If you are ready to treat yourself and your loved ones to something truly spectacular, this Chocolate Raspberry Layer Cake Recipe is the perfect choice. Imagine tender, moist chocolate cake layers mingling with luscious raspberry jam and decadent chocolate mascarpone cream, all enveloped in silky ganache and crowned with fresh raspberries. Each bite bursts with rich cocoa and vibrant berry flavors that make this cake a showstopper for any celebration or just a special indulgence anytime you crave a little sweetness.
Ingredients You’ll Need
These ingredients come together beautifully yet simply, creating a balance of deep chocolate, tangy raspberry, and smooth creaminess. Every component plays an essential role: from the cocoa powder that gives rich color and flavor, to fresh raspberries lending that fresh, juicy brightness.
- All-purpose flour (1 3/4 cups): Provides structure for the cake layers, ensuring a tender crumb.
- Dark unsweetened cocoa powder (3/4 cup): Adds intense chocolate flavor and enhances the cake’s deep color.
- Baking powder (1 teaspoon) & baking soda (2 teaspoons): These leavening agents help the cake rise perfectly fluffy and light.
- Granulated sugar (2 cups): Balances the bitterness from cocoa and adds sweetness.
- Salt (1 teaspoon): Enhances all the other flavors, especially chocolate.
- Buttermilk, room temperature (1 cup): Keeps the cake moist with a gentle tang to complement the chocolate.
- Vegetable oil (1/2 cup): Contributes to the cake’s tender, moist texture.
- Eggs, room temperature (2): Bind the ingredients and add richness.
- Vanilla extract (2 teaspoons): Rounds out the chocolate and raspberry flavors beautifully.
- Boiling water (3/4 cup): Intensifies cocoa extraction, creating a luscious cake batter.
- Frozen raspberries, thawed (12 oz.): The base of our tangy, fresh raspberry jam layer.
- Cornstarch (1 1/2 tablespoons): Thickens the raspberry jam to perfection.
- Lemon juice (2 tablespoons): Brightens the jam, balancing sweetness with a refreshing zesty note.
- Granulated sugar (1/3 cup): Sweeter for the raspberry jam layer.
- Bittersweet chocolate, chopped (12 oz.): The star ingredient in the ganache and mascarpone filling—choose one with under 61% cacao for smoothness.
- Heavy cream (1 2/3 cups + 1 1/4 cups): Used in both ganache and mascarpone frosting for that creamy, rich texture.
- Corn syrup (1 tablespoon): Gives the ganache a glossy finish and prevents crystallization.
- Mascarpone cheese (6 oz.): Adds luxe creaminess and a slight tang to the chocolate filling.
- Confectioners’ sugar (1/2 cup plus 1 tablespoon): Sweetens the mascarpone cream perfectly.
- Vanilla (3/4 teaspoon): Enhances all the sweet, creamy layers.
- Ganache reserved (1/2 cup heaping): Used in the mascarpone mixture for an irresistible chocolate touch.
- Fresh raspberries (2-3 containers, 6 oz. each): To decorate and overflow with berry goodness on top.
How to Make Chocolate Raspberry Layer Cake Recipe
Step 1: Prepare the Chocolate Cake Layers
Start by preheating your oven to 350 degrees Fahrenheit and preparing your cake pans with parchment and a dusting of flour. Then sift together your dry ingredients: flour, cocoa, baking powder, baking soda, sugar, and salt. Whisk the wet ingredients separately—room temperature buttermilk, oil, eggs, and vanilla—until combined, then gently blend in the dry mix. Pour boiling water last for a thin, smooth batter that will bake into tender, moist layers. Divide the batter evenly and bake until a toothpick comes out with just a few moist crumbs. Let the cakes cool completely before leveling them for layering.
Step 2: Make the Raspberry Jam
While the cakes cool, transform thawed raspberries into a silky jam by pureeing and then straining out the seeds with patience. Cook this puree gently with cornstarch, sugar, and lemon juice until thickened. Cooling the jam in the fridge allows it to set perfectly, ready for layering with the cake.
Step 3: Prepare the Chocolate Ganache
Next, warm heavy cream to just boiling and pour it over chopped bittersweet chocolate; let it sit before whisking until smooth and shiny. Stir in corn syrup for gloss and reserve part of this ganache for the mascarpone cream. Let the rest cool until thick enough to frost the cake.
