Dessertscambreabakes5.0
Chocolate Raspberry Cake
This chocolate cake with raspberry filling is a lusciously moist and rich chocolate layer cake with homemade raspberry jam. This impressive but simple dessert is perfect for celebrating any occasion!
👥 10 Servings⏱️ Prep & Cook: 1h 3m⏳ Prep: 45 min🔥 Cook: 18 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- strainer
- whisk
- pan
- oven
- bowl
- mixing bowl
- spatula
📝 Preparation Steps
1
Raspberry Filling
2
Cook the raspberries, sugar, and lemon juice over medium heat for ⏱️ 10-12 minutes until boiling, mashing frequently. Whisk together the cornstarch and water and stir it into the jam. Cook ⏱️ 1-2 minutes longer until thickened. Push the filling through a fine mesh strainer to remove the seeds, then set aside to cool.
frozen raspberries (can substitute fresh berries )3 cupsfresh raspberries, for decoratinglemon juice2 tablespoonscup hot coffee or water (I recommend coffee for an even richer flavor. You won't taste it in the cake at all!)2/3water2 tablespoons
3
Chocolate Cake Batter
4
Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper. Preheat the oven to 325F/165C.
5
Whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
6
Whisk together the oil and sugar until combined. Then, whisk in the vanilla and eggs one at a time until combined. Finally, whisk in the milk.
7
Whisk in the dry ingredients until just combined. Then, whisk in the hot coffee. Evenly distribute the cake batter between the prepared pans. (Roughly 420 grams in each).
8
Bake the cakes on the middle rack for ⏱️ 18-20 minutes or until a toothpick inserted into the center comes out covered in a few moist crumbs. Let the pans cool on a wire rack for ⏱️ 15 minutes, then release the layers from the pan and let them finish cooling completely on the rack.
9
Chocolate Frosting
10
In a stand mixing bowl, cream the butter until smooth. Then, mix in the powdered sugar and cocoa powder. Once combined, mix in the cream and vanilla. Beat the frosting on medium speed for ⏱️ 4-5 minutes until the frosting is light and fluffy and tripled in volume.
powdered sugar2 cups
11
Assembling
12
Spread a thin layer of frosting on top of the first cake layer, then pipe a border around the edge. Fill the center with half of the raspberry filling, making sure not to fill it higher than the border! Continue with the next layer.
13
Place the last cake layer upside down so that the top is completely flat. Chill the cake in the fridge for ⏱️ 20-30 minutes.
14
Once chilled, spread the rest of the frosting to cover the top and sides of the cake. Use a small offset spatula to create a swirl texture on the top and sides, then garnish with fresh raspberries. Chill for one hour, then serve and enjoy!
frozen raspberries (can substitute fresh berries )3 cupsfresh raspberries, for decorating
Nutrition Facts
calories
772 kcal
fat Content
43 g
serving Size
1 serving
fiber Content
6 g
sugar Content
73 g
sodium Content
382 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
115 mg
carbohydrate Content
98 g
saturated Fat Content
20 g
unsaturated Fat Content
20 g
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