Chocolate Raspberry Layer Cake Recipe

Introduction

This Chocolate Raspberry Layer Cake is a rich and decadent dessert featuring moist chocolate layers paired with luscious raspberry jam and fresh berries. Finished with a smooth dark chocolate ganache, it’s perfect for celebrations or any occasion that calls for an indulgent treat.

Ingredients

• 3/4 cup (180 milliliters) neutral oil (like canola or grapeseed), plus more for greasing the pans
• 2 1/4 cups (450 grams) sugar
• 2 cups (256 grams) all-purpose flour
• 1 1/4 cups (110 grams) Dutch-process cocoa powder, sifted if lumpy
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons kosher salt (such as Diamond Crystal)
• 1 cup (240 grams) sour cream, at room temperature
• 3 large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• 1 cup (240 milliliters) hot coffee
• 18 ounces dark chocolate (65 to 72 percent), finely chopped
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon kosher salt (such as Diamond Crystal)
• 1 1/2 cups (360 milliliters) heavy cream
• 6 tablespoons raspberry jam
• 3 cups (360 grams) fresh raspberries

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and place a rack in the center. Generously grease three 8-inch baking pans and line the bottoms with parchment paper.
2. Step 2: In a large bowl or stand mixer fitted with the paddle attachment, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Stir until well blended and all lumps are gone.
3. Step 3: In a separate measuring cup, whisk together oil, sour cream, eggs, and vanilla extract. Pour this mixture into the dry ingredients and mix on low speed until moistened. Increase speed to medium-high and mix for 2 minutes, scraping the bowl halfway through. Fold in the hot coffee carefully with a flexible spatula.
4. Step 4: Divide the batter evenly among the prepared pans (about 2 cups or 530 grams per pan). Tap the pans gently on the counter to release big air bubbles. Bake for 30 to 40 minutes, or until the cakes are puffed and a toothpick inserted in the center comes out clean. Cool in the pans on a wire rack for 20 minutes, then run a knife around edges and invert cakes onto the rack to cool completely.
5. Step 5: To make the ganache, place the chopped chocolate, vanilla extract, and salt in a heat-safe bowl. Heat the heavy cream in a saucepan over medium heat until it simmers. Pour the hot cream over the chocolate and let sit for 2 minutes. Whisk until smooth. Refrigerate for about 30 minutes, whisking occasionally, until thick and spreadable.
6. Step 6: Trim cake tops flat if needed. Just before frosting, whisk the ganache until smooth, scraping the sides as it firms.
7. Step 7: Place one cake layer trimmed side up on a serving plate. Spread 1/2 cup of ganache evenly on top, pushing a bit toward the edge to form a small dam. Spoon 3 tablespoons raspberry jam over the ganache and spread to the edges. Press 1 cup of fresh raspberries into the jam in a single layer, halving large berries as needed.
8. Step 8: Add the second cake layer upside down, pressing gently. Repeat spreading 1/2 cup ganache, 3 tablespoons jam, and 1 cup raspberries.
9. Step 9: Place the final cake layer upside down and press gently to adhere. If the cake feels unstable, chill briefly before frosting.
10. Step 10: Spread a thin layer of ganache (about 1 cup) over the top and sides to crumb-coat the cake. Refrigerate until firm, about 15 minutes. Keep remaining ganache at room temperature.
11. Step 11: Quickly spread the remaining ganache (about 1 scant cup) over the cake’s top and sides. Decorate with fresh raspberries on top. Serve at room temperature with a warm, clean knife for neat slices.

Tips & Variations

• Use freshly brewed strong coffee or espresso for deeper chocolate flavor in the cake.
• If you can’t find Dutch-process cocoa, use natural cocoa but omit the baking soda.
• For a different berry twist, substitute raspberries with blackberries or strawberries.
• To save time, ganache can be prepared a day ahead and refrigerated; whisk before using.

Storage

Store the cake covered in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best flavor and texture. Use a warm knife to slice clean pieces. Leftover cake can be lightly wrapped and frozen for up to one month; thaw in the refrigerator overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free blend suitable for baking. Be sure it contains xanthan gum or add a binding agent to maintain the cake’s texture.

How do I prevent the ganache from being too runny?

Chill the ganache in the refrigerator until it thickens to a spreadable consistency, whisking occasionally. Also, use the recommended chocolate to cream ratio and ensure the cream is hot enough to melt the chocolate fully.