Satisfy your cravings for something sweet and sensational with our Chocolate Raspberry Layer Cake recipe. This culinary masterpiece combines the rich, velvety taste of chocolate with the tartness of fresh raspberries, creating a symphony of flavors that will captivate your senses. Whether you’re celebrating a special occasion or simply craving a decadent treat, this cake is guaranteed to impress. Follow along as we guide you through the steps to create your own slice of heaven.
Ingredients:
Raspberry Filling:
- ¼ cup (52g) sugar
- 1 tbsp cornstarch
- 2 tsp water
- 2 cups (225g) raspberries*
Chocolate Cake:
- 1 ¾ cups (228g) all-purpose flour
- 2 cups (414g) sugar
- ¾ cup (85g) natural unsweetened cocoa
- 2 ¼ tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 1 cup (240ml) milk
- ½ cup (120ml) vegetable oil
- 1 ½ tsp vanilla extract
- 2 large eggs
- 1 cup (240ml) hot water
Chocolate Frosting:
- 1 ½ cups (336g) unsalted butter, room temperature
- 12 oz semi-sweet chocolate chips, melted
- 5 tbsp (35g) Hershey’s dark cocoa powder
- 6 cups (690g) powdered sugar
- ½ tsp salt
- 10-12 tbsp (150-180ml) heavy whipping cream
Chocolate Ganache:
- 9 oz (1 1/2 cups) semi-sweet chocolate chips
- ¾ cup heavy whipping cream
Directions:
Now that we have all the ingredients ready, let’s embark on our culinary journey:
Raspberry Filling:
- In a medium-sized saucepan, combine the sugar, cornstarch, and water. Heat over medium heat until the sugar begins to melt.
- Add the raspberries to the saucepan and stir to coat with the sugar mixture.
- Cook until the raspberries soften and release their juice, about 5 minutes. Mash the raspberries with a spatula.
- Once the raspberry juice has thickened, remove from heat. Strain the mixture to remove the seeds, if desired. Refrigerate until cool.
Chocolate Cake:
- Preheat the oven to 350°F (176°C). Prepare three 8-inch cake pans with non-stick baking spray and parchment paper.
- In a large mixer bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt.
- In a medium-sized bowl, mix together the milk, vegetable oil, vanilla extract, and eggs.
- Add the wet ingredients to the dry ingredients and beat until well combined.
- Slowly add the hot water to the batter and mix until well combined.
- Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes.
- Remove cakes from the oven and cool before transferring to a cooling rack.
Chocolate Frosting:
- In a large mixer bowl, beat the butter until smooth.
- Gradually add the melted chocolate, mixing well after each addition.
- Add the cocoa powder and mix until combined.
- Add half of the powdered sugar, salt, and half of the heavy cream. Mix until well combined.
- Add the remaining powdered sugar and mix until smooth.
- Add the remaining heavy cream as needed to achieve the desired consistency of frosting.
Chocolate Ganache and Assembly:
- Place the chocolate chips in a medium-sized bowl.
- Heat the heavy whipping cream until it just begins to boil. Pour it over the chocolate chips and whisk until smooth.
- Level the cooled cake layers using a serrated knife.
- Place one cake layer on a serving plate and pipe a dam of chocolate frosting around the edge. Spread a layer of chocolate ganache inside the dam, then spoon half of the raspberry filling on top and spread evenly.
- Add the second cake layer and repeat the process, then add the final cake layer on top.
- Frost the top and sides of the cake with the remaining chocolate frosting.
- Drizzle the chocolate ganache over the top of the cake, allowing it to drip down the sides.
- Pipe swirls of chocolate frosting around the top edge of the cake and decorate with fresh raspberries, if desired.
- Refrigerate the cake until ready to serve. Best served at room temperature.
Serving and Storage Tips:
- Presentation Perfection: When serving the Chocolate Raspberry Layer Cake, consider garnishing each slice with a fresh raspberry or a dusting of cocoa powder for an extra touch of elegance.
- Room Temperature Delight: For the best flavor and texture, allow the cake to come to room temperature before serving. This allows the flavors to meld together and the frosting to soften slightly, enhancing the overall taste experience.
- Storage Savvy: Store any leftover cake in an airtight container in the refrigerator. Properly stored, the cake will stay fresh for up to 3-4 days. Before serving leftover slices, allow them to sit at room temperature for about 15-20 minutes to soften slightly.
- Freeze for Future Indulgence: If you have leftover cake or want to prepare in advance, you can freeze individual slices or the entire cake. Wrap the cake tightly in plastic wrap and then aluminum foil before placing it in the freezer. When ready to enjoy, thaw the cake overnight in the refrigerator before bringing it to room temperature.
