Introduction
As a passionate baker, nothing brings me more joy than creating desserts that evoke happy memories and special moments. One of my all-time favorites is the Chocolate Raspberry Layer Cake, a delightful combination of rich chocolate and tart raspberries that never fails to impress. I remember the first time I baked this cake for a friend’s birthday; the smiles on their faces as they took their first bite were unforgettable. The cake’s moist layers, luscious raspberry filling, and creamy chocolate frosting make it a showstopper at any celebration, whether it’s a birthday, anniversary, or even a simple family gathering. This cake invites you to share your love for baking and creates memories that linger long after the last slice is gone. Imagine your loved ones gathered around the table, laughter filling the air as they savor each bite of this heavenly dessert. With its rich flavors and beautiful presentation, the Chocolate Raspberry Layer Cake is sure to become a cherished centerpiece at your next special occasion.
Ingredients: What You Need for This Layer Cake
Before you dive into the baking process, it’s essential to gather all the necessary ingredients for this delicious Chocolate Raspberry Layer Cake. Below is a detailed list categorized by cake layers, filling, and frosting, along with explanations of each ingredient’s role in the recipe:
- Raspberry Filling:
- 1/4 cup (52g) sugar – Sweetens the raspberries.
- 1 tbsp cornstarch – Thickens the filling.
- 2 tsp water – Helps dissolve the sugar and cornstarch.
- 2 cups (225g) raspberries* – The star ingredient providing flavor and tartness.
- Chocolate Cake:
- 1 3/4 cups (228g) all-purpose flour – Provides structure to the cake.
- 2 cups (414g) sugar – Adds sweetness and moisture.
- 3/4 cup (85g) natural unsweetened cocoa – Imparts rich chocolate flavor.
- 2 1/4 tsp baking soda – Helps the cake rise.
- 1/2 tsp baking powder – Works with baking soda for leavening.
- 1 tsp salt – Balances sweetness and enhances flavors.
- 1 cup (240ml) milk – Adds moisture and richness.
- 1/2 cup (120ml) vegetable oil – Keeps the cake moist.
- 1 1/2 tsp vanilla extract – Adds depth of flavor.
- 2 large eggs – Binds the ingredients together.
- 1 cup (240ml) hot water – Enhances the cocoa flavor and keeps the cake moist.
- Chocolate Frosting:
- 1 1/2 cups (336g) unsalted butter, room temperature – Base for the frosting.
- 12 oz semi-sweet chocolate chips, melted – Provides the chocolate flavor.
- 5 tbsp (35g) Hershey’s dark cocoa powder – Adds richness to the frosting.
- 6 cups (690g) powdered sugar – Sweetens and thickens the frosting.
- 1/2 tsp salt – Balances sweetness.
- 10–12 tbsp (150-180ml) heavy whipping cream – Adjusts the consistency of the frosting.
- Chocolate Ganache:
- 9 oz (1 1/2 cups) semi-sweet chocolate chips – For drizzling over the cake.
- 3/4 cup heavy whipping cream – Used to make the ganache smooth and pourable.
When selecting your ingredients, try to choose high-quality chocolate and fresh raspberries, as they significantly affect the cake’s final flavor. If you’re looking for alternatives, consider using vegan options for eggs and dairy or gluten-free flour blends for those with dietary restrictions.
Step-by-Step Instructions: How to Make the Cake
Now that you have all your ingredients ready, it’s time to embark on the baking journey! Follow these clear steps to create a stunning Chocolate Raspberry Layer Cake:
- Prepare the Raspberry Filling:
- In a medium-sized saucepan over medium heat, combine the sugar, cornstarch, and water, stirring to combine.
- Heat until the mixture becomes wet and the sugar begins to melt.
- Add the raspberries, stirring to coat them in the sugar mixture.
- Cook until the raspberries soften and release their juice, mashing them gently with a spatula.
- Remove from heat once the juice thickens (about 5 minutes). Strain to remove seeds if desired. Refrigerate until cool.
- Make the Cake Layers:
- Preheat your oven to 350°F (176°C). Prepare three 8-inch cake pans with non-stick spray and parchment paper.
- In a large mixer bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt.
- In a medium bowl, whisk together milk, vegetable oil, vanilla extract, and eggs.
- Add wet ingredients to dry ingredients and mix until well combined.
- Gradually add hot water to the batter, mixing on low until fully combined. Scrape the sides to ensure everything is mixed.
- Divide the batter evenly among the prepared pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
- Let cakes cool for 2-3 minutes in the pans before transferring to a cooling rack to cool completely.
