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Chocolate Raspberry Layer Cake Recipe

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★★★★★

4.6 from 127 reviews

This decadent Chocolate Raspberry Layer Cake features moist, rich chocolate cake layers made with cocoa and hot coffee, layered with luscious dark chocolate ganache, sweet raspberry jam, and fresh raspberries. Perfect for special occasions, this cake combines the deep, fudgy flavor of chocolate with the bright tartness of raspberries, all enveloped in a smooth ganache frosting for an unforgettable dessert experience.

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. Make the cake: Preheat your oven to 350°F (175°C) and place a rack in the center. Generously grease three 8-inch baking pans and line the bottoms with parchment paper to ensure cakes release easily after baking.
  2. Mix dry ingredients: In a stand mixer bowl fitted with the paddle attachment or a large mixing bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Stir thoroughly until well mixed and free of lumps.
  3. Combine wet ingredients: In a large measuring cup or bowl, whisk together the neutral oil, sour cream, eggs, and vanilla extract until smooth. Pour this mixture into the bowl with the dry ingredients and mix on low speed just until moistened. Then increase to medium-high speed and continue mixing for 2 minutes, scraping the bowl’s sides and bottom halfway through. Fold in the hot coffee carefully with a flexible spatula to create a smooth batter.
  4. Bake the cakes: Divide the batter evenly among the prepared pans (about 2 cups or 530 grams per pan). Tap the pans a few times on the counter to release large air bubbles. Bake for 30 to 40 minutes until the cakes puff up and a toothpick inserted in the center comes out clean. Let the pans cool on a wire rack for 20 minutes, then run a knife around the edges and invert the cakes onto the rack to cool completely. You may need to gently tap the pans to release the cakes.
  5. Prepare the ganache: When cakes are almost cool, place chopped chocolate, vanilla extract, and salt in a heat-safe bowl. Heat the heavy cream in a small saucepan over medium heat until it simmers. Pour the hot cream over the chocolate mixture and let it sit for 2 minutes. Whisk until smooth, then refrigerate for 30 minutes, whisking occasionally, until thickened to a fudgy, spreadable consistency.
  6. Assemble the cake – first layer: If needed, trim the tops of cakes to make them flat. Place one cake layer trimmed side up on a serving plate. Whisk the chilled ganache until smooth, scraping sides as ganache thickens. Spread about 1/2 cup ganache evenly over the cake, extending it slightly to form a dam around edges. Spread 3 tablespoons raspberry jam inside the ganache dam. Press 1 cup fresh raspberries into the jam and ganache, tearing large berries in half for an even layer.
  7. Assemble the cake – second layer: Place the second cake layer trimmed side down onto the first. Press gently to adhere. Repeat spreading 1/2 cup ganache, 3 tablespoons jam, and 1 cup raspberries as with the first layer.
  8. Assemble the cake – final layer: Place the last cake layer trimmed side down on top and press gently. If the cake feels unstable, refrigerate briefly before continuing.
  9. Apply crumb coat: Spread a thin layer of ganache (about 1 cup) over the entire cake, covering top and sides. Refrigerate cake for about 15 minutes until this layer firms up. Keep remaining ganache at room temperature for easier spreading in the next step.
  10. Finish frosting and decorate: Quickly spread remaining ganache (about 1 scant cup) over the cake’s top and sides. The cooler cake surface will cause the ganache to solidify fast, so work speedily for smooth coverage. Decorate the top with fresh raspberries. Serve the cake at room temperature, slicing cleanly with a hot, dry knife. Store leftovers refrigerated for up to 3 days.

Notes

  • Use Dutch-process cocoa powder for a richer, smoother chocolate flavor.
  • Hot coffee intensifies the chocolate taste in the cake without adding coffee flavor.
  • Ensure eggs and sour cream are at room temperature to help batter blend smoothly.
  • Let the ganache chill until thick but still spreadable to achieve a fudgy texture perfect for layering and frosting.
  • If raspberries are large, tear them in half so they lay flat and distribute evenly between layers.
  • Allow the cake to come to room temperature before serving for best flavor and texture.
  • Use a hot knife when slicing to get clean cake pieces without cracking the ganache.

Keywords: chocolate cake, raspberry cake, layer cake, chocolate raspberry cake, ganache cake, dessert, baking recipe

Find it online: https://www.cheftara.com/chocolate-raspberry-layer-cake-recipe-5/