Have You Ever Tasted Pure Bliss in Cake Form? 🍫🍓
If not, let me introduce you to a show-stopping dessert that feels like a hug in every bite—Chocolate Raspberry Layer Cake! This beauty is made of three luscious layers of moist chocolate cake, a vibrant raspberry filling, and the most luxurious chocolate ganache that drips oh-so-perfectly down the sides. Whether you’re celebrating a birthday, hosting a dinner party, or just in the mood for something indulgent, this cake is the ultimate crowd-pleaser. And trust me, it’s easier to make than it looks.
The first time I whipped this up, it was for a family dinner. My goal? Impress my in-laws. (No pressure, right?) After one bite, all I could hear were compliments between forks hitting plates. In fact, the cake disappeared before the coffee was even poured! Now, it’s become my go-to dessert for every special occasion.
Why You’ll Love This Chocolate Raspberry Layer Cake
There are endless reasons to fall head over heels for this cake, but let’s break it down:
- Foolproof Recipe: Even if you’re new to baking, the steps are straightforward, and I’ve included plenty of tips to ensure success.
- Unbeatable Flavor Combo: Rich chocolate meets tangy-sweet raspberries—it’s a match made in dessert heaven.
- Moist and Tender Cake: The hot coffee in the batter ensures each layer is perfectly moist and packed with flavor.
- Perfect for Any Occasion: It looks elegant enough for formal events but is simple enough for an everyday treat.
- Make-Ahead Friendly: You can bake the cake layers ahead of time, making assembly a breeze when you’re ready.
Each bite is a balance of rich, creamy, fruity, and slightly tart flavors. The ganache provides a silky finish, while the raspberry filling adds a fresh, juicy burst. Plus, it’s not overly sweet, so you won’t feel weighed down after enjoying a slice (or two!).
Prep Time and Servings
Total Time: 55 minutes
Prep Time: 25 minutes
Cook Time: 30 minutes
Serves: 10-12 slices
Ingredients of the Chocolate Raspberry Layer Cake
Here’s everything you’ll need to create this dessert masterpiece.
the Chocolate Cake:
- 🥚 3 large eggs (room temperature)
- 🧈 1/2 cup unsalted butter, melted
- 🥛 1/2 cup buttermilk
- ☕ 1/2 cup hot coffee (for extra moisture!)
- 🍫 3/4 cup unsweetened cocoa powder
- 🧂 1 tsp salt
- 🥄 1 1/2 tsp baking soda
- 🍚 1 3/4 cups granulated sugar
- 🌾 1 3/4 cups all-purpose flour
- 1 tsp vanilla extract
the Raspberry Filling:
- 🍓 1 1/2 cups fresh or frozen raspberries
- 🍋 1 tbsp lemon juice
- 🍬 1/4 cup granulated sugar
- 🌽 1 tbsp cornstarch
the Chocolate Ganache:
- 🍫 8 oz semi-sweet chocolate, finely chopped
- 🥛 1 cup heavy cream
- 🌸 Optional: Fresh raspberries and chocolate shavings for decoration
Step-by-Step Instructions
Let’s dive right into the fun part—making this cake!
1: Prepare the Chocolate Cake Layers
- Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. Line them with parchment paper for easy removal.
- In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking soda, and salt.
- Add the eggs, buttermilk, melted butter, and vanilla extract. Mix until smooth and fully combined.
- Slowly pour in the hot coffee while stirring. Don’t worry if the batter looks thin—that’s exactly what makes the cake so moist and tender!
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
2: Make the Raspberry Filling
- In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down—about 5 minutes.
- In a separate bowl, dissolve the cornstarch in 2 tablespoons of water. Stir this mixture into the raspberry sauce and continue cooking until it thickens.
- Remove the filling from the heat and let it cool completely before using.
3: Prepare the Ganache
- Place the chopped chocolate in a heatproof bowl.
- Heat the heavy cream in a small saucepan until it just starts to simmer (don’t let it boil!). Pour the hot cream over the chocolate.
- Let it sit for 2-3 minutes, then whisk until smooth and glossy. Allow the ganache to cool slightly before assembling the cake.
4: Assemble the Cake
- Place the first cake layer on a serving plate or cake stand. Spread a generous amount of raspberry filling over the top.
- Add the second layer and repeat with more raspberry filling.
