Description

This decadent chocolate raspberry layer cake features moist chocolate layers, a tangy homemade raspberry filling, and a glossy chocolate ganache. It’s easy to make, crowd-pleasing, and perfect for celebrations or cozy nights in.

Ingredients

Scale

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs, room temperature
½ cup vegetable oil
¾ cup sour cream
1 cup whole milk
2 tsp vanilla extract
½ cup hot water
2 cups fresh raspberries
⅓ cup granulated sugar (for filling)
1 tbsp lemon juice
2 tbsp cornstarch mixed with 2 tbsp water
1 ½ cups semi-sweet chocolate chips
1 cup heavy cream
1 tsp vanilla extract (optional, for ganache)
Additional raspberries (for garnish)
Chocolate shavings or curls (for garnish)
Fresh mint leaves (for garnish)
Powdered sugar, sifted (for garnish)

Instructions

Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk briefly to combine.
In another bowl, whisk eggs, oil, sour cream, milk, and vanilla extract. Pour wet ingredients into dry, mixing on low speed until just combined.
Gradually pour in hot water and mix until smooth. Batter will be thin.
Divide batter evenly between prepared pans. Bake for 30-35 minutes, until a toothpick comes out clean or with a few moist crumbs.
Cool cakes in pans for 10 minutes, then turn out onto wire racks. Let cool completely.
For raspberry filling: Combine raspberries, sugar, and lemon juice in a saucepan. Simmer over medium heat, stirring often, until raspberries break down (4-6 minutes).
Mix cornstarch with water and stir into raspberry mixture. Cook another 2-3 minutes until thick and jammy. Remove from heat and cool. Strain seeds if desired.
For ganache: Place chocolate chips in a heatproof bowl. Heat cream in a saucepan until just simmering. Pour hot cream over chocolate, let sit 3 minutes, then whisk until smooth and glossy. Stir in vanilla if desired. Cool until spreadable (about 15 minutes).
To assemble: Place one cake layer on serving plate. Spread half the raspberry filling over top. Place second cake layer on top. Pour ganache over cake, smoothing top and sides. Decorate with raspberries, chocolate curls, mint, or powdered sugar.
Chill cake for 30 minutes to set ganache. Slice and serve with a warm knife for clean cuts.

Notes

Room temperature ingredients help with mixing. Spoon and level flour for accuracy. Use high-quality cocoa and chocolate for best flavor. Don’t overmix batter. Level cake layers for a professional look. Ganache thickens as it cools; microwave briefly if too thick. Make filling and ganache while cakes bake to save time. For gluten-free or vegan adaptations, see blog notes.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cak
Calories: 370
Sugar: 32
Sodium: 340
Fat: 24
Saturated Fat: 13
Carbohydrates: 47
Fiber: 4
Protein: 6

Keywords: chocolate cake, raspberry cake, layer cake, ganache, easy dessert, crowd-pleaser, homemade, birthday cake, celebration, family recipe