Introduction

This Chocolate Raspberry Layer Cake combines rich, fudgy chocolate layers with fresh raspberries and a decadent ganache. It’s a stunning dessert perfect for special occasions or whenever you want to indulge in a truly elegant 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: Preheat the oven to 350°F (175°C) and place a rack in the center. Grease three 8-inch baking pans generously and line the bottoms with parchment paper.
Step 2: In a large bowl or the bowl of a stand mixer fitted with the paddle, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Stir until fully mixed and free of lumps.
Step 3: Whisk together the oil, sour cream, eggs, and vanilla in a large measuring cup. Pour into the dry ingredients and mix on low until moistened. Increase speed to medium-high and mix for 2 minutes, scraping the bowl halfway. Gently fold in the hot coffee with a spatula.
Step 4: Divide the batter evenly into the prepared pans (about 2 cups per pan). Tap the pans to release air bubbles. Bake 30 to 40 minutes until a toothpick inserted in the center comes out clean. Cool in pans 20 minutes, then loosen edges with a knife and invert onto racks to cool completely.
Step 5: To make the ganache, place chocolate, vanilla extract, and salt in a heatproof bowl. Heat the cream to simmer, then pour over chocolate. Let sit 2 minutes before whisking until smooth. Refrigerate 30 minutes, whisking occasionally, until thick and spreadable.
Step 6: Trim cake tops if needed. Whisk ganache until smooth before frosting, scraping bowl edges.
Step 7: Place one cake layer on a serving plate, trimmed side up. Spread 1/2 cup ganache evenly, pushing some toward the edge to make a dam. Spread 3 tablespoons raspberry jam inside the dam and press 1 cup raspberries in a single layer. Tear large berries to lay flat if needed.
Step 8: Add the second cake layer, trimmed side down, and press lightly. Repeat the ganache, jam, and raspberry layer as before.
Step 9: Top with the final cake layer, trimmed side down, pressing gently. Chill briefly if the cake feels unstable.
Step 10: Spread a thin layer (about 1 cup) of ganache over the top and sides to seal crumbs. Refrigerate 15 minutes to set. Keep remaining ganache at room temperature.
Step 11: Spread the remaining ganache over the cake smoothly. The cooler cake will firm the ganache quickly—work swiftly. Decorate the top with fresh raspberries. Serve at room temperature with a hot, clean knife for neat slices.

Tips & Variations

Use room temperature ingredients for better batter consistency and cake texture.
If you don’t have Dutch-process cocoa powder, natural cocoa can be used but may affect the color and flavor slightly.
For a boozy twist, brush each cake layer with raspberry liqueur before assembling.
Keep ganache at room temperature before spreading to avoid it being too stiff or runny.
If fresh raspberries are unavailable, frozen raspberries can work but drain well to prevent sogginess.

Storage

Store leftover cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. Use a warm knife to cut clean slices.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the ganache a day in advance. Assemble and decorate the cake the day you plan to serve for freshest results.

What type of chocolate is best for the ganache?

Use high-quality dark chocolate between 65% and 72% cocoa content for a rich, balanced flavor and smooth texture.

Chocolate Raspberry Layer Cake Recipe

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★★★★★

4.5 from 90 reviews

This decadent Chocolate Raspberry Layer Cake features moist cocoa-infused layers paired with rich dark chocolate ganache and fresh raspberries. Each cake layer is infused with hot coffee to enhance the chocolate flavor, while a luscious ganache and fresh raspberry jam and berries create a perfect balance of sweetness and tartness. Ideal for special occasions or chocolate lovers, this elegant cake is as stunning as it is delicious.

Author: Tara
Prep Time: 25 minutes
Cook Time: 40 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 (such as 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

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

Assembly

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 prevent sticking.
Mix dry ingredients: In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and kosher salt. Stir thoroughly until well combined with no lumps remaining.
Combine wet ingredients: In a large measuring cup, whisk together the oil, sour cream, eggs, and vanilla extract. Pour this mixture into the bowl with the dry ingredients and mix on low speed until just moistened. Increase to medium-high speed and beat for 2 minutes, scraping sides and bottom halfway to fully incorporate. Fold in hot coffee gently using a flexible spatula.
Bake the cake: Divide the batter evenly among the prepared pans — about 2 cups (530 grams) per pan. Tap pans firmly on the counter to remove large air bubbles. Bake for 30 to 40 minutes, until puffed and a toothpick inserted in the center comes out clean. Let cool in the pans for 20 minutes, then run a thin knife around the edges and invert onto a wire rack to cool completely.
Make the ganache: When cakes are nearly cool, place chopped chocolate, vanilla extract, and salt in a heat-safe bowl. Heat heavy cream in a small saucepan over medium heat until it simmers. Pour the hot cream over the chocolate and let it sit for 2 minutes to soften. Whisk until smooth. Refrigerate for about 30 minutes, whisking occasionally, until it thickens to a spreadable consistency.
Trim cake layers: Trim the tops of the cooled cakes flat if necessary to ensure even stacking and stable layers.
First layer assembly: Place one cake layer on a serving plate with the trimmed side facing up. Spread about 1/2 cup of ganache evenly over the top, pushing some ganache toward the edge to form a dam to contain the jam. Spoon 3 tablespoons of raspberry jam over the ganache, spreading it evenly toward the dam. Press about 1 cup of fresh raspberries into the jam and ganache in a single layer, halving larger berries for stability.
Second layer assembly: Set the second cake layer on top, trimmed side down, pressing gently to adhere. Repeat spreading 1/2 cup ganache, 3 tablespoons raspberry jam, and pressing 1 cup fresh raspberries on top.
Top layer assembly: Place the final cake layer on top, trimmed side down, pressing gently to secure. Chill briefly if the cake feels unstable.
Crumb coat: Spread a thin layer of ganache (about 1 cup) evenly over the top and sides of the cake to lock in crumbs. Refrigerate the cake until the ganache is firm, about 15 minutes. Keep the remaining ganache at room temperature for easier spreading.
Final coating: Spread the remaining ganache (approximately 1 scant cup) over the cake’s top and sides, working quickly as the cooler cake will cause it to firm. Decorate the top with fresh raspberries.
Serve and store: Serve the cake at room temperature, slicing with a hot, clean, dry knife for neat pieces. Store leftovers wrapped in the refrigerator for up to 3 days.

Notes

Room temperature ingredients help ensure even mixing and better texture.
Using hot coffee in the batter intensifies the chocolate flavor without tasting like coffee.
Sifting cocoa powder removes lumps for a smoother batter.
Be careful when applying ganache to avoid incorporating crumbs.
If large raspberries are unavailable, smaller berries or gently torn halves work best for even layering.
Refrigerate the cake briefly if it feels unstable during assembly to help ganache set.
Use a hot, clean knife warmed under hot water and dried for clean cake slices.
Store the cake refrigerated and consume within 3 days for optimal freshness.

Keywords: Chocolate layer cake, raspberry cake, chocolate ganache cake, chocolate raspberry dessert, layered chocolate cake