Why You’ll Love This Recipe
This Chocolate Raspberry Layer Cake is the epitome of indulgence, offering a perfect balance of rich, velvety chocolate and fresh, tangy raspberries. With layers of tender, moist dark chocolate cake, homemade raspberry jam, and a creamy chocolate mascarpone filling, it’s a dessert that impresses both in flavor and presentation. Topped with smooth dark chocolate ganache and fresh raspberries, this cake is a showstopper perfect for holidays, Mother’s Day, or any special occasion. Whether served at a family gathering or a dinner party, it’s a treat that’s sure to steal the spotlight.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chocolate cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup dark unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 cup buttermilk, at room temperature (see Notes for DIY)
- 1/2 cup vegetable oil
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 3/4 cup boiling water
For the raspberry jam (optional, or may substitute store-bought raspberry jam):
- 12 oz. frozen raspberries, thawed
- 1 1/2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1/3 cup granulated sugar
For the chocolate ganache:
- 12 oz. chopped bittersweet chocolate (do not exceed 61% cacao)
- 1 2/3 cups heavy cream
- 1 tablespoon corn syrup
For the chocolate mascarpone filling:
- 6 oz. (3/4 cup) mascarpone
- 1 1/4 cups heavy cream
- 1/2 cup + 1 tablespoon confectioners’ sugar
- 3/4 teaspoon vanilla extract
- 1/2 heaping cup ganache (from the ganache directions above)
For garnish:
- 2-3 6 oz. containers fresh raspberries (more is better!)
Directions
Chocolate Cake
- Preheat your oven to 350°F (175°C). Line the bottom of two 8-inch cake pans (at least 2 1/2 inches deep) with parchment paper, then grease the pans with nonstick cooking spray or butter and flour them.
- Sift together the flour, cocoa powder, baking powder, and baking soda in a medium bowl. Whisk in the sugar and salt and set aside.
- In a large bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract together until combined. Gradually whisk in the dry ingredients until just combined. Add the boiling water and whisk until combined (the batter will be thin).
- Divide the batter evenly between the prepared cake pans. Gently tap the pans on the counter to remove air bubbles. Bake for 32-38 minutes (for 8-inch pans), or 22-28 minutes (for 9-inch pans), or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Raspberry Jam (Optional)
- Puree the thawed raspberries (along with any juices) in a food processor. Strain the puree through a fine mesh sieve to remove the seeds.
- Add the raspberry puree, cornstarch, sugar, and lemon juice to a saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium and cook, stirring continuously, until the mixture thickens. Let it cool completely before using.
Chocolate Ganache
- Heat the heavy cream in a microwave-safe bowl until it just begins to boil (about 2-3 minutes). Remove from the microwave and add the chopped bittersweet chocolate. Let sit for 1 minute, then whisk until smooth.
- Stir in the corn syrup and set aside. Remove a heaping 1/2 cup of the ganache to use for the mascarpone filling and let the remaining ganache cool at room temperature until it thickens slightly (about 20 minutes).
Chocolate Mascarpone Filling
- In a large bowl, beat the mascarpone, heavy cream, powdered sugar, and vanilla extract on low speed until smooth.
- Add the reserved ganache and beat on medium-high speed until the mixture becomes thick and forms stiff peaks.
Assemble the Cake
- Once the cakes have cooled, carefully slice each cake in half horizontally to create four even layers.
- Place the first layer on a cake pedestal or serving plate, cut side up. Spread one-third of the raspberry jam (about 1/3 cup) over the cake layer, then top with one-third of the chocolate mascarpone filling (about 1 cup).
- Repeat the layering process with the second and third layers.
- Add the final cake layer, cut side down, and frost the top and sides with a thin crumb layer of the cooled ganache. Freeze the cake for 30 minutes to set the ganache.
- After 30 minutes, frost the cake with the remaining ganache. If the ganache is too thick, add 1 teaspoon of vegetable oil and microwave for 10 seconds, then whisk. If it’s too runny, whip it with a handheld mixer until it thickens.
- Garnish the top with fresh raspberries in concentric circles and dust lightly with powdered sugar.
Serve and Store
- Serve the cake at room temperature for the best flavor and texture (about 30 minutes after removing from the fridge).
- If not serving immediately, cover the cake with an inverted bowl or cake cover and refrigerate. Bring it to room temperature before serving.
Servings and Timing
- Servings: 10-12
- Prep time: 30 minutes
- Cook time: 35 minutes
- Total time: 1 hour 5 minutes (includes chilling and assembly time)
Variations
- Jam Substitute: You can use store-bought raspberry jam for a quicker version, or swap raspberry jam for other fruit jams like strawberry or blueberry.