- Prepare the Chocolate Frosting:
- In a large mixing bowl, beat the room temperature butter until smooth.
- Gradually add melted chocolate in 2-3 batches, mixing until combined.
- Incorporate the cocoa powder and mix until well blended.
- Add half of the powdered sugar, salt, and half of the heavy cream, mixing until combined.
- Add the remaining powdered sugar and mix until smooth, adjusting the consistency with the remaining heavy cream as needed.
- Assemble the Cake:
- For the ganache, place chocolate chips in a medium bowl.
- Heat heavy whipping cream in the microwave until it just begins to boil, then pour over the chocolate chips and let sit for 2-3 minutes.
- Whisk until smooth and set aside.
- Level the tops of the cooled cake layers with a serrated knife if necessary.
- Place the first layer on a serving plate. Pipe a dam of frosting around the edges.
- Spread about 1/4 cup of ganache in the center of the dam and top with spoonfuls of raspberry filling, spreading it into an even layer.
- Repeat with the second layer, then place the third layer on top.
- Frost the top and sides of the cake with the remaining chocolate frosting.
- Drizzle the ganache around the edges and fill in the center. Pipe swirls on top and decorate with fresh raspberries and chocolate sprinkles if desired.
- Refrigerate until ready to serve. Best served at room temperature.
By following these steps, you’ll create a masterpiece that not only tastes incredible but also looks stunning!
Vegan and Gluten-Free Variations: Catering to Everyone’s Needs
Adapting recipes to fit various dietary restrictions doesn’t mean sacrificing flavor. Here are some simple ways to make your Chocolate Raspberry Layer Cake both vegan and gluten-free:
- Vegan Version:
- Replace the eggs with flaxseed meal: Mix 1 tbsp of flaxseed meal with 2.5 tbsp of water for each egg.
- Use non-dairy milk such as almond or soy milk in place of regular milk.
- Choose dairy-free chocolate chips for both the frosting and ganache.
- Gluten-Free Version:
- Substitute all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum.
- Make sure the baking powder and other ingredients are certified gluten-free.
These substitutions maintain the cake’s delicious flavor and texture, ensuring everyone can enjoy this delightful treat!
Decoration Ideas: Elevate Your Cake Presentation
Presentation is key when it comes to impressing your guests. Here are some creative decoration ideas to make your Chocolate Raspberry Layer Cake stand out:
- Top the cake with fresh raspberries for vibrant color and a burst of flavor.
- Use a vegetable peeler to create dark chocolate shavings for a luxurious touch.
- Add edible flowers for a whimsical and elegant appearance.
- Consider using themed decorations for specific occasions—red and pink for Valentine’s Day or gold sprinkles for anniversaries.
If you want to explore more creative dessert ideas, consider making red velvet brownies as an additional treat to impress your guests.
Serving Suggestions: Pairing with Drinks and Sides
To enhance your Chocolate Raspberry Layer Cake experience, consider these delightful pairing suggestions:
- Drinks:
- A rich red wine, such as Merlot or Cabernet Sauvignon, pairs beautifully with chocolate.
- For a refreshing non-alcoholic option, serve raspberry lemonade or iced tea.
- A cup of freshly brewed coffee complements the cake’s chocolate richness perfectly.
- Sides:
- Serve with a light fruit salad to balance the cake’s richness.
- A scoop of raspberry sorbet can provide a refreshing contrast.
- Another delightful option to serve alongside your cake is our cinnamon donut bread, which complements the flavors beautifully.
For a balanced meal, pair your chocolate raspberry layer cake with a light dessert like a strawberries and cream swiss roll.
Storage Tips: Keeping Your Cake Fresh
To ensure your Chocolate Raspberry Layer Cake stays delicious and fresh, follow these storage tips:
- Store the cake in an airtight container in the refrigerator for optimal freshness.
- If you prefer to store it at room temperature, make sure to cover it well to prevent drying out.
- If you have leftovers, the cake can be frozen for up to 3 months. Wrap individual slices in plastic wrap and then in aluminum foil.
The cake can last for 4-5 days when well-sealed in an airtight container, but be sure to check for any signs of spoilage, such as changes in texture or odor.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare the cake layers and raspberry filling a day in advance. Assemble the cake on the day you plan to serve it for the best texture and flavor.
How do I store leftover cake?
Leftover cake can be stored in an airtight container in the refrigerator for up to 4-5 days or frozen for longer storage.
Can I make this cake gluten-free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend and ensure all other ingredients are gluten-free.
