Introduction

This Chocolate Raspberry Layer Cake is a decadent treat that combines rich, moist chocolate layers with tangy raspberry jam and fresh raspberries. Creamy chocolate ganache ties everything together for an impressive dessert that’s perfect for special occasions or any time you want to indulge.

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°F (175°C) and set a rack in the center. Generously grease three 8-inch baking pans and line the bottoms with parchment paper.
Step 2: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Stir well to remove lumps.
Step 3: In a separate measuring cup, whisk together the oil, sour cream, eggs, and vanilla extract. Pour this mixture into the dry ingredients and mix on low speed until moistened. Increase to medium-high and beat for 2 minutes, scraping the bowl halfway through. Fold in the hot coffee gently with a spatula.
Step 4: Divide the batter evenly among the prepared pans (about 2 cups per pan). Tap the pans lightly on the counter to release large air bubbles. Bake for 30 to 40 minutes, until puffed and a toothpick inserted in the center comes out clean. Cool in pans for 20 minutes, then loosen edges with a knife and invert cakes onto a wire rack to cool completely.
Step 5: To make the ganache, place the chopped chocolate, vanilla extract, and 1/4 teaspoon salt in a heat-safe bowl. Heat the heavy cream to a simmer in a saucepan, then pour it over the chocolate. Let sit for 2 minutes, then whisk until smooth. Refrigerate for about 30 minutes, whisking occasionally, until thick and spreadable.
Step 6: Trim the tops of the cakes flat if needed. Whisk the chilled ganache until smooth, scraping the bowl sides.
Step 7: Place one cake layer on a serving plate, trimmed side up. Spread 1/2 cup ganache over the top, pushing more toward the edge to form a dam. Spread 3 tablespoons raspberry jam inside the dam, then arrange 1 cup fresh raspberries on top, pressing them gently. Tear larger berries if needed.
Step 8: Add the second cake layer, trimmed side down. Press gently, then repeat the ganache, jam, and raspberry layer as before.
Step 9: Place the last cake layer on top, trimmed side down, pressing gently. If the cake feels unstable, chill briefly to firm up.
Step 10: Spread a thin layer (about 1 cup) of ganache over the top and sides of the cake to seal in crumbs. Chill until the ganache firms, about 15 minutes. Keep remaining ganache at room temperature.
Step 11: Spread the remaining ganache (about 1 scant cup) evenly over the cake quickly before it solidifies. Decorate the top with fresh raspberries. Serve at room temperature, slicing with a hot, clean knife for neat pieces. Store leftovers in the refrigerator up to 3 days.

Tips & Variations

Use freshly brewed strong coffee for the best chocolate flavor enhancement in the cake.
You can substitute sour cream with Greek yogurt for a slightly tangier taste.
For an extra touch, add a splash of raspberry liqueur to the ganache or jam layer.
If you don’t have Dutch-process cocoa, use natural cocoa powder but omit the baking soda to balance acidity.
Make sure your eggs and sour cream are at room temperature to ensure a smooth batter.

Storage

Store the cake covered in the refrigerator for up to 3 days. Before serving, bring it to room temperature for the best texture and flavor. To reheat slices, warm briefly in a microwave using short intervals to soften the ganache without melting it completely.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend in equal amounts. Make sure your blend contains xanthan gum or add a small amount separately to help structure.

How far in advance can I assemble the cake?

You can assemble the cake a day ahead and refrigerate it. Allow it to come to room temperature before serving for the best taste and texture.

Chocolate Raspberry Layer Cake Recipe

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★★★★★

4.6 from 67 reviews

A luscious Chocolate Raspberry Layer Cake featuring moist cocoa-infused layers paired with rich dark chocolate ganache and fresh raspberries. This elegant dessert balances deep chocolate notes with a fresh berry burst, perfect for special occasions or decadent treats.

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 (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

Ganache

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

Filling and Decoration

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

Instructions

Prepare the oven and pans: Position a rack in the oven’s center and preheat to 350°F (175°C). Generously grease three 8-inch baking pans and line their bottoms with parchment paper for easy cake removal.
Mix dry ingredients: 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 blended with no lumps remaining.
Incorporate wet ingredients: In a large measuring cup, whisk together oil, sour cream, eggs, and vanilla extract. Pour this mixture into the dry ingredients bowl. Mix on low speed until moistened, then increase to medium-high and beat for 2 minutes, scraping the bowl halfway through. Fold in hot coffee gently with a spatula until evenly combined.
Bake the cake layers: Divide batter evenly into prepared pans (about 2 cups or 530 grams per pan). Tap pans lightly on the counter to expel air bubbles. Bake for 30 to 40 minutes or until risen and a toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 20 minutes, then loosen edges with a knife and invert cakes onto racks to cool completely.
Make the ganache: In a heatproof bowl, place chopped chocolate, vanilla extract, and salt. Heat heavy cream in a small saucepan on medium until it begins to simmer. Pour hot cream over chocolate and let sit 2 minutes before whisking until smooth. Refrigerate about 30 minutes, whisking occasionally, until ganache thickens to a fudgy, spreadable texture.
Prepare the cake layers: Trim tops of the cakes flat if uneven. Just before frosting, whisk ganache until smooth, scraping bowl edges to ensure consistency.
Assemble first layer: Place one cake layer on a serving plate, trimmed side up. Spread 1/2 cup ganache evenly over it, pushing some toward edges to create a small edge dam. Spread 3 tablespoons raspberry jam inside this dam. Press about 1 cup fresh raspberries in a single layer atop the jam, tearing larger berries for flatness.
Add second cake layer: Place second cake layer on top, trimmed side down, and press gently. Repeat spreading 1/2 cup ganache, 3 tablespoons raspberry jam, and 1 cup raspberries as with the first layer.
Top with final layer: Place last cake layer on top, trimmed side down, and gently press to adhere. If the cake feels unstable, refrigerate briefly to set.
Apply first crumb coat: Spread about 1 cup thin layer of ganache evenly over top and sides of the cake. Avoid incorporating crumbs into the ganache. Refrigerate for approximately 15 minutes until firm.
Finish frosting and decorate: Spread remaining ganache (about 1 scant cup) evenly over the cake’s top and sides quickly, as cooled cake will firm the ganache fast. Decorate the top with fresh raspberries. Serve at room temperature, slicing with a hot, clean knife for clean cuts.
Storage: Store leftovers refrigerated up to 3 days for freshness.

Notes

Use room temperature ingredients for even mixing and better texture.
Don’t overmix the batter once coffee is added to avoid toughness.
Cooling cakes completely before ganache application prevents melting and sliding.
If fresh raspberries are large, gently tear them to help them lay flat for a neater presentation.
Use a hot knife for clean, tidy slices when serving.
Store the cake in the refrigerator and bring to room temperature before serving for best flavor.

Keywords: chocolate cake, raspberry cake, layer cake, chocolate ganache, dessert, berry cake