Chocolate Raspberry Cake
This chocolate cake with raspberry filling is a lusciously moist and rich chocolate layer cake with homemade raspberry jam. This impressive but simple dessert is perfect for celebrating any occasion!
Equipment
Ingredients
Chocolate Cake Batter
- 1 3/4 cups all-purpose flour *See notes below for measuring*
- 3/4 cups unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large whole eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup whole or 2% milk room temperature
- 2/3 cup hot coffee or water I recommend coffee for an even richer flavor. You won't taste it in the cake at all!
Raspberry Jam Filling
- 3 cups frozen raspberries can substitute fresh berries
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons corn starch
- 2 tablespoons water
Chocolate Buttercream
- 1 1/2 cup unsalted butter room temperature
- 2 cups powdered sugar
- 2 tablespoons unsweetened dark cocoa powder
- 2 tablespoons heavy cream or milk
- 2 teaspoons vanilla extract
- fresh raspberries, for decorating
Instructions
Raspberry Filling
- Cook the raspberries, sugar, and lemon juice over medium heat for 10-12 minutes until boiling, mashing frequently. Whisk together the cornstarch and water and stir it into the jam. Cook 1-2 minutes longer until thickened. Push the filling through a fine mesh strainer to remove the seeds, then set aside to cool.
Chocolate Cake Batter
- Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper. Preheat the oven to 325F/165C.
- Whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- Whisk together the oil and sugar until combined. Then, whisk in the vanilla and eggs one at a time until combined. Finally, whisk in the milk.
- Whisk in the dry ingredients until just combined. Then, whisk in the hot coffee. Evenly distribute the cake batter between the prepared pans. (Roughly 420 grams in each).
- Bake the cakes on the middle rack for 18-20 minutes or until a toothpick inserted into the center comes out covered in a few moist crumbs. Let the pans cool on a wire rack for 15 minutes, then release the layers from the pan and let them finish cooling completely on the rack.
Chocolate Frosting
- In a stand mixing bowl, cream the butter until smooth. Then, mix in the powdered sugar and cocoa powder. Once combined, mix in the cream and vanilla. Beat the frosting on medium speed for 4-5 minutes until the frosting is light and fluffy and tripled in volume.
Assembling
- Spread a thin layer of frosting on top of the first cake layer, then pipe a border around the edge. Fill the center with half of the raspberry filling, making sure not to fill it higher than the border! Continue with the next layer.
- Place the last cake layer upside down so that the top is completely flat. Chill the cake in the fridge for 20-30 minutes.
- Once chilled, spread the rest of the frosting to cover the top and sides of the cake. Use a small offset spatula to create a swirl texture on the top and sides, then garnish with fresh raspberries. Chill for one hour, then serve and enjoy!
Video
Notes
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
FOR A 9-INCH CAKE: Evenly distribute the batter into two 9-inch cake pans. The layers will bake for roughly 20-30 minutes!
FOR A 6-INCH CAKE: Eliminate the baking soda. Evenly distribute the batter into three 6-inch cake pans. Bake the layers at 350 F and begin checking for doneness at 25 minutes.
Storage: Store the cake in the fridge for up to 5 days. You can wrap individual slices or the whole cake in plastic wrap. Let it come to room temperature before serving!
Freezing: Store it whole and uncut in a cake carrier for up to one month. You can also cut it into slices, wrap them in plastic wrap, and store them in a freezer bag or airtight container for up to one month as well.
