Chocolate Raspberry Layer Cake

Introduction

Chocolate Raspberry Layer Cake is a delicious treat that combines rich chocolate cake with sweet and tangy raspberry filling. This dessert is perfect for birthdays, holidays, or any special occasion. The layers of cake, raspberry filling, and creamy frosting come together to create a stunning centerpiece that tastes as good as it looks.

Why Make This Recipe

There are many reasons to make this Chocolate Raspberry Layer Cake. Its combination of chocolate and raspberries provides a wonderful flavor contrast. The cake is easy to make, and the ingredients are readily available. Plus, it’s a crowd-pleaser that will impress your family and friends. Baking this cake will fill your kitchen with mouthwatering scents and create delightful memories.

How to Make Chocolate Raspberry Layer Cake

Ingredients:

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup hot coffee
2 cups fresh or frozen raspberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 2 tablespoons cold water
16 ounces cream cheese, softened
1 cup powdered sugar
1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream
Fresh raspberries for garnish
Powdered sugar for garnish
Chocolate shavings for garnish

Directions:

Make the Chocolate Cake: Preheat your oven to 180°C (350°F). Grease and flour two 8-inch round cake pans. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, mix buttermilk, oil, eggs, and vanilla. Pour the wet ingredients into the dry ingredients and mix until just combined. Carefully pour in hot coffee and whisk until the batter is smooth.
Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Raspberry Filling: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down, about 5-7 minutes. Stir in the cornstarch slurry and cook for another minute until the mixture thickens. Remove from heat and let it cool completely.
Make the Cream Filling: In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy. In a separate bowl, whip heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Assemble the Cake: Place one cooled chocolate cake layer on a serving plate. Spread the cooled raspberry filling evenly over the cake layer, leaving a small border around the edge. Carefully spread cream cheese filling over the raspberry layer. Place the second chocolate cake layer on top. Chill the cake in the refrigerator for at least 4 hours, or overnight, to allow the fillings to set.
Make the Ganache and Decorate: Place chocolate chips in a heatproof bowl. Heat heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 5 minutes without stirring. Then stir gently until the ganache is smooth. Let it cool for about 10-15 minutes until it thickens slightly but is still pourable. Pour the ganache over the top of the chilled cake, allowing it to drip down the sides.
Garnish the cake with fresh raspberries, a light dusting of powdered sugar, and some chocolate shavings before serving.

How to Serve Chocolate Raspberry Layer Cake

Serve the Chocolate Raspberry Layer Cake chilled or at room temperature. It’s great on its own, but you can also serve it with a scoop of vanilla ice cream or whipped cream for extra sweetness.

How to Store Chocolate Raspberry Layer Cake

Store any leftover cake in an airtight container in the fridge. It will stay fresh for about 3-4 days. You can also freeze the cake for longer storage; wrap it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 2 months.

Tips to Make Chocolate Raspberry Layer Cake

Use room temperature ingredients for better mixing.
Make sure to let the cake cool completely before assembling to prevent the fillings from melting.
Feel free to adjust the amount of raspberries in the filling based on your taste.

Variation

You can switch up the flavors by substituting the raspberry filling with other fruits, such as strawberries or blueberries. You can also try different types of chocolate, like dark or white chocolate, for the ganache.

FAQs

Can I use a different type of flour?
Yes, you can use gluten-free flour if you need a gluten-free option.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day or two in advance and refrigerate them until you are ready to assemble.
What if I can’t find buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes before using.

Enjoy baking and indulging in this delightful Chocolate Raspberry Layer Cake!