Chocolate Raspberry Layer Cake Recipe

Introduction

This Chocolate Raspberry Layer Cake is a decadent treat that combines rich chocolate layers with tangy raspberry jam and fresh berries. It’s perfect for special occasions or whenever you want to impress with a beautiful, flavorful dessert.

Ingredients

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

Instructions

1. Step 1: Preheat the oven to 350 degrees and position a rack in the center. Grease three 8-inch baking pans generously and line their bottoms with parchment paper.
2. Step 2: In a stand mixer bowl fitted with a paddle attachment or a large mixing bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Stir until well mixed and lump-free.
3. Step 3: Whisk together oil, sour cream, eggs, and vanilla in a large measuring cup. Pour this wet mixture into the dry ingredients and mix on low until just combined. Increase to medium-high speed and beat for 2 minutes, scraping down the bowl halfway. Fold in the hot coffee carefully with a spatula.
4. Step 4: Divide the batter evenly among the prepared pans (about 2 cups per pan). Tap the pans on the counter to release air bubbles. Bake for 30 to 40 minutes, until puffed and a toothpick comes out clean. Let cool 20 minutes, then loosen edges with a knife and turn cakes out onto a wire rack to cool completely.
5. Step 5: To make the ganache, place chopped chocolate, vanilla extract, and salt in a heat-safe bowl. Heat heavy cream to a simmer, then pour it over the chocolate. Let sit for 2 minutes, whisk until smooth, and refrigerate for about 30 minutes, stirring occasionally, until thick and spreadable.
6. Step 6: Trim the cake tops flat if needed. Whisk the ganache until smooth before frosting, scraping the bowl sides to incorporate any firmer edges.
7. Step 7: Place one cake layer on a serving plate, trimmed side up. Spread 1/2 cup ganache evenly, pushing some toward the edges to create a dam. Spoon 3 tablespoons raspberry jam on top, spreading to the edge of the ganache. Press 1 cup of fresh raspberries into the jam and ganache in a single layer.
8. Step 8: Add the second cake layer, trimmed side down, and press gently. Repeat with 1/2 cup ganache, 3 tablespoons jam, and 1 cup raspberries.
9. Step 9: Place the final cake layer on top, trimmed side down, pressing gently. Refrigerate briefly if the cake feels unstable.
10. Step 10: Spread about 1 cup of ganache thinly over the top and sides of the cake. Refrigerate for 15 minutes until firm. Keep the remaining ganache at room temperature.
11. Step 11: Finish with the remaining ganache, spreading quickly as it will firm on the cool cake. Decorate the top with fresh raspberries. Serve at room temperature using a hot, clean knife for neat slices.

Tips & Variations

• Use Dutch-process cocoa for a deep chocolate flavor and smoother texture.
• Replace raspberry jam with your favorite berry preserves for a different twist.
• If your raspberries are large, halve them so they lay flat and evenly in the layers.
• Allow eggs and sour cream to come to room temperature for a smoother batter.
• Use a hot knife dipped in boiling water and wiped dry to cut cleaner slices.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor. Ganache will firm when chilled, so let the cake soften slightly before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature or in the refrigerator. Let them come to room temperature before assembling.

Can I use regular ground coffee instead of hot coffee?

It’s best to use hot brewed coffee as stated; it helps bloom the cocoa and enhances the chocolate flavor. Avoid adding coffee grounds directly to the batter.

