This Raspberry Chocolate Layer Cake is super moist and layered with smooth chocolate ganache and raspberry filling, all covered in a fudgy chocolate frosting! It’s rich, full of chocolate and heavenly!
So getting out and about with two babies is no easy task and I desperately needed to make a grocery store trip yesterday. The hubs was working so my mother-in-law watched Ashton while I took Brooks on his first trip to the grocery store. It wasn’t the best day for our first trip, since it was raining, but we made do.
The first thing I noticed after putting his car seat in the grocery cart is where in the world do you put the groceries?! I was shopping for both regular food and baking ingredients, so it was a big trip. By the time I was halfway done, the cart was overflowing. Brooks was quite unhappy when a package found its way towards his foot. I finally just checked out, took it all to the car and made a second trip for the last few things. How is it that nobody has a good shopping cart for moms with babies yet?
Anyhow, Brooks did great. He fell asleep for a bit (until that package found his foot) and finally got upset just as we were leaving. The kid was hungry so I understand. We managed to get home and it seemed fairly uneventful until I took him out of his car seat. A blowout!! So yea, hungry crying and a poo at the end, but alll in all a success. We survived anyway! He’s got plenty more grocery runs in his future because – as he will learn – mommy bakes a lot. 🙂
And one day he will enjoy cakes like this one. This is a cake I’d been dying to make at the end of my pregnancy and it just couldn’t quite make happen. So it ended up being my first cake postpartum! I’ve been so excited to share it with you!
The cake base is my favorite chocolate cake! Insanely moist and SO chocolatey! Don’t be alarmed by the thinness of the batter or the low bake temperature. It’s all correct and gives the best cake.
The filling is a combination of a layer of chocolate ganache and homemade raspberry filling. The ganache gives a little fudgy factor and the raspberry adds a little tart to the sweet. Amazing!
And then the frosting is made with loads of melted chocolate, making it nice and fudgy and giving it the best flavor and texture. It just about melts in your mouth. The whole combination is out of this world good! I can’t wait for you to try it!
Raspberry Chocolate Layer Cake
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
This Raspberry Chocolate Layer Cake is super moist and layered with smooth chocolate ganache and raspberry filling, all covered in a fudgy chocolate frosting!
- 1/4 cup (52g) sugar
- 1 tbsp cornstarch
- 2 tsp water
- 2 cups (225g) raspberries*
- 1 3/4 cups (228g) all purpose flour
- 2 cups (414g) sugar
- 3/4 cup (85g) natural 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 large eggs
- 1 cup (240ml) hot water
- 1 1/2 cups (336g) unsalted butter, room temperature
- 12 oz semi sweet chocolate chips, melted
- 5 tbsp (35g) Hershey’s dark cocoa powder
- 6 cups (690g) powdered sugar
- 1/2 tsp salt
- 10–12 tbsp (150-180ml) heavy whipping cream
- 9 oz (1 1/2 cups) semi-sweet chocolate chips
- 3/4 cup heavy whipping cream
1. Combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.
2. Add the raspberries and stir to coat with the sugar mixture.
3. Continue to cook until the raspberries start to soften and let out juice. Use your spatula to mash the raspberries.
4. Remove from heat when raspberry juice has begun to thicken, after about 5 minutes. Pour the mixture into another bowl and refrigerate until cool.
TO MAKE THE CAKE LAYERS:
5. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.
6. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
7. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
8. Add the wet ingredients to the dry ingredients and beat until well combined.
9. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
10. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
11. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
TO MAKE THE CHOCOLATE FROSTING:
12. Add the butter to a large mixer bowl and beat until smooth.
13. Add the melted chocolate and mix until well combined.
14. Add the cocoa powder and mix until well combined.
15. Add about half of the powdered sugar, salt and half of the heavy cream and mix until well combined.
16. Add the remaining powdered sugar and mix until smooth.
17. Add the remaining heavy cream as needed to get the right consistency of frosting.
TO MAKE THE GANACHE AND FINISH THE CAKE:
18. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
19. Heat the heavy whipping cream in the microwave until it just begins to boil. Keep an eye on it because it happens quickly.
20. Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes, then whisk until smooth. Set aside.
21. To layer the cake, first use a large serrated knife to remove the domes from the tops of the cakes so they are flat. See my tips on how to level a cake and how to stack a cake.
