Raspberry Chocolate Layer Cake is your ultimate guide to creating a show-stopping dessert that perfectly balances rich chocolate with the tart sweetness of raspberries. This recipe offers a straightforward approach to crafting a visually stunning and incredibly delicious cake, perfect for any occasion or just as a delicious treat.
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Key Ingredients for Raspberry Chocolate Layer Cake:
For the Chocolate Cake Layers:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder (Dutch-processed recommended for deeper flavor)
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- ½ cup vegetable oil (or other neutral oil)
- 2 teaspoons vanilla extract
- 1 cup hot water or hot brewed coffee
For the Raspberry Filling:
- 2 cups fresh or frozen raspberries
- ½ cup granulated sugar (adjust to your sweetness preference)
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
For the Chocolate Ganache Frosting:
- 12 ounces good quality semi-sweet or dark chocolate, finely chopped
- 1 ½ cups heavy cream
- 2 tablespoons unsalted butter, softened (optional, for extra shine)
- Pinch of salt
Optional Garnishes:
- Fresh raspberries
- Chocolate shavings
- Powdered sugar
How to Make Raspberry Chocolate Layer Cake:
Prepare to be amazed by this effortlessly decadent Raspberry Chocolate Layer Cake, designed for maximum flavor with minimum fuss. This recipe delivers a moist, intensely chocolatey cake complemented by a bright, tangy raspberry filling and a luxurious chocolate ganache, all achievable within a reasonable timeframe. Expect around 30 minutes of active preparation and about 30-40 minutes of baking time per layer, followed by cooling and frosting.
Step-by-Step Instructions
Baking the Chocolate Cake Layers:
- Preheat and Prep Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For extra assurance against sticking, you can also line the bottoms with parchment paper circles.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure they are thoroughly combined to distribute the leavening agents evenly.
- Add Wet Ingredients (Except Hot Liquid): To the dry ingredients, add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix on low speed with an electric mixer until just combined. The batter will be thick at this stage.
- Incorporate Hot Liquid: Gradually add the hot water or hot brewed coffee to the batter while mixing on low speed. Be careful as the liquid is hot. Continue mixing until the batter is smooth and no lumps remain. The hot liquid “blooms” the cocoa powder, intensifying its flavor and creating a wonderfully tender crumb.
- Divide and Bake: Divide the batter evenly between the two prepared cake pans. Tap the pans gently on the counter to release any air bubbles. Bake for 30-40 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Cool the Cakes: Let the cakes cool in their pans on a wire rack for about 15-20 minutes before inverting them onto the wire rack to cool completely. Ensure the cakes are thoroughly cooled before filling and frosting.
Making the Raspberry Filling:
- Combine Ingredients: In a medium saucepan, combine the fresh or frozen raspberries, granulated sugar, cornstarch, and lemon juice. Stir to combine and ensure the cornstarch is dissolved.
- Cook the Filling: Place the saucepan over medium heat. Bring the mixture to a simmer, stirring constantly. As it heats, the raspberries will break down, and the mixture will start to thicken due to the cornstarch. Continue to cook for about 5-7 minutes, or until the filling has reached a thick, jam-like consistency.
- Cool the Filling: Remove the saucepan from the heat and let the raspberry filling cool completely. It will continue to thicken as it cools.
Preparing the Chocolate Ganache Frosting:
- Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not let it boil.
- Melt the Chocolate: Place the finely chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate. Let it sit for 5 minutes without stirring to allow the heat from the cream to melt the chocolate.
- Whisk to Smoothness: Gently whisk the mixture starting from the center and working your way outwards until it is completely smooth and glossy. If using, whisk in the softened butter until fully incorporated for extra sheen. Stir in the pinch of salt.
- Cool and Thicken: Let the ganache cool at room temperature, stirring occasionally, until it reaches a spreadable consistency. This can take 1-2 hours, or you can speed it up by refrigerating it for shorter periods, stirring every 15 minutes, but be careful not to let it get too hard.
Assembling the Raspberry Chocolate Layer Cake:
- Level the Cakes (Optional): If your cake layers have domed tops, you can carefully level them with a serrated knife to create flat surfaces for easier stacking.
- Build the First Layer: Place one cooled cake layer onto your serving plate or cake stand. If you want to prevent the filling from soaking into the cake, you can create a “dam” of frosting around the edge of the cake layer using a piping bag, then fill the center with the cooled raspberry filling. Alternatively, you can simply spread the raspberry filling evenly over the cake layer, leaving a small border.
- Add the Second Layer: Carefully place the second cake layer on top of the raspberry filling.
- Frost the Cake: Using a spatula, evenly spread the cooled chocolate ganache over the top and sides of the cake. You can create smooth sides or rustic swirls, depending on your preference.
- Decorate: Garnish the cake with fresh raspberries, chocolate shavings, or a dusting of powdered sugar for a beautiful finish.
Why You’ll Love This Raspberry Chocolate Layer Cake:
This Raspberry Chocolate Layer Cake is a true delight for any dessert lover, offering a sophisticated yet approachable flavor profile. The star of this cake is undoubtedly the harmonious marriage of intensely moist chocolate cake with a vibrant, slightly tart raspberry filling, creating a taste sensation that’s both comforting and exciting. Unlike store-bought cakes that can be overly sweet, this homemade version allows you to control the sweetness and quality of ingredients, making it a cost-effective way to enjoy a gourmet dessert right in your own kitchen. The rich chocolate ganache frosting, with its glossy sheen and deep cocoa flavor, perfectly complements the fruity filling, elevating this beyond your average chocolate cake.
