Chocolate Raspberry Cake

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Chocolate Raspberry Cake

This Chocolate Raspberry Cake boasts rich, tender layers of chocolate cake filled with luscious raspberry jam and smooth chocolate mascarpone, all draped in a velvety dark chocolate ganache. It’s truly the Best Chocolate Cake Recipe! Perfect for any occasion, from holidays to Birthdays, this cake never fails to impress.

TOTAL TIME: 1 HOUR 5 MINUTES
PREP TIME: 30 MINUTES
COOK TIME: 35 MINUTES
SERVINGS: 10 -12

INGREDIENTS

CHOCOLATE CAKE

1 3/4 cups all-purpose flour
3/4 cup dark unsweetened cocoa powder
1 tsp baking powder
2 tsp baking soda
2 cups granulated sugar
1 tsp salt
1 cup buttermilk, at roomtemperature
1/2 cup vegetable oil
2 eggs at room temperature
2 tsp vanilla extract
3/4 cup boiling water

HOMEMADE RASPBERRY JAM OPTIONAL – MAY SUB SEEDLESS RASPBERRY JAM

12 oz. frozen raspberries thawed
1 1/2 tbsp cornstarch
2 tbsp lemon juice
1/3 cup granulated sugar

CHOCOLATE GANACHE

12 oz. chopped bittersweet chocolate (don’t exceed 61% cacao)
1 2/3 cups heavy cream
1 tbsp corn syrup

CHOCOLATE MASCARPONE FILLING

6 oz. (¾ cup) mascarpone
1 1/4 cups heavy cream
1/2 cup plus 1 tbsp confectioners’ sugar
3/4 tsp vanilla
1/2 heaping cup ganache in directions

GARNISH

2-3 6 oz. containers of fresh raspberries or more if you prefer

INSTRUCTIONS

CHOCOLATE CAKE

  1. Preheat your oven to 350 degrees F. Line the bottom of two 8-inch cake pans (at least 2 1/2 inches deep) with parchment paper, or use two 9-inch pans. Give the pans a quick spray with nonstick cooking spray that has flour, or butter and flour them.
  2. In a bowl, sift together the flour, cocoa, baking powder, and baking soda. Then, add the sugar and salt to these dry ingredients. Set the bowl aside for later use in the recipe.
  3. In a large bowl, whisk together the buttermilk, oil, eggs, and vanilla until they’re well combined. Gradually whisk the dry ingredients into the wet ingredients, just until they’re combined. Then, whisk in the boiling water until everything is mixed, being careful not to overmix (the batter will be thin).
  4. Divide the batter evenly between the prepared cake pans, then tap each pan gently on the counter a few times to eliminate any air bubbles. For 8-inch pans, bake at 350 degrees F for 32-38 minutes; for 9-inch pans, bake for 22-28 minutes. Check for doneness by inserting a toothpick into the center of the cakes – it should come out with just a few moist crumbs clinging to it. Avoid opening the oven while baking, as the cakes could collapse in the center.
  5. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting. Once cooled, if necessary, level the cakes.

RASPBERRY JAM OPTIONAL (MAY BE BOUGHT)

  1. Place the raspberries (along with any juices from thawing) into a food processor and puree them. Transfer the puree to a fine mesh sieve set over a bowl to strain out the seeds. Use the back of a spoon or spatula to press down on the puree until only seeds remain. This may take a few minutes, so be patient. Make sure to scrape the back of the sieve to get all of the puree into the bowl. You should have approximately 1 ¼ cups of puree once you’ve finished straining the raspberries.
  2. In a small saucepan, combine the raspberry puree, cornstarch, sugar, and lemon juice. Bring the mixture to a simmer over medium-high heat, making sure to stir constantly to prevent it from sticking or burning. After bringing the mixture to a simmer, reduce the heat to medium (or medium-low if your stove tends to run hot). Continue to cook and stir the mixture continuously until the puree has thickened to your desired consistency. Once the puree has thickened to your liking, remove it from the heat and transfer it to the refrigerator. Allow it to chill completely.

CHOCOLATE GANACHE

  1. Do not begin making the ganache until your cakes have fully cooled, as we will be using part of it to frost the cakes within 20 minutes.
  2. In a large microwave-safe bowl, pour the heavy cream. Microwave it until it reaches a boil, which should take about 2 to 3 minutes. Remove the bowl from the microwave and add the chocolate. Let it sit for 1 minute, then vigorously whisk until the ganache is melted and smooth. Whisk in 1 tablespoon of corn syrup.
  3. Take out a heaping ½ cup of ganache to use in making the Chocolate Mascarpone. Allow the remaining ganache to stand at room temperature until it cools down to barely lukewarm, which should take about 20 minutes. It should also thicken during this time but still be spreadable.

CHOCOLATE MASCARPONE

  1. Right after making the ganache, proceed to make the Chocolate Mascarpone so you can start assembling your cake before the ganache cools completely.
  2. Using a handheld mixer, beat together the mascarpone, cream, sugar, and vanilla on low speed until no lumps remain. Then, add the reserved heaping ½ cup of ganache and increase the speed to medium-high. Beat until the mixture becomes thick and stiff peaks form, resembling thick whipped cream. Be careful not to overbeat, as this can cause the mixture to break and curdle, but ensure it becomes quite thick.

ASSEMBLE

  1. Once your cakes are cooled, use a long serrated knife to carefully cut each cake in half horizontally, creating 4 even layers.
  2. Place one layer, cut side up, on a serving plate or cake pedestal. Evenly spread one-third of your raspberry jam (about ⅓ cup) over this layer, then top it with one-third of your chocolate mascarpone (about 1 cup).
  3. Add the second cake layer on top, this time placing it cut side down, and repeat the process with the jam and mascarpone layers.
  4. Repeat this process with the third cake layer, and then finally add the fourth and final cake layer, again placing it cut side down.
  5. Set aside 1 cup of lukewarm ganache. Use this to frost the top and sides of the cake in a thin crumb layer. Place the frosted cake in the freezer for 30 minutes to allow the ganache to set.
  6. After the 30-minute, use the remaining ganache to frost the cake to your liking. Spread it evenly over the top and sides of the cake until it’s completely covered with ganache. Adjust the amount of ganache according to your preference for frosting thickness.. If the ganache begins to harden, add 1 teaspoon of vegetable oil and microwave it for 10 seconds, then whisk until smooth. If the ganache is too runny, whip it with a handheld mixer to stiffen.
  7. Arrange the raspberries in concentric circles on top of the cake, creating a visually pleasing pattern. Dust the raspberries lightly with powdered sugar for an elegant touch. Serve the cake with any remaining raspberries on the side for extra garnish, adding a fresh and fruity element to each slice.

STORE

  • If you’re not serving the cake immediately, cover the assembled and frosted cake with an inverted bowl or cake cover and refrigerate it. When you’re ready to serve, bring the cake to room temperature by letting it sit on the counter for about 30 minutes. This will allow the flavors to fully develop and ensure the cake is at its best when enjoyed.

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Indulge in the luxurious delight of our Four Layer Chocolate Raspberry Cake, a true masterpiece for any chocolate lover. Imagine four rich, moist layers of chocolate cake, each generously filled with a tangy raspberry filling and velvety chocolate ganache. The cake is beautifully frosted with smooth chocolate buttercream, creating a stunning finish. Fresh raspberries adorn the top, adding a burst of color and a hint of tartness that perfectly complements the deep chocolate flavors. Perfect for celebrations or special occasions, this cake offers a sophisticated blend of sweetness and elegance, promising an unforgettable dessert experience.