Chocolate Raspberry Layer Cake | Life, Love and Sugar

This chocolate raspberry cake is made up of three layers of tremendous moist chocolate cake, home made raspberry filling, and wealthy, creamy chocolate frosting. The entire thing is topped off with a decadent chocolate ganache and a smattering of recent raspberries.

The Greatest Chocolate Raspberry Cake

For those who’re in search of a cake that can wow your loved ones and buddies, this cake is it. It’s not solely stunning, nevertheless it’s so darn scrumptious. The cake layers alone make an exquisite cake. They’re tremendous straightforward to make, completely chocolatey and so moist. Add the scrumptious home made raspberry filling and fudgy chocolate frosting made with actual melted chocolate and the cake almost melts in your mouth.

To complete it off, there’s the chocolate drip and extra recent raspberries. Sure, please! Actual chocolate. Actual raspberries. HUGE taste. And it’s truly fairly easy to make. This raspberry chocolate layer cake is unquestionably a must-try.

Why You’ll Love This Layer Cake

This cake makes me swoon each time. For those who love chocolate and raspberries, you may simply have discovered your dream dessert. Right here’s why I believe you’ll adore it.

• Easy mixing methodology. All it’s important to do is whisk collectively your dry substances after which your moist substances (individually) earlier than mixing all of them collectively and including some sizzling water. No fancy mixing strategies right here!
• A traditional taste combo. Chocolate and raspberries are a match made in heaven. They each have a bitter-sweetness that comes collectively in the entire proper methods. Every balances the opposite out.
• Unbeatable texture. This cake makes use of oil as a substitute of butter, which provides it an exquisite, silky easy, moist texture. The addition of sizzling water to the batter takes it excessive, including the right further kick of moisture with out making the cake too heavy.
• So chocolaty. Each the cake layers and the frosting are simply exploding with chocolate taste. The recent water added to the cake batter permits the flavors of the cocoa powder to bloom into full impact. After which the frosting. The frosting has a base of butter and actual chocolate. The result’s an nearly fudgy frosting that can have you ever licking the blending bowl.

What You’ll Want

Right here’s a listing of substances you will have to make this chocolate and raspberry cake. For actual measurements, scroll to the recipe card on the backside of the put up.

Raspberry filling

• Sugar – Provides sweetness and a few quantity to the filling.
• Cornstarch – To assist thicken the filling. Simply don’t cook dinner it for too lengthy or it might probably even have the reverse impact.
• Water – To assist dissolve the cornstarch and soften the sugar.
• Raspberries – You’ll want about 2 pints of raspberries for the filling and decor. Be happy to make use of frozen raspberries, simply thaw them and take away the surplus water first.

Chocolate cake

• All-purpose flour – You’ll want to measure it precisely with both a meals scale or the news and degree methodology. Don’t pack your flour. You could possibly additionally use a 1:1 gluten-free flour.
• Sugar – Common granulated sugar is all that’s wanted.
• Pure unsweetened cocoa – You could possibly use Dutch-processed cocoa powder as a substitute for a deeper chocolaty taste, your layers simply might not rise fairly as tall.
• Leavening – Baking soda and baking powder are each used to provide the cake an excellent tender texture, but in addition not so tender that it falls aside too simply.
• Salt – For taste. Don’t depart it out.
• Milk – Entire milk and a couple of% each work nice.
• Vegetable oil – The vegetable oil provides pretty moisture to this chocolate cake.
• Vanilla extract
• Eggs – They maintain every part collectively. You’ll want to use massive measurement eggs.
• Scorching water – Scorching water awakens and intensifies the chocolaty taste on this cake and likewise provides moisture with out weighing the cake down and making it too heavy. You could possibly additionally use sizzling espresso.

Chocolate buttercream

• Unsalted butter – The butter needs to be at room temperature. Butter that’s too chilly gives you a lumpy frosting and butter that’s too heat with depart you with a runny frosting.
• Semi-sweet chocolate chips – Melted, in order that they are often folded into the frosting.
• Hershey’s darkish cocoa powder – You could possibly use pure unsweetened cocoa powder or Dutch-processed cocoa powder as a substitute however I really like the depth of Hershey’s darkish chocolate rendition.
• Powdered sugar – Undoubtedly vital for buttercream. It provides sweetness and quantity to the buttercream and likewise impacts the frosting consistency.
• Salt – For taste.
• Heavy whipping cream – Provides creaminess to the buttercream.

Chocolate ganache

• Semi-sweet chocolate chips
• Heavy whipping cream

Find out how to Make Chocolate Raspberry Cake

Able to discover ways to make chocolate raspberry layer cake? Right here’s a fast overview. You’ll want to scroll to the recipe card under for extra thorough directions.

To make the raspberry filling

• Soften the sugar. Soften the sugar with the cornstarch and water over medium warmth.

• Add the raspberries. Stir within the raspberries and cook dinner till they begin to soften. Mash the berries a bit and cook dinner till thickened. Pressure to take away the seeds, if desired.
• Chill. Refrigerate till cool.

