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Chocolate Raspberry Layer Cake Recipe

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★★★★★

4.5 from 73 reviews

This luscious Chocolate Raspberry Layer Cake features moist, rich chocolate cake layers perfectly complemented by a silky dark chocolate ganache and fresh raspberries. The layers are filled with raspberry jam and topped with fresh berries for a fresh, vibrant finish. Perfect for chocolate lovers looking for an elegant dessert that balances deep chocolate flavors with bright fruity notes.

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. Prepare the oven and pans: Position a rack in the center of your oven and preheat to 350°F (175°C). Generously grease three 8-inch baking pans and line the bottoms with parchment paper to prevent sticking.
  2. Combine dry ingredients: In a stand mixer bowl fitted with the paddle attachment or a large mixing bowl, mix together the sugar, all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and kosher salt. Stir until blended thoroughly and smooth, ensuring no lumps remain.
  3. Mix wet ingredients and combine: In a large measuring cup, whisk the neutral oil, sour cream, eggs, and vanilla extract. Add this mixture into the dry ingredients. Start mixing on low until the dry ingredients are moistened, then increase the mixer speed to medium-high and blend for 2 minutes, scraping down the sides and bottom halfway through to ensure even mixing. Gently fold in the hot coffee using a flexible spatula until just combined.
  4. Bake the cake layers: Divide the batter evenly among the prepared pans (about 2 cups or 530 grams per pan). Tap each pan gently on the counter to release large air bubbles. Bake the cakes for 30 to 40 minutes until they are puffed and a toothpick inserted in the center comes out clean. Let cool in the pans on a wire rack for about 20 minutes, then carefully loosen the edges with a knife and invert cakes onto the rack to cool completely, tapping gently if needed.
  5. Make the ganache: Once the cakes are nearly cool, prepare the ganache by placing chopped dark chocolate, vanilla extract, and salt in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it simmers, then pour it over the chocolate mixture. Let sit for 2 minutes, then whisk smoothly. Refrigerate the ganache for about 30 minutes, whisking occasionally, until it thickens to a fudgy, spreadable consistency.
  6. Trim and prepare cake layers: Trim the tops of the cakes flat if they are domed, ensuring even stacking and appearance. Right before frosting, whisk the chilled ganache until smooth, scraping down the sides of the bowl.
  7. Assemble first layer: Place one cake layer on a serving plate with the trimmed side up. Evenly spread about 1/2 cup of ganache over the top, pushing some ganache toward the edges to form a small dam. Spoon 3 tablespoons of raspberry jam on top, spreading it carefully to the ganache’s edge. Press about 1 cup of fresh raspberries into the jam and ganache in a single layer. Tear large berries to fit flat if needed.
  8. Assemble second layer: Position the second cake layer on top, trimmed side down, pressing gently. Repeat spreading 1/2 cup ganache, 3 tablespoons raspberry jam, and 1 cup fresh raspberries as done on the first layer.
  9. Top with final layer: Place the last cake layer on top, trimmed side down, pressing gently to stick. If the cake feels loose or unstable, chill briefly in the refrigerator to firm up before proceeding.
  10. Apply crumb coat: Spread a thin layer (about 1 cup) of ganache over the entire cake, covering top and sides carefully without incorporating crumbs. Refrigerate the cake until this layer firms, about 15 minutes, and keep remaining ganache at room temperature.
  11. Finish frosting and decorate: Spread the remaining ganache (about 1 scant cup) over the top and sides, working quickly as the ganache will set on the cool cake. Decorate the top with fresh raspberries. Serve the cake at room temperature, slicing with a hot, clean, dry knife for neat pieces. Store leftovers refrigerated for up to 3 days.

Notes

  • Sift cocoa powder to avoid lumps in the cake batter.
  • Use room temperature ingredients for best mixing results and even baking.
  • The hot coffee enhances chocolate flavor without noticeable coffee taste.
  • Finely chopping the chocolate aids in smooth ganache melting.
  • Let ganache chill until spreadable; if too firm, whisk gently before using.
  • Trimming cake layers ensures even stacking and professional appearance.
  • Work quickly while frosting the final ganache layer because it sets fast on the chilled cake.
  • Fresh raspberries add a fresh tartness that balances the rich chocolate.
  • Leftover cake should be stored in the refrigerator due to fresh cream and raspberries.

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

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