What can I use instead of eggs for a vegan version?
Flaxseed meal mixed with water or applesauce can be great egg substitutes for a vegan version of this cake.
How do I achieve the perfect chocolate ganache consistency?
To achieve the perfect ganache consistency, make sure to pour the hot heavy cream over the chocolate chips and let it sit for a few minutes before whisking. If it’s too thick, gently reheat it in the microwave for a few seconds until it’s pourable.
Conclusion: Why This Cake is a Must-Try for Celebrations
The Chocolate Raspberry Layer Cake is not just a dessert; it’s a celebration of flavors and a beautiful centerpiece for any occasion. Its rich chocolate layers, tart raspberry filling, and creamy frosting create a perfect harmony that will delight your guests. Whether you choose to make it for a birthday, anniversary, or just because, this cake is guaranteed to impress. I invite you to try this recipe and share your experiences in the comments below. Have you made any variations? What are your favorite moments with this cake? Don’t forget to share this recipe with your friends and family for their next celebration. If you enjoy the rich flavors of this cake, you might also love our chocolate protein balls as a delightful snack.
Print
Irresistible Chocolate Raspberry Layer Cake: A Showstopper for Every Occasion
- Total Time: 75
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in this decadent Chocolate Raspberry Layer Cake made with three layers of moist chocolate cake, raspberry filling, and rich chocolate frosting, topped with chocolate ganache and fresh raspberries.
Ingredients
- Raspberry filling:
- 1/4 cup (52g) sugar
- 1 tbsp cornstarch
- 2 tsp water
- 2 cups (225g) raspberries*
- Chocolate cake:
- 1 3/4 cups (228g) all purpose flour
- 2 cups (414g) sugar
- 3/4 cup (85g) natural unsweetened cocoa
- 2 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup (240ml) milk
- 1/2 cup (120ml) vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup (240ml) hot water
- Chocolate frosting:
- 1 1/2 cups (336g) unsalted butter, room temperature
- 12 oz semi sweet chocolate chips, melted
- 5 tbsp (35g) Hershey’s dark cocoa powder
- 6 cups (690g) powdered sugar
- 1/2 tsp salt
- 10–12 tbsp (150-180ml) heavy whipping cream
- Chocolate ganache:
- 9 oz (1 1/2 cups) semi-sweet chocolate chips
- 3/4 cup heavy whipping cream
Instructions
- To make the raspberry filling: Combine sugar, cornstarch, and water in a saucepan over medium heat, stirring to combine. Heat until wet and sugar begins to melt.
- Add raspberries and stir to coat with the sugar mixture. Cook until raspberries soften and juice thickens, about 5 minutes. Strain to remove seeds if desired and refrigerate until cool.
- To make the cake layers: Preheat oven to 350°F (176°C) and prepare three 8-inch cake pans with non-stick spray and parchment paper.
- Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixer bowl.
- Mix milk, vegetable oil, vanilla extract, and eggs in a medium bowl.
- Add wet ingredients to dry ingredients and mix well. Slowly add hot water and mix on low speed until combined.
- Divide batter among cake pans and bake for 22-25 minutes until a toothpick comes out with a few moist crumbs. Cool for 2-3 minutes before transferring to a cooling rack.
- To make the chocolate frosting: Beat butter until smooth. Gradually add melted chocolate and mix until combined.
- Add cocoa powder and mix well. Incorporate half of the powdered sugar, salt, and half of the heavy cream, mixing until combined.
- Add remaining powdered sugar and mix until smooth. Adjust consistency with the remaining heavy cream.
- To make the ganache: Place chocolate chips in a bowl. Heat heavy cream until boiling, then pour over chocolate. Let sit for 2-3 minutes, then whisk until smooth.
- To layer the cake: Level the tops of each cake layer. Place the first layer on a serving plate, pipe a dam of frosting around the edge, and spread ganache in the center.
- Drop spoonfuls of raspberry filling over the ganache and spread evenly. Repeat with the second layer.
- Add third layer on top, frost the cake, and drizzle ganache over the top and sides.
- Pipe swirls of frosting and decorate with raspberries. Refrigerate until ready to serve.
Notes
- You’ll need about 2 pints of raspberries for the filling and decor.
- Prep Time: 30
- Cook Time: 25
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 940
- Sugar: 100.8 g
- Sodium: 481.2 mg
- Fat: 51 g
- Carbohydrates: 122.3 g
- Protein: 9.7 g
- Cholesterol: 108 mg
Keywords: chocolate cake, raspberry, dessert, ganache, frosting
