Description
Chocolate Raspberry Layer Cake is a rich and indulgent dessert featuring layers of moist chocolate cake, raspberry jam, smooth chocolate buttercream, and a glossy ganache, topped with fresh raspberries for an elegant finish.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or brewed coffee
- 3/4 cup raspberry jam or preserves (preferably seedless)
- 1 pint fresh raspberries
- 1 cup unsalted butter, softened (for buttercream)
- 3 cups powdered sugar
- 1/2 cup cocoa powder (for buttercream)
- 1/4 cup heavy cream (for buttercream)
- 6 oz dark chocolate or chocolate chips (for ganache)
- 1/2 cup heavy cream (for ganache)
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar.
- Add eggs, milk, oil, and vanilla. Mix until smooth. Stir in hot water or coffee.
- Divide batter evenly among pans and bake for 25–30 minutes. Let cool completely.
- For the buttercream: Beat softened butter until fluffy. Gradually add powdered sugar and cocoa powder. Add heavy cream and vanilla, beating until smooth.
- Place one cake layer on a serving plate. Spread a thin layer of buttercream, then raspberry jam. Repeat with second layer and top with the third cake layer.
- Frost the outside of the cake with remaining buttercream.
- For the ganache: Heat heavy cream until steaming. Pour over chopped chocolate. Let sit 1 minute, then stir until smooth. Cool slightly before pouring over cake.
- Decorate with fresh raspberries and chill for at least 30 minutes before serving.
Notes
- Replace jam with raspberry mousse for a lighter filling.
- Use white chocolate ganache for contrast.
- Use 70% cocoa dark chocolate for more intensity.
- Strawberry or cherry jam can be substituted.
- Add a spoonful of sour cream to batter for added moisture.
- Chill the cake before slicing for cleaner layers.
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 40g
- Sodium: 260mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 105mg