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Chocolate Raspberry Layer Cake Recipe

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★★★★★

4.6 from 52 reviews

This Chocolate Raspberry Layer Cake features rich, moist chocolate layers complemented by luscious dark chocolate ganache and fresh raspberries. A perfect dessert for celebrations or any time you crave an indulgent treat, this cake combines deep cocoa flavor with the tartness of raspberry jam and fresh berries for a balanced and elegant dessert.

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

Assembly

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

Instructions

  1. Make the cake: Set a rack in the center of the oven and preheat to 350 degrees F (175 degrees C). Generously grease three 8-inch baking pans and line the bottoms with parchment paper to ensure easy removal after baking.
  2. Mix dry ingredients: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl, combine the sugar, flour, Dutch-process cocoa powder, baking powder, baking soda, and kosher salt. Stir thoroughly until the mixture is smooth and no lumps remain.
  3. Add 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. Mix on low speed until the dry ingredients are just moistened, then increase to medium-high speed and beat for 2 minutes, scraping the bowl halfway through to ensure an even batter. Gently fold in the hot coffee using a flexible spatula to incorporate it without deflating the batter.
  4. Bake the cake layers: Divide the batter evenly among the prepared pans, about 2 cups (530 grams) per pan. Tap the pans on the counter to release air bubbles. Bake for 30 to 40 minutes, or until the cakes are puffed and a toothpick inserted in the center comes out clean. Remove from oven and cool in the pans on a wire rack for about 20 minutes. Then, carefully loosen cakes from pans with a knife and invert onto racks to cool completely.
  5. Prepare the ganache: Place the chopped dark chocolate, vanilla extract, and kosher salt in a heat-safe bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate mixture and let stand for 2 minutes. Whisk until completely smooth. Refrigerate the ganache for about 30 minutes, whisking occasionally, until thickened to a spreadable consistency.
  6. Assemble the cake – layer 1: Trim the tops of the cooled cakes flat if needed. Place one cake layer on a serving plate, trimmed side up. Whisk the ganache until smooth and spread about 1/2 cup evenly over the top, forming a slight dam around the edge. Spoon 3 tablespoons raspberry jam over the ganache and spread to the edges. Press about 1 cup fresh raspberries into the jam and ganache in a single, flat layer, halving berries if large.
  7. Assemble the cake – layer 2: Place the second cake layer on top, trimmed side down, pressing gently to adhere. Spread another 1/2 cup ganache, then 3 tablespoons raspberry jam, and top with 1 cup raspberries as before.
  8. Assemble the cake – layer 3: Add the last cake layer, trimmed side down, pressing gently to adhere. If the cake feels unstable, chill briefly before continuing.
  9. Apply crumb coat: Spread a thin layer of ganache (about 1 cup) evenly over the top and sides of the cake, avoiding crumbs. Refrigerate for about 15 minutes to allow this layer to firm.
  10. Final ganache layer and decoration: Spread the remaining ganache (approximately 1 scant cup) over the cake quickly, as it will firm upon contact with the chilled surface. Decorate the top with fresh raspberries. Serve the cake at room temperature, using a hot, clean, and dry knife for neat slices. Store leftovers refrigerated for up to 3 days.

Notes

  • Ensure all wet ingredients are at room temperature for a smooth, well-emulsified batter.
  • Sift the cocoa powder if lumpy to avoid clumps in the cake batter.
  • Use high-quality dark chocolate between 65-72% cocoa for the ganache for the best flavor and texture.
  • Allow the cake to fully cool before assembling and frosting to prevent melting or slipping layers.
  • If fresh raspberries are large, slicing them in half helps them lay flat and distribute evenly within the layers.
  • For the cleanest cake slices, warm the knife in hot water and dry it before slicing.
  • Leftover cake keeps best refrigerated and should be brought to room temperature before serving for the ganache to soften.

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

Find it online: https://www.cheftara.com/chocolate-raspberry-layer-cake-recipe-6/