Chocolate Raspberry Layer Cake Recipe

Introduction

This Chocolate Raspberry Layer Cake is a rich, decadent treat perfect for special occasions or whenever you crave a luscious chocolate dessert. Layers of moist cocoa cake are filled with raspberry jam and fresh raspberries, then topped with a smooth dark chocolate ganache. It’s a stunning cake that balances deep chocolate flavor with bright berry notes.

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

1. Step 1: Preheat the oven to 350°F (175°C) and set a rack in the center. Grease three 8-inch baking pans generously and line the bottoms with parchment paper.
2. Step 2: In a large bowl or stand mixer fitted with the paddle attachment, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Stir well until fully combined and free of lumps.
3. Step 3: In a separate large measuring cup, whisk together the oil, sour cream, eggs, and vanilla extract. Pour this wet mixture into the dry ingredients. Mix on low speed until moistened, then increase to medium-high and beat for 2 minutes, scraping the bowl halfway through. Gently fold in the hot coffee with a spatula.
4. Step 4: Evenly divide the batter among the prepared pans (about 2 cups per pan). Tap the pans lightly on the counter to remove large air bubbles. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in their pans on wire racks for 20 minutes, then loosen the edges with a knife and carefully invert the cakes onto the racks to cool completely.
5. Step 5: To make the ganache, place the chopped chocolate, vanilla extract, and salt in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it simmers. Pour the hot cream over the chocolate mixture and let sit for 2 minutes. Whisk until smooth. Refrigerate for about 30 minutes, whisking occasionally, until thick and spreadable.
6. Step 6: Trim the tops of the cooled cakes if needed for an even surface. Whisk the chilled ganache until smooth, scraping the sides, as it will be thicker at the edges.
7. Step 7: Place one cake layer on a serving plate, trimmed side up. Spread about 1/2 cup of ganache evenly on top, pushing some toward the edges to form a slight dam. Spread 3 tablespoons of raspberry jam over the ganache, then arrange 1 cup of fresh raspberries in a single layer on top. If berries are large, gently halve them to lay flat.
8. Step 8: Add the second layer of cake, trimmed side down, pressing gently. Repeat spreading 1/2 cup ganache, 3 tablespoons jam, and 1 cup raspberries.
9. Step 9: Place the final cake layer on top, trimmed side down, pressing gently. If the cake feels unstable, chill briefly before moving on.
10. Step 10: Spread a thin layer of ganache (about 1 cup) around the top and sides of the whole cake, avoiding crumbs in the ganache bowl. Refrigerate until this crumb coat firms, about 15 minutes. Keep remaining ganache at room temperature.
11. Step 11: Spread the remaining ganache (~1 scant cup) smoothly over the top and sides of the cake. Work quickly as the cooler cake will cause the ganache to set. Decorate the top with fresh raspberries. Serve at room temperature, slicing neatly with a hot, clean knife.

Tips & Variations

• Use espresso instead of regular coffee to intensify the chocolate flavor.
• Swap raspberry jam for strawberry or cherry preserves for a different berry twist.
• If fresh raspberries aren’t available, frozen berries can be thawed and drained before using.
• For easier cake release, chill pans briefly before inverting the cakes onto racks.
• Make ganache a day ahead and store covered in the refrigerator; whisk before assembling.

Storage

Store leftover cake covered in the refrigerator for up to 3 days. To serve, bring to room temperature for about 30 minutes for the best flavor and texture. Leftover ganache can be refrigerated in an airtight container for up to 5 days; rewhisk before using.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it contains xanthan gum or add a binding agent to keep the cake moist and tender.

How do I prevent the ganache from becoming too hard?

Allow the ganache to come to room temperature before spreading and work quickly while covering the cake. Store the finished cake at room temperature for serving, but refrigerate leftovers to maintain freshness. Using cream with higher fat content helps keep the ganache smooth yet firm.