- Creative Serving Ideas: Get creative with your serving presentation by pairing slices of Chocolate Raspberry Layer Cake with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it alongside a cup of hot coffee or a glass of chilled milk for the perfect dessert experience.
- Make-Ahead Convenience: To save time on busy days, you can prepare the raspberry filling, chocolate cake layers, frosting, and ganache ahead of time. Store each component separately in the refrigerator and assemble the cake when ready to serve.
- Share the Joy: This cake is perfect for sharing with family and friends at gatherings, celebrations, or simply as a delightful treat to brighten someone’s day. Don’t hesitate to share the recipe so others can enjoy the decadent delight of Chocolate Raspberry Layer Cake too!
Variations:
- White Chocolate Raspberry Cake: Substitute white chocolate for the semi-sweet chocolate in the frosting and ganache for a sweeter twist on this classic combination.
- Dark Chocolate Raspberry Cake: For the ultimate chocolate lover’s experience, use dark chocolate cocoa powder in the cake batter and frosting for a rich and intense flavor profile.
- Mixed Berry Delight: Experiment with different berries such as strawberries, blueberries, or blackberries in the filling for a colorful and flavorful twist.
- Nutty Addition: Add chopped nuts such as almonds or hazelnuts to the cake batter or sprinkle them over the frosting for added texture and flavor.
- Mocha Raspberry Cake: Infuse coffee flavor into the cake by substituting brewed coffee for the hot water, and add a hint of espresso powder to the frosting for a delightful mocha twist.
- Layered Trifle: Transform this cake into a stunning trifle dessert by cutting the cake into cubes and layering it with whipped cream, raspberry filling, and chocolate shavings in a trifle dish.
- Vegan Option: Make the cake vegan-friendly by using plant-based milk, such as almond or soy milk, and replacing the eggs with a vegan egg replacer or applesauce. Use dairy-free chocolate chips and vegan butter for the frosting and ganache.
- Gluten-Free Version: Swap the all-purpose flour with a gluten-free flour blend to accommodate gluten-sensitive or gluten-free diets. Ensure all other ingredients are gluten-free certified.
- Miniature Treats: Bake the cake batter into cupcakes instead of layers for adorable miniature chocolate raspberry cupcakes. Top each cupcake with a swirl of frosting, a dollop of raspberry filling, and a fresh raspberry for a bite-sized delight.
- Layered Parfait: Create individual dessert parfaits by layering crumbled cake, raspberry filling, and chocolate frosting in glasses or jars. Top with whipped cream and a raspberry for an elegant and portable dessert option.
FAQs :
- Can I use frozen raspberries instead of fresh ones? Yes, you can use frozen raspberries for the filling. Thaw them before using and drain any excess liquid.
- How far in advance can I make the cake? You can bake the cake layers and prepare the frosting and filling up to two days in advance. Assemble the cake the day you plan to serve it for optimal freshness.
- Can I use a different type of chocolate for the ganache? Absolutely! You can use milk chocolate or dark chocolate for the ganache, depending on your preference.
- Can I make the cake without eggs? Yes, you can make the cake without eggs by using an egg substitute such as mashed bananas, applesauce, or a commercial egg replacer.
- How should I store leftovers? Store leftover cake in an airtight container in the refrigerator for up to 3-4 days.
- Can I freeze the cake? Yes, you can freeze the assembled cake for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil before freezing.
With its irresistible combination of flavors and stunning presentation, our Chocolate Raspberry Layer Cake is sure to steal the spotlight at any gathering. Treat yourself and your loved ones to this indulgent dessert and let every bite transport you to chocolatey, raspberry bliss.
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Chocolate Raspberry Layer Cake
Description
Satisfy your cravings for something sweet and sensational with our Chocolate Raspberry Layer Cake recipe. This culinary masterpiece combines the rich, velvety taste of chocolate with the tartness of fresh raspberries, creating a symphony of flavors that will captivate your senses. Whether you’re celebrating a special occasion or simply craving a decadent treat, this cake is guaranteed to impress. Follow along as we guide you through the steps to create your own slice of heaven.
