Go Back
biasayed97@gmail.com

Chocolate Raspberry Layer Cake

This chocolate raspberry layer cake is rich, moist, and perfectly balanced with deep chocolate layers and a fresh raspberry filling. It’s a show-stopping dessert that’s perfect for celebrations and special occasions.
Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Raspberry Filling

  • 1/4 cup 52g granulated sugar
  • 1 tbsp cornstarch
  • 2 tsp water
  • 2 cups 225g raspberries
For the Chocolate Cake
  • 1 3/4 cups 228g all-purpose flour
  • 2 cups 414g granulated sugar
  • 3/4 cup 85g unsweetened cocoa powder
  • 2 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup 240ml milk
  • 1/2 cup 120ml vegetable oil
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1 cup 240ml hot water
For the Chocolate Frosting
  • 1 1/2 cups 336g unsalted butter (room temperature)
  • 2 cups 338g semi-sweet chocolate chips (melted)
  • 5 tbsp 35g cocoa powder
  • 6 cups 690g powdered sugar
  • 1/2 tsp salt
  • 10 –12 tbsp 150–180ml heavy cream
For the Chocolate Ganache
  • 1 1/2 cups 254g semi-sweet chocolate chips
  • 3/4 cup heavy cream

Method
 

  1. Start by making the raspberry filling. In a saucepan, combine sugar, cornstarch, and water over medium heat. Stir until the sugar begins to dissolve.
  2. Add raspberries and cook until they soften and release their juices. Mash gently as they cook.
  3. Once thickened (about 5 minutes), remove from heat. Let it cool completely. You can strain it if you prefer a smooth filling.
  4. Preheat oven to 350°F (176°C). Prepare three 8-inch cake pans with parchment paper and grease them well.
  5. In a large bowl, mix flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  6. In another bowl, combine milk, oil, vanilla, and eggs. Add this to the dry ingredients and mix until smooth.
  7. Slowly pour in hot water and mix until the batter is thin and fully combined.
  8. Divide the batter evenly into pans and bake for 22–25 minutes, or until a toothpick comes out with a few moist crumbs.
  9. Let the cakes cool completely before assembling.
  10. To make the frosting, beat butter until smooth. Add melted chocolate, cocoa powder, powdered sugar, salt, and cream. Mix until fluffy and spreadable.
  11. For ganache, heat the cream until hot (not boiling), pour over chocolate chips, let sit for 2–3 minutes, then whisk until smooth.
  12. Assemble the cake by layering cake, frosting dam, ganache, and raspberry filling. Repeat layers and finish with frosting on top and sides.
  13. Drizzle ganache over the top and decorate with frosting swirls and raspberries.
  14. Chill before serving and enjoy!

Notes

Make sure all components—cake, filling, and ganache—are completely cooled before assembling. This helps keep the layers neat and prevents the frosting from melting.