Chocolate Raspberry Layer Cake Recipe

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★★★★★

4.8 from 150 reviews

A decadent and luscious Chocolate Raspberry Layer Cake featuring moist cocoa-infused layers filled and frosted with rich dark chocolate ganache, vibrant raspberry jam, and fresh raspberries, creating a perfect balance of deep chocolate flavor and fruity brightness.

• Author: Tara
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 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

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 & Decoration

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

Instructions

1. Prepare the oven and pans: Set a rack in the center of the oven and heat to 350°F (175°C). Generously grease three 8-inch baking pans and line the bottoms with parchment paper to ensure easy cake removal.
2. Mix dry ingredients: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl, combine sugar, all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and kosher salt. Stir thoroughly until well combined and no lumps remain.
3. Combine wet and dry ingredients: In a large measuring cup, whisk together neutral oil, sour cream, eggs, and vanilla extract. Pour this mixture into the dry ingredients bowl. Mix on low speed until the dry ingredients are just moistened, then increase speed to medium-high and beat for 2 minutes, scraping sides and bottom of the bowl halfway through. Carefully fold in the hot coffee with a flexible spatula until fully incorporated.
4. Divide and bake the batter: Evenly distribute the batter into the prepared pans, about 2 cups (530 grams) per pan. Tap the pans gently on the counter to release large air bubbles. Bake in the preheated oven for 30 to 40 minutes, or until the cakes have puffed and a toothpick inserted in the center comes out clean. Let cool for 20 minutes in pans on a wire rack, then run a knife around edges and invert onto racks to cool completely.
5. Make the ganache: Place the chopped dark chocolate, vanilla extract, and salt in a heat-safe bowl. Heat the heavy cream in a small saucepan over medium heat until simmering. Pour the hot cream over the chocolate mixture, let sit for 2 minutes to melt the chocolate, then whisk until smooth. Refrigerate for about 30 minutes, whisking occasionally, until the ganache thickens to a fudgy, spreadable texture.
6. Trim and prepare cake layers: When the cakes are nearly cool, trim the tops flat if needed to create even layers. Whisk the chilled ganache until smooth before frosting, scraping the bowl sides as ganache thickens there.
7. Assemble the first cake layer: Place one cake layer on a serving plate with the trimmed side up. Spread ½ cup of ganache evenly over the top, pushing some towards edges to form a small dam. Spoon 3 tablespoons of raspberry jam over the ganache and spread to the edges, then press 1 cup of fresh raspberries in a single layer on top. Tear large berries in half to lay flat if necessary.
8. Add second layer and filling: Place the second cake layer on top, trimmed side down, and press gently. Repeat spreading ½ cup ganache, 3 tablespoons jam, and 1 cup raspberries as done in the previous step.
9. Add final layer: Place the remaining cake layer on top, trimmed side down, pressing gently to adhere. If the cake feels loose, refrigerate briefly to set layers.
10. Apply crumb coat and chill: Spread a thin layer of ganache (about 1 cup) over the top and sides of the entire cake, being careful to avoid mixing crumbs into the ganache bowl. Refrigerate the cake about 15 minutes until the ganache firms.
11. Finish decorating: Spread the remaining ganache (about 1 scant cup) quickly over the cake before it firms too much, then decorate the top with fresh raspberries. Serve at room temperature, slicing with a hot, clean, dry knife for best results. Store leftovers refrigerated up to 3 days.

Notes

• Using Dutch-process cocoa powder provides a rich chocolate flavor and smooth texture.
• Hot coffee enhances the chocolate flavor in the cake batter without adding a coffee taste.
• Ensure all cold ingredients like eggs and sour cream are at room temperature for better mixing and cake texture.
• Be gentle when folding coffee into batter to maintain aeration.
• Allow ganache to chill enough to become spreadable but not too firm to work with easily during assembly.
• Trimming cake layers ensures even stacking and a professional look.
• Use a hot knife, wiped clean between slices, to get neat slices when serving.
• Store cake in refrigerator to maintain ganache firmness, but serve at room temperature for best flavor.

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