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
Scale
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.
