butter for best mixing results.
- Be sure to properly level your cake layers for even stacking and a professional look.
- If ganache thickens before use, gently reheat it to restore pourable consistency.
- This cake freezes well; wrap tightly and thaw overnight in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
