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Chocolate Raspberry Layer Cake Recipe

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★★★★★

4.6 from 111 reviews

This decadent Chocolate Raspberry Layer Cake combines moist, rich chocolate cake layers with a luscious raspberry filling, creamy chocolate frosting, and a glossy chocolate ganache drizzle. The cake layers are perfectly balanced with the tart sweetness of fresh raspberry filling, finished with silky chocolate frosting and an elegant ganache drip for a stunning dessert perfect for special occasions or indulgent treats.

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. Stir until the mixture is wet and sugar starts to melt. Add raspberries and stir to coat. Cook until raspberries soften and release juice, mashing them with a spatula. Remove from heat when juice thickens, about 5 minutes. Strain to remove seeds if desired, then refrigerate to 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 powder, baking soda, baking powder, and salt. In a separate bowl, whisk milk, vegetable oil, vanilla, and eggs. Add wet ingredients to dry and beat until combined. Slowly add hot water while mixing on low speed until smooth. Divide batter evenly into pans and bake 22-25 minutes, or until a toothpick inserted comes out with moist crumbs. Cool 2-3 minutes in pan before transferring to a cooling rack.
  3. Make the chocolate frosting: In a large bowl, beat butter until smooth. Gradually add melted chocolate in batches, mixing well. Add cocoa powder and mix until uniform. Add half the powdered sugar, salt, and half the heavy cream and mix to combine. Add remaining powdered sugar and beat until smooth. Add remaining cream as needed to achieve spreading consistency.
  4. Prepare the chocolate ganache: Place chocolate chips in a medium bowl. Heat heavy cream until just boiling (watch closely). Pour hot cream over chocolate chips and let sit 2-3 minutes, then whisk until smooth. Set aside.
  5. Assemble the cake: Level cake layers by trimming domes with a serrated knife. Place first layer on a serving plate or cake board. Pipe a dam of chocolate frosting around the edge. Spread 1/4 cup ganache inside the dam. Spoon about half the raspberry filling over ganache and spread evenly. Add second cake layer and repeat with piping dam, ganache, and remaining raspberry filling. Place final cake layer on top.
  6. Frost and decorate: Cover the cake top and sides with remaining chocolate frosting. Drizzle remaining ganache over edges and then fill the top center, reheating ganache briefly if firm. Pipe decorative swirls with leftover frosting on top. Optionally decorate with fresh raspberries and chocolate sprinkles. Refrigerate until serving. Best served at room temperature and keeps well for 4-5 days in an airtight container.

Notes

  • Straining the raspberry filling removes seeds for a smoother texture but is optional.
  • Make sure the hot water is added slowly to the batter to avoid cooking the eggs.
  • Leveling cake layers ensures even stacking and a professional look.
  • Reheat ganache gently before using if it firms up, to retain pourable consistency.
  • For best flavor, allow the cake to sit at room temperature before serving.
  • This cake can be made a day ahead and refrigerated; just bring to room temperature before serving.

Keywords: Chocolate Raspberry Layer Cake, chocolate cake, raspberry filling, chocolate frosting, chocolate ganache, layered cake, dessert recipe, celebration cake

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