This rich Dark Chocolate Raspberry Layer Cake is a showstopper, perfect for any celebration or simply to satisfy your chocolate cake cravings. You will create a decadent, moist cake layered with bright raspberry filling and luscious chocolate ganache.
Key Ingredients & Substitutions
- Cocoa Powder: Use unsweetened natural cocoa powder for the best flavor.
- Buttermilk: You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
- Raspberry Preserves: High-quality preserves make a difference; choose one with good fruit content.
- Heavy Cream: Essential for the ganache; do not substitute with milk.
- Dark Chocolate: Use a good quality dark chocolate (60-70% cacao) for melting. Chocolate chips also work.
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot water
For the Raspberry Filling:
- 1 cup raspberry preserves
- ½ cup fresh raspberries (optional, for layering)
For the Dark Chocolate Ganache:
- 1 ½ cups dark chocolate, finely chopped or chips
- 1 cup heavy cream
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Servings: 12
- Calories per serving: Approximately 550
- Tools Needed: Two 8-inch round cake pans, mixing bowls, whisk, spatula, saucepan, cooling rack.
Step-by-Step Instructions
1. Prepare Your Cake Pans and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
2. Combine Wet Ingredients
In a separate medium bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
3. Add Hot Water
Carefully stir in the hot water until the batter is smooth. The batter will be thin, which is normal for this moist chocolate cake. Divide the batter evenly between your prepared cake pans.
4. Bake the Cakes
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This is crucial for handling.
5. Prepare the Raspberry Filling
Once the cakes are fully cooled, warm the raspberry preserves slightly in a small saucepan over low heat or in the microwave. This makes them easier to spread. If using, gently fold in the fresh raspberries.
6. Make the Dark Chocolate Ganache
Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Pour the hot cream over the chocolate and let it sit for 5 minutes. Whisk until the ganache is smooth and glossy. Let it cool slightly until it thickens to a spreadable consistency.
7. Assemble the Cake
Place one cooled cake layer on your serving plate. Spread an even layer of raspberry filling over the top. Carefully place the second cake layer on top. Pour the slightly cooled ganache over the top of the cake, allowing it to drip down the sides for a beautiful finish.
8. Decorate and Serve
You can spread the ganache evenly with an offset spatula for a neater look, or leave it with a rustic drip. Optionally, garnish with fresh raspberries. This dark chocolate raspberry layer cake is ready to impress!
Variation Ideas
- White Chocolate Ganache: Use white chocolate chips and heavy cream for a contrasting topping.
- Orange Zest: Add a teaspoon of orange zest to the cake batter for a citrus hint.
- Espresso Powder: Enhance the chocolate flavor by adding 1 teaspoon of instant espresso powder to the cake batter.
- Layer with Cream Cheese Frosting: Instead of ganache, use a rich cream cheese frosting between layers.
Storage Instructions
Store your Dark Chocolate Raspberry Layer Cake covered in the refrigerator for up to 3-4 days. Allow the cake to come to room temperature for about 30 minutes before serving for the best texture and flavor. You can also freeze individual slices, wrapped tightly, for up to 1 month.
Frequently Asked Questions (FAQ)
Q: Can you make this chocolate cake recipe ahead of time?
A: Yes, you can bake the cake layers up to 2 days in advance and store them wrapped at room temperature. You can also make the ganache a day ahead and gently rewarm it before assembly.
Q: Why did your chocolate cake come out dry?
A: Over-baking is the most common reason for a dry cake. Ensure you test for doneness with a skewer and remove the cake promptly. Accurate measurement of ingredients, especially flour, is also important for moist chocolate cake recipes.
Q: Can you use frozen raspberries?
A: Yes, you can use frozen raspberries for the filling. Thaw them first and pat them dry to remove excess moisture before adding them to the preserves.
Q: What kind of cocoa powder is best for chocolate cake recipes?
A: Unsweetened natural cocoa powder is recommended for this recipe. Dutch-processed cocoa will yield a darker color but less intense chocolate flavor with baking soda.
Q: Can you make this cake as cupcakes?
A: Yes, this chocolate cake recipe can easily be adapted for cupcakes. Fill cupcake liners about two-thirds full and bake for 18-22 minutes.
Q: How do you prevent your cake layers from sticking to the pan?
A: Thoroughly grease and flour your pans, and always line the bottom with parchment paper. This creates a non-stick barrier.