Decadent Chocolate Raspberry Layer Cake

Indulge in the rich and luscious experience of this Chocolate Raspberry Layer Cake. It’s a delightful dessert that combines the deep, velvety taste of chocolate with the vibrant tartness of fresh raspberries. This cake is perfect for special occasions or whenever you want to treat yourself to something truly special.

Picture this: three moist layers of chocolate cake, filled with a smooth raspberry buttercream, and topped with a glossy chocolate ganache. Each bite is a heavenly blend of flavors, making this Chocolate Raspberry Layer Cake a showstopper that will impress your guests and satisfy your sweet tooth.

The Ultimate Chocolate Raspberry Layer Cake Recipe

This Chocolate Raspberry Layer Cake is a delightful combination of rich chocolate and fresh raspberry flavors. The cake is moist, tender, and perfectly balanced with a creamy raspberry filling and a decadent chocolate ganache on top, creating a dessert that’s both beautiful and delicious.

Ingredients

• 1 and 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup fresh raspberries
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup raspberry puree
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla to the dry ingredients and mix until smooth. Gradually add boiling water and mix until well combined.
4. Divide the batter evenly among the prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean. Let them cool in the pans for 10 minutes before transferring to wire racks.
5. For the raspberry buttercream, beat the softened butter until creamy. Gradually add powdered sugar and raspberry puree until smooth and fluffy.
6. For the ganache, heat heavy cream until just simmering, then pour over chocolate chips. Let sit for a few minutes, then stir until smooth.
7. Once the cakes are cool, layer them with raspberry buttercream in between each layer. Pour ganache over the top and let it drip down the sides.
8. Garnish with fresh raspberries before serving.

Cook and Prep Times

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes

• Servings: 12 slices
• Calories: 450kcal
• Fat: 25g
• Protein: 5g
• Carbohydrates: 55g