Step 4: Make the Chocolate Mascarpone Filling
Beat mascarpone, cream, sugar, and vanilla on low until smooth, then add the reserved warm ganache carefully. Increase your mixer speed to medium-high and whip until the filling forms thick, luscious peaks—like clouds of chocolate cream that pair exquisitely with raspberry.
Step 5: Assemble the Layer Cake
Slice your cooled cakes horizontally into four even layers. Start with a cake layer placed cut-side up, spread raspberry jam and a thick layer of chocolate mascarpone filling. Repeat layering, creating those gorgeous contrasts of chocolate and berry with each tier. Use warm ganache for a thin crumb coat, chill the cake to set, then finish with a final glossy ganache frosting.
Step 6: Decorate and Chill
Finish by arranging fresh raspberries on top in pretty circles and dust them lightly with powdered sugar for that elegant touch. Refrigerate until ready to serve and remember to bring to room temperature when it’s time to enjoy!
How to Serve Chocolate Raspberry Layer Cake Recipe
Garnishes
The fresh raspberries scattered across the ganache create a vibrant and inviting decoration. You can also add a light dusting of powdered sugar or tiny mint leaves to brighten the presentation. These simple garnishes elevate the cake, making each slice look like a recipe-worthy masterpiece.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to complement its rich texture. For a drink pairing, consider a cup of bold coffee or a sparkling rosé to bring out the fruity notes of the raspberry without overwhelming the chocolate.
Creative Ways to Present
Slice the cake into classic wedges for a party or cube it and serve on skewers with fresh berries and mini chocolate pieces for a fun, bite-sized dessert display. You could also serve individual layers trifle-style in clear glasses to showcase every luscious layer of this Chocolate Raspberry Layer Cake Recipe.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cake tightly or cover with a cake dome and keep it refrigerated. It will stay fresh for up to 3 days, allowing you to enjoy every decadent bite without rushing.
Freezing
If you want to save some for later, freeze the unfrosted cake layers wrapped securely in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge, then proceed with the raspberry jam, filling, and ganache when ready to serve.
Reheating
This cake is best served at room temperature. Remove it from the fridge approximately 30 minutes before serving to let the ganache soften and the flavors bloom beautifully. Avoid microwaving, which can alter the texture of the delicate layers and creamy fillings.
FAQs
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used, especially if they are in season and ripe. You might need to cook the jam a bit longer if your fresh berries are very juicy, but the flavor will be wonderfully bright and natural.
Is it possible to make this recipe dairy-free?
While the cake relies on dairy for its rich texture, you could substitute plant-based milk with a splash of vinegar for the buttermilk and use dairy-free cream alternatives. Keep in mind this may slightly change the final flavor and texture, but it can still be delicious!
Can I prepare parts of the cake in advance?
Absolutely! The cake layers, raspberry jam, and ganache can all be made a day ahead. Store them properly and assemble on the day you plan to serve for the freshest result.
What’s the best way to slice this cake neatly?
Use a long serrated knife and slice gently with a slow sawing motion. For the cleanest cuts, refrigerate the cake until firm, wipe the knife clean between slices, and avoid pressing down hard to keep layers intact.
How do I know when the cake layers are done baking?
Insert a toothpick into the center of the cake; if it comes out with just a few moist crumbs attached, the cake is perfectly baked. Avoid opening the oven too early to prevent the cake from falling in the middle.
Final Thoughts
This Chocolate Raspberry Layer Cake Recipe is a celebration in every bite, uniting deep chocolate richness with the bright freshness of raspberries. It’s one of those incredible desserts that feels special yet surprisingly approachable to make at home. I can’t wait for you to try it and see how this cake turns ordinary moments into unforgettable ones. Gather your ingredients, enjoy the process, and most importantly, savor every delicious forkful!
Print
Chocolate Raspberry Layer Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Chocolate Raspberry Layer Cake combines moist, rich chocolate cake layers with luscious raspberry jam and a creamy chocolate mascarpone filling, all enveloped in a silky chocolate ganache. The fresh raspberries on top add a burst of freshness, making this cake a perfect celebration dessert that balances chocolate intensity with fruity brightness.
