Introduction

This decadent Chocolate Raspberry Layer Cake combines rich chocolate with fresh raspberries for a stunning treat perfect for any celebration. Layers of moist cocoa cake are filled with silky chocolate ganache and sweet raspberry jam, creating a delightful balance of flavors.

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 degrees and position a rack in the center. Generously grease three 8-inch baking pans and line the bottoms with parchment paper.
Step 2: In a large bowl or stand mixer bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Stir until well mixed and smooth.
Step 3: In a separate container, whisk together oil, sour cream, eggs, and vanilla extract. Pour this wet mixture into the dry ingredients and mix on low until moistened. Increase to medium-high speed and beat for 2 minutes, scraping the bowl halfway through. Fold in hot coffee gently with a spatula.
Step 4: Divide batter evenly among the prepared pans (about 2 cups per pan). Tap pans on the counter to release air bubbles. Bake until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 20 minutes in pans, then run a knife around edges and turn cakes out onto racks to cool completely.
Step 5: For the ganache, place chopped chocolate, vanilla extract, and salt in a heat-safe bowl. Heat heavy cream to a simmer on the stove, then pour over chocolate. Let sit 2 minutes, whisk until smooth. Chill about 30 minutes, whisking occasionally, until thick and spreadable.
Step 6: Trim cake tops flat if needed. Whisk ganache until smooth before assembling, scraping bowl sides as ganache firms on edges.
Step 7: Place one cake layer on a serving plate, trimmed side up. Spread ½ cup ganache evenly, pushing some near the edges to create a dam. Spoon 3 tablespoons raspberry jam on top and spread to edges. Press 1 cup fresh raspberries evenly over the jam. If large, halve berries to lay flat.
Step 8: Add second cake layer, trimmed side down, pressing gently. Repeat spreading ½ cup ganache, 3 tablespoons jam, and 1 cup raspberries.
Step 9: Place last cake layer on top, trimmed side down, pressing gently. Chill briefly if cake feels loose.
Step 10: Spread a thin coat (about 1 cup) of ganache over top and sides, careful to avoid crumbs. Refrigerate 15 minutes until ganache firms. Keep remaining ganache at room temperature.
Step 11: Quickly spread remaining ganache (about 1 scant cup) over top and sides, working before it solidifies. Decorate top with fresh raspberries. Serve at room temperature, using a hot, clean knife for neat slices.

Tips & Variations

Use Dutch-process cocoa for a richer, smoother chocolate flavor.
Substitute hot espresso for coffee to deepen the cocoa taste.
Chill ganache until spreadable but not too firm for easier frosting.
Try swapping raspberry jam with blackberry or cherry jam for different fruit notes.
If fresh raspberries are unavailable, frozen can be used but thaw and drain well first.

Storage

Store the finished cake covered in the refrigerator for up to 3 days to keep raspberries fresh and ganache set. Bring to room temperature before serving for best flavor and texture. Leftover slices can be reheated gently in a warm oven for a few minutes.

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 ahead. Assemble the cake the day you plan to serve for the freshest result.

What is the best way to cut this cake?

Use a hot, clean, and dry knife. Wipe the knife between cuts to ensure smooth, neat slices without tearing the cake or ganache.

Chocolate Raspberry Layer Cake Recipe

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★★★★★

4.8 from 50 reviews

A luxurious chocolate raspberry layer cake featuring moist cocoa-infused layers, rich dark chocolate ganache, and fresh raspberries, layered with raspberry jam for a perfect balance of tart and sweet flavors. This elegant cake is perfect for celebrations or a special dessert.

Author: Tara
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the 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

For the 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

For the Filling and Decoration:

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 heat it to 350°F (175°C). Generously grease three 8-inch baking pans and line the bottoms with parchment paper to ensure easy removal of the cakes.
Mix Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Stir well to combine and break up any lumps for an even batter.
Combine Wet Ingredients: In a large measuring cup, whisk together the oil, sour cream, eggs, and vanilla extract until smooth. Pour this mixture into the bowl with the dry ingredients. Mix on low speed just to moisten the dry ingredients, then increase to medium-high and mix for 2 minutes, scraping the bowl once halfway to ensure even mixing. Gently fold in the hot coffee using a flexible spatula to incorporate fully without overmixing.
Bake the Cakes: Divide the batter evenly among the prepared pans, about 2 cups (530 grams) per pan. Tap the pans on the counter a few times to release large air bubbles. Bake for 30 to 40 minutes until the cakes are puffed and a toothpick inserted in the center comes out clean. Allow the pans to cool on a wire rack for 20 minutes, then run a thin knife around the edges and carefully invert the cakes onto the rack to cool completely. Tap lightly if needed to release.
Make the Ganache: When the cakes are almost cooled, prepare ganache by placing chopped dark chocolate, vanilla extract, and 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 it sit for 2 minutes. Whisk until smooth and glossy, then refrigerate for about 30 minutes, whisking occasionally, until it thickens to a fudgy spreadable consistency.
Assemble the Cake Layers: Trim the tops of the cakes if needed to create flat surfaces. Whisk the ganache until smooth just before using. Place one cake layer onto a serving plate, trimmed side up. Spread about 1/2 cup ganache evenly over the top, creating a small dam close to the edges to hold the filling.
Add Jam and Raspberries: Spoon 3 tablespoons of raspberry jam over the ganache and spread to the edges within the ganache dam. Press approximately 1 cup of fresh raspberries into the jam and ganache in a single layer. Tear large berries in half if necessary to lay flat.
Repeat for Second Layer: Place second cake layer on top, trimmed side down, pressing gently to adhere. Repeat spreading 1/2 cup ganache, 3 tablespoons jam, and another cup of raspberries evenly across this layer.
Add Final Cake Layer: Place the last cake layer trimmed side down on top and press gently to secure. If the cake seems unstable, chill briefly to firm up before frosting.
Initial Ganache Coat: Spread a thin layer of ganache (about 1 cup) over the top and sides of the cake to seal crumbs. Refrigerate the cake for about 15 minutes until the ganache hardens to provide a smooth base coat.
Final Ganache Coat and Decoration: Spread the remaining ganache over the top and sides of the cake quickly, as the cool cake helps the ganache to set. Decorate the top of the cake with the remaining fresh raspberries. Serve at room temperature using a hot, clean, and dry knife for neat slices. Store leftovers in the refrigerator for up to 3 days.

Notes

Make sure all ingredients, especially eggs and sour cream, are at room temperature for smooth batter and even baking.
Using Dutch-process cocoa powder yields a richer chocolate flavor and darker color.
Hot coffee enhances the chocolate flavor without making the batter taste like coffee.
Trim cake layers for even stacking and professional-looking presentation.
Work quickly when applying the final ganache coat because it will firm up rapidly on the cool cake surface.
Store this cake in the refrigerator due to the cream and ganache, but bring it to room temperature before serving to enjoy optimal flavor and texture.

Keywords: chocolate raspberry cake, layered cake, chocolate ganache cake, raspberry jam cake, rich chocolate cake, celebration cake