22. Place the first cake layer on a serving plate or on a cardboard cake circle.
23. Pipe a dam around the outside of the cake layer with some of the chocolate frosting.
24. Spread about 1/4 cup of chocolate ganache on top of the cake, in the center of the dam.
25. Drop spoonfuls of the raspberry filling (use about half of the raspberry filling per layer) over the chocolate ganache and then spread into an even layer.
26. Add the second layer of cake, then repeat steps 23 thru 25.
27. Add the third and final layer of cake on top.
28. Frost the top and outside of the cake with the remaining chocolate frosting.
29. Use the remaining chocolate ganache to drizzle chocolate around the edges of the cake, then fill in the center. If the ganache has gotten a little firm from sitting, just reheat for a few seconds until pourable again. See my tips on making a chocolate drip cake.
30. Pipe swirls with the remaining chocolate frosting around the top of the cake, then decorate with additional raspberries and chocolate sprinkles, if desired.
Refrigerate the cake until ready to serve. The cake is best when served at room temperature and holds up well for 4-5 days when well sealed in an air tight container.
*You’ll need about 2 pints of raspberries for the filling and decor.
- Serving Size: 1 Slice
- Calories: 940
- Sugar: 100.8 g
- Sodium: 481 mg
- Fat: 51 g
- Carbohydrates: 122.2 g
- Protein: 9.7 g
- Cholesterol: 108 mg
Keywords: chocolate cake recipe, chocolate ganache recipe, chocolate frosting recipe
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I made this for an Auction and everone loved it. They said it was the best chocolate cake they had ever tried. The raspberry puree was amazing!
Wonderful! I’m so glad it was a hit!
There are many recipes I love baking, and this cake is my number one! I’ve made it twice so far! Once for an auction at my school and for someone’s 50th birthday! Everyone enjoyed it both times! Soon I’ll be making it again for my friend’s birthday next month!
So glad you’ve enjoyed it!
This recipe is incredible! Cake is really moist and the entire cake is full of flavor. The only thing I did a little different is push the cooked raspberry purée through a metal screen strainer to take out the seeds.
I made this for my husbands birthday yesterday and got high praises!! I will definitely be making this again!!
So glad you enjoyed it!
How many cups of frosting does this Chocolate buttercream make?
I’m not sure of the exact amount, but I’m guessing 4 to 5 cups.
wondering if you think the cake batter could work as cupcakes? i made this cake and it was amazing. trying to make a slightly simpler version for another party coming up and wondering if you had reccos for cook time for a cupcake version? thanks!
Glad you enjoyed it! It should be fine as cupcakes. Bake time would probably be around 15 minutes, give or take.
Girl my son in law requested a raspberry chocolate cake for his 40th birthday so I took the challenge. It took me 4 hours to complete but it was awesome and so worth it! Best cake I’ve made ! I will be making this again!!
So glad you enjoyed it!
Hi Linsey I have made this recipe several times and loved it so much every time!
If I was to make cupcakes how full would I need to fill the cupcake liners. And how many cupcakes would this make?
Do you recommend filling them with raspberry filling in the middle?
I’m so glad you enjoyed the cake! I don’t typically make this particular recipe as cupcakes, since it sometimes gives me trouble. I would recommend these chocolate cupcakes, which are very similar but in my opinion even better. And then yes, you could fill the cupcake with the raspberry filling. https://www.lifeloveandsugar.com/moist-homemade-chocolate-cupcakes/
Can this cake be made using 6 inch cake pans (4 layer cake)? Does the bake time change?
I haven’t made this as a 6 inch before, but you could. I’m just not sure of the bake time.
I made this cake for my school bake off and it won 2nd place! It was so delicious and moist and everyone thoroughly enjoyed it!
Awesome! Congratulations! So glad everyone enjoyed it!
I’m looking forward to trying this recipe! I am looking to make this cake for around 40 people, I have a 12″, 10″, 8″ pan set, but I would rather not make this a tiered cake. Could you estimate how many batches I would need to make a 12″ layered?
Additionally, if you only have 1 pan, or say 2 pans, is this batter OK to sit while the other batches cook? Or better to spilt the recipe and mix on demand?
I really don’t make any 12 inch cakes, so any number I throw out would be a total guess. For a 10 inch, my guess is usually to double or triple the cake depending on the height someone wants. So you definitely would want to do more than tripling it for 12 inch. And I’m guessing a 12 inch will take a while to bake, so I’d probably mix up the batter as I go rather than all at once.