Description
This Chocolate Raspberry Layer Cake features three layers of moist, rich chocolate cake filled with a homemade raspberry filling and creamy chocolate frosting. Topped with a smooth chocolate ganache and fresh raspberries, this decadent dessert is perfect for celebrations and chocolate lovers alike.
Ingredients
Raspberry Filling
- 1/4 cup (52g) granulated sugar
- 1 tbsp cornstarch
- 2 tsp water
- 2 cups (225g) raspberries*
Chocolate Cake
- 1 3/4 cups (228g) all-purpose flour
- 2 cups (414g) granulated sugar
- 3/4 cup (85g) natural unsweetened cocoa powder
- 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 (2 cups | 338g) 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 | 254g) semi-sweet chocolate chips
- 3/4 cup heavy whipping cream
Instructions
- Make the Raspberry Filling: In a medium saucepan over medium heat, combine sugar, cornstarch, and water. Stir until mixture is wet and sugar begins to melt. Add raspberries and stir to coat. Cook until raspberries soften and release juice, mashing occasionally. Remove from heat once juice thickens (about 5 minutes), strain seeds if desired, and refrigerate until cool.
- Prepare Cake Layers: Preheat oven to 350°F (176°C). Grease and line three 8-inch cake pans with parchment paper. In a large bowl, sift or whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, mix milk, vegetable oil, vanilla extract, and eggs. Combine wet and dry ingredients, then slowly add hot water while mixing on low. Scrape sides as needed. Divide batter evenly among pans.
- Bake the Cakes: Bake for 22-25 minutes or until a toothpick inserted comes out with a few moist crumbs. Let cakes cool 2-3 minutes in pans, then transfer to a cooling rack to cool completely.
- Prepare Chocolate Frosting: Beat butter in a large bowl until smooth. Gradually add melted chocolate in batches, mixing well. Mix in cocoa powder until combined. Add half the powdered sugar, salt, and half the cream; beat well. Add remaining powdered sugar and mix until smooth. Add remaining cream as needed for desired consistency.
- Make Chocolate Ganache: Place chocolate chips in medium bowl. Heat heavy cream until just boiling. Pour cream over chocolate, let sit 2-3 minutes, then whisk until smooth. Set aside.
- Assemble the Cake: Level cake layers by slicing domed tops off. Place first layer on serving plate. Pipe a dam of chocolate frosting around the edge. Spread 1/4 cup ganache in center, spoon half the raspberry filling over ganache, and spread evenly. Repeat layering with second layer. Add third layer on top.
- Frost and Decorate: Frost entire cake with remaining chocolate frosting. Drizzle remaining ganache around edges and over center; reheat ganache if needed for pourability. Pipe frosting swirls on top, then decorate with additional fresh raspberries and chocolate sprinkles if desired.
- Chill and Serve: Refrigerate until ready to serve. Cake is best at room temperature and can be stored airtight for 4-5 days.
Notes
- You’ll need about 2 pints of raspberries total for the filling and decoration.
- Straining raspberry filling to remove seeds is optional but recommended for smooth texture.
- Ensure cake layers are fully cooled before frosting to prevent melting.
- Reheat ganache gently if it firms up before use.
- For best results, use room temperature butter in frosting for smooth mixing.