Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Raspberry Layer Cake Recipe

★★★★★

4.9 from 108 reviews
  • Author: Naomi
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x

Description

This decadent Chocolate Raspberry Layer Cake combines moist, rich chocolate cake layers with a luscious raspberry filling, smooth chocolate frosting, and a glossy chocolate ganache drizzle. Perfect for special occasions, this recipe features layers of tender cocoa-infused cake paired with tart homemade raspberry filling and finished with creamy chocolate frosting and ganache for an irresistible dessert.

Ingredients

Scale

Raspberry Filling

  • 1/4 cup (52g) sugar
  • 1 tbsp cornstarch
  • 2 tsp water
  • 2 cups (225g) raspberries

Cake Layers

  • 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

Chocolate Frosting

  • 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

Chocolate Ganache

  • 9 oz (1 1/2 cups | 254g) semi-sweet chocolate chips
  • 3/4 cup heavy whipping cream

Instructions

  1. Make the raspberry filling: Combine sugar, cornstarch, and water in a medium saucepan over medium heat, stirring until the mixture is wet and sugar begins to melt. Add raspberries and stir to coat. Cook and mash raspberries until juice thickens, about 5 minutes. Remove from heat, strain to remove seeds if preferred, and refrigerate until cool.
  2. Prepare cake pans and preheat oven: Preheat oven to 350°F (176°C). Grease three 8-inch cake pans with non-stick spray and line bottoms with parchment paper.
  3. Combine dry ingredients for cake layers: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
  4. Mix wet ingredients: In a separate bowl, combine milk, vegetable oil, vanilla extract, and eggs, mixing well.
  5. Make the batter: Add wet ingredients to the dry ingredients and beat until combined. Slowly pour in hot water while mixing on low speed until batter is smooth. Scrape down bowl as needed.
  6. Bake the cake layers: Divide batter evenly among prepared pans. Bake for 22-25 minutes, or until a toothpick inserted comes out with a few moist crumbs. Cool in pans 2-3 minutes, then transfer to racks to cool completely.
  7. Prepare chocolate frosting: Beat butter in a large bowl until smooth. Gradually add melted chocolate in 2-3 batches, mixing well. Mix in cocoa powder. Add half the powdered sugar, salt, and half the heavy cream; beat to combine. Add remaining powdered sugar and mix smooth. Adjust consistency with remaining heavy cream as needed.
  8. Make chocolate ganache: Place chocolate chips in a medium bowl. Heat heavy cream until just boiling, then pour over chocolate. Let sit 2-3 minutes, whisk until smooth, and set aside.
  9. Level and assemble cake: Use a serrated knife to remove cake domes to level layers. Place first cake layer on serving plate or cake board. Pipe a dam of chocolate frosting around the edge. Spread about 1/4 cup ganache inside dam. Spoon half the raspberry filling over ganache and spread evenly.
  10. Add second and third layers: Place second cake layer on top and repeat filling steps. Top with third layer.
  11. Frost and decorate cake: Frost top and sides with remaining chocolate frosting. Drizzle remaining ganache over edges and center. Reheat ganache slightly if too firm. Pipe frosting swirls on top, and optionally decorate with fresh raspberries and chocolate sprinkles.
  12. Chill and serve: Refrigerate assembled cake until ready to serve. Best served at room temperature. Store well-sealed for 4-5 days.

Notes

  • Straining the raspberry filling is optional but recommended to avoid seeds in the cake.
  • Ensure cake layers are fully cooled before frosting to prevent melting.
  • Use a serrated knife to level cake layers for even stacking and a professional look.
  • Reheat ganache gently in short bursts to maintain smooth consistency for drizzling.
  • For best flavor, let the cake sit at room temperature for about 30 minutes before slicing.
  • Cake holds well refrigerated up to 4-5 days when stored in an airtight container.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate cake, raspberry filling, chocolate frosting, chocolate ganache, layer cake, dessert, party cake, homemade cake, chocolate dessert

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://naomifletcher.com/chocolate-raspberry-layer-cake-recipe/