Chocolate Raspberry Layer Cake Recipe
Amazingly rich and moist Dark Chocolate Raspberry Cake, layered with raspberry jam and chocolate mascarpone filling, all enveloped in decadent dark chocolate ganache. Perfect for holidays, celebrations, or a show-stopping dessert!
Servings: 10-12
Total Time: 1 hour 5 minutes
Prep Time: 30 minutes
Cook Time: 35 minutes
Ingredients
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 large eggs, at room temperature
2 teaspoons vanilla extract
3/4 cup boiling water
For the Raspberry Jam (Optional, or use Store-Bought):
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 bittersweet chocolate, chopped (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 plus 1 tablespoon confectioners’ sugar
3/4 teaspoon vanilla extract
1/2 heaping cup ganache (from above)
For Garnish:
2-3 containers (6 oz each) fresh raspberries
Instructions
For the Chocolate Cake:
Preheat Oven: Preheat your oven to 350°F (175°C). Line the bottom of two 8-inch cake pans (at least 2 1/2” deep) or two 9-inch pans with parchment paper. Spray pans with nonstick cooking spray with flour or butter and flour them.
Mix Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Whisk in the sugar and salt.
Mix Wet Ingredients: In a large bowl, whisk together the buttermilk, oil, eggs, and vanilla until combined.
Combine Batter: Gradually whisk the dry ingredients into the wet mixture until just combined. Add the boiling water and whisk just until smooth. The batter will be thin, but do not overmix.
Bake the Cake: Divide the batter evenly between the prepared cake pans. Drop each pan a few times on the counter to eliminate air bubbles.
For 8-inch pans: Bake for 32-38 minutes.
For 9-inch pans: Bake for 22-28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid opening the oven during baking to prevent the cakes from falling.
Cool the Cakes: Cool the cakes in their pans for 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, level the cakes if needed.
For the Raspberry Jam (Optional):
Make the Jam: In a medium saucepan, combine thawed raspberries, cornstarch, lemon juice, and sugar. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Set aside to cool completely.
For the Chocolate Ganache:
Make the Ganache: Place the chopped bittersweet chocolate in a heatproof bowl. Heat the heavy cream and corn syrup in a small saucepan until it begins to simmer. Pour the hot cream over the chocolate and let it sit for 5 minutes. Stir until smooth and creamy. Allow to cool slightly before using.
For the Chocolate Mascarpone Filling:
Whip the Cream: In a large mixing bowl, combine mascarpone, heavy cream, confectioners’ sugar, and vanilla. Beat on medium-high speed until stiff peaks form.
Add Ganache: Add 1/2 heaping cup of the prepared ganache to the whipped mixture and fold gently to combine. Set aside.
Assembly:
Layer the Cake: Place one cooled cake layer on a serving plate or cake stand. Spread a layer of raspberry jam (if using) over the cake, followed by a layer of chocolate mascarpone filling. Add the second cake layer on top.
Cover with Ganache: Pour the remaining ganache over the top of the cake, using an offset spatula to spread it evenly over the sides.
Garnish: Decorate the cake with fresh raspberries, placing them on top and around the base of the cake.
Chill: Refrigerate the cake for at least 30 minutes to allow the ganache to set before serving.
Notes:
DIY Buttermilk: Combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let sit for 5 minutes before using.
Storage: The cake can be stored in the refrigerator for up to 3 days. Let it sit at room temperature for 15 minutes before serving for the best texture.
