Description
Indulge in this decadent Chocolate Raspberry Layer Cake, featuring rich chocolate layers, a luscious raspberry filling, and a glossy chocolate ganache. Perfect for any celebration!
Ingredients
Scale
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 1 cup brown sugar
- ¾ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup hot water (or coffee for enhanced flavor)
For the Raspberry Filling:
- 2 cups fresh or frozen raspberries
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1–2 drops red food coloring (optional, for brighter color)
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 teaspoon vanilla extract (optional)
For Garnish:
- Fresh raspberries (for topping)
Instructions
- Prepare the Chocolate Cake:
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, alternating with the buttermilk, mixing until combined.
- Stir in the hot water (or coffee) to thin the batter slightly.
- Divide the batter evenly between the prepared pans and bake for 25-30 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 medium saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and release their juices.
- In a small bowl, mix the cornstarch with water to form a slurry. Stir this mixture into the raspberries and continue cooking until the filling thickens (about 3-5 minutes).
- Optionally, add a few drops of red food coloring for a more vibrant raspberry color.
- Let the filling cool completely before spreading between the cake layers.
- Assemble the Cake:
- Once the cakes and raspberry filling are completely cooled, place one cake layer on a serving plate or cake stand.
- Spread a generous layer of raspberry filling on top, then place the second cake layer over it. Repeat with more filling and the final cake layer.
- Chill the cake in the fridge while you prepare the chocolate ganache.
- Prepare the Chocolate Ganache:
- In a small saucepan or microwave-safe bowl, heat the heavy cream until just simmering.
- Pour the hot cream over the chocolate chips and let it sit for 1-2 minutes. Stir until smooth and glossy. Add vanilla extract if desired.
- Let the ganache cool slightly before pouring it over the top of the chilled cake, allowing it to drip down the sides.
- Garnish and Serve:
- Garnish the cake with fresh raspberries on top for a beautiful finish.
Notes
- Ensure that the cakes are completely cooled before assembling to prevent the filling from melting.
- For best flavor, use high-quality cocoa powder and chocolate.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 36g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg