Chocolate Raspberry Layer Cake | Life, Love and Sugar

This chocolate raspberry cake is made up of three layers of tremendous moist chocolate cake, home made raspberry filling, and wealthy, creamy chocolate frosting. The entire thing is topped off with a decadent chocolate ganache and a smattering of contemporary raspberries.

The Finest Chocolate Raspberry Cake

When you’re on the lookout for a cake that may wow your loved ones and buddies, this cake is it. It’s not solely stunning, however it’s so darn scrumptious. The cake layers alone make an exquisite cake. They’re tremendous straightforward to make, completely chocolatey and so moist. Add the scrumptious home made raspberry filling and fudgy chocolate frosting made with actual melted chocolate and the cake almost melts in your mouth.

To complete it off, there’s the chocolate drip and extra contemporary raspberries. Sure, please! Actual chocolate. Actual raspberries. HUGE taste. And it’s truly fairly easy to make. This raspberry chocolate layer cake is certainly a must-try.

Why You’ll Love This Layer Cake

This cake makes me swoon each time. When you love chocolate and raspberries, you would possibly simply have discovered your dream dessert. Right here’s why I believe you’ll find it irresistible.

• Easy mixing technique. All it’s a must to do is whisk collectively your dry elements after which your moist elements (individually) earlier than mixing all of them collectively and including some scorching water. No fancy mixing strategies right here!
• A traditional taste combo. Chocolate and raspberries are a match made in heaven. They each have a bitter-sweetness that comes collectively in all the proper methods. Every balances the opposite out.
• Unbeatable texture. This cake makes use of oil as a substitute of butter, which supplies it an exquisite, silky easy, moist texture. The addition of scorching water to the batter takes it excessive, including the right further kick of moisture with out making the cake too heavy.
• So chocolaty. Each the cake layers and the frosting are simply exploding with chocolate taste. The recent water added to the cake batter permits the flavors of the cocoa powder to bloom into full impact. After which the frosting. The frosting has a base of butter and actual chocolate. The result’s an nearly fudgy frosting that may have you ever licking the blending bowl.

What You’ll Want

Right here’s a listing of elements you’ll need to make this chocolate and raspberry cake. For precise measurements, scroll to the recipe card on the backside of the put up.

Raspberry filling

• Sugar – Provides sweetness and a few quantity to the filling.
• Cornstarch – To assist thicken the filling. Simply don’t cook dinner it for too lengthy or it might probably even have the reverse impact.
• Water – To assist dissolve the cornstarch and soften the sugar.
• Raspberries – You’ll want about 2 pints of raspberries for the filling and decor. Be at liberty to make use of frozen raspberries, simply thaw them and take away the surplus water first.

Chocolate cake

• All-purpose flour – Remember to measure it precisely with both a meals scale or the inside track and degree technique. Don’t pack your flour. You can additionally use a 1:1 gluten-free flour.
• Sugar – Common granulated sugar is all that’s wanted.
• Pure unsweetened cocoa – You can use Dutch-processed cocoa powder as a substitute for a deeper chocolaty taste, your layers simply could not rise fairly as tall.
• Leavening – Baking soda and baking powder are each used to provide the cake a brilliant tender texture, but additionally not so tender that it falls aside too simply.
• Salt – For taste. Don’t go away it out.
• Milk – Complete milk and a pair of% each work nice.
• Vegetable oil – The vegetable oil provides beautiful moisture to this chocolate cake.
• Vanilla extract
• Eggs – They maintain every little thing collectively. Remember to use massive measurement eggs.
• Sizzling water – Sizzling water awakens and intensifies the chocolaty taste on this cake and in addition provides moisture with out weighing the cake down and making it too heavy. You can additionally use scorching espresso.

Chocolate buttercream

• Unsalted butter – The butter needs to be at room temperature. Butter that’s too chilly will provide you with a lumpy frosting and butter that’s too heat with go away you with a runny frosting.
• Semi-sweet chocolate chips – Melted, in order that they are often folded into the frosting.
• Hershey’s darkish cocoa powder – You can use pure unsweetened cocoa powder or Dutch-processed cocoa powder as a substitute however I really like the depth of Hershey’s darkish chocolate rendition.
• Powdered sugar – Undoubtedly vital for buttercream. It provides sweetness and quantity to the buttercream and in addition impacts the frosting consistency.
• Salt – For taste.
• Heavy whipping cream – Provides creaminess to the buttercream.

Chocolate ganache

• Semi-sweet chocolate chips
• Heavy whipping cream

The best way to Make Chocolate Raspberry Cake

Able to learn to make chocolate raspberry layer cake? Right here’s a fast overview. Remember to scroll to the recipe card beneath for extra thorough directions.

To make the raspberry filling

• Soften the sugar. Soften the sugar with the cornstarch and water over medium warmth.

• Add the raspberries. Stir within the raspberries and cook dinner till they begin to soften. Mash the berries a bit and cook dinner till thickened. Pressure to take away the seeds, if desired.
• Chill. Refrigerate till cool.

For the cake layers

• Prep. Preheat oven to 350°F, line the bottoms of three 8-inch cake pans parchment paper, and grease with non-stick baking spray.
• Mix the dry elements. Whisk collectively the flour, sugar, cocoa, baking soda, baking powder, and salt.
• Mix the moist elements.Whisk collectively the milk, vegetable oil, vanilla extract, and eggs.

• Put all of it collectively. Combine the moist elements into the dry elements adopted by the recent water.
• Bake. Divide the batter between the cake pans and bake for 22-25 minutes.
• Cool. Cool for a few minutes within the pans earlier than turning the muffins out onto cooling racks.

To make the chocolate frosting and chocolate ganache

• Beat. Beat the butter till easy.
• Make it chocolaty. Combine within the melted chocolate adopted by the cocoa powder.
• End it off. Add half of the powdered sugar, salt, and half of the heavy cream. Combine till easy earlier than mixing in the remainder of the powdered sugar adopted by the remaining heavy cream.

• Make the chocolate ganache. Warmth the heavy cream within the microwave till it begins to boil. Pour it over the chocolate chips. Let the combination sit for a few minutes earlier than whisking till easy.
• Stage the muffins. Minimize the domes from the tops of the muffins.
• Make a dam. Place one cake layer on a serving plate. Pipe frosting across the prime fringe of the cake (you’re making a dam to maintain the filling inside).

• Fill and stack. Unfold 1/4 cup of the chocolate ganache excessive of the cake (contained in the dam) adopted by 1/2 of the raspberry filling. High with one other cake layer and repeat.

• Frost the cake. When you’ve added the ultimate cake layer, frost the highest and outdoors of the cake.
• Adorn. Drizzle chocolate ganache across the edges of the cake and fill within the heart. Pipe swirls of chocolate frosting across the prime of the cake. Garnish with raspberries.

Suggestions for Success

Considered one of my favourite issues helps you obtain spectacular baking outcomes. Listed here are some ideas and methods that may enable you try this with this cake.

• Scrape the edges of the bowl. When making the cake batter, make sure you scrape down the edges of the bowl intermittently as you add and blend in elements. This may assist be certain that all the elements make it into the batter and are included absolutely.
• Don’t over-mix. When combining the moist and dry elements for the cake batter, combine simply till every little thing is included. Over-mixing may cause the glutens within the flour to overdevelop. This can be a one-way ticket to a troublesome, overly dense cake.
• Room temperature butter. The butter within the frosting needs to be at room temperature. Butter that’s too chilly will possible offer you a lumpy frosting. Conversely, butter that’s too delicate could make your frosting runny.
• Add chocolate slowly. When making the buttercream, it’s greatest so as to add the melted chocolate in 2 or 3 components in order that it incorporates evenly and also you don’t find yourself with lumps of chocolate.
• Do your homework. This cake requires a barely extra advanced stacking and filling course of since you are working with a softer filling. Try my tutorial on The best way to Fill and Stack a Layer Cake for the most effective outcomes.
• Let it cool. It’s essential to permit the cake layers and filling to chill fully earlier than stacking, filling, and frosting. In any other case, issues received’t keep in place.

Can This Chocolate and Raspberry Cake Be Ready in Advance?

Sure! You may make the cake layers as much as 2 days upfront. As soon as they’ve cooled, seal them in separate ziplock baggage and retailer them at room temperature. As well as, you can also make the chocolate frosting and the raspberry filling as much as 4 days upfront. Seal them in separate hermetic containers (enable the raspberry filling to chill first) and retailer them within the fridge. When you find yourself able to serve, all that’s left to do is make the ganache and stack, fill, frost, and enhance the cake.

Alternatively, you would make the entire cake and refrigerate it for a day or two earlier than serving. I usually make muffins the day earlier than I serve them. Simply needless to say the frosting will get agency when chilly, so I’d let it sit at room temperature for a bit earlier than serving in order that it isn’t too agency.

The best way to Retailer Leftovers

Hesitant to make a complete cake for simply you and your family? Do it anyway. This cake will keep good for a number of days within the fridge and for months within the freezer. It’s completely value it. Right here’s the best way to retailer it correctly.

• Fridge: Switch the cake to an hermetic cake provider. When you don’t have one, wrap the cake in a double layer of plastic wrap. Use toothpicks to prop the wrap away from any decorations. When you already sliced the cake, prepare the slices in a single layer in an hermetic container and seal it shut. Retailer the cake within the fridge for as much as 5 days. It’s best loved nearer to room temperature, so enable it to take a seat on the counter for an hour or so earlier than serving.
• Freezer: Let the cake hand around in the freezer for a few hours to agency up earlier than wrapping the entire thing in a double layer of plastic wrap. Sliced it already? Prepare the slices in a single layer in an hermetic container and seal it shut. Retailer the cake within the freezer for as much as 3 months. When a chocolate raspberry cake craving hits you, enable the cake to thaw within the fridge. As soon as thawed, enable it to return to room temperature on the counter earlier than serving. You can too wrap particular person layers of cake individually and pull one out as wanted.

Extra Layer Cake Recipes:

Layer muffins are so festive and enjoyable. You may just about choose any cake taste, frosting, and filling and put them collectively to make a masterpiece. This chocolate raspberry layer cake is one in every of my favorites however listed below are another must-try gems.

Watch The best way to Make Chocolate Raspberry Cake

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Recipe

Chocolate Raspberry Layer Cake

• 
  Creator: Lindsay Conchar
• 
  Prep Time: 1 hour
• 
  Cook dinner Time: half-hour
• 
  Whole Time: 1 hour half-hour
• 
  Yield: 12-14 Slices
• 
  Class: Dessert
• 
  Technique: Oven
• 
  Delicacies: American

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Description

This chocolate raspberry cake is made up of three layers of tremendous moist chocolate cake, home made raspberry filling, and wealthy, creamy chocolate frosting. The entire thing is topped off with a decadent chocolate ganache and a smattering of contemporary raspberries.

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Substances

Raspberry filling

• 1/4 cup (52g) sugar
• 1 tbsp cornstarch
• 2 tsp water
• 2 cups (225g) raspberries*

Chocolate cake

• 1 3/4 cups (228g) all goal flour
• 2 cups (414g) sugar
• 3/4 cup (85g) pure unsweetened cocoa
• 2 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 cup (240ml) milk
• 1/2 cup (120ml) vegetable oil
• 1 1/2 tsp vanilla extract
• 2 massive eggs
• 1 cup (240ml) scorching water

Chocolate frosting

• 1 1/2 cups (336g) unsalted butter, room temperature
• 12 oz semi candy chocolate chips, melted
• 5 tbsp (35g) Hershey’s darkish cocoa powder
• 6 cups (690g) powdered sugar
• 1/2 tsp salt
• 10–12 tbsp (150-180ml) heavy whipping cream

