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Perfect Chocolate Raspberry Layer Cake

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A rich, moist chocolate cake layered with tangy raspberry preserves and silky chocolate ganache, perfect for special occasions like Mother’s Day.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour, sifted
  • 2 cups (400g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • ½ cup (120g) sour cream
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) boiling water
  • 2 cups (about 250g) fresh raspberries
  • ½ cup (100g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 8 ounces (225g) dark chocolate (70% cocoa), chopped
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (28g) unsalted butter, room temperature

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
  3. In a separate bowl, beat eggs lightly. Add milk, sour cream, vegetable oil, and vanilla extract. Whisk until smooth.
  4. Slowly pour wet ingredients into dry ingredients, stirring gently until just combined. Batter will be slightly lumpy.
  5. Carefully add boiling water to the batter, mixing slowly until smooth. Batter will be thin.
  6. Divide batter evenly between prepared pans. Tap pans gently to release air bubbles.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes.
  8. Run a knife around edges and invert cakes onto cooling racks. Cool completely before assembling.
  9. For raspberry filling, combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until raspberries break down, about 5 minutes.
  10. Mix cornstarch with water and add to raspberry mixture. Cook 1-2 minutes until thickened. Remove from heat and cool to room temperature.
  11. For ganache, place chopped chocolate in heatproof bowl. Heat cream until simmering and pour over chocolate. Let sit 2 minutes, then stir until smooth. Stir in butter until glossy.
  12. Assemble cake by placing one layer on serving plate. Spread half raspberry filling evenly, then pour thin layer of ganache over filling.
  13. Add second cake layer, spread remaining raspberry filling on top, then cover top and sides with remaining ganache.
  14. Refrigerate cake for at least 1 hour to set ganache before serving.

Notes

Use room temperature ingredients for best results. Avoid overmixing batter to keep cake tender. Fresh raspberries are preferred but frozen can be used if thawed and drained. Chill ganache if too runny before spreading. Level cake layers if domed for a professional look. Store leftovers covered in fridge up to 4 days or freeze up to 2 months.

Nutrition

Keywords: chocolate cake, raspberry filling, layer cake, chocolate ganache, Mother's Day cake, easy chocolate cake, special occasion dessert

Find it online: https://coracooks.com/perfect-chocolate-raspberry-layer-cake-recipe-easy-for-moms-special-day-celebration/