Description

This Layered Chocolate Raspberry Cake is a decadent dessert featuring moist chocolate cake layers filled with rich chocolate frosting and vibrant raspberry filling. Topped with a smooth chocolate ganache and fresh raspberries, this cake beautifully balances the deep flavors of chocolate with the tartness of raspberries, perfect for special occasions or indulgent celebrations.

Ingredients

Scale

Chocolate Cake

2 1/2 cups + 2 tablespoons All-Purpose Flour
3 cups Granulated Sugar
1 cup + 2 tablespoons Cocoa Powder
1 1/2 teaspoons Baking Soda
1 1/2 teaspoons Baking Powder
1 1/2 teaspoons Salt
3 large Eggs
1 1/2 cups Buttermilk
1 1/2 cups Cold Strong Coffee
3/4 cup Canola Oil
2 teaspoons Pure Vanilla Extract

Raspberry Filling

4 teaspoons Water
1 1/2 tablespoons Freshly Squeezed Lemon Juice
3 tablespoons Cornstarch
3/4 cup Granulated Sugar
5 cups Fresh or Frozen Raspberries (about 24 ounces), plus extra for garnishing
Pinch of Salt

Chocolate Frosting Filling

8 ounces Cream Cheese, softened
1/2 cup Butter, softened
3 1/2 cups Powdered Sugar
1/2 cup Cocoa Powder
2 tablespoons Heavy Cream
1 teaspoon Pure Vanilla Extract

Chocolate Ganache

16 ounces Semi-Sweet Chocolate Bars, finely chopped
2 cups Heavy Cream
1 heaping tablespoon Light Corn Syrup

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Instructions

Prepare the Chocolate Cake: Preheat the oven to 350°F. Line two 9-inch round cake pans with parchment paper circles and spray with cooking spray. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a large bowl, beat eggs, then add buttermilk, cold coffee, canola oil, and vanilla. Fold the dry ingredients into the wet ingredients until just combined, keeping some lumps for moist texture. Divide batter evenly into pans and bake for 40-45 minutes until a toothpick comes out mostly clean with a few moist crumbs. Let the cakes cool completely after removing from pans.
Make Raspberry Filling: Whisk water, lemon juice, and cornstarch in a small bowl. Heat this mixture in a saucepan over medium heat along with sugar, stirring until sugar dissolves and mixture thickens. Add raspberries and salt, bring to a boil, then lower heat and simmer for 15 minutes until thickened. Remove from heat, cool, and chill in the refrigerator.
Prepare Chocolate Frosting Filling: In a large bowl, beat softened cream cheese and butter until fluffy. Gradually beat in powdered sugar and cocoa powder. Add heavy cream and vanilla, and mix until smooth. Cover and set aside.
Make Chocolate Ganache: Place finely chopped chocolate in a bowl. Heat heavy cream in a saucepan until bubbling around edges, pour over the chocolate, and let sit for one minute. Stir gently to combine and add corn syrup. Cool for 1-2 hours, stirring occasionally until thick enough to spread.
Assemble the Cake Layers: Using a serrated knife and a cake turntable, horizontally slice each cooled cake in half to make four layers total. Place one bottom-side up on a cake board or plate with parchment strips underneath to keep clean. Dot one-third of the frosting filling across the layer and spread evenly with an offset spatula, creating a lip around the edges to hold the raspberry filling. Spoon one-third of the raspberry filling over the frosting and spread within the lip. Repeat layering two more times, ending with the top cake layer.
Create a Crumb Layer: Spread a thin layer of ganache over the entire assembled cake to seal in crumbs. Refrigerate for about 30 minutes until ganache is firm.
Frost and Garnish the Cake: Spread remaining chilled ganache over the top and sides of the cake using an offset spatula, adding more ganache as needed to cover completely. Optionally sprinkle powdered sugar over the top. Arrange fresh raspberries on top, securing them with small dabs of ganache. Serve and enjoy.

Notes

Whisk dry and wet ingredients separately to evenly distribute ingredients before combining.
Avoid overmixing the batter to keep the cake moist and tender.
Raspberry filling tastes best when made ahead and chilled; can be stored refrigerated for up to two weeks.
Frozen raspberries can substitute fresh if out of season.
Ensure cakes are completely cool before slicing for cleaner cuts and less crumbling.
Cakes can be wrapped and stored in the refrigerator for 3 days or frozen for up to a month; thaw before assembling.
Rebeat the frosting filling if made ahead to restore softness before spreading.
Use strips of parchment beneath cake layers during assembly to keep surfaces clean; remove after frosting.
Finely chop chocolate for ganache to ensure even melting.
Use heavy cream only in ganache and frosting for proper texture and setting; do not substitute with milk or half and half.

Nutrition

Serving Size: 1 slice (approx. 1/16 of cake)
Calories: 480
Sugar: 38g
Sodium: 280mg
Fat: 26g
Saturated Fat: 12g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 5g
Protein: 6g
Cholesterol: 55mg