Introduction

This Chocolate Raspberry Layer Cake is a rich and decadent dessert that combines moist chocolate cake layers with silky chocolate ganache and fresh raspberries. It’s perfect for special occasions or whenever you want to impress with a homemade treat.

Chocolate Raspberry Layer Cake Recipe - Recipe Image

Ingredients

3/4 cup (180 milliliters) neutral oil (like canola or grapeseed), plus more for greasing the pans
2 1/4 cups (450 grams) sugar
2 cups (256 grams) all-purpose flour
1 1/4 cups (110 grams) Dutch-process cocoa powder, sifted if lumpy
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons kosher salt (such as Diamond Crystal)
1 cup (240 grams) sour cream, at room temperature
3 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup (240 milliliters) hot coffee
18 ounces dark chocolate (65 to 72 percent), finely chopped
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt (such as Diamond Crystal)
1 1/2 cups (360 milliliters) heavy cream
6 tablespoons raspberry jam
3 cups (360 grams) fresh raspberries

Instructions

Step 1: Set a rack in the center of the oven and heat oven to 350°F (175°C). Generously grease three 8-inch baking pans and line the bottoms with parchment paper.
Step 2: In a stand mixer bowl or a large bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Stir until well combined and no lumps remain.
Step 3: In a large measuring cup, whisk together oil, sour cream, eggs, and vanilla extract. Pour the wet mixture into the dry ingredients and mix on low until moistened. Increase speed to medium-high and mix for 2 minutes, scraping the bowl halfway through. Carefully fold in the hot coffee with a flexible spatula.
Step 4: Divide the batter evenly among the prepared pans (about 2 cups/530 grams per pan). Tap pans on the counter a few times to release air bubbles. Bake 30 to 40 minutes, until the cakes are puffed and a toothpick inserted into the center comes out clean.
Step 5: Set pans on a wire rack and let cool for about 20 minutes. Run a thin knife around edges and carefully turn cakes out onto the rack to cool completely. Tap pans gently if needed.
Step 6: To make ganache, place chocolate, vanilla extract, and salt in a heat-safe bowl. Heat heavy cream to a simmer in a saucepan. Pour hot cream over chocolate and let sit for 2 minutes, then whisk until smooth. Refrigerate about 30 minutes, whisking occasionally, until thick and spreadable.
Step 7: Trim cake tops flat if needed. Whisk ganache until smooth before frosting, scraping sides of the bowl.
Step 8: Place one cake layer on a serving plate, trimmed side up. Spread 1/2 cup ganache evenly on top, pushing some ganache toward edges to form a small dam. Spoon 3 tablespoons raspberry jam on ganache and spread to edges. Press 1 cup fresh raspberries into the jam and ganache in a single layer, tearing large berries in half if necessary.
Step 9: Place the second cake layer on top, trimmed side down, and press gently. Repeat spreading 1/2 cup ganache, 3 tablespoons jam, and 1 cup raspberries.
Step 10: Place the final cake layer on top, trimmed side down, and press gently to adhere. Refrigerate briefly if the cake feels loose or wobbly.
Step 11: Spread a thin layer of ganache (about 1 cup) over the top and sides of the cake, working carefully to avoid crumbs. Refrigerate until ganache layer is firm, about 15 minutes. Keep remaining ganache at room temperature.
Step 12: Spread remaining ganache (about 1 scant cup) over top and sides quickly before it solidifies. Decorate the top with fresh raspberries. Serve at room temperature with a hot, clean knife for neat slices. Store leftovers in the refrigerator up to 3 days.

Tips & Variations

Use Dutch-process cocoa for a deeper chocolate flavor and smoother batter.
For a lighter frosting, fold whipped cream into the cooled ganache before spreading.
If fresh raspberries are out of season, frozen thawed raspberries can be used, though fresh is best.
To enhance the coffee flavor, substitute espresso for the hot coffee.

Storage

Store the cake covered in the refrigerator for up to 3 days. Because of the ganache and fresh raspberries, refrigeration is necessary to keep it fresh. Bring the cake to room temperature before serving for the best flavor and texture. Reheat slices briefly in a warm oven if you prefer a softer ganache.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, but Dutch-process cocoa has a smoother, less acidic taste that enhances the chocolate flavor. If using natural cocoa, you may notice a slightly different flavor and texture.

How do I make sure the cake layers come out clean from the pans?

Grease the pans generously and line the bottoms with parchment paper. Let the cakes cool for about 20 minutes before running a thin knife around the edges and gently turning them out. Tapping the pans lightly can help release the cake if needed.