For the cake layers

• Prep. Preheat oven to 350°F, line the bottoms of three 8-inch cake pans parchment paper, and grease with non-stick baking spray.
• Mix the dry substances. Whisk collectively the flour, sugar, cocoa, baking soda, baking powder, and salt.
• Mix the moist substances.Whisk collectively the milk, vegetable oil, vanilla extract, and eggs.

• Put all of it collectively. Combine the moist substances into the dry substances adopted by the new water.
• Bake. Divide the batter between the cake pans and bake for 22-25 minutes.
• Cool. Cool for a few minutes within the pans earlier than turning the desserts out onto cooling racks.

To make the chocolate frosting and chocolate ganache

• Beat. Beat the butter till easy.
• Make it chocolaty. Combine within the melted chocolate adopted by the cocoa powder.
• End it off. Add half of the powdered sugar, salt, and half of the heavy cream. Combine till easy earlier than mixing in the remainder of the powdered sugar adopted by the remaining heavy cream.

• Make the chocolate ganache. Warmth the heavy cream within the microwave till it begins to boil. Pour it over the chocolate chips. Let the combination sit for a few minutes earlier than whisking till easy.
• Degree the desserts. Lower the domes from the tops of the desserts.
• Make a dam. Place one cake layer on a serving plate. Pipe frosting across the high fringe of the cake (you’re making a dam to maintain the filling inside).

• Fill and stack. Unfold 1/4 cup of the chocolate ganache excessive of the cake (contained in the dam) adopted by 1/2 of the raspberry filling. High with one other cake layer and repeat.

• Frost the cake. When you’ve added the ultimate cake layer, frost the highest and outdoors of the cake.
• Beautify. Drizzle chocolate ganache across the edges of the cake and fill within the middle. Pipe swirls of chocolate frosting across the high of the cake. Garnish with raspberries.

Suggestions for Success

Certainly one of my favourite issues helps you obtain spectacular baking outcomes. Listed below are some ideas and tips that can make it easier to do this with this cake.

• Scrape the perimeters of the bowl. When making the cake batter, you should definitely scrape down the perimeters of the bowl intermittently as you add and blend in substances. It will assist be certain that the entire substances make it into the batter and are included absolutely.
• Don’t over-mix. When combining the moist and dry substances for the cake batter, combine simply till every part is included. Over-mixing could cause the glutens within the flour to overdevelop. It is a one-way ticket to a troublesome, overly dense cake.
• Room temperature butter. The butter within the frosting needs to be at room temperature. Butter that’s too chilly will doubtless offer you a lumpy frosting. Conversely, butter that’s too mushy could make your frosting runny.
• Add chocolate slowly. When making the buttercream, it’s finest so as to add the melted chocolate in 2 or 3 components in order that it incorporates evenly and also you don’t find yourself with lumps of chocolate.
• Do your homework. This cake requires a barely extra complicated stacking and filling course of since you are working with a softer filling. Take a look at my tutorial on Find out how to Fill and Stack a Layer Cake for one of the best outcomes.
• Let it cool. It’s essential to permit the cake layers and filling to chill utterly earlier than stacking, filling, and frosting. In any other case, issues received’t keep in place.

Can This Chocolate and Raspberry Cake Be Ready in Advance?

Sure! You can also make the cake layers as much as 2 days prematurely. As soon as they’ve cooled, seal them in separate ziplock baggage and retailer them at room temperature. As well as, you may make the chocolate frosting and the raspberry filling as much as 4 days prematurely. Seal them in separate hermetic containers (enable the raspberry filling to chill first) and retailer them within the fridge. If you end up able to serve, all that’s left to do is make the ganache and stack, fill, frost, and beautify the cake.

Alternatively, you would make the entire cake and refrigerate it for a day or two earlier than serving. I usually make desserts the day earlier than I serve them. Simply remember that the frosting will get agency when chilly, so I’d let it sit at room temperature for a bit earlier than serving in order that it isn’t too agency.

Find out how to Retailer Leftovers

Hesitant to make a whole cake for simply you and your family? Do it anyway. This cake will keep good for a number of days within the fridge and for months within the freezer. It’s completely price it. Right here’s learn how to retailer it correctly.

• Fridge: Switch the cake to an hermetic cake service. For those who don’t have one, wrap the cake in a double layer of plastic wrap. Use toothpicks to prop the wrap away from any decorations. For those who already sliced the cake, organize the slices in a single layer in an hermetic container and seal it shut. Retailer the cake within the fridge for as much as 5 days. It’s best loved nearer to room temperature, so enable it to sit down on the counter for an hour or so earlier than serving.
• Freezer: Let the cake hand around in the freezer for a few hours to agency up earlier than wrapping the entire thing in a double layer of plastic wrap. Sliced it already? Prepare the slices in a single layer in an hermetic container and seal it shut. Retailer the cake within the freezer for as much as 3 months. When a chocolate raspberry cake craving hits you, enable the cake to thaw within the fridge. As soon as thawed, enable it to return to room temperature on the counter earlier than serving. You may also wrap particular person layers of cake individually and pull one out as wanted.

