Introduction

This Chocolate Raspberry Layer Cake is a decadent treat that combines rich chocolate with the tangy burst of fresh raspberries. Perfect for special occasions or whenever you want to impress, this cake features moist layers, luscious raspberry filling, creamy chocolate frosting, and a shiny ganache finish.

A slice of three-layer dark chocolate cake sits on a white plate with a white marbled background. The cake layers are rich, dark brown, with two thin layers of bright red raspberry filling in between. Each cake layer is separated by smooth chocolate frosting, and the top of the slice is covered with a glossy chocolate ganache. On top, there is a swirl of thick, creamy chocolate frosting crowned with three fresh, bright red raspberries. Few chocolate sprinkles are scattered on the ganache and around the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup (52g) sugar
1 tbsp cornstarch
2 tsp water
2 cups (225g) raspberries
1 3/4 cups (228g) all purpose flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa
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
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
9 oz (1 1/2 cups | 254g) semi-sweet chocolate chips (for ganache)
3/4 cup heavy whipping cream (for ganache)

Instructions

Step 1: To make the raspberry filling, combine the sugar, cornstarch, and water in a medium saucepan over medium heat, stirring until the sugar starts to melt and the mixture becomes wet.
Step 2: Add raspberries and stir to coat them in the sugar mixture. Cook until raspberries soften and release their juice, mashing gently with a spatula.
Step 3: Remove from heat when the juice thickens, about 5 minutes. Strain to remove seeds if desired, then refrigerate until cool.
Step 4: Preheat the oven to 350°F (176°C). Prepare three 8-inch cake pans with non-stick spray and parchment paper.
Step 5: In a large bowl, mix flour, sugar, cocoa, baking soda, baking powder, and salt.
Step 6: In another bowl, whisk together milk, vegetable oil, vanilla extract, and eggs.
Step 7: Add wet ingredients to dry and beat until combined. Slowly add hot water while mixing on low speed. Scrape sides as needed.
Step 8: Divide batter evenly among pans and bake 22-25 minutes, or until a toothpick inserted comes out with moist crumbs.
Step 9: Cool cakes in pans 2-3 minutes, then transfer to wire racks to cool completely.
Step 10: For the frosting, beat butter in a large bowl until smooth. Add melted chocolate gradually, mixing well.
Step 11: Mix in cocoa powder until combined. Add half the powdered sugar, salt, and half the heavy cream; mix well.
Step 12: Add remaining powdered sugar and beat until smooth. Adjust consistency with remaining heavy cream as needed.
Step 13: To make ganache, place chocolate chips in a bowl. Heat 3/4 cup heavy cream until just boiling and pour over chocolate. Let sit 2-3 minutes, then whisk until smooth.
Step 14: Level cake tops with a serrated knife. Place first layer on a serving plate or cake board.
Step 15: Pipe a frosting dam around the edge of the layer. Spread about 1/4 cup ganache inside the dam, then spread half the raspberry filling on top.
Step 16: Repeat layering with second cake layer, ganache, and remaining raspberry filling. Add the final cake layer on top.
Step 17: Frost the top and sides of the cake with remaining chocolate frosting.
Step 18: Drizzle remaining ganache around the cake edges and fill the center. Reheat ganache briefly if it becomes too firm.
Step 19: Pipe frosting swirls on top and decorate with extra raspberries and chocolate sprinkles if desired.
Step 20: Refrigerate until ready to serve. For best flavor, serve the cake at room temperature.

Tips & Variations

For a smoother raspberry filling, strain to remove seeds, but keep some texture if you prefer.
Use room temperature butter and eggs for easier mixing and better batter consistency.
If ganache thickens too much, gently reheat in short bursts to restore pourability.
Try adding a splash of raspberry liqueur to the filling for an adult twist.
Decorate with fresh raspberries or chocolate shavings to enhance presentation.

Storage

Store the cake in an airtight container in the refrigerator for up to 4-5 days. Before serving, allow the cake to come to room temperature for the best flavor and texture. Leftovers can be refrigerated or wrapped tightly and frozen for up to one month.

How to Serve

The image shows a three-layer round chocolate cake covered in smooth brown chocolate frosting. On top, there is a shiny dark chocolate glaze dripping evenly down the sides in thick streams. The top is decorated with eight swirls of darker chocolate frosting, each topped with a bright red raspberry, and additional loose raspberries are scattered among the swirls. Small dark chocolate sprinkles are spread across the top surface between the swirls. The cake sits on a gray metal cake stand, with a white marbled texture surface and some loose raspberries and a glass bowl of raspberries nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the filling?

Yes, frozen raspberries work well. Thaw them first and drain excess liquid before cooking with the sugar mixture.

How do I prevent the cake layers from doming?

Use room temperature ingredients and bake at the correct temperature. Level the tops with a serrated knife after baking if necessary for even stacking.