Triple Layer Chocolate Raspberry Cake

Chocolate, chocolate, and MORE chocolate! AKA it’s about the most irresistible cake ever… PSA: you may go into a food coma after this one, folks.

What’s the best frosting for chocolate cake?

I love an American buttercream, like you’ll find in this recipe, with chocolate cake. American buttercream can be sweet but all the cocoa powder and a nice dash of salt really help balance things out. If you want a less sweet variation try using Swiss Meringue buttercream and mix in as much melted and cooled chocolate as you’d like. I would start off with a quarter cup and go from there.

What kind of cocoa powder is good for Chocolate Cake?

I recommend using a high-quality Dutch processed cocoa powder from a brand like Valrhona or Callebaut. Dutch processed cocoa powders are smoother and more mellow in taste than  natural cocoa powder. They are also darker and less acidic. Both are delicious though!

Steps to make this Chocolate Raspberry Cake

How do you make a chocolate raspberry cake??

1. Sift the dry ingredients together, including the sugar in a large bowl.
2. Whisk the dry ingredients together and set aside.
3. Mix the wet ingredients in a mixer adding the eggs in last one at a time.
4. Add the dry to the wet and mix for a minute or so. Scrape the bowl down and make sure the mixture is homogeneous. Pour batter into prepared pans and bake at 350F for 25-30 minutes.
5. Cream butter.
6. Add sifted cocoa powder, salt, and sugar to butter and mix. Cream can be added a tablespoon at a time until consistency is smooth.
7. Pipe buttercream onto cooled cake layers.
8. Sprinkle raspberries throughout. Repeat steps 7, 8 for the second layer.
9. Cover cake in buttercream and smooth.
10. Add ganache to top of cake and smooth.
11. Add a pile of raspberries onto ganache.
12. Heat apricot jam, water and brandy in a small bowl, miix and strain then brush onto raspberries.

A FEW TIPS AND POINTERS

• If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post, it has lots of helpful tips and a full how to video.
• To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
• You can leave little gaps in the buttercream between each layer so your raspberries don’t get crushed when you place them in.
• Adding an apricot glaze to the raspberries on top will preserve them so nothing will look sad of you make the cake in advance.
• If you don’t have any buttermilk just add a tablespoon of white vinegar or lemon juice to milk, miix and set aside to curdle.

If you’ve tried this chocolate raspberry cake then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

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Triple layer Chocolate Raspberry cake

A decadent chocolate cake with a fudgey buttercream, chocolate ganache, and lots of fresh raspberries.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 10 Slices

Calories 570 kcal

Author John K.

Ingredients

INGREDIENTS

For the Cake:

• 1 3/4 cups all-purpose flour 220g measured correctly
• 1 3/4 granulated sugar 350g
• 3/4 cup unsweetened cocoa powder 65g (not dutch processed)
• 1 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 1 cup 240ml buttermilk
• 1/2 cup 120ml vegetable oil or canola oil, or melted coconut oil
• 2 large eggs at room temperature
• 1 tsp pure vanilla extract
• 1 cup 240ml freshly brewed strong hot coffee3

For the Frosting:

• 5 sticks unsalted butter softened to room temperature
• 6-8 cups confectioners' sugar
• 1.5 cup unsweetened cocoa powder
• 5-6 tbsp heavy cream or half-and-half
• 2 tsp pure vanilla extract
• 1/2 - 3/4 tsp salt to taste
• 4 cups raspberries
• 1/4 cup apricot jam
• 2 tsp water
• 2 tsp brandy optional

Instructions

INSTRUCTIONS:

1. Sift the dry ingredients. Whisk together.
2. Mix the wet ingredients and add eggs one at a time
3. Slowly add the dry mixture to wet. Mix until combined
4. Distribute batter evenly into buttered and floured 8 inch pans .
5. Bake at 350 degrees F for about 25 min or until the centers are set.

For the Buttercream:

1. Beat butter until light and fluffy
2. Add cocoa and sugar
3. Slowly add cream until desired consistency is reached.
4. Transfer to a piping bag.
5. Pipe buttercream between and add fresh raspberries between each layer.
6. Cover the cake with buttercream.
7. Smooth out as much as possible then chill.

For the Ganache:

1. Melt equal parts dark chocolate and cream in a bowl. Mix until a desired ganache consistency is reached. Let it cool. 

2. Add ganache to the top of the cake. 

3. Top with raspberries.

For the Glaze

1. Heat the jam, water and brandy in the microwave for about 25 seconds. mix together and strain.

Recipe Video

Recipe Notes

• You can leave little gaps in the buttercream between each layer so your raspberries don't get crushed when you place them in.
• Adding an apricot glaze to the raspberries on top will preserve them so nothing will look sad of you make the cake in advance.
• If you don't have any buttermilk just add a tablespoon of white vinegar or lemon juice to milk, miix and set aside to curdle.

Nutrition Facts

Triple layer Chocolate Raspberry cake

Amount Per Serving (78 g)

Calories 570 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 5g 25%

Cholesterol 30mg 10%

Sodium 180mg 8%

Total Carbohydrates 41g 14%

Dietary Fiber 2g 8%

Sugars 30g

Protein 7g 14%

Vitamin A 4%

Vitamin C 2%

Calcium 6%

Iron 6%

* Percent Daily Values are based on a 2000 calorie diet.

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