Dessertscarlsbadcravings5.0
Chocolate Raspberry Layer Cake
Amazingly rich, tender and moist Dark Chocolate Raspberry Cake with layers of luscious raspberry jam and silky chocolate mascarpone all enveloped in rich dark chocolate ganache! The best Chocolate Cake you will ever have! This Chocolate Raspberry Cake is one of my favorite cakes on the planet and always a showstopper (perfect for holidays, Mother’s Day!) The combination of deeply-chocolaty cake and fresh raspberries is indulgently rich yet fresh at the same time. You can either use homemade or store-bought raspberry jam (directions included for both) and the cake stays moist and fresh for days for an ideal make ahead, stress free cake!
👥 10 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 30 min🔥 Cook: 35 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- food processor
- spatula
- saucepan
- stove
- microwave
- knife
📝 Preparation Steps
1
CHOCOLATE CAKE
2
Preheat oven to 350 degrees F. Line the bottom of two 8-inch cake pans at least 2 1/2” deep with parchment paper or two 9” pans. Spray pans with nonstick cooking spray WITH flour or butter and flour pans.
3
Sift together the flour, cocoa, baking powder and baking soda in a medium bowl. Whisk in sugar and salt ("dry ingredients"). Set aside.
baking powder1 teaspoonbaking soda2 teaspoonssalt1 teaspoon
4
In a large bowl, whisk buttermilk, oil, eggs, and vanilla together until combined. Whisk dry ingredients into the wet ingredients just until combined. Whisk in boiling water just until combined, do not overmix (the batter will be thin).
buttermilk (at room temperature (see Notes for DIY))1 cupeggs (at room temperature)2
5
Evenly divide the batter between the cake pans and drop a few times on the counter to get rid of air bubbles. For 8” pans, bake at 350 degrees F ⏱️ 32-38 minutes, for 9” pans bake for ⏱️ 22-28 minutes OR until a toothpick inserted in the center of the cakes comes out with just a few moist crumbs (don’t open oven while baking or cakes could fall in center.)
6
Cool cakes in pans for ⏱️ 10 minutes then transfer to a wire rack to cool completely before frosting. Once cool, level cakes if needed.
7
RASPBERRY JAM OPTIONAL (MAY SUB STORE BOUGHT - SEE NOTES)
8
Add raspberries (and any juices from thawing) to food processor and puree. Add puree to a fine mesh sieve over a bowl to discard seeds. Press down on the puree with the back of a spoon or spatula, until only seeds remain. This will take several minutes. Take care to wipe the back of your sieve to get all of the puree. You should end up with about 1 1/4 cups of puree.
9
Add raspberry puree, cornstarch, sugar and lemon juice to a small saucepan. Bring to a simmer over medium-high heat, stirring constantly then reduce heat to medium (medium-low if your stove runs hot) and continue to cook and stir continuously until puree is thickened. Refrigerate until completely chilled.
lemon juice2 tablespoons
10
CHOCOLATE GANACHE
11
Do NOT start Ganache until your cakes are cooled because we will use part of it within ⏱️ 20 minutes to frost our cooled cakes.
12
Add heavy cream to a large microwave safe bowl. Microwave until just boiling, about ⏱️ 2 - 3 minutes. Remove from microwave and add chocolate. Let stand ⏱️ 1 minute, then whisk vigorously until Ganache is melted and smooth. Whisk in 1 tablespoon corn syrup.
corn syrup1 tablespoon
13
Remove a heaping 1/2 cup Ganache to use in Chocolate Mascarpone. Let remaining Ganache stand at room temperature to cool until barely lukewarm, about ⏱️ 20 minutes OR until thickened but spreadable.
14
CHOCOLATE MASCARPONE
15
Immediately after making Ganache, make Chocolate Mascarpone (so you can start assembling your cake before the Ganache cools completely).
16
Using a handheld mixer, beat the mascarpone, cream, sugar and vanilla on low until no lumps remain. Add reserved heaping 1/2 cup ganache and increase speed to medium high and beat until thick, and stiff peaks form – should look like thick whipped cream. You don’t want to overbeat or the mixture will break and curdle but you want it quite thick.
17
ASSEMBLE
18
Cut cooled cakes in half horizontally using a long serrated knife to create 4 even layers. Place 1 layer, cut side up, on a serving plate or cake pedestal then evenly top with one third of your Raspberry Jam (about 1/3 cup). Top Jam with one third of your Chocolate Mascarpone (about 1 cup). Top with 2nd cake layer, cut side down, and repeat Jam and Mascarpone layers. Top with 3rd cake layer and repeat Jam and Mascarpone layers. Add final cake layer, cut side down.
19
Separate out 1 cup lukewarm Ganache and frost top and sides of cake in a thin crumb layer. Freeze cake for ⏱️ 30 minutes to set Ganache. After ⏱️ 30 minutes, frost cake with desired amount of remaining Ganache. If Ganache is beginning to harden then add 1 teaspoon vegetable oil and microwave for ⏱️ 10 seconds then whisk. If it is too runny, then whip it with a hand held mixer to stiffen.
20
Arrange raspberries in concentric circles on top of cake and dust lightly with powdered sugar. Serve with any remaining raspberries.
21
STORE
22
If not serving immediately, assembled and frosted cake should be covered with an inverted bowl or cake cover and refrigerated. Bring cake to room temperature before serving (about ⏱️ 30 minutes on the counter).
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