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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
