Name: Chocolate Raspberry Layer Cake Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1/4 cup (52g) sugar; 1 tbsp cornstarch; 2 tsp water; 2 cups (225g) raspberries; 1 3/4 cups (228g) all purpose flour; 2 cups (414g) sugar; 3/4 cup (85g) natural 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; 1 1/2 cups (336g) unsalted butter, room temperature; 12 oz (2 cups | 338g) semi sweet chocolate chips, melted; 5 tbsp (35g) Hershey’s dark cocoa powder; 6 cups (690g) powdered sugar; 1/2 tsp salt; 10-12 tbsp (150-180ml) heavy whipping cream; 9 oz (1 1/2 cups | 254g) semi-sweet chocolate chips; 3/4 cup heavy whipping cream

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Introduction

This Chocolate Raspberry Layer Cake is a decadent dessert that perfectly balances rich cocoa and fresh raspberry flavors. With moist chocolate layers, a luscious raspberry filling, and silky chocolate frosting, it’s ideal for celebrations or any special occasion.

A slice of rich chocolate cake with three dark, moist layers stacked evenly, separated by smooth red raspberry jam thin layers. The outside is coated with creamy chocolate frosting, and the top has a swirl of thick chocolate frosting crowned with fresh bright red raspberries. The cake slice sits on a white plate, placed on a white marbled textured surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup (52g) sugar
1 tbsp cornstarch
2 tsp water
2 cups (225g) raspberries
1 3/4 cups (228g) all purpose flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa
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
1 1/2 cups (336g) unsalted butter, room temperature
12 oz (2 cups | 338g) semi-sweet chocolate chips, melted
5 tbsp (35g) Hershey’s dark cocoa powder
6 cups (690g) powdered sugar
1/2 tsp salt
10-12 tbsp (150-180ml) heavy whipping cream
9 oz (1 1/2 cups | 254g) semi-sweet chocolate chips (for ganache)
3/4 cup heavy whipping cream (for ganache)

Instructions

Step 1: To make the raspberry filling, combine sugar, cornstarch, and water in a medium saucepan over medium heat, stirring until the sugar begins to melt and the mixture is wet.
Step 2: Add the raspberries and stir to coat. Cook until raspberries soften and release juice, about 5 minutes, mashing them gently. Remove from heat once the juice thickens. Strain to remove seeds if desired, then refrigerate until cool.
Step 3: Preheat the oven to 350°F (176°C). Prepare three 8-inch cake pans with non-stick spray and parchment paper.
Step 4: In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
Step 5: In a separate bowl, combine milk, vegetable oil, vanilla extract, and eggs.
Step 6: Add the wet ingredients to the dry ingredients and beat until smooth and well combined.
Step 7: Gradually add the hot water while mixing on low speed. Scrape down the sides as needed for even mixing.
Step 8: Divide the batter evenly among the prepared pans and bake for 22-25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Step 9: Cool the cakes in the pans for 2-3 minutes, then transfer to a rack to cool completely.
Step 10: To make the frosting, beat butter in a large bowl until smooth.
Step 11: Gradually add melted chocolate in 2-3 batches, mixing thoroughly after each addition.
Step 12: Mix in cocoa powder until evenly combined.
Step 13: Add half the powdered sugar, salt, and half the heavy cream. Beat until creamy.
Step 14: Add the remaining powdered sugar and beat until smooth. Use remaining heavy cream to achieve desired frosting consistency.
Step 15: For the ganache, place chocolate chips in a bowl. Heat 3/4 cup heavy cream until just boiling, then pour over chocolate. Let sit 2–3 minutes, then whisk until smooth.
Step 16: Level the cakes by trimming domes with a serrated knife.
Step 17: Place the first cake layer on your serving plate. Pipe a frosting dam around the edge to hold fillings.
Step 18: Spread about 1/4 cup ganache inside the dam, then spoon half the raspberry filling over ganache and spread evenly.
Step 19: Add the second cake layer and repeat filling steps with remaining ganache and raspberry filling.
Step 20: Place the third layer on top and frost the entire cake with remaining chocolate frosting.
Step 21: Drizzle remaining ganache over edges to create a drip effect, then fill the center. Reheat ganache briefly if needed before pouring.
Step 22: Pipe decorative swirls with leftover frosting; top with fresh raspberries and chocolate sprinkles if desired.
Step 23: Refrigerate the cake until ready to serve. Bring to room temperature before slicing for best flavor.

Tips & Variations

For a smoother raspberry filling, strain seeds completely or use seedless jam as a shortcut.
To level cakes easily, chill them before trimming; this helps create cleaner edges.
Swap semi-sweet chocolate chips for dark chocolate for a richer flavor.
Use fresh raspberries on top as garnish for a pop of color and freshness.
If ganache firms before use, warm gently in short bursts to avoid overheating.

Storage

Store the cake in an airtight container in the refrigerator for up to 4-5 days. For best taste, remove from the fridge about 30 minutes before serving to allow it to come to room temperature. Leftover slices can be reheated gently in the microwave for a few seconds.

How to Serve

A slice of chocolate cake with three dark, rich layers separated by two thin layers of bright red raspberry filling. On top of the cake is smooth, glossy chocolate frosting covering the whole surface, with a swirl of thicker chocolate cream in the center, decorated with three fresh red raspberries. The cake sits on a white plate, and the background is a white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake layers, filling, and frosting a day or two in advance. Assemble the cake the day you plan to serve it for the freshest results.

Can I use frozen raspberries for the filling?

Yes, frozen raspberries work well. Thaw and drain any excess liquid before using to avoid making the filling too watery.