Raspberry Chocolate Layer Cake Recipe
There’s nothing like a decadent dessert to culminate a meal, and our raspberry chocolate layer cake is an absolute showstopper. This divine treat brings together the rich, creamy goodness of dark chocolate with the fresh, tart burst of raspberries for a harmonious blend that will tantalize your taste buds. In this recipe, you’ll learn how to create this masterpiece that combines indulgence with a hint of fruity tartness, perfect for any occasion.
Growing up, my grandmother would make this cake for every significant family gathering. It wasn’t just the delicious flavor that filled the room but also the joy with which she baked it. Her secret? A special touch of love and an entire cup of fresh raspberries from our garden. I remember sneaking into the kitchen for that leftover taste of the frosting, knowing that soon we’d all gather around the table for her beloved creation.
Why You’ll Love This Recipe
This raspberry chocolate layer cake is not just another dessert; it’s an experience. The combination of rich chocolate layers and fresh raspberry filling makes this cake stand out. Not only is it visually stunning, perfect for celebrations, but it also has the texture and depth of flavor to impress your guests. The balance between sweet and tart elements presents a taste profile that isn’t too overpowering yet keeps you coming back for more.
Ingredients Notes
The key to the perfect cake lies in selecting high-quality ingredients. Opt for premium dark chocolate for the best depth of flavor, and fresh organic raspberries to enhance the natural tartness. If you can’t find fresh raspberries, high-quality frozen ones work as well—just be sure to thaw and drain them first. For those who prefer a dairy-free option, substitute the cream with coconut cream.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and prepare two 9-inch cake pans by lining them with parchment paper and lightly greasing them.
Step 2
In a large mixing bowl, blend together flour, cocoa powder, baking soda, and salt. In a separate bowl, mix melted chocolate, sugar, eggs, and vanilla extract until smooth. Gradually combine the wet and dry ingredients.
Step 3
Divide the batter evenly between the two cake pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely.
Step 4
For the raspberry filling, mash fresh raspberries lightly with a fork, then fold them into whipped cream with a touch of sugar until well integrated.
Step 5
Layer the cakes by spreading the raspberry mixture between them, then coat the entire cake with chocolate ganache. Decorate with fresh raspberries on top for a stunning presentation.
Storage Options
This cake stores well in the refrigerator for up to three days when covered in an airtight container. If you’re making it ahead for an event, consider freezing the cake layers individually and assembling them with fresh filling and ganache before serving. To freeze, tightly wrap the unassembled cake layers in plastic wrap and place them in a freezer-safe bag for up to a month.
Variations & Substitutions
For a gluten-free version, replace the flour with a 1:1 gluten-free baking blend. If you’re avoiding dairy, substitute the butter and cream with vegan alternatives like almond milk-based products. Add a few tablespoons of orange zest to the batter for a citrusy twist or experiment with a white chocolate ganache for a different flavor profile.
Frequently Asked Questions
Can I use white chocolate instead of dark chocolate?
Absolutely! Using white chocolate gives the cake a different flavor and a lighter color. Be mindful that white chocolate is sweeter, so you might want to adjust the sugar content accordingly.
How do I prevent my cake from crumbling when cutting?
The key to clean slices is to ensure your cake is completely cooled before slicing. Use a sharp knife, and if possible, chill the cake in the refrigerator for about 30 minutes prior to cutting. This helps firm up the layers, resulting in smoother cuts.
What can I do if my ganache is too runny?
If your ganache is too thin, try melting a few extra pieces of chocolate into the mixture while stirring continuously. You can also refrigerate the ganache for a few minutes, which will thicken it. If all else fails, use it as a drizzle and enjoy the rustic look!
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Raspberry Chocolate Layer Cake Recipe
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cup unsweetened cocoa powder preferably Dutch-processed
- 2 teaspoons baking powder make sure it's fresh
- 1.5 cups milk whole or 2% milk
- 0.5 cup vegetable oil
- 2 large eggs room temperature
- 1 cup fresh raspberries mashed
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, and baking powder.
- Add the milk, oil, eggs, and vanilla extract to the dry ingredients and mix until well combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Spread the mashed raspberries between the cake layers.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
