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Chocolate Raspberry Layer Cake Recipe

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★★★★★

4.6 from 67 reviews

A luscious Chocolate Raspberry Layer Cake featuring moist cocoa-infused layers paired with rich dark chocolate ganache and fresh raspberries. This elegant dessert balances deep chocolate notes with a fresh berry burst, perfect for special occasions or decadent treats.

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 (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 and Decoration

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

Instructions

  1. Prepare the oven and pans: Position a rack in the oven’s center and preheat to 350°F (175°C). Generously grease three 8-inch baking pans and line their bottoms with parchment paper for easy cake removal.
  2. Mix dry ingredients: In a stand mixer bowl fitted with the paddle attachment or a large bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Stir until fully blended with no lumps remaining.
  3. Incorporate wet ingredients: In a large measuring cup, whisk together oil, sour cream, eggs, and vanilla extract. Pour this mixture into the dry ingredients bowl. Mix on low speed until moistened, then increase to medium-high and beat for 2 minutes, scraping the bowl halfway through. Fold in hot coffee gently with a spatula until evenly combined.
  4. Bake the cake layers: Divide batter evenly into prepared pans (about 2 cups or 530 grams per pan). Tap pans lightly on the counter to expel air bubbles. Bake for 30 to 40 minutes or until risen and a toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 20 minutes, then loosen edges with a knife and invert cakes onto racks to cool completely.
  5. Make the ganache: In a heatproof bowl, place chopped chocolate, vanilla extract, and salt. Heat heavy cream in a small saucepan on medium until it begins to simmer. Pour hot cream over chocolate and let sit 2 minutes before whisking until smooth. Refrigerate about 30 minutes, whisking occasionally, until ganache thickens to a fudgy, spreadable texture.
  6. Prepare the cake layers: Trim tops of the cakes flat if uneven. Just before frosting, whisk ganache until smooth, scraping bowl edges to ensure consistency.
  7. Assemble first layer: Place one cake layer on a serving plate, trimmed side up. Spread 1/2 cup ganache evenly over it, pushing some toward edges to create a small edge dam. Spread 3 tablespoons raspberry jam inside this dam. Press about 1 cup fresh raspberries in a single layer atop the jam, tearing larger berries for flatness.
  8. Add second cake layer: Place second cake layer on top, trimmed side down, and press gently. Repeat spreading 1/2 cup ganache, 3 tablespoons raspberry jam, and 1 cup raspberries as with the first layer.
  9. Top with final layer: Place last cake layer on top, trimmed side down, and gently press to adhere. If the cake feels unstable, refrigerate briefly to set.
  10. Apply first crumb coat: Spread about 1 cup thin layer of ganache evenly over top and sides of the cake. Avoid incorporating crumbs into the ganache. Refrigerate for approximately 15 minutes until firm.
  11. Finish frosting and decorate: Spread remaining ganache (about 1 scant cup) evenly over the cake’s top and sides quickly, as cooled cake will firm the ganache fast. Decorate the top with fresh raspberries. Serve at room temperature, slicing with a hot, clean knife for clean cuts.
  12. Storage: Store leftovers refrigerated up to 3 days for freshness.

Notes

  • Use room temperature ingredients for even mixing and better texture.
  • Don’t overmix the batter once coffee is added to avoid toughness.
  • Cooling cakes completely before ganache application prevents melting and sliding.
  • If fresh raspberries are large, gently tear them to help them lay flat for a neater presentation.
  • Use a hot knife for clean, tidy slices when serving.
  • Store the cake in the refrigerator and bring to room temperature before serving for best flavor.

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

Find it online: https://www.cheftara.com/chocolate-raspberry-layer-cake-recipe-9/