- Frosting Options: For a lighter frosting, you can replace the mascarpone with whipped cream or buttercream.
- Add Nuts: Add crushed toasted hazelnuts or almonds to the layers for added crunch and flavor.
Storage/Reheating
- Storage: Store the cake in the refrigerator covered with a cake dome or wrapped in plastic wrap. It will stay fresh for up to 3-4 days.
- Freezing: If you want to freeze the cake, it’s best to freeze the layers separately before frosting. Frost after thawing and assembling.
- Reheating: Allow the cake to come to room temperature before serving for the best texture and flavor.
FAQs
Can I use a different type of cake pan?
Yes, you can use different sized pans. Just adjust the baking time accordingly (check the cakes at 5-minute intervals).
Can I use a different kind of fruit in the jam?
Absolutely! You can substitute raspberries with strawberries, blackberries, or blueberries for a different fruit flavor.
Can I make the cake ahead of time?
Yes, the cake can be made up to a day in advance. Just refrigerate it after assembling and bring it to room temperature before serving.
Is this cake very sweet?
The combination of the dark chocolate cake and tangy raspberries balances out the sweetness. If you prefer less sweetness, you can reduce the sugar in the ganache or mascarpone filling.
Can I make the ganache with milk chocolate instead of bittersweet?
Yes, though using milk chocolate will result in a sweeter ganache. You may want to adjust the sugar in the mascarpone filling if you prefer less sweetness.
How do I store leftover ganache?
Store leftover ganache in an airtight container in the fridge for up to 1 week. Reheat gently in the microwave or over a double boiler.
Conclusion
This Chocolate Raspberry Layer Cake is a decadent dessert that combines the best of chocolate and raspberry in a showstopping way. Whether you’re celebrating a special occasion or just indulging in a little luxury, this cake will impress with its rich layers, creamy filling, and beautiful presentation. With a mix of homemade and simple ingredients, it’s the perfect balance of indulgence and freshness that will make any dessert table sparkle!
Chocolate Raspberry Layer Cake
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes (includes chilling and assembly time)
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Chocolate Raspberry Layer Cake features layers of rich, moist dark chocolate cake, homemade raspberry jam, and a creamy chocolate mascarpone filling, topped with smooth dark chocolate ganache and fresh raspberries, making it the perfect dessert for special occasions.
Ingredients
1 3/4 cups all-purpose flour
3/4 cup dark unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
2 cups granulated sugar
1 teaspoon salt
1 cup buttermilk, at room temperature
1/2 cup vegetable oil
2 eggs, at room temperature
2 teaspoons vanilla extract
3/4 cup boiling water
12 oz. frozen raspberries, thawed
1 1/2 tablespoons cornstarch
2 tablespoons lemon juice
1/3 cup granulated sugar
12 oz. chopped bittersweet chocolate
1 2/3 cups heavy cream
1 tablespoon corn syrup
6 oz. (3/4 cup) mascarpone
1 1/4 cups heavy cream
1/2 cup + 1 tablespoon confectioners’ sugar
3/4 teaspoon vanilla extract
1/2 heaping cup ganache (from the ganache directions above)
2–3 6 oz. containers fresh raspberries (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- Mix dry ingredients: Sift flour, cocoa powder, baking powder, and baking soda. Whisk in sugar and salt.
- Mix wet ingredients: Whisk together buttermilk, oil, eggs, and vanilla. Gradually mix in dry ingredients, followed by boiling water. The batter will be thin.
- Bake: Divide the batter between pans. Bake for 32-38 minutes or until a toothpick comes out clean. Cool for 10 minutes before transferring to wire racks to cool completely.
- Make raspberry jam: Puree raspberries, strain seeds, then cook with cornstarch, sugar, and lemon juice until thick. Cool completely.
- Make ganache: Heat heavy cream and pour over chopped chocolate. Stir in corn syrup and cool until it thickens.
- Make mascarpone filling: Beat mascarpone, cream, sugar, and vanilla until smooth. Add reserved ganache and beat until thick peaks form.
- Assemble the cake: Slice cakes in half to make 4 layers. Spread raspberry jam and mascarpone filling between layers.
- Chill: Apply a thin crumb layer of ganache, freeze for 30 minutes, then apply the remaining ganache. Garnish with fresh raspberries.
- Serve: Let the cake rest at room temperature before serving.
Notes
For a quicker option, use store-bought raspberry jam.
For a different flavor, use strawberry or blueberry jam.
Store leftover ganache in the fridge for up to 1 week.
To make dairy-free, substitute the mascarpone with a plant-based alternative and use non-dairy whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 75mg