Ingredients
Raspberry Filling:
- ¼ cup (52g) sugar
- 1 tbsp cornstarch
- 2 tsp water
- 2 cups (225g) raspberries*
Chocolate Cake:
- 1 ¾ cups (228g) all-purpose flour
- 2 cups (414g) sugar
- ¾ cup (85g) natural unsweetened cocoa
- 2 ¼ tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 1 cup (240ml) milk
- ½ cup (120ml) vegetable oil
- 1 ½ tsp vanilla extract
- 2 large eggs
- 1 cup (240ml) hot water
Chocolate Frosting:
- 1 ½ cups (336g) unsalted butter, room temperature
- 12 oz semi-sweet chocolate chips, melted
- 5 tbsp (35g) Hershey’s dark cocoa powder
- 6 cups (690g) powdered sugar
- ½ tsp salt
- 10–12 tbsp (150-180ml) heavy whipping cream
Chocolate Ganache:
- 9 oz (1 1/2 cups) semi-sweet chocolate chips
- ¾ cup heavy whipping cream
Instructions
Now that we have all the ingredients ready, let’s embark on our culinary journey:
Raspberry Filling:
- In a medium-sized saucepan, combine the sugar, cornstarch, and water. Heat over medium heat until the sugar begins to melt.
- Add the raspberries to the saucepan and stir to coat with the sugar mixture.
- Cook until the raspberries soften and release their juice, about 5 minutes. Mash the raspberries with a spatula.
- Once the raspberry juice has thickened, remove from heat. Strain the mixture to remove the seeds, if desired. Refrigerate until cool.
Chocolate Cake:
- Preheat the oven to 350°F (176°C). Prepare three 8-inch cake pans with non-stick baking spray and parchment paper.
- In a large mixer bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt.
- In a medium-sized bowl, mix together the milk, vegetable oil, vanilla extract, and eggs.
- Add the wet ingredients to the dry ingredients and beat until well combined.
- Slowly add the hot water to the batter and mix until well combined.
- Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes.
- Remove cakes from the oven and cool before transferring to a cooling rack.
Chocolate Frosting:
- In a large mixer bowl, beat the butter until smooth.
- Gradually add the melted chocolate, mixing well after each addition.
- Add the cocoa powder and mix until combined.
- Add half of the powdered sugar, salt, and half of the heavy cream. Mix until well combined.
- Add the remaining powdered sugar and mix until smooth.
- Add the remaining heavy cream as needed to achieve the desired consistency of frosting.
Chocolate Ganache and Assembly:
- Place the chocolate chips in a medium-sized bowl.
- Heat the heavy whipping cream until it just begins to boil. Pour it over the chocolate chips and whisk until smooth.
- Level the cooled cake layers using a serrated knife.
- Place one cake layer on a serving plate and pipe a dam of chocolate frosting around the edge. Spread a layer of chocolate ganache inside the dam, then spoon half of the raspberry filling on top and spread evenly.
- Add the second cake layer and repeat the process, then add the final cake layer on top.
- Frost the top and sides of the cake with the remaining chocolate frosting.
- Drizzle the chocolate ganache over the top of the cake, allowing it to drip down the sides.
- Pipe swirls of chocolate frosting around the top edge of the cake and decorate with fresh raspberries, if desired.
- Refrigerate the cake until ready to serve. Best served at room temperature.
Notes
- Presentation Perfection: When serving the Chocolate Raspberry Layer Cake, consider garnishing each slice with a fresh raspberry or a dusting of cocoa powder for an extra touch of elegance.
- Room Temperature Delight: For the best flavor and texture, allow the cake to come to room temperature before serving. This allows the flavors to meld together and the frosting to soften slightly, enhancing the overall taste experience.
- Storage Savvy: Store any leftover cake in an airtight container in the refrigerator. Properly stored, the cake will stay fresh for up to 3-4 days. Before serving leftover slices, allow them to sit at room temperature for about 15-20 minutes to soften slightly.
- Freeze for Future Indulgence: If you have leftover cake or want to prepare in advance, you can freeze individual slices or the entire cake. Wrap the cake tightly in plastic wrap and then aluminum foil before placing it in the freezer. When ready to enjoy, thaw the cake overnight in the refrigerator before bringing it to room temperature.
- Creative Serving Ideas: Get creative with your serving presentation by pairing slices of Chocolate Raspberry Layer Cake with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it alongside a cup of hot coffee or a glass of chilled milk for the perfect dessert experience.
- Make-Ahead Convenience: To save time on busy days, you can prepare the raspberry filling, chocolate cake layers, frosting, and ganache ahead of time. Store each component separately in the refrigerator and assemble the cake when ready to serve.
- Share the Joy: This cake is perfect for sharing with family and friends at gatherings, celebrations, or simply as a delightful treat to brighten someone’s day. Don’t hesitate to share the recipe so others can enjoy the decadent delight of Chocolate Raspberry Layer Cake too!