Decadent Layered Chocolate Raspberry Cake

A deliciously rich and moist four-layered Chocolate Raspberry Cake is the perfect decadent dessert for any special occasion. Four layers of dark chocolate cake, creamy chocolate frosting, and a luscious raspberry filling. The entire cake is frosted with a silky ganache that envelops this gorgeous masterpiece. It is pure indulgence!

Don’t be fooled by how complicated this layered cake appears. It can be a little intimidating when you look at all the ingredients and the steps but if you take it one step at a time you will realize the simplicity of it all. And when you finish you will feel as though you accomplished a true work of art. 

How to Make this Layered Chocolate Raspberry Cake

Step # 1 – Mixing Dry and Wet Ingredients

It’s important to whisk together the dry ingredients and the wet ingredients separately. This helps to distribute the dry ingredients evenly throughout the batter. 

Use two separate bowls. A medium-size one for the dry ingredients and a larger one for the wet. Once the dry ingredients are all whisked together fold them into the wet ingredients but only until they are combined. Meaning as soon you can no longer see the dry ingredients. Overmixing can result in a shorter cake and a more dense chewy one making it quite gummy. 

Ingredients for the Chocolate Cake Batter

Dry Ingredients 

• All-Purpose Flour
• Granulated Sugar
• Good Quality Cocoa
• Baking Soda and Baking Powder
• Salt

Wet Ingredients

• Eggs (room temperature)
• Buttermilk (room temperature)
• Cold Strong Coffee
• Canola Oil
• Vanilla

Step #2 – Preparing the Pans and Baking the Cakes

What you will need. Two 9-inch round pans, parchment paper, pen, scissors, and cooking spray (Pam). 

• Using a pen or a marker, lay the bottom of your round pan on a sheet of parchment paper slightly bigger than your pan. Mark around the bottom of the pan on the parchment paper. Cut the marked parchment paper with your scissors. Spray both the sides and bottom of the pan with the cooking spray and press the cut parchment paper in the bottom. 
• Evenly fill the pans with the chocolate batter and bake in a 350°F oven for 40 to 45 minutes or until a toothpick inserted comes out clean. A few moist crumbs holding on to the toothpick is a good indicator that the cake is still moist and not over-baked. 

Step # 3 – Making the Raspberry Filling

The raspberry filling is the highlight of this four-layer chocolate raspberry cake. It’s a subtle fruity touch that enhances the flavor and makes the cake shine.

• Make a slurry of water, lemon juice, and cornstarch. Cook it along with granulated sugar until the sugar is dissolved and it begins to boil. Add the raspberries and cook the mixture over medium heat until the raspberries break down and the sauce begins to thicken. Lower the heat and cook at a slow boil for 15 minutes. 
• Add a pinch of salt to the filling. This helps enhance the flavor of the fruit and balances the sweetness.
• This raspberry filling is best made ahead of time and given time to chill in the refrigerator. It can be made two weeks in advance if stored in an airtight container in the refrigerator. 
• If fresh raspberries are not in season, you can easily substitute frozen berries. 

Ingredients for the Raspberry Filling

• Water
• Fresh Lemon Juice
• Cornstarch
• Granulated Sugar
• Fresh Whole Raspberries
• Pinch of salt

Step # 4 – Slicing the Cake Layers

What you will need. A pairing knife to score, a long serrated knife to slice, and a turntable.

• Once the cakes have finished baking, let them sit for about 5 minutes in the pans but not longer than that or they will begin to sweat and create condensation. Take a butter knife and circle around the edge of each cake to loosen it.
• Remove the cakes from the pan by placing a cooling rack on top of each and inverting them onto the rack. If you find the cake is not loosening from the pan easily, tap it a few times on the bottom and gently lift the pan up. Pull off the parchment paper and discard.
• Make sure the cakes are completely cooled before slicing. A cooled cake is firmer and less likely to crumble or tear when cutting.
• The cakes can be made ahead of time. Once they are completely cooled, wrap them in plastic wrap and place them in a large plastic freezer bag. If you have cardboard cake rounds to place them on, it helps the cakes to lay flat. They will store in the refrigerator for up to three days and in the freezer for up to one month. To thaw from the freezer, pull them out and let them sit wrapped for several hours.
• A turntable works great for slicing the cakes. Use a paring knife and score the cake halfway up the sides and all the way around. This will act as a guide when you actually slice it. 
• Place one hand on top of the cake. Use the serrated knife to slice through while turning the cake and follow the scoring line. 

Step # 5 –  Making the Frosting Filling

This frosting will be used between the layers of this Chocolate Raspberry Cake.

