Description

This Layered Chocolate Raspberry Cake is a decadent dessert featuring moist chocolate cake layers filled with rich chocolate frosting and tangy raspberry filling, all topped with a luscious chocolate ganache and fresh raspberries. Perfect for special occasions, this cake combines the deep flavor of cocoa with the fresh brightness of raspberries for a delightful treat.

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
A 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 (preferably Ghirardelli or Bakers)
2 cups Heavy Cream
1 heaping tablespoon Light Corn Syrup

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Instructions

Prepare Cake Pans: Preheat the oven to 350°F. Lay each 9-inch round cake pan on parchment, trace the bottom, cut out the circles, and spray the pans inside with cooking spray. Place the parchment rounds in the bottoms.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined. Set aside.
Mix Wet Ingredients: In a large bowl, fully beat the eggs. Then whisk in the buttermilk, cold strong coffee, canola oil, and vanilla extract until smooth.
Combine Batter: Fold the dry ingredients gently into the wet mixture just until combined; lumps may remain to keep the batter moist.
Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 40 to 45 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let the cakes cool in the pans for 5 minutes.
Remove Cakes from Pans: Run a butter knife around the cake edges. Place a cooling rack on top of each cake and invert to release them. Remove parchment and cool completely on the racks.
Make Raspberry Filling: Whisk water, lemon juice, and cornstarch in a small bowl. In a saucepan over medium heat, add the cornstarch mixture and sugar, stirring until sugar dissolves and it reaches a low boil.
Cook Raspberry Filling: Add raspberries and increase heat to medium-high, bringing to a boil. Then reduce to simmer and cook about 15 minutes until thickened. Cool and chill in the refrigerator.
Prepare Chocolate Frosting Filling: Beat the softened cream cheese and butter until fluffy. Gradually add powdered sugar and cocoa powder at low speed until fully incorporated. Mix in heavy cream and vanilla extract. Cover and set aside.
Make Chocolate Ganache: Place chopped chocolate in a bowl. Heat heavy cream in a saucepan until edges bubble. Pour over chocolate, let sit 1 minute, then gently stir in corn syrup until smooth. Cool 1-2 hours, stirring occasionally, until thick enough to spread.
Slice Cake Layers: Using a serrated knife and a cake turntable, score and slice each cooled cake horizontally into two layers, making four layers total.
Assemble the Cake: Place one bottom layer top-side down on a cake stand or plate with parchment strips underneath. Dollop and spread 1/3 of the chocolate frosting to create a lip to hold filling. Spread 1/3 of the raspberry filling over the frosting. Repeat layering two more times, finishing with the last cake top layer.
Create Crumb Layer: Spread a thin layer of chilled ganache over the cake top and sides to seal in crumbs. Chill 30 minutes until ganache is firm.
Frost and Garnish: Spoon dollops of thickened ganache on top and sides, spreading evenly with an offset spatula until fully covered. Optionally dust with powdered sugar. Arrange fresh raspberries on top, securing with small dabs of ganache.
Serve and Enjoy: Allow the cake to set before slicing and enjoy this rich, layered chocolate and raspberry delight!

Notes

Whisk dry and wet ingredients separately to ensure even distribution and better texture.
Avoid overmixing the batter to prevent a dense, gummy cake.
Prepare raspberry filling ahead of time and chill; it can keep refrigerated for up to two weeks.
Frozen raspberries can be substituted if fresh are unavailable.
Ensure cakes are completely cooled before slicing to avoid crumbling.
Cakes can be wrapped and refrigerated for up to three days or frozen for one month; thaw in wrapping at room temperature.
If making frosting ahead, re-beat it before use to restore softness.
Use parchment strips under the cake when stacking to keep the stand clean; remove before final frosting.
Chop chocolate finely for ganache to ensure it melts evenly.
Use heavy cream, not substitutes, for proper ganache setting.

Nutrition

Serving Size: 1 slice (about 1/16 of the cake)
Calories: 520
Sugar: 42g
Sodium: 350mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 5g
Protein: 6g
Cholesterol: 80mg