Chocolate-covered raspberry layer cake is an indulgent dessert featuring moist chocolate cake layers, luscious raspberry filling, and silky chocolate ganache. The combination of rich chocolate and tart raspberries creates a beautifully balanced flavor, making it perfect for special occasions, birthdays, or any time you want an elegant homemade treat.
Why You’ll Love This Recipe
- Decadent and Flavorful: The perfect harmony of rich chocolate and tart raspberries.
- Show-Stopping Dessert: The glossy chocolate ganache makes for an impressive presentation.
- Moist and Tender Cake Layers: A soft, chocolatey cake that stays moist.
- Fresh and Fruity Contrast: The raspberry filling adds a refreshing burst of flavor.
- Perfect for Celebrations: A stunning centerpiece for any special event.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Cake:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Buttermilk
- Hot coffee (enhances chocolate flavor)
For the Raspberry Filling:
- Fresh raspberries
- Granulated sugar
- Lemon juice
- Cornstarch (for thickening)
For the Chocolate Ganache:
- Semi-sweet chocolate (chopped)
- Heavy cream
- Butter (for extra shine)
For Garnishing (Optional):
- Fresh raspberries
- Chocolate shavings
- Powdered sugar
Directions
Step 1: Make the Chocolate Cake
- Preheat Oven: Set to 350°F (175°C). Grease and line two round cake pans with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Cream Butter and Sugars: Beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Mix in eggs one at a time, followed by vanilla extract.
- Combine Ingredients: Alternate adding the dry ingredients and buttermilk, mixing until just combined. Stir in the hot coffee.
- Bake: Divide the batter between the prepared pans and bake for 25–30 minutes. Let cool completely before assembling.
Step 2: Prepare the Raspberry Filling
- Cook the Raspberries: In a saucepan, heat raspberries, sugar, and lemon juice over medium heat.
- Thicken: Dissolve cornstarch in a little water and stir into the raspberry mixture. Cook until thickened.
- Cool: Let the raspberry filling cool completely before using.
Step 3: Make the Chocolate Ganache
- Heat the Cream: In a small saucepan, heat heavy cream until just simmering (do not boil).
- Melt the Chocolate: Pour the hot cream over the chopped chocolate and let sit for a minute. Stir until smooth.
- Add Butter: Mix in butter for extra shine. Let cool slightly before using.
Step 4: Assemble the Cake
- Layer the Cake: Place one cake layer on a serving plate. Spread an even layer of raspberry filling on top.
- Add Second Layer: Place the second cake layer on top and press gently.
- Pour Ganache: Slowly pour the chocolate ganache over the cake, letting it drip down the sides.
- Garnish: Decorate with fresh raspberries and chocolate shavings if desired.
Step 5: Chill and Serve
- Let the cake set in the refrigerator for at least 30 minutes before slicing.
- Serve at room temperature for the best texture.
Servings and Timing
- Servings: 10–12 slices
- Preparation Time: 30 minutes
- Cooking Time: 30 minutes
- Chilling Time: 30 minutes
Variations
- White Chocolate Ganache: Use white chocolate instead of semi-sweet for a unique twist.
- Raspberry Buttercream: Replace the ganache with a raspberry-flavored buttercream frosting.
- Gluten-Free Version: Use a gluten-free flour blend in place of all-purpose flour.
- Extra Moist Cake: Brush each cake layer with a simple syrup before assembling.
- Nutty Crunch: Add chopped hazelnuts or almonds between the layers for texture.
Storage/Reheating
- Refrigeration: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the assembled cake (without ganache) for up to 2 months. Thaw in the fridge before adding ganache.
- Reheating: Serve at room temperature; no reheating needed.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, thaw and drain excess liquid before making the raspberry filling.
Can I use a different filling?
Yes, you can use raspberry jam, strawberry filling, or even chocolate mousse.
How do I get smooth ganache drips?
Let the ganache cool slightly before pouring and use a spoon to control the drips.
Can I make this cake ahead of time?
Yes, you can bake the cake layers in advance and assemble them the next day.
What can I use instead of buttermilk?
Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice as a substitute.
How do I prevent the cake from drying out?
Do not overbake, and store it in an airtight container to retain moisture.
What type of chocolate is best for ganache?
Use high-quality semi-sweet or dark chocolate for a rich flavor.
Can I add liqueur to the ganache?
Yes, a splash of raspberry or coffee liqueur enhances the flavor.
How do I get clean slices when cutting the cake?
Use a sharp knife, wiping it clean between slices for a neat presentation.
Can I make cupcakes instead of a full cake?
Yes, divide the batter into cupcake liners and reduce the baking time to 18–20 minutes.
Conclusion
Chocolate-covered raspberry layer cake is a stunning dessert that combines rich chocolate, tart raspberry filling, and silky ganache for an unforgettable treat. Whether for a birthday, holiday, or a special indulgence, this cake is sure to impress. Enjoy each bite of this beautifully balanced and decadent creation!
Print
- Total Time: 55 mins
- Yield: 10 servings 1x
Description
This chocolate-covered raspberry layer cake features layers of moist red velvet cake, creamy white chocolate frosting, and fresh raspberries. A dream dessert for chocolate and fruit lovers!
Ingredients
For the cake:
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 1/2 cups buttermilk
- 2 tsp vanilla extract
- 2 tbsp red food coloring
For the frosting:
- 2 cups white chocolate, melted
- 1 cup unsalted butter
- 3 cups powdered sugar
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- Mix flour, cocoa powder, baking soda, and salt.
- Beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla and food coloring.
- Alternately add dry ingredients and buttermilk, mixing until smooth.
- Divide batter between pans and bake for 25–30 minutes. Cool completely.
- Make the frosting: Beat butter, melted white chocolate, powdered sugar, and heavy cream until smooth.
- Layer the cakes with frosting and top with raspberries. Drizzle with white chocolate before serving.
Notes
- Use gel food coloring for a vibrant red color.
- Chill the cake for easier slicing
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American