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Decadent chocolate raspberry layer cake with fresh raspberries and chocolate shavings, perfect for celebrations.

Irresistible Chocolate Raspberry Layer Cake: A Showstopper for Every Occasion

  • Author: Alyssa
  • 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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixer bowl.
  5. Mix milk, vegetable oil, vanilla extract, and eggs in a medium bowl.
  6. Add wet ingredients to dry ingredients and mix well. Slowly add hot water and mix on low speed until combined.
  7. 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.
  8. To make the chocolate frosting: Beat butter until smooth. Gradually add melted chocolate and mix until combined.
  9. Add cocoa powder and mix well. Incorporate half of the powdered sugar, salt, and half of the heavy cream, mixing until combined.
  10. Add remaining powdered sugar and mix until smooth. Adjust consistency with the remaining heavy cream.
  11. 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.
  12. 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.
  13. Drop spoonfuls of raspberry filling over the ganache and spread evenly. Repeat with the second layer.
  14. Add third layer on top, frost the cake, and drizzle ganache over the top and sides.
  15. 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

Find it online: https://vnicefood.com/chocolate-raspberry-layer-cake/