- Top with the third cake layer. Slowly pour the ganache over the top, letting it drip down the sides for a dramatic, mouthwatering effect.
- Garnish with fresh raspberries and chocolate shavings, if desired.
How to Serve
This cake is a showstopper on its own, but here are some serving ideas to elevate the experience:
- Serve with a dollop of freshly whipped cream for extra creaminess.
- Pair it with a scoop of vanilla or raspberry sorbet to balance the rich chocolate.
- For a cozy twist, enjoy it with a hot cup of coffee or herbal tea.
Additional Tips for Success
To ensure your cake turns out flawless every time, here are a few helpful tips:
- Room Temperature Ingredients: Let your eggs and buttermilk come to room temperature for a smoother batter.
- Don’t Overmix: Stir just until the ingredients are combined to avoid a dense cake.
- Strain the Raspberry Filling: If you prefer a smoother filling, strain out the seeds using a fine mesh sieve.
- Chill Before Slicing: Let the assembled cake chill in the fridge for 30 minutes to make slicing easier.
- Ganache Consistency: If your ganache is too thick, add a splash of warm cream. If it’s too thin, let it cool a bit longer.
Recipe Variations
Want to switch things up? Try these fun variations:
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Dairy-Free: Substitute the buttermilk with almond milk mixed with 1 tablespoon of vinegar. Use dairy-free chocolate and coconut cream for the ganache.
- Nutty Addition: Add crushed hazelnuts or almonds between the layers for extra texture.
- White Chocolate Ganache: Swap out the semi-sweet chocolate for white chocolate to create a stunning contrast with the raspberries.
Storing and Freezing
To store leftovers, keep the cake in an airtight container in the fridge for up to 3 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil. When ready to eat, thaw in the fridge overnight and enjoy as if it was freshly baked!
Special Equipment
To achieve the best results, consider having these tools on hand:
- Offset Spatula: Perfect for spreading the filling and ganache smoothly.
- Cake Turntable: Makes frosting and decorating easier and more professional-looking.
- Fine Mesh Sieve: Useful for straining the raspberry filling if you want it seedless.
Frequently Asked Questions
Can I use store-bought raspberry jam instead of making the filling?
Absolutely! If you’re short on time, high-quality raspberry jam works beautifully.
What if I don’t have buttermilk?
No problem! Make your own by mixing 1/2 cup milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes, and you’re good to go.
How do I prevent the cake from sticking to the pans?
Be sure to grease your pans well and line them with parchment paper for easy release.
Can I use dark chocolate for the ganache?
Yes! Dark chocolate adds an even richer flavor, but you may need to add a bit more cream to balance the bitterness.
Let’s Get Baking!
So, are you ready to impress your friends and family with this stunning Chocolate Raspberry Layer Cake? I promise it’s worth every step. Don’t forget to snap a photo and tag me when you make it—I’d love to see your delicious creations!
Print
Chocolate Raspberry Layer Cake – Moist, Rich & Delicious
- Total Time: 55 minutes
- Yield: 10-12 slices 1x
- Diet: Vegetarian
Description
This Chocolate Raspberry Layer Cake features ultra-moist chocolate cake layers, a bright raspberry filling, and a decadent chocolate ganache. Perfect for birthdays, anniversaries, or just treating yourself to something indulgent, this cake is a showstopper that’s as delicious as it is stunning.
Ingredients
For the Chocolate Cake:
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup buttermilk
- 1/2 cup hot coffee
- 3/4 cup unsweetened cocoa powder
- 1 tsp salt
- 1 1/2 tsp baking soda
- 1 3/4 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 1 tsp vanilla extract
For the Raspberry Filling:
- 1 1/2 cups fresh or frozen raspberries
- 1 tbsp lemon juice
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
For the Ganache:
- 8 oz semi-sweet chocolate, chopped
- 1 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- Whisk dry ingredients in a bowl. Add eggs, buttermilk, butter, and vanilla. Stir in hot coffee.
- Bake for 25-30 minutes. Cool layers completely.
- Cook raspberries, sugar, and lemon juice over medium heat. Thicken with cornstarch mixture and cool.
- Prepare ganache by pouring hot cream over chopped chocolate. Stir until smooth.
- Assemble layers with raspberry filling. Pour ganache over the top, allowing it to drip down.
Notes
- Strain raspberry filling for a smoother texture.
- Chill the cake before slicing for cleaner cuts.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American