Chocolate Raspberry Layer Cake Recipe
Rich, moist chocolate cake layered with tangy raspberry filling, all wrapped in silky chocolate ganache. One bite, and your taste buds throw a party.
This isn’t just cake—it’s a showstopper, the kind that makes people sneak seconds when you’re not looking. Ready to make magic? Let’s go.
This cake isn’t just good—it’s unfairly delicious. The chocolate layers are dense but soft, the raspberry filling cuts through the sweetness, and the ganache?
Pure decadence. It’s balanced, impressive, and secretly easy to make. Plus, raspberries and chocolate are a match made in dessert heaven. Fight me.
Prep time: 30 minutes
Cook time: 25 minutes
Total time: 1 hour (plus cooling)
Servings: 12 slices (or 4 if you’re feeling greedy)
Ingredients
For the Chocolate Cake:
For the Raspberry Filling:
For the Chocolate Ganache:
Instructions
- Make the cake: Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans. Whisk dry ingredients (flour, sugar, cocoa, baking powder, baking soda, salt) in a bowl.
- Mix wet ingredients: In another bowl, combine buttermilk, oil, eggs, and vanilla. Pour into dry ingredients and mix until just combined. Slowly add hot coffee—batter will be thin. That’s normal.
- Bake: Divide batter evenly into pans. Bake 22-25 mins until a toothpick comes out clean. Cool in pans for 10 mins, then transfer to a wire rack.
- Make raspberry filling: In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until raspberries break down. Stir in cornstarch slurry and simmer for 2 mins until thickened. Cool completely.
- Make ganache: Heat cream until steaming (not boiling). Pour over chopped chocolate, let sit for 2 mins, then stir until smooth. Add vanilla. Let it thicken slightly (15-20 mins).
- Assemble: Place one cake layer on a plate. Spread half the raspberry filling, then repeat with the next layer. Top with the third cake layer. Pour ganache over the top, letting it drip down the sides. Refrigerate for 30 mins to set.
Nutritional Values (Per Slice)
Calories: 480
Fat: 22g
Carbs: 68g
Protein: 6g
Sugar: 48g
FYI, this is dessert. Nutritional guilt is optional.
Storage Instructions
Store covered in the fridge for up to 4 days. For longer storage, freeze individual slices wrapped in plastic for up to 2 months. Thaw at room temperature (or eat frozen—no judgment).
Common Mistakes to Avoid
- Overmixing the batter: It makes the cake tough. Mix until just combined.
- Using cold ganache: If it’s too thick, warm it slightly for a smooth pour.
- Skipping the coffee: It enhances the chocolate flavor—you won’t taste it.
- Warm raspberry filling: If it’s hot, it’ll melt the cake layers. Cool it completely.
Alternatives
- No buttermilk? Use milk + vinegar or yogurt thinned with milk.
- Allergic to raspberries? Swap for strawberry or blackberry filling.
- Vegan? Use flax eggs, plant-based milk, and dairy-free chocolate.
- Short on time? Use store-bought chocolate cake mix and raspberry jam (we won’t tell).
Frequently Asked Questions
Can I use frozen raspberries?
Absolutely. Just thaw and drain excess liquid before cooking.
Why is my ganache not shiny?
You might’ve overheated the cream. Low and slow is the way to go.
Can I make this ahead?
Yes! Bake the cakes and make the filling a day ahead. Assemble the day of serving.
What if my layers are uneven?
Trim the tops with a serrated knife. Or embrace the rustic look—it’s still delicious.
Can I skip the coffee?
Sure, but the chocolate flavor won’t be as deep. Use hot water if you must.
Final Thoughts
This chocolate raspberry layer cake is the kind of dessert that turns a regular day into an occasion. It’s indulgent but balanced, fancy but foolproof.
Whether it’s a birthday, date night, or “I survived Monday” celebration, this cake delivers. So grab your whisk, channel your inner pastry chef, and make it happen. Your future self (and everyone around you) will thank you.
