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Heavenly Chocolate Raspberry Layer Cake Recipe You'll Love

Chocolate Raspberry Layer Cake Recipe
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This Chocolate Raspberry Layer Cake Recipe features three layers of moist chocolate cake with a luscious raspberry filling, topped with rich chocolate frosting and ganache.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 2 cups fresh raspberries
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 cup unsalted butter
  • 8 ounces real melted chocolate
  • 4 cups powdered sugar
  • 1/2 cup heavy cream
  • 1 cup heavy cream for ganache
  • 8 ounces real chocolate for ganache

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans by greasing and dusting them with flour. In a large mixing bowl, combine all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients until well blended. Then, add eggs, vegetable oil, vanilla extract, and boiling water to the bowl, mixing on medium speed for about 2 minutes until you have a smooth batter with a glossy sheen.
  2. Divide the chocolate cake batter evenly among the three prepared pans. Place them in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted in the centers comes out clean. Keep an eye on them as they bake; the tops should look set and slightly spring back when gently touched. Once done, remove the pans from the oven and allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
  3. While the cakes are cooling, prepare the homemade raspberry filling. In a medium saucepan over medium heat, combine fresh raspberries, granulated sugar, and cornstarch. Cook for about 5-7 minutes, stirring gently until the raspberries break down and the mixture thickens, resembling a jam-like consistency. Remove from heat and allow it to cool completely before using it to fill the cake layers.
  4. Next, make the rich chocolate frosting. In a large bowl, beat together unsalted butter and real melted chocolate until smooth and creamy. Gradually add powdered sugar and heavy cream, mixing on low speed until combined, then increase to medium speed for about 2 minutes; the frosting should be light and fluffy.
  5. Once the cake layers have cooled completely, it’s time to assemble your Chocolate Raspberry Layer Cake. Place one cake layer on a serving platter and spread a generous layer of the cooled raspberry filling on top. Carefully add a second cake layer on top of the raspberry filling, repeating the process with another layer of filling. Add the final cake layer on top.
  6. With the cake layers stacked, use the chocolate frosting to generously frost the entire cake. Start by applying a thin layer to secure the crumbs, and then add a thicker layer of frosting, smoothing it out with a spatula for an even finish.
  7. To elevate your dessert further, prepare the chocolate ganache. In a heatproof bowl, heat heavy cream until just boiling, then pour it over chopped real chocolate. Allow it to sit for a minute, then whisk until smooth and glossy. Pour the ganache over the frosted cake.

Notes

  • Layer Lovingly: Spread the raspberry filling evenly between layers to ensure each mouthful is bursting with flavor.
  • Temperature Matters: Let the cake layers cool completely before frosting to avoid a gooey mess.
  • Consistency Check: If your chocolate ganache seems too thick, add a splash of warm heavy cream.
  • Chill for Perfection: After frosting, refrigerate the cake for about 30 minutes to set everything in place.
  • Storage Secrets: Store any leftovers in an airtight container in the fridge for up to a week.

Nutrition

Find it online: https://www.recipechristmas.com/chocolate-raspberry-layer-cake-recipe/