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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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/chocolate-raspberry-layer-cake-recipe-3/