Chocolate Raspberry Layer Cake
Highlighted under: Dessert Recipe Collection
Indulge in this decadent chocolate raspberry layer cake, perfect for any celebration or just a sweet treat.
This chocolate raspberry layer cake is a showstopper that combines rich chocolate layers with fresh raspberry filling. Perfect for birthdays, anniversaries, or any special occasion!
Why You'll Love This Cake
- Rich chocolate flavor paired with fresh raspberry tartness
- Moist and fluffy layers that melt in your mouth
- Beautifully layered presentation that impresses guests
Perfect for Any Occasion
This Chocolate Raspberry Layer Cake is an ideal choice for a variety of celebrations, from birthdays to anniversaries. The rich chocolate flavor combined with the tartness of fresh raspberries creates a delightful contrast that will please any palate. Whether you're hosting a formal dinner or an informal gathering, this cake will undoubtedly be the centerpiece of your dessert table.
Not only does it taste amazing, but its visually stunning layers make it a showstopper. Each slice reveals a beautiful cross-section that showcases the luscious raspberry filling, enticing guests to indulge in this delectable treat. With its impressive presentation and irresistible flavors, this cake is sure to impress.
Tips for Baking Success
To ensure your cake layers rise perfectly, be sure to measure your ingredients accurately. Use the spoon-and-level method for flour to avoid packing it into the measuring cup, which can lead to dense cake layers. Additionally, make sure your baking powder and baking soda are fresh for optimal leavening.
When mixing your batter, don't overmix after adding the boiling water; just stir until smooth. This will help maintain the light and fluffy texture that makes this cake so enjoyable. Lastly, let your cakes cool completely before frosting to prevent the frosting from melting and sliding off.
Storing and Serving Suggestions
Ingredients
Ingredients
Gather the following ingredients to create this delicious cake:
For the Cake
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Raspberry Filling
- 2 cups fresh raspberries
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the Frosting
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Ensure all ingredients are measured accurately for the best results.
Instructions
Instructions
Follow these steps to create your delicious layer cake:
Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt.
Bake the Cakes
Pour the batter evenly into the prepared pans. Bake for 25 minutes or until a toothpick inserted comes out clean. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.
Make the Raspberry Filling
In a saucepan, combine raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat until thickened, about 5 minutes. Let cool.
Prepare the Frosting
In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa, beating well. Stir in heavy cream and vanilla until fluffy.
Assemble the Cake
Place one cake layer on a serving plate. Spread half of the raspberry filling over the top. Add the second layer and frost the top and sides with chocolate frosting.
Once assembled, refrigerate the cake for about 30 minutes to set the frosting before serving.
Variations to Try
Feel free to experiment with different flavors in this cake. For a minty twist, try adding a few drops of peppermint extract to the frosting. Alternatively, you can use strawberries or blueberries instead of raspberries for a different berry flavor that still pairs wonderfully with chocolate.
If you're looking for a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. Just ensure that your other ingredients, like baking powder and cocoa powder, are also certified gluten-free to avoid cross-contamination.
Pairing Suggestions
To enhance the flavors of this cake, consider pairing it with a rich red wine, such as a Cabernet Sauvignon or a Merlot. The wine's fruity notes will complement the raspberry filling beautifully. For non-alcoholic options, a sparkling raspberry lemonade can add a refreshing contrast to the cake's richness.
Coffee lovers will also enjoy this cake with a cup of freshly brewed coffee or espresso. The deep flavors of the coffee enhance the chocolate while balancing the sweetness of the cake, making it a delightful dessert experience.
Questions About Recipes
→ Can I use frozen raspberries for the filling?
Yes, frozen raspberries work well. Just thaw and drain excess liquid before using.
→ How can I store leftover cake?
Store the cake in an airtight container in the refrigerator for up to 3 days.
→ Can I make this cake ahead of time?
Absolutely! You can bake and frost the cake a day in advance, just keep it refrigerated.
→ What can I substitute for eggs in this recipe?
You can use ¼ cup of unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) as a substitute.
Chocolate Raspberry Layer Cake
Indulge in this decadent chocolate raspberry layer cake, perfect for any celebration or just a sweet treat.
Created by: Emma Johnson
Recipe Type: Dessert Recipe Collection
Skill Level: Intermediate
Final Quantity: 12 servings
What You'll Need
For the Cake
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Raspberry Filling
- 2 cups fresh raspberries
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the Frosting
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
How-To Steps
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water until smooth.
Pour the batter evenly into the prepared pans. Bake for 25 minutes or until a toothpick inserted comes out clean. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.
In a saucepan, combine raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat until thickened, about 5 minutes. Let cool.
In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa, beating well. Stir in heavy cream and vanilla until fluffy.
Place one cake layer on a serving plate. Spread half of the raspberry filling over the top. Add the second layer and frost the top and sides with chocolate frosting. Decorate with remaining raspberries if desired.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g