Chocolate ganache

• 9 oz (1 1/2 cups) semi-sweet chocolate chips
• 3/4 cup heavy whipping cream

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Directions

To make the raspberry filling

1. Mix the sugar, cornstarch and water in a medium-sized saucepan over medium warmth and stir to mix. Warmth till the combination is moist and the sugar begins to soften.
2. Add the raspberries and stir to coat with the sugar combination.
3. Proceed to cook dinner till the raspberries begin to soften and set free juice. Use your spatula to mash the raspberries.
4. Take away from warmth when raspberry juice has begun to thicken, after about 5 minutes. Pressure to take away the seeds, if desired. Pour the combination into one other bowl and refrigerate till cool.

To make the cake layers

1. Preheat oven to 350°F (176°C) and put together three 8 inch cake pans with non-stick baking spray and parchment paper within the backside.
2. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a big mixer bowl and mix. Put aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and mix.
4. Add the moist elements to the dry elements and beat till nicely mixed.
5. Slowly add the recent water to the batter and blend on low velocity till nicely mixed. Scrape down the edges of the bowl as wanted to ensure every little thing is nicely mixed.
6. Divide the batter evenly between the ready cake pans and bake for 22-25 minutes, or till a toothpick comes out with just a few moist crumbs.
7. Take away muffins from oven and permit to chill for 2-3 minutes, then take away to a cooling rack to complete cooling.

To make the chocolate frosting

1. Add the butter to a big mixer bowl and beat till easy.
2. Add the melted chocolate in 2-3 batches and blend till nicely mixed.
3. Add the cocoa powder and blend till nicely mixed.
4. Add about half of the powdered sugar, salt and half of the heavy cream and blend till nicely mixed.
5. Add the remaining powdered sugar and blend till easy.
6. Add the remaining heavy cream as wanted to get the suitable consistency of frosting.

To make the ganache and end the cake

1. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my recommendations on making chocolate ganache).
2. Warmth the heavy whipping cream within the microwave till it simply begins to boil. Regulate it as a result of it occurs rapidly.
3. Pour the recent cream over the chocolate chips and let it sit for 2-3 minutes, then whisk till easy. Put aside.
4. To layer the cake, first use a big serrated knife to take away the domes from the tops of the muffins so they’re flat. See my recommendations on the best way to degree a cake and the best way to stack a cake.
5. Place the primary cake layer on a serving plate or on a cardboard cake circle.
6. Pipe a dam across the exterior of the cake layer with a few of the chocolate frosting.
7. Unfold about 1/4 cup of chocolate ganache on prime of the cake, within the heart of the dam.
8. Drop spoonfuls of the raspberry filling (use about half of the raspberry filling per layer) over the chocolate ganache after which unfold into a fair layer.
9. Add the second layer of cake, then repeat steps 23 via 25.
10. Add the third and remaining layer of cake on prime.
11. Frost the highest and outdoors of the cake with the remaining chocolate frosting.
12. Use the remaining chocolate ganache to drizzle chocolate across the edges of the cake, then fill within the heart. If the ganache has gotten a bit of agency from sitting, simply reheat for just a few seconds till pourable once more. See my recommendations on making a chocolate drip cake.
13. Pipe swirls with the remaining chocolate frosting across the prime of the cake, then enhance with extra raspberries and chocolate sprinkles, if desired.
14. Refrigerate the cake till able to serve. The cake is greatest when served at room temperature and holds up nicely for 4-5 days when nicely sealed in an air tight container.

Notes

*You’ll want about 2 pints of raspberries for the filling and decor.

Vitamin

• Serving Measurement: 1 Slice
• Energy: 940
• Sugar: 100.8 g
• Sodium: 481.2 mg
• Fats: 51 g
• Carbohydrates: 122.3 g
• Protein: 9.7 g
• Ldl cholesterol: 108 mg

Key phrases: chocolate raspberry cake, chocolate and raspberry cake, chocolate raspberry layer cake