Chocolate Raspberry Layer Cake

This dark chocolate raspberry layer cake has three chocolate cake layers sandwiched with a tangy raspberry filling, then topped with chocolate buttercream and a chocolate ganache drip! It's a perfect combination of chocolate and raspberry flavors for the most decadent Valentine's Day dessert!

Course Dessert

Cuisine American

Prep Time 1

Cook Time 30

Chilling Time 2

Total Time 3 30

Servings slices

Calories 489kcal

Author Kyleigh Sage

Equipment

Ingredients

Raspberry Filling

12 ounces raspberries fresh or frozen
½ cup granulated sugar
1 tablespoon cornstarch
1 tablespoon water

Chocolate Cake Layers

1 ½ cups cake flour substitute all purpose flour
½ cup unsweetened cocoa powder
1 ½ cups granulated sugar
2 teaspoons baking powder
½ teaspoon kosher salt
¾ cup vegetable oil
3 large eggs room temperature
½ cup whole milk
2 teaspoons vanilla extract
½ cup hot brewed espresso

Chocolate Buttercream

1 ½ cups unsalted butter room temperature
3 cups powdered sugar
¼ cup unsweetened cocoa powder
pinch kosher salt
2-4 tablespoons milk as needed

Chocolate Ganache Drip

4 ounces dark chocolate finely chopped
½ cup heavy cream

Garnish

fresh raspberries
chocolate shavings

US Customary - Metric

Instructions

Raspberry Filling

Add the fresh or frozen raspberries to a large nonstick pot over medium heat. Add in the sugar and stir to combine.
Cook gently over medium heat for 5-10 minutes or until the raspberries begin to break down.
Mix together the cornstarch and water to make a slurry and then slowly add to the raspberries until thickened. Remove from the heat and set aside.
I recommend making the jam the night before you want to make the cake so that it has time to fully cool. However, if you don't feel like making homemade jam, store-bought is fine!

Chocolate Cake Layers

Preheat the oven to 350°F and lightly spray three 6 inch layer cake pans with pan spray.
In a small bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt. Set aside.
In a separate large bowl, whisk together the vegetable oil and eggs. Then whisk in the milk and vanilla.
Gently mix in about half of the dry ingredients, then mix in the brewed espresso and the rest of the dry ingredients until just combined. The batter will be thin.
Pour ⅓ of the batter into each cake pan (they will only be about half full).
Bake at 350°F for 25-30 minutes or until a cake tester comes out clean.
Place a cooling rack on top of each cake pan and invert. The pan should slide cleanly away.
Let the cakes cool completely to room temperature before trimming. Once the cakes are fully cooled. Using a sharp bread knife, trim the cakes until the layers are even.

Chocolate Buttercream

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the room temperature butter and powdered sugar until smooth.
Add in the cocoa powder and salt and mix until fully combined.
Then beat on high speed for 3-4 minutes or until the buttercream is super light and fluffy.I
If the frosting is too thick, add in 1-2 teaspoons of heavy cream at a time to thin it out a bit.

Assemble the Cake

Place the bottom layer on your cake stand and spread a thin layer of chocolate buttercream over the top. Then pipe a thick border of buttercream around the edge. Spoon about ¼ cup of the raspberry filling evenly over the middle.
Then top with the second cake layer and repeat. Place the final cake layer upside down so that the top of your cake is as even as possible.
Spread a thin layer of buttercream (your crumb coat) over the top and sides of the cake. Then place the cake in the fridge for 30-60 minutes.
Evenly smooth the rest of the chocolate buttercream on the top and sides of your cake as desired.
Place back in the fridge for another 20-30 minutes before pouring the ganache on top. This is important for getting the ganache to solidify while dripping!

Chocolate Ganache Drip

Finely chop the dark chocolate and place into a large bowl.
Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling. Pour over the chopped chocolate and let sit for about two minutes.
Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth.
The ganache should be a smooth, pourable consistency. Let sit for a couple minutes so it can cool slightly [it doesn't need to be fully cool, you just don't want it to be hot or it will melt the frosting].
Remove the frosted chocolate raspberry cake from the fridge and pour the ganache on top. Use an offset spatula to gently push some of the chocolate off the edges to create the drip effect.
Place the cake back in the fridge for another 10-15 minutes so that the ganache can fully set.
Once the ganache is set, let the cake sit at room temperature for 30 minutes before slicing and serving for the best texture.
Garnish with fresh raspberries and chocolate shavings if desired!

Notes

Store the raspberry chocolate layer cake in the fridge for up to 4 days. However, it will taste best when served at room temperature! I like to let it sit at room temperature for at least 30 minutes to an hour before serving.

This raspberry chocolate cake recipe is designed for 3 six inch cake pans. But it will also work well with 2 eight inch cake pans.

Nutrition