Chocolate Raspberry Layer Cake Recipe

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★★★★★

4.5 from 70 reviews

This decadent Chocolate Raspberry Layer Cake combines rich, moist chocolate layers with luscious dark chocolate ganache and fresh raspberries. The cake is infused with coffee to enhance the cocoa flavor, layered with raspberry jam and fresh berries for a perfect balance of tart and sweet, then coated in a fudgy ganache frosting. Ideal for celebrations or a special treat, this elegant cake is a delightful indulgence for chocolate and berry lovers alike.

Author: Tara
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

3/4 cup (180 milliliters) neutral oil (canola or grapeseed), plus more for greasing pans
2 1/4 cups (450 grams) sugar
2 cups (256 grams) all-purpose flour
1 1/4 cups (110 grams) Dutch-process cocoa powder, sifted if lumpy
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons kosher salt (e.g., Diamond Crystal)
1 cup (240 grams) sour cream, at room temperature
3 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup (240 milliliters) hot coffee

Ganache

18 ounces dark chocolate (65 to 72 percent), finely chopped
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt (e.g., Diamond Crystal)
1 1/2 cups (360 milliliters) heavy cream

Filling and Decoration

6 tablespoons raspberry jam
3 cups (360 grams) fresh raspberries

Instructions

Prepare the Oven and Pans: Set a rack in the center of the oven and preheat to 350°F (175°C). Generously grease three 8-inch baking pans and line the bottoms with parchment paper to ensure easy release after baking.
Mix Dry Ingredients: In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until fully combined and free of lumps.
Combine Wet Ingredients and Batter: In a large measuring cup, whisk the neutral oil, sour cream, eggs, and vanilla extract until smooth. Pour this into the dry ingredients bowl and mix on low speed just until moistened. Increase to medium-high and beat for 2 minutes, scraping the bowl halfway through to ensure uniform mixing. Fold in the hot coffee carefully with a flexible spatula to not deflate the batter.
Bake the Cakes: Distribute the batter evenly among the prepared pans, about 2 cups (530 grams) per pan. Tap the pans on the counter a few times to release any large air bubbles. Bake for 30 to 40 minutes, or until the cakes have risen and a toothpick inserted in the center comes out clean. Cool the pans on a wire rack for 20 minutes, then run a knife around the edges and invert onto racks to cool completely.
Make the Ganache: Place the chopped dark chocolate, vanilla extract, and salt into a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes to soften. Whisk until smooth, then refrigerate for about 30 minutes, stirring occasionally, until thick and spreadable.
Trim and Assemble Cake Layers: If needed, level the tops of each cake layer for stacking. Whisk the ganache to smooth just before assembling, scraping the bowl sides. Place one cake layer onto a serving plate with the trimmed side facing up.
Layer Ganache, Jam, and Raspberries: Spread about 1/2 cup of ganache evenly over the top, creating a small ganache edge to hold the jam in place. Spoon 3 tablespoons of raspberry jam over the ganache and spread it to the edges. Press approximately 1 cup of fresh raspberries in a single flat layer onto the jam; halve large berries to fit.
Repeat for Second Layer: Place the second cake layer on top, trimmed side down, pressing gently. Repeat the ganache, jam, and raspberry layering steps.
Add Final Cake Layer: Position the last layer of cake on top, trimmed side down, pressing gently to adhere. Chill briefly if the stack feels unstable.
First Coat of Ganache: Spread a thin layer of ganache (about 1 cup) over the top and sides of the assembled cake to seal in crumbs. Refrigerate the cake for approximately 15 minutes until this ganache layer firms.
Final Ganache Coat and Decoration: Spread the remaining ganache (about 1 scant cup) evenly on the cake’s top and sides quickly before it sets. Decorate the top with the remaining fresh raspberries. Serve the cake at room temperature using a hot, clean, and dry knife for neat slices.

Notes

Use Dutch-process cocoa powder for a deep, smooth chocolate flavor and better color.
Bringing ingredients like sour cream and eggs to room temperature helps the batter mix more evenly.
Folding in hot coffee intensifies the chocolate taste without adding a coffee flavor.
Chilling the ganache before spreading helps it thicken to the perfect consistency for frosting and filling.
For tidier slices, warm your knife under hot water and dry it before each cut.
Store leftover cake in the refrigerator for up to 3 days; allow to come to room temperature before serving for best flavor and texture.

Keywords: chocolate cake, raspberry cake, layer cake, chocolate ganache, chocolate raspberry dessert, homemade chocolate cake, celebration cake