• Make sure the butter and cream cheese have set out to room temperature before beginning.
• Beat the cream cheese and butter together until they are fluffy. Add the confectioner’s sugar along with the cocoa powder. Continue beating until they have incorporated into the cream cheese and butter mixture. Add the heavy cream and pure vanilla. 
• Don’t make this frosting too far in advance. If you do, cover it with plastic wrap and set it in the refrigerator. You will want to beat it again before frosting the layers so that it is soft and workable. 

Ingredients for the Frosting Filling

• Cream Cheese
• Butter
• Confectioner’s Sugar
• Cocoa Powder 
• Heavy Cream
• Pure Vanilla

Step # 6 – Assembling the Layers

• Place the first layer, top-side down, on either a cardboard cake round or a cake stand. Tuck four strips of parchment paper under the cake to keep your stand or plate nice and clean. These will be pulled out from under the cake when everything is frosted.
• Start with the chocolate frosting filling. I like to use an offset spatula for frosting the cake. But a spatula or a butter knife will work as well. Spoon three or four dollops of frosting on the layer and spread it on the cake while creating a lip around the edge. This will serve as a barrier for the raspberry filling. 

• Spoon the cooled and thicken raspberry filling on top and spread to the lip of the chocolate frosting.

• Continue two more times layering the cake, frosting, and raspberry filling ending with the rounded top layer. 

Step # 8 – Making the Ganache

Ganache is a mixture of heavy cream and chocolate and used with a variety of candies, cakes, and desserts. Depending on how much cream is used, the ganache ranges from a thin glaze to a thicker consistency. In this recipe, it creates a hardened fudgy frosting once the cake is chilled. 

• I recommend using a good quality pure semi-sweet chocolate bar. Ghiradelli or Bakers are great brands.  
• An important step in making the ganache is to chop the chocolate bars into really small pieces. This allows it to fully melt before the cream cools. 
• Use heavy cream. Don’t substitute half and half or milk for the cream. It will not end up setting properly.
• Heat the cream in a small saucepan over medium heat just until simmering. When you see tiny bubbles around the edge of the pan, pull it off the heat and immediately pour it over the chocolate. 
• Let the cream and chocolate sit for one minute before mixing.
• Using a wooden spoon, gently stir the cream and chocolate together, adding light corn syrup to the mixture. Be careful not to stir too quickly which can incorporate air bubbles into the ganache. 
• As the ganache sits and cools, it will thicken and have the correct consistency for frosting the cake. This can take anywhere from one to two hours. Be patient, it’s so worth the wait. 

Ingredients for the Ganache

• Pure Semi-Sweet Chocolate Bars (I like Ghiradelli or Bakers) 
• Heavy Cream
• Light Corn Syrup

Step # 8 – Applying the Crumb Layer

What is a crumb layer? It is a thin layer of icing and is used as a base coat to seal in any crumbs before actually frosting the cake. This is one of the most important steps for a final clean appearance. 

• Spoon several dollops of the ganache around the top edge of the cake. Using an offset spatula, apply the crumb layer by working your way down the cake while filling any gaps or uneven surfaces. Don’t worry if you see any cake surface or even some of the raspberry filling. 
• Chill the cake in the refrigerator for about 30 minutes.

Step # 9 – Frosting the Layered Chocolate Raspberry Cake

• Start with dollops of ganache frosting around the top of the cake. Use an offset spatula like the one shown below and spread the frosting around on top of the cake. Then slowly work your way down the sides turning the cake as you work. 

Step # 10 – Garnishing the Layered Cake

This is the last step before you display a gorgeous and ridiculously enticing chocolate raspberry cake. 

• Sprinkle powdered sugar over the top (optional) and highlight the cake with fresh whole raspberries. In order for the raspberries to stick to the top of the cake, I spooned a tiny amount of the ganache on the bottom of the raspberries. This way they don’t roll off the cake when you cut into it. 

How long will this Cake last in the Refrigerator?

Cover this cake lightly with either plastic wrap or foil, store it in the refrigerator and it will still be moist for up to five days. 

This beautiful Chocolate Raspberry Cake will create a memorable occasion for Valentine’s Day, a birthday celebration, Mother’s Day, Easter, or whatever special moment you have coming up. I can pretty much guarantee it will be a showstopper on whatever table you set it on. 

If you’re looking for more dessert recipes, check these out:

Chocolate Peanut Butter Cupcakes with Resee’s Surprise

Puff Pastry Apple Galette

Salted Caramel Layered Pumpkin Cake

Lemon Bars Infused with Lavender

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