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Chocolate Raspberry Layer Cake

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Introduction

Indulge in the rich flavors and delightful textures of this Chocolate Raspberry Layer Cake. Designed to captivate both connoisseurs and casual bakers alike, it’s a dessert that promises an unforgettable experience with every bite.

Tips for this recipe

  • Ensure your ingredients are at room temperature to achieve the best texture in both the batter and frosting.
  • Carefully measure dry ingredients, as accuracy is key in baking this complex yet exquisite cake.
  • Gently fold in the raspberry jam into the chocolate mixture to maintain its vibrant color and avoid deflating it.

Why you will love this recipe

The combination of velvety chocolate with the zesty freshness of raspberries offers a harmonious balance that satisfies diverse palates. The cake’s moist layers and decadent frosting are sure to become your new favorite dessert.

Ingredients

  • Nonstick vegetable oil spray
  • 2 cups unbleached all-purpose flour
  • 1 3/4 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup water
  • 3/4 cup buttermilk
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 18 ounces bittersweet chocolate, chopped
  • 2 1/4 cups heavy whipping cream
  • 6 tablespoons seedless raspberry jam, stirred to loosen (3 tablespoons for batter and frosting)
  • 2 6-ounce containers fresh raspberries
  • Powdered sugar

Adviced equipments

To create this masterpiece, consider using these recommended equipment for the best results:

  • Stand Mixer (KitchenAid Artisan Series 5-Quart Standard 600 Patented Motorized Bowl Pitcher)
  • Rubber Spatula (OXO Good Grips Silicone Nonstick Spatula for Cooking and Baking)
  • Spring-Tensioned Cake Leveler (Precision Pro 5 Inch Extra Large Diameter Rotating Cake Slicer)
  • Digital Scale (OXO Good Grips Stainless Steel Kitchen Scale)
  • Silicone Baking Mats (King Arthur Flour Nonstick Parchment Cling Mat, 10.5″ x 16.5″)
  • Offset Spatula (Oxo Good Grips Silicone Offset Squeezer)
  • Measuring Cups Set (OXO Stainless Steel 1 Cup, 2 Cup, 4 Cup & Pint)
  • Cooling Rack (OXO Good Grips Silicone Spray-On Nonstick Baking Mat)
  • Quality Food Processor (KitchenAid Artisan Series 12-Cup Slow Cooker Food Processor with Attachments)
  • Precision Cake Pan Set (Nordic Ware Classic 8″ Round and 9″ Square Bundt Pans)

History of the recipe

Chocolate Raspberry Layer Cake has its roots in classic American desserts but elevates them to a sophisticated level. The marriage between dark chocolate and tangy raspberries reflects a modern culinary trend of contrasting flavors. Originating from the late 20th century, this recipe has been cherished by bakers seeking to create an indulgent treat that remains true to its roots while innovating with contemporary tastes.

fun facts about this recipe

This Chocolate Raspberry Layer Cake is not only a delicious dessert but also a canvas for creativity. The use of high-quality ingredients like premium chocolate and fresh raspberries elevates the taste profile, making it suitable for special occasions. Furthermore, this recipe has become an iconic representation of classic American baking traditions adapting to modern preferences.

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Chocolate Raspberry Layer Cake

Chocolate Raspberry Layer Cake

amanda

Equipment

  • Stand Mixer

  • Rubber Spatula

  • Spring-Tensioned Cake Leveler

  • Digital Scale

  • Silicone Baking Mats

  • Offset Spatula

  • Measuring Cups Set

  • Cooling Rack

  • Quality Food Processor

  • Precision Cake Pan Set

Ingredients

  • Nonstick vegetable oil spray

  • 2 cups unbleached all purpose flour

  • 1 3/4 cups sugar

  • 3/4 cup unsweetened cocoa powder

  • 2 teaspoons baking soda

  • 1/4 teaspoon salt

  • 1 cup water

  • 3/4 cup buttermilk

  • 3/4 cup vegetable oil

  • 3 large eggs

  • 18 ounces bittersweet chocolate (do not exceed 61% cacao), chopped

  • 2 1/4 cups heavy whipping cream

  • 6 tablespoons seedless raspberry jam, stirred to loosen, divided

  • 2 6-ounce containers fresh raspberries

  • Powdered sugar

  • 2 9-inch-diameter cake pans with 2-inch-high sides

Instructions

1

Instruction 1

Position racks in top and bottom third of oven; preheat to 350°F. Coat two 9-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Line bottoms with parchment paper rounds; spray rounds. Sift flour, sugar, cocoa powder, baking soda, and salt into large bowl; whisk to blend and form well in center. Whisk 1 cup water, buttermilk, oil, and eggs in medium bowl to blend. Pour wet ingredients into well in dry ingredients; whisk just to blend. Divide cake batter between prepared pans (about 3 cups each).
2

Instruction 2

Bake cakes until tester inserted into center comes out clean, about 30 minutes. (If cakes form domes, place kitchen towel atop hot cakes, then press gently with palm of hand to level.) Cool completely in pans on cooling racks. DO AHEAD: Can be made 1 day ahead. Cover cakes in pans and let stand at room temperature.
3

Instruction 3

Place chopped chocolate in medium bowl. Bring cream just to boil in heavy medium saucepan. Pour over chocolate. Let stand 1 minute, then stir until ganache is melted and smooth. Transfer 1 1/4 cups ganache to small bowl. Cover and refrigerate until ganache is thick enough to spread, stirring occasionally, about 1 hour. Let remaining ganache stand at room temperature to cool until barely lukewarm.
4

Instruction 4

Place rack inside rimmed baking sheet. Carefully run knife around pan edges to release cakes. Invert 1 cake layer onto cardboard round or bottom of 9-inch-diameter tart pan with removable bottom. Peel off parchment paper. Place cake layer on round on prepared rack. Spread 3 tablespoons jam over top. Spoon dollops of chilled ganache over, then spread evenly. Invert second cake layer onto another cardboard round or tart pan bottom. Peel off parchment paper. Carefully slide cake off round and onto frosted cake layer on rack. Spread remaining 3 tablespoons raspberry jam over top of second cake layer. Pour half of barely lukewarm ganache over cake, spreading over sides to cover. Freeze until ganache sets, about 30 minutes. Pour remaining ganache over cake, allowing to drip down sides and spreading over sides if needed for even coverage and to smooth edges. Freeze to set ganache, about 30 minutes. DO AHEAD: Can be made 2 days ahead. Cover with cake dome and refrigerate. Let stand at room temperature 2 hours before continuing.
5

Instruction 5

Arrange raspberries in concentric circles atop cake. Sift powdered sugar lightly over raspberries and serve.
6

Instruction 6

A two-step process ensures a picture-perfect dessert. First, a thin layer of ganache is spread over the cake and chilled briefly to set (this is called a crumb coat). Another layer of ganache is then poured over the cake, which gives the treat a smooth finish.
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