Indulge in the ultimate combination of flavors with this Raspberry Chocolate Layer Cake. Featuring layers of rich chocolate cake, creamy raspberry filling, and a light whipped cream frosting, this cake is both elegant and delicious. Topped with fresh berries and chocolate decorations, it’s perfect for special occasions or whenever you want to treat yourself to something extraordinary. Let’s get started on creating this stunning dessert!
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Raspberry Filling:
- 2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For the Whipped Cream Frosting:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Fresh raspberries and cherries
- Chocolate shavings
- Mint leaves
Instructions
Prepare the Chocolate Cake
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients, and mix on medium speed until well combined.
- Gradually add the boiling water to the batter, mixing on low speed until smooth. The batter will be thin.
- Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Raspberry Filling
- In a medium saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and release their juices, about 5 minutes.
- Stir in the cornstarch mixture and cook for another 1-2 minutes until the filling thickens. Remove from heat and let cool completely.
Prepare the Whipped Cream Frosting
- In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Keep the whipped cream in the refrigerator until ready to use.
Assemble the Cake
- Place one layer of the chocolate cake on a serving plate. Spread a layer of raspberry filling over the top.
- Add the second layer of cake and spread a layer of whipped cream frosting over it. Repeat with the third layer.
- Frost the top and sides of the cake with the remaining whipped cream frosting, smoothing it out with a spatula.
Garnish and Serve
- Decorate the top of the cake with fresh raspberries, cherries, and chocolate shavings. Add mint leaves for a fresh touch.
- Slice and serve this beautiful and delicious cake to your guests!
Notes
- If you prefer a sweeter filling, you can add more sugar to the raspberry mixture.
- This cake can be stored in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best flavor.
- For an extra layer of flavor, you can add a tablespoon of raspberry liqueur to the filling.
FAQs
Can I use store-bought raspberry jam for the filling? Yes, store-bought raspberry jam can be used if you’re short on time. Just make sure it’s a good quality jam for the best flavor.
What if I don’t have three cake pans? You can bake the cake in batches or bake the layers in two pans and slice them in half to create four thinner layers.
Can I use a different frosting? Yes, a cream cheese frosting or chocolate ganache would also pair beautifully with this cake.
Text Me if You Have Any Problems
If you have any questions or need assistance while making your Raspberry Chocolate Layer Cake, don’t hesitate to reach out! I’m here to help you create the perfect dessert.
For more elegant and delicious dessert ideas, explore our other cake recipes. You might also enjoy this external article on creative layer cakes!