Chocolate Raspberry Layer Cake Recipe

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★★★★★

4.6 from 144 reviews

• Author: Harry
• Total Time: 1 hour 45 minutes
• Yield: 12 servings 1x

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Description

This decadent Chocolate Raspberry Layer Cake combines moist, rich chocolate cake layers with luscious dark chocolate ganache, tart raspberry jam, and fresh raspberries. Perfect for celebrations or a special dessert, this cake features a silky ganache frosting that melts in your mouth and fresh raspberries for a bright, fruity contrast. The recipe involves baking three layers of cocoa-rich cake, layering them with ganache, raspberry jam, and fresh berries, then finishing with a smooth ganache coating and fresh raspberries on top.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 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 Ingredients

• 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

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Instructions

1. Prepare the oven and pans: Set a rack in the center of the oven and preheat to 350 degrees Fahrenheit. Generously grease three 8-inch baking pans and line the bottoms with parchment paper to prevent sticking.
2. Mix dry ingredients: In a stand mixer bowl fitted with the paddle attachment or a large mixing bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Stir to ensure all ingredients are well incorporated and free of lumps.
3. Combine wet ingredients and batter formation: In a large measuring cup, whisk together the oil, sour cream, eggs, and vanilla extract until well blended. Pour this mixture into the dry ingredients. Begin mixing on low speed until dry ingredients are just moistened, then increase to medium-high speed and beat for 2 minutes, scraping the bowl midway to ensure even mixing. Finally, gently fold the hot coffee into the batter with a flexible spatula, which helps create a moist, tender crumb.
4. Bake the cake layers: Divide the batter evenly among the prepared pans, approximately 2 cups (530 grams) per pan. Tap the pans lightly on the counter to release large air bubbles. Bake until the cakes are puffed and a toothpick inserted in the center comes out clean, about 30 to 40 minutes. Remove the pans to a wire rack and cool for about 20 minutes. Then, run a thin knife around the edges and invert the cakes onto the rack to cool completely, tapping gently if necessary.
5. Make the ganache: Place the chopped dark chocolate, vanilla extract, and salt in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes to soften the chocolate. Whisk the mixture until silky and smooth. Refrigerate for about 30 minutes, whisking occasionally until it thickens to a spreadable, fudgy consistency.
6. Trim cakes and prepare ganache for assembling: If needed, level the tops of the cake layers with a knife to make them flat. Before frosting, whisk the ganache to smooth it out, scraping down the bowl sides to ensure an even texture.
7. Assemble first layer: Place one cake layer on a serving plate, trimmed side up. Spread about 1/2 cup of ganache evenly on top, pushing some toward the edges to create a small dam for the jam. Spoon 3 tablespoons of raspberry jam within the ganache border and carefully spread it to the edges. Press about 1 cup of fresh raspberries into the ganache and jam in a single flat layer, tearing any large berries in half as needed.
8. Assemble second layer: Place the second cake layer on top of the ganache with the trimmed side down, pressing gently. Repeat by spreading 1/2 cup ganache, 3 tablespoons jam, and 1 cup fresh raspberries as before.
9. Add the final cake layer: Set the last cake layer on top, trimmed side down, pressing gently to adhere all layers. If the cake feels unstable, refrigerate briefly before moving on.
10. Apply thin ganache crumb coat: Spread a thin layer of ganache (approximately 1 cup) evenly over the top and sides of the assembled cake, taking care not to mix crumbs into the ganache. Chill the cake in the refrigerator until the ganache sets, about 15 minutes. Keep the remaining ganache at room temperature for easier spreading.
11. Apply final ganache coat and decorate: Spread the remaining ganache (about 1 scant cup) over the cake’s top and sides quickly before it firms. Decorate the top with fresh raspberries. Serve the cake at room temperature, slicing with a hot, clean, and dry knife for clean cuts. Store leftovers in the refrigerator for up to 3 days.

Notes

• Using Dutch-process cocoa powder gives a deep chocolate flavor and smooth texture.
• Make sure eggs and sour cream are at room temperature for best mixing and cake texture.
• If the cake layers are domed on top, trimming them helps create stable, even layers.
• Fresh coffee intensifies the chocolate flavor but can be substituted with hot water if needed.
• To easily cut clean slices, warm the knife under hot water and dry it between cuts.
• Store leftover cake covered in the refrigerator and bring to room temperature before serving for the best taste.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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