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Chocolate Raspberry Layer Cake

Few desserts are as indulgent and luxurious as a Chocolate Raspberry Layer Cake. This rich, moist chocolate cake is layered with smooth chocolate ganache, fluffy chocolate buttercream, and a vibrant raspberry filling, creating the perfect balance of deep chocolate and fruity tartness.

Ingredients

For the Chocolate Cake:

  • 2 cups all-purpose flour, sifted
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 ¾ cups granulated sugar
  • ¾ cup vegetable oil
  • 3 large eggs
  • 1 cup buttermilk (or whole milk with 1 tsp vinegar)
  • 2 teaspoons vanilla extract
  • 1 cup hot coffee (enhances chocolate flavor)

For the Raspberry Filling:

  • 2 cups fresh raspberries (or frozen, thawed)
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch + 1 tablespoon water (to thicken)

For the Chocolate Buttercream:

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • ½ cup cocoa powder
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • ¼ cup heavy cream (or milk)

For the Chocolate Ganache:

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream

For Garnish:

  • Fresh raspberries
  • Shaved chocolate (optional)

Instructions

  • out 2 minutes).
  • Add powdered sugar, cocoa powder, and salt, mixing on low speed.
  • Add vanilla extract and heavy cream, then beat on high for 2-3 minutes until fluffy.

6. Assemble the Cake

  • Place one cake layer on a cake stand.
  • Spread a layer of chocolate buttercream, followed by raspberry filling.
  • Repeat with the second cake layer.
  • Place the final cake layer on top and frost the entire cake with the remaining buttercream.

7. Make the Ganache

  • In a microwave-safe bowl, heat heavy cream for 30 seconds (or until warm).
  • Pour over chocolate chips and let sit for 2 minutes.
  • Stir until smooth and glossy.

8. Decorate & Serve

  • Pour the chocolate ganache over the frosted cake, letting it drip down the sides.
  • Top with fresh raspberries and shaved chocolate.
  • Chill for 30 minutes before slicing for perfect layers.

Notes

Tips for the Best Chocolate Raspberry Cake

✅ Use high-quality cocoa powder – It makes a big difference in flavor.
✅ Sift the dry ingredients – Keeps the cake light and prevents lumps.
✅ Don’t skip the coffee – It deepens the chocolate flavor (you won’t taste the coffee!).
✅ Chill the raspberry filling – This prevents it from running out of the cake layers.
✅ Let the cake rest before slicing – This helps the layers set and prevents sliding.

  • Author: niold.com