Chocolate Raspberry Layer Cake
Highlighted under: Cozy Desserts
Indulge in the rich flavors of this decadent chocolate raspberry layer cake, perfect for any celebration or special occasion.
This chocolate raspberry layer cake is a showstopper, combining the rich, deep flavors of chocolate with the tartness of fresh raspberries. Each layer is moist and decadent, making it an ideal dessert for birthdays, anniversaries, or any special event.
Why You'll Love This Recipe
- Rich chocolate flavor paired with fresh raspberry tartness
- Moist layers with a creamy frosting that melts in your mouth
- Impressive presentation that will wow your guests
A Perfect Celebration Cake
This Chocolate Raspberry Layer Cake is the ideal centerpiece for any gathering. Whether you're hosting a birthday party, an anniversary celebration, or a holiday feast, this cake promises to impress. The combination of rich chocolate and tart raspberries creates a harmonious balance that will tantalize taste buds.
Layered cakes often evoke a sense of nostalgia, reminding us of childhood celebrations and family gatherings. By baking this cake, you're not just making a dessert; you’re creating memories that will last a lifetime. Each slice invites your guests to indulge in a sweet moment of joy.
Tips for Baking Success
To ensure your Chocolate Raspberry Layer Cake turns out perfectly, it's essential to measure your ingredients accurately. Use a kitchen scale for precision, especially with flour and sugar. This small tip can make a significant difference in the texture of your cake.
When combining the boiling water with the cake batter, be cautious. This step helps to bloom the cocoa powder, enhancing the chocolate flavor. However, mix just until combined to avoid overworking the batter, which can lead to a denser cake.
Storing and Serving
Once baked, this cake can be stored in an airtight container at room temperature for up to three days. If you need to keep it longer, consider refrigerating it, but allow it to come to room temperature before serving for the best flavor and texture.
For an extra touch, garnish the cake with fresh raspberries or a dusting of powdered sugar right before serving. This not only enhances the presentation but also adds a burst of freshness to each slice, making every bite a delightful experience.
Ingredients
Gather these ingredients to create your delicious chocolate raspberry layer cake:
For the Cake
- 2 cups all-purpose flour
- 2 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 Raspberry Filling
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
For the Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Make sure to have all the ingredients ready before you start baking!
Instructions
Follow these steps to create your chocolate raspberry 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, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Bake the Cakes
Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
Make the Raspberry Filling
In a medium saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat until the mixture thickens and bubbles, about 5-7 minutes. Remove from heat and let cool.
Prepare the Frosting
In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing well. Add heavy cream and vanilla, and continue to beat until fluffy.
Assemble the Cake
Place one cake layer on a serving plate. Spread half of the raspberry filling over the top, then add a layer of frosting. Add the second cake layer and repeat the process.
Once assembled, refrigerate the cake for at least an hour before serving to allow flavors to meld.
Frequently Asked Questions
Can I use frozen raspberries for the filling? Yes, you can use frozen raspberries; just make sure to thaw and drain them beforehand to avoid excess moisture in your filling.
What can I substitute for eggs in this recipe? If you're looking for an egg substitute, consider using unsweetened applesauce or a flaxseed meal mixture. For each egg, use 1/4 cup of applesauce or 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water.
Pairing Suggestions
This Chocolate Raspberry Layer Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. The creamy elements complement the rich chocolate and tart raspberry flavors, creating a delightful contrast.
For beverage pairings, consider serving this cake with a glass of dessert wine, like a Port or a sweet red wine, that enhances the chocolate notes, or a cup of hot coffee to balance the sweetness.
Questions About Recipes
→ Can I use frozen raspberries?
Yes, you can use frozen raspberries, just ensure to thaw and drain them before using.
→ How do I store leftovers?
Store leftover 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 the cakes and prepare the filling and frosting a day in advance. Assemble the cake on the day you plan to serve it.
→ What can I substitute for eggs?
You can use unsweetened applesauce or a flaxseed mixture as an egg substitute.
Chocolate Raspberry Layer Cake
Indulge in the rich flavors of this decadent chocolate raspberry layer cake, perfect for any celebration or special occasion.
Created by: Emily
Recipe Type: Cozy Desserts
Skill Level: Intermediate
Final Quantity: 12 servings
What You'll Need
For the Cake
- 2 cups all-purpose flour
- 2 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 Raspberry Filling
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
For the Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 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, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla, and mix until smooth. Gradually stir in boiling water until well combined.
Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
In a medium saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat until the mixture thickens and bubbles, about 5-7 minutes. Remove from heat and let cool.
In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing well. Add heavy cream and vanilla, and continue to beat until fluffy.
Place one cake layer on a serving plate. Spread half of the raspberry filling over the top, then add a layer of frosting. Add the second cake layer and repeat the process. Frost the top and sides of the cake with the remaining frosting.
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