Ingredients
Chocolate Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup dark unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 cup buttermilk (room temperature)
- 1/2 cup vegetable oil
- 2 eggs (room temperature)
- 2 teaspoons vanilla extract
- 3/4 cup boiling water
Raspberry Jam
- 12 oz. frozen raspberries (thawed)
- 1 1/2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1/3 cup granulated sugar
Chocolate Ganache
- 12 oz. chopped bittersweet chocolate (do not exceed 61% cacao)
- 1 2/3 cups heavy cream
- 1 tablespoon corn syrup
Chocolate Mascarpone Filling
- 6 oz. (3/4 cup) mascarpone cheese
- 1 1/4 cups heavy cream
- 1/2 cup plus 1 tablespoon confectioners’ sugar
- 3/4 teaspoon vanilla extract
- 1/2 heaping cup reserved ganache from above
Decoration
- 2–3 containers (6 oz. each) fresh raspberries (more the better!)
Instructions
- Prepare the Chocolate Cake Batter: Preheat your oven to 350°F. Line two 8-inch cake pans with parchment paper and grease with nonstick spray and flour or butter and flour. Sift together flour, cocoa powder, baking powder, and baking soda in a bowl; whisk in sugar and salt and set aside. In a large bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla until combined. Gradually mix dry ingredients into wet ingredients just until combined, then whisk in boiling water carefully to create a thin batter.
- Bake the Cakes: Divide the batter evenly into the prepared cake pans. Tap pans on the counter to release air bubbles. Bake 32-38 minutes for 8-inch pans or 22-28 minutes for 9-inch pans, until a toothpick inserted comes out with a few moist crumbs. Cool in pans 10 minutes, then transfer to wire racks to cool completely. Level cakes if needed.
- Make Raspberry Jam: Puree thawed raspberries in a food processor, then strain through a fine mesh sieve to remove seeds, scraping all puree through to yield about 1 1/4 cups. Combine puree, cornstarch, sugar, and lemon juice in a small saucepan. Heat to a simmer over medium-high heat, stirring constantly, then reduce heat and cook until thickened. Refrigerate until chilled before use.
- Prepare the Chocolate Ganache: Heat 1 2/3 cups heavy cream in a microwave-safe bowl until just boiling. Remove from heat and add chopped bittersweet chocolate. Let stand 1 minute, then whisk until smooth. Stir in corn syrup. Reserve 1/2 cup heaping ganache for the mascarpone filling and allow the rest to cool until thick but spreadable (about 20 minutes at room temperature).
- Make Chocolate Mascarpone Filling: Using a handheld mixer, beat mascarpone, cream, confectioners’ sugar, and vanilla on low speed until smooth with no lumps. Add reserved ganache and beat on medium-high until thickened with stiff peaks, resembling thick whipped cream. Avoid overbeating to prevent curdling.
- Assemble the Cake: Slice each cake layer horizontally to create four layers total. Place the first layer on a serving plate with cut side up, spread one third of the raspberry jam evenly, then top with one third of the chocolate mascarpone filling. Repeat layering with the second and third layers, finishing with the fourth layer, cut side down.
- Crumb Coat and Chill: Take about 1 cup of the lukewarm ganache and frost the top and sides of the assembled cake for a thin crumb coat. Freeze the cake for 30 minutes to set the ganache.
- Final Ganache Frosting: After chilling, frost the cake with the remaining ganache. If ganache has thickened too much, add 1 teaspoon vegetable oil and microwave for 10 seconds, then whisk to soften. For runny ganache, whip with a handheld mixer to thicken.
- Decorate: Arrange fresh raspberries in concentric circles on top of the cake and lightly dust with powdered (confectioners’) sugar. Serve with any remaining fresh raspberries.
- Storage: Cover the frosted cake with a cake cover or inverted bowl and refrigerate if not serving immediately. Bring cake to room temperature about 30 minutes prior to serving for best texture and flavor.
Notes
- To make buttermilk at home, add 1 tablespoon lemon juice or white vinegar to 1 cup of milk, let stand for 5-10 minutes before using.
- Store-bought raspberry jam may be used as a substitute, but homemade raspberry puree jam offers fresher flavor and texture.
- Do not open the oven door during baking to prevent the cakes from collapsing in the center.
- Ensure eggs and buttermilk are at room temperature to achieve better cake texture and rise.
- Use bittersweet chocolate capped at 61% cacao for optimal ganache consistency.
- Handle ganache carefully to avoid over heating; it should be smooth and spreadable.
