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Chocolate Raspberry Layer Cake Recipe

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★★★★★

4.9 from 93 reviews

This decadent Chocolate Raspberry Layer Cake features rich, moist chocolate layers made with Dutch-process cocoa and hot coffee. Each layer is generously filled with smooth dark chocolate ganache, vibrant raspberry jam, and fresh raspberries. Finished with a luscious ganache coating and fresh berries, this elegant dessert is perfect for celebrations or any chocolate lover’s craving.

Ingredients

Scale

Cake

  • 3/4 cup (180 milliliters) neutral oil (canola or grapeseed), plus more for greasing 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 (Diamond Crystal recommended)
  • 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 cocoa), finely chopped
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon kosher salt (Diamond Crystal recommended)
  • 1 1/2 cups (360 milliliters) heavy cream

Filling and Decoration

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

Instructions

  1. Preheat and prepare pans. Set a rack in the center of the oven and preheat to 350°F (175°C). Generously grease three 8-inch baking pans and line the bottoms with parchment paper for easy release.
  2. Mix dry ingredients. In a stand mixer bowl fitted with a paddle attachment or a large bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Stir until fully combined and free of lumps.
  3. Mix wet ingredients and combine. In a large measuring cup, whisk together the oil, sour cream, eggs, and vanilla extract. Pour this into the dry ingredients and mix on low speed until moistened. Increase to medium-high speed and beat for 2 minutes, scraping the bowl halfway through. Fold in the hot coffee carefully with a spatula to keep the batter light.
  4. Bake the cake layers. Evenly divide the batter among the prepared pans (about 2 cups or 530 grams per pan). Tap 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. Cool in pans for 20 minutes, then invert onto racks to cool completely.
  5. Prepare ganache. Place chopped chocolate, vanilla extract, and salt in a heat-safe bowl. Bring heavy cream to a simmer over medium heat and pour over chocolate. Let sit 2 minutes, then whisk until smooth. Refrigerate about 30 minutes, whisking occasionally, until thick and spreadable.
  6. Trim and prepare cake layers. Trim the cake tops flat if needed. Before frosting, whisk ganache until smooth and scrape the bowl sides as ganache firms unevenly.
  7. Assemble first layer. Place one cake layer on a serving plate, trimmed side up. Spread 1/2 cup ganache evenly on top, pushing some ganache toward edges to form a dam. Spread 3 tablespoons raspberry jam inside the dam, then press about 1 cup fresh raspberries in a single layer over jam. Halve large berries if necessary.
  8. Build second layer. Add second cake layer, trimmed side down, pressing gently. Repeat with 1/2 cup ganache, 3 tablespoons jam, and 1 cup raspberries.
  9. Add final cake layer. Place last cake layer, trimmed side down, and press gently to adhere. Chill briefly if cake feels unstable.
  10. Apply first ganache coat. Spread a thin layer of ganache (about 1 cup) over the top and sides, avoiding crumbs in the ganache bowl. Refrigerate until firm, approximately 15 minutes.
  11. Apply final ganache coat and decorate. Spread remaining ganache (about 1 scant cup) evenly over cake quickly to prevent it setting prematurely. Decorate the top with fresh raspberries. Serve at room temperature using a hot, clean knife. Store leftovers refrigerated up to 3 days.

Notes

  • Use Dutch-process cocoa for a rich, smooth chocolate flavor.
  • Hot coffee enhances the chocolate taste and moistness of the cake.
  • Allow cakes to cool completely before assembling to prevent ganache melting.
  • Refrigerate the cake briefly between ganache layers to achieve smooth finishes.
  • Serve slices with a hot knife for clean cutting.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

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

Find it online: https://www.cheftara.com/chocolate-raspberry-layer-cake-recipe-8/