Introduction

This Chocolate Raspberry Layer Cake is a decadent treat combining rich chocolate layers with fresh raspberries and luscious ganache. Perfect for special occasions or any time you want to impress with a homemade dessert.

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: Preheat the oven to 350 degrees Fahrenheit and position a rack in the center. Generously grease three 8-inch baking pans and line the bottoms with parchment paper.
Step 2: In a stand mixer bowl fitted with the paddle attachment, or a large bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Stir until fully mixed and no lumps remain.
Step 3: In a large measuring cup, whisk together oil, sour cream, eggs, and vanilla extract. Pour into the dry ingredients and mix on low until moistened, then increase to medium-high and beat for 2 minutes, scraping the bowl halfway. Fold in the hot coffee carefully with a spatula.
Step 4: Divide the batter evenly between the prepared pans (about 2 cups or 530 grams each). Tap pans on the counter to release large air bubbles. Bake 30 to 40 minutes until puffed and a toothpick comes out clean. Let cool 20 minutes in pans, then loosen edges with a knife and invert onto racks to cool completely.
Step 5: For the ganache, place chopped dark chocolate, vanilla, and salt in a heat-safe bowl. Heat heavy cream to a simmer over medium heat. Pour cream over chocolate and let sit 2 minutes. Whisk until smooth, then refrigerate about 30 minutes, whisking occasionally until thick and spreadable.
Step 6: Trim cake tops flat if needed. Before frosting, whisk ganache until smooth, scraping sides to prevent thick edges.
Step 7: Place one cake layer on a serving plate, trimmed side up. Spread 1/2 cup ganache evenly, pushing it slightly to the edges to form a dam. Spoon 3 tablespoons raspberry jam inside the dam and spread to edges. Press 1 cup fresh raspberries into the jam and ganache layer in a single layer, tearing large berries to fit if necessary.
Step 8: Add the second cake layer, trimmed side down, and gently press to adhere. Repeat spreading 1/2 cup ganache, 3 tablespoons jam, and 1 cup raspberries.
Step 9: Place the final cake layer on top, trimmed side down, pressing gently. Chill briefly if the cake feels loose or wobbly.
Step 10: Spread a thin layer of ganache (about 1 cup) over the top and sides, avoiding crumbs. Refrigerate until firm, about 15 minutes. Keep remaining ganache at room temperature.
Step 11: Finish frosting with the remaining ganache (about 1 scant cup), working quickly as it will firm on contact. Decorate the top with fresh raspberries. Serve at room temperature, cutting with a hot, clean, dry knife for neat slices.

Tips & Variations

Use freshly brewed coffee for a deeper chocolate flavor, or substitute with strong brewed tea for a different twist.
Room temperature eggs and sour cream help create a smooth batter and tender crumb.
If you prefer, substitute raspberry jam with strawberry or mixed berry preserves.
To make ahead, bake the cake layers and freeze; thaw completely before assembling.

Storage

Store leftovers refrigerated in an airtight container for up to 3 days. Bring slices to room temperature before serving for best texture and flavor. Ganache can become firm when cold—warming the knife between cuts helps maintain clean slices.

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 flavor that works better with the baking soda. If you use natural cocoa, consider adjusting the leavening or adding a bit of acid to balance the batter.

What is the best way to cleanly slice this cake?

Use a sharp knife warmed with hot water, then dried thoroughly before slicing. Wipe the knife clean and reheat as needed between cuts to keep slices neat and smooth.

Chocolate Raspberry Layer Cake Recipe

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★★★★★

4.9 from 93 reviews

This decadent Chocolate Raspberry Layer Cake features rich, moist chocolate layers made with Dutch-process cocoa and hot coffee. Each layer is generously filled with smooth dark chocolate ganache, vibrant raspberry jam, and fresh raspberries. Finished with a luscious ganache coating and fresh berries, this elegant dessert is perfect for celebrations or any chocolate lover’s craving.

Author: Tara
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour 30 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 (Diamond Crystal recommended)
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 cocoa), finely chopped
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt (Diamond Crystal recommended)
1 1/2 cups (360 milliliters) heavy cream

Filling and Decoration

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

Instructions

Preheat and prepare 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 for easy release.
Mix dry ingredients. In a stand mixer bowl fitted with a paddle attachment or a large bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Stir until fully combined and free of lumps.
Mix wet ingredients and combine. In a large measuring cup, whisk together the oil, sour cream, eggs, and vanilla extract. Pour this into the dry ingredients and mix on low speed until moistened. Increase to medium-high speed and beat for 2 minutes, scraping the bowl halfway through. Fold in the hot coffee carefully with a spatula to keep the batter light.
Bake the cake layers. Evenly divide the batter among the prepared pans (about 2 cups or 530 grams per pan). Tap pans on the counter to release air bubbles. Bake for 30 to 40 minutes or until the cakes are puffed and a toothpick inserted in the center comes out clean. Cool in pans for 20 minutes, then invert onto racks to cool completely.
Prepare ganache. Place chopped chocolate, vanilla extract, and salt in a heat-safe bowl. Bring heavy cream to a simmer over medium heat and pour over chocolate. Let sit 2 minutes, then whisk until smooth. Refrigerate about 30 minutes, whisking occasionally, until thick and spreadable.
Trim and prepare cake layers. Trim the cake tops flat if needed. Before frosting, whisk ganache until smooth and scrape the bowl sides as ganache firms unevenly.
Assemble first layer. 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 dam. Spread 3 tablespoons raspberry jam inside the dam, then press about 1 cup fresh raspberries in a single layer over jam. Halve large berries if necessary.
Build second layer. Add second cake layer, trimmed side down, pressing gently. Repeat with 1/2 cup ganache, 3 tablespoons jam, and 1 cup raspberries.
Add final cake layer. Place last cake layer, trimmed side down, and press gently to adhere. Chill briefly if cake feels unstable.
Apply first ganache coat. Spread a thin layer of ganache (about 1 cup) over the top and sides, avoiding crumbs in the ganache bowl. Refrigerate until firm, approximately 15 minutes.
Apply final ganache coat and decorate. Spread remaining ganache (about 1 scant cup) evenly over cake quickly to prevent it setting prematurely. Decorate the top with fresh raspberries. Serve at room temperature using a hot, clean knife. Store leftovers refrigerated up to 3 days.