Imagine slicing into this masterpiece, revealing layers of dark chocolate and ruby-red raspberries – it’s a feast for the eyes and the palate. It’s the perfect centerpiece for birthdays, anniversaries, or any occasion demanding a touch of elegance. Don’t miss out on the joy and satisfaction of creating this incredible Raspberry Chocolate Layer Cake yourself; your taste buds, and your guests, will thank you!
Storing and Reheating Tips:
- Storing: This Raspberry Chocolate Layer Cake is best stored in an airtight container in the refrigerator. Due to the fresh raspberry filling and the ganache, it will stay fresh for up to 3-4 days. If you plan to store it for longer, consider freezing.
- Freezing: For longer storage, you can freeze individual slices or the whole cake. Wrap the cake tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 2-3 months.
- Reheating: If you prefer your cake at room temperature, simply take it out of the refrigerator about 30-60 minutes before serving. For frozen cake, thaw overnight in the refrigerator and then bring to room temperature. Do not reheat in the oven or microwave, as this can alter the texture of the ganache and cake.
Final Thoughts:
This Raspberry Chocolate Layer Cake is an absolute showstopper that’s surprisingly easy to make. It’s the perfect way to impress your loved ones with a delicious, homemade dessert that tastes as good as it looks. Give it a try; you’ll be so glad you did!
Raspberry Chocolate Layer Cake
A show-stopping dessert that perfectly balances rich chocolate with the tart sweetness of raspberries. This recipe offers a straightforward approach to crafting a visually stunning and incredibly delicious cake, perfect for any occasion.
Ingredients
Equipment
Method
- Preheat and Prep Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For extra assurance against sticking, you can also line the bottoms with parchment paper circles.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure they are thoroughly combined to distribute the leavening agents evenly.2 cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- Add Wet Ingredients (Except Hot Liquid): To the dry ingredients, add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix on low speed with an electric mixer until just combined. The batter will be thick at this stage.2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 2 teaspoons vanilla extract
- Incorporate Hot Liquid: Gradually add the hot water or hot brewed coffee to the batter while mixing on low speed. Be careful as the liquid is hot. Continue mixing until the batter is smooth and no lumps remain. The hot liquid “blooms” the cocoa powder, intensifying its flavor and creating a wonderfully tender crumb.1 cup hot water or hot brewed coffee
- Divide and Bake: Divide the batter evenly between the two prepared cake pans. Tap the pans gently on the counter to release any air bubbles. Bake for 30-40 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Cool the Cakes: Let the cakes cool in their pans on a wire rack for about 15-20 minutes before inverting them onto the wire rack to cool completely. Ensure the cakes are thoroughly cooled before filling and frosting.
- Combine Ingredients: In a medium saucepan, combine the fresh or frozen raspberries, granulated sugar, cornstarch, and lemon juice. Stir to combine and ensure the cornstarch is dissolved.2 cups fresh or frozen raspberries, ½ cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice
- Cook the Filling: Place the saucepan over medium heat. Bring the mixture to a simmer, stirring constantly. As it heats, the raspberries will break down, and the mixture will start to thicken due to the cornstarch. Continue to cook for about 5-7 minutes, or until the filling has reached a thick, jam-like consistency.
- Cool the Filling: Remove the saucepan from the heat and let the raspberry filling cool completely. It will continue to thicken as it cools.
- Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not let it boil.1 ½ cups heavy cream
- Melt the Chocolate: Place the finely chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate. Let it sit for 5 minutes without stirring to allow the heat from the cream to melt the chocolate.12 ounces good quality semi-sweet or dark chocolate
- Whisk to Smoothness: Gently whisk the mixture starting from the center and working your way outwards until it is completely smooth and glossy. If using, whisk in the softened butter until fully incorporated for extra sheen. Stir in the pinch of salt.2 tablespoons unsalted butter, 1 pinch salt
- Cool and Thicken: Let the ganache cool at room temperature, stirring occasionally, until it reaches a spreadable consistency. This can take 1-2 hours, or you can speed it up by refrigerating it for shorter periods, stirring every 15 minutes, but be careful not to let it get too hard.
- Level the Cakes (Optional): If your cake layers have domed tops, you can carefully level them with a serrated knife to create flat surfaces for easier stacking.
- Build the First Layer: Place one cooled cake layer onto your serving plate or cake stand. If you want to prevent the filling from soaking into the cake, you can create a “dam” of frosting around the edge of the cake layer using a piping bag, then fill the center with the cooled raspberry filling. Alternatively, you can simply spread the raspberry filling evenly over the cake layer, leaving a small border.
- Add the Second Layer: Carefully place the second cake layer on top of the raspberry filling.
- Frost the Cake: Using a spatula, evenly spread the cooled chocolate ganache over the top and sides of the cake. You can create smooth sides or rustic swirls, depending on your preference.
- Decorate: Garnish the cake with fresh raspberries, chocolate shavings, or a dusting of powdered sugar for a beautiful finish.fresh raspberries, chocolate shavings, powdered sugar
Notes
This cake is best stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze wrapped tightly. Thaw overnight in the refrigerator before serving.