Picture the perfect celebration Chocolate Raspberry Layer Cake, three towering layers of velvety chocolate goodness that make everyone’s eyes light up the moment it appears. Each layer embraces a vibrant raspberry filling and is enrobed in rich chocolate frosting, creating a masterpiece that combines deep chocolate decadence with bright berry freshness in every perfect bite.
The magic happens when you slice through those impossibly moist chocolate layers, revealing ribbons of homemade raspberry filling that provide the perfect tangy contrast to the decadent chocolate frosting. This isn’t just another chocolate cake – it’s a carefully crafted symphony of flavors where each component plays its part, from the silky-smooth cake layers made with a secret ingredient (hot water!) to the fresh raspberry filling that bursts with natural berry flavor.
Why You’ll Love This Recipe:
- Foolproof mixing method
- Premium ingredients for maximum flavor
- Professional bakery-style results
- Make-ahead friendly components
Equipment Needed:
- Three 8-inch round cake pans
- Stand mixer or hand mixer
- Digital kitchen scale
- Offset spatula
- Piping bag and tips
- Cake turntable (optional)
Ingredients:
For the Raspberry Filling
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup water
For the Chocolate Cake
- 2 1/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup natural unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
For the Chocolate Frosting
- 1 1/2 cups unsalted butter, softened
- 12 oz semi-sweet chocolate chips
- 4 cups powdered sugar
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup heavy whipping cream
- 2 teaspoons vanilla extract
For the Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
Garnish
- 1 pint fresh raspberries
Step-by-Step Instructions:
Making the Raspberry Filling
- Combine sugar and cornstarch in saucepan
- Add water and raspberries
- Cook over medium heat until thickened (8-10 minutes)
- Cool completely before using
Baking the Chocolate Cake
- Preheat oven to 350°F (176°C)
- Line cake pans with parchment
- Whisk dry ingredients
- Mix wet ingredients separately
- Combine mixtures gradually
- Add hot water last
- Divide batter evenly
- Bake 22-25 minutes
- Cool completely
Preparing the Chocolate Frosting
- Melt chocolate chips, cool slightly
- Beat butter until creamy
- Add melted chocolate
- Mix in dry ingredients
- Add cream and vanilla
- Beat until fluffy
Assembly Process
- Level cake layers if needed
- Create frosting dam on first layer
- Fill with raspberry filling
- Repeat with second layer
- Add top layer
- Apply crumb coat
- Chill 15 minutes
- Apply final frosting layer
Ganache Finishing
- Heat cream until just boiling
- Pour over chocolate chips
- Let stand 5 minutes
- Whisk until smooth
- Cool slightly
- Create drip effect
- Add fresh raspberries
Expert Tips:
Temperature Control
- Room temperature ingredients ensure proper mixing
- Chill cake before frosting
- Cool ganache to proper consistency
Texture Success
- Don’t overmix cake batter
- Use cake strips for even baking
- Proper measuring technique crucial
Storage Guidelines
- Room temperature: 24 hours
- Refrigerated: 3 days
- Freezer (unfrosted): 2 months
Troubleshooting Common Issues:
Cake Problems
- Sinking center: Check oven temperature
- Dry texture: Don’t overbake
- Uneven layers: Use cake strips
Frosting Fixes
- Too soft: Add powdered sugar
- Too stiff: Add cream
- Lumpy: Sift dry ingredients
Make-Ahead Options:
Components to Prep
- Cake layers: 2 days ahead
- Raspberry filling: 3 days ahead
- Frosting: 1 day ahead
Nutritional Information:
- Serving Size: 1 slice
- Calories: 650
- Fat: 35g
- Carbohydrates: 82g
- Protein: 8g
Recipe FAQs:
Q:Can I use frozen raspberries?
Yes, for filling only. Use fresh for garnish.
Q:How do I prevent dry cake?
Don’t overbake; use oil and hot water as directed.
Q:Can I make this gluten-free?
Yes, use 1:1 gluten-free flour blend.
Q:Storage duration?
3 days refrigerated, bring to room temperature before serving.
Final Notes:
This Chocolate Raspberry Layer Cake combines rich chocolate with bright berry flavors for a stunning dessert. Perfect for special occasions, it’s sure to impress with its professional appearance and incredible taste.
chocolate Raspberry Layer Cake
Notes
Ingredients:
For the Raspberry Filling
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup water
For the Chocolate Cake
- 2 1/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup natural unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
For the Chocolate Frosting
- 1 1/2 cups unsalted butter, softened
- 12 oz semi-sweet chocolate chips
- 4 cups powdered sugar
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup heavy whipping cream
- 2 teaspoons vanilla extract
For the Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
Garnish
- 1 pint fresh raspberries
