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Rich Chocolate Layer Cake with Fresh Raspberry Filling and Silky Ganache

A decadent slice of three-layer chocolate raspberry cake topped with rich chocolate ganache drip.
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Create a showstopper bakery-style chocolate raspberry layer cake. This recipe delivers moist chocolate cake layers, a vibrant fresh raspberry filling, and a decadent chocolate ganache drip for an elegant celebration dessert.

Ingredients

Scale
  • For the Moist Chocolate Cake Layers:
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 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
  • For the Fresh Raspberry Filling:
  • 2 cups fresh or frozen raspberries
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • For the Silky Chocolate Ganache Drip:
  • 8 ounces semi-sweet chocolate, finely chopped
  • 1 cup heavy cream
  • For Assembly:
  • 1 cup raspberry preserves (optional, for extra flavor)
  • Fresh raspberries for garnish

Instructions

  1. Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the boiling water until the batter is smooth. The batter will be thin.
  5. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Make the Raspberry Filling: Combine the raspberries and sugar in a small saucepan over medium heat. Cook until the berries break down, about 5 minutes.
  8. In a small bowl, whisk the cornstarch and water until smooth. Pour this mixture into the simmering berries, stirring constantly until the mixture thickens significantly.
  9. Remove from heat and let the filling cool completely.
  10. Make the Chocolate Ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer around the edges.
  11. Pour the hot cream over the chocolate. Let it sit undisturbed for 5 minutes, then whisk slowly until the mixture is completely smooth and glossy. Let the ganache cool slightly until it reaches a thick, pourable consistency for dripping.
  12. Assemble the Cake: Once the cake layers are cool, level the tops if necessary. Place the first layer on your serving plate.
  13. Spread the raspberry filling evenly over the first layer. If using, spread a thin layer of raspberry preserves over the filling for extra flavor.
  14. Top with the second cake layer.
  15. Use a thin layer of the cooled ganache to crumb coat the entire cake. Chill for 15 minutes.
  16. Apply the final coat of ganache to the top and sides of the cake. Immediately pour or spoon the remaining ganache over the top edge, allowing it to drip down the sides for a bakery-style finish.
  17. Garnish the top center with fresh raspberries before the ganache sets. Allow the cake to set before slicing.

Notes

  • For an even richer flavor, substitute the boiling water with hot brewed coffee.
  • If you prefer a cream cheese frosting instead of ganache, use a standard recipe and incorporate 1/2 cup of raspberry preserves into the frosting base.
  • Ensure your cake layers are completely cool before filling and frosting to prevent the layers from sliding.

Nutrition

Find it online: https://fooddexterity.com/chocolate-raspberry-cake-recipe/