Extra Layer Cake Recipes:

Layer desserts are so festive and enjoyable. You’ll be able to just about choose any cake taste, frosting, and filling and put them collectively to make a masterpiece. This chocolate raspberry layer cake is considered one of my favorites however listed here are another must-try gems.

Watch Find out how to Make Chocolate Raspberry Cake

Learn Transcript

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Recipe

Chocolate Raspberry Layer Cake

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  Creator: Lindsay Conchar
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  Prep Time: 1 hour
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  Cook dinner Time: half-hour
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  Complete Time: 1 hour half-hour
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  Yield: 12-14 Slices
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  Class: Dessert
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  Technique: Oven
• 
  Delicacies: American

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Description

This chocolate raspberry cake is made up of three layers of tremendous moist chocolate cake, home made raspberry filling, and wealthy, creamy chocolate frosting. The entire thing is topped off with a decadent chocolate ganache and a smattering of recent raspberries.

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Substances

Raspberry filling

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

Chocolate cake

• 1 3/4 cups (228g) all objective flour
• 2 cups (414g) sugar
• 3/4 cup (85g) pure unsweetened cocoa
• 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 massive eggs
• 1 cup (240ml) sizzling water

Chocolate frosting

• 1 1/2 cups (336g) unsalted butter, room temperature
• 12 oz semi candy chocolate chips, melted
• 5 tbsp (35g) Hershey’s darkish 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) semi-sweet chocolate chips
• 3/4 cup heavy whipping cream

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Directions

To make the raspberry filling

1. Mix the sugar, cornstarch and water in a medium-sized saucepan over medium warmth and stir to mix. Warmth till the combination is moist and the sugar begins to soften.
2. Add the raspberries and stir to coat with the sugar combination.
3. Proceed to cook dinner till the raspberries begin to soften and set free juice. Use your spatula to mash the raspberries.
4. Take away from warmth when raspberry juice has begun to thicken, after about 5 minutes. Pressure to take away the seeds, if desired. Pour the combination into one other bowl and refrigerate till cool.

To make the cake layers

1. Preheat oven to 350°F (176°C) and put together three 8 inch cake pans with non-stick baking spray and parchment paper within the backside.
2. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a big mixer bowl and mix. Put aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and mix.
4. Add the moist substances to the dry substances and beat till effectively mixed.
5. Slowly add the new water to the batter and blend on low velocity till effectively mixed. Scrape down the perimeters of the bowl as wanted to verify every part is effectively mixed.
6. Divide the batter evenly between the ready cake pans and bake for 22-25 minutes, or till a toothpick comes out with a number of moist crumbs.
7. Take away desserts from oven and permit to chill for 2-3 minutes, then take away to a cooling rack to complete cooling.

To make the chocolate frosting

1. Add the butter to a big mixer bowl and beat till easy.
2. Add the melted chocolate in 2-3 batches and blend till effectively mixed.
3. Add the cocoa powder and blend till effectively mixed.
4. Add about half of the powdered sugar, salt and half of the heavy cream and blend till effectively mixed.
5. Add the remaining powdered sugar and blend till easy.
6. Add the remaining heavy cream as wanted to get the proper consistency of frosting.

To make the ganache and end the cake

1. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips about making chocolate ganache).
2. Warmth the heavy whipping cream within the microwave till it simply begins to boil. Control it as a result of it occurs rapidly.
3. Pour the new cream over the chocolate chips and let it sit for 2-3 minutes, then whisk till easy. Put aside.
4. To layer the cake, first use a big serrated knife to take away the domes from the tops of the desserts so they’re flat. See my tips about learn how to degree a cake and learn how to stack a cake.
5. Place the primary cake layer on a serving plate or on a cardboard cake circle.
6. Pipe a dam across the outdoors of the cake layer with a number of the chocolate frosting.
7. Unfold about 1/4 cup of chocolate ganache on high of the cake, within the middle of the dam.
8. Drop spoonfuls of the raspberry filling (use about half of the raspberry filling per layer) over the chocolate ganache after which unfold into a fair layer.
9. Add the second layer of cake, then repeat steps 23 through 25.
10. Add the third and remaining layer of cake on high.
11. Frost the highest and outdoors of the cake with the remaining chocolate frosting.
12. Use the remaining chocolate ganache to drizzle chocolate across the edges of the cake, then fill within the middle. If the ganache has gotten just a little agency from sitting, simply reheat for a number of seconds till pourable once more. See my tips about making a chocolate drip cake.
13. Pipe swirls with the remaining chocolate frosting across the high of the cake, then beautify with extra raspberries and chocolate sprinkles, if desired.
14. Refrigerate the cake till able to serve. The cake is finest when served at room temperature and holds up effectively for 4-5 days when effectively sealed in an air tight container.

Notes

*You’ll want about 2 pints of raspberries for the filling and decor.

Diet

• Serving Dimension: 1 Slice
• Energy: 940
• Sugar: 100.8 g
• Sodium: 481.2 mg
• Fats: 51 g
• Carbohydrates: 122.3 g
• Protein: 9.7 g
• Ldl cholesterol: 108 mg

Key phrases: chocolate raspberry cake, chocolate and raspberry cake, chocolate raspberry layer cake