Chocolate Raspberry Layer Cake with Dark Chocolate Ganache

This chocolate raspberry cake layers tender cocoa cake with a bright raspberry jam filling and a glossy dark chocolate ganache. It is the dessert I pull out when I want something that looks plated from a bakery but comes together with basic pantry ingredients.

A slice of this is rich and fudgy, with the jam cutting straight through the sweetness. The ganache sets just enough to hold its shape, then melts on your tongue the second you take a bite.

Why This Cake Works

The cake itself is deeply chocolatey without tasting cloying, thanks to the cocoa and a pour of hot coffee in the batter. The coffee does not read as coffee at all. It just makes the chocolate taste deeper, cleaner, more like itself.

And the raspberry layer is the whole reason this is better than a plain chocolate cake. A thick spread of good raspberry jam goes between the layers, so every forkful gets fruit and chocolate. The ganache is nothing more than melted chocolate and cream, and it hits that fudge-like texture without any extra technique.

Ingredients

• 1 3/4 cups all-purpose flour: spooned and leveled, not scooped.
• 3/4 cup unsweetened cocoa powder: Dutch-process or natural both work here.
• 2 cups granulated sugar
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp fine sea salt
• 2 large eggs: at room temperature.
• 1 cup buttermilk: well shaken, full-fat preferred.
• 1/2 cup vegetable oil: or any neutral oil.
• 2 tsp vanilla extract
• 1 cup hot brewed coffee: or hot water.
• 1 cup raspberry jam: seedless if you want a smooth filling, or chunky for texture.
• 8 oz dark chocolate (60 to 70% cacao): chopped small.
• 1 cup heavy cream
• Fresh raspberries: for the top.

Variations / Substitutions

• Swap the buttermilk: Combine 1 cup whole milk with 1 tablespoon lemon juice or white vinegar, let it sit 5 minutes, and use that.
• Swap the coffee: Hot water works and the cake will still taste deeply chocolatey. The coffee simply amplifies the cocoa notes.
• Swap the raspberry: Blackberry, cherry, or strawberry jam all taste great with chocolate. Use whatever open jar you have.
• Gluten-free: A good 1:1 gluten-free flour blend substitutes nicely for the all-purpose flour.

A similar fruit-and-chocolate combo I reach for is Chocolate Cherry Cake.

How to Make Chocolate Raspberry Layer Cake

Step 1: Whisk the Dry Ingredients

Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, then line the bottoms with parchment. In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup cocoa powder, 2 cups sugar, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt for about 30 seconds, breaking up any lumps of cocoa with your fingers as you go.

You will see dark clumps where the cocoa stuck together, and that is normal. Taking an extra moment here means no dry cocoa pockets in the crumb later.

Step 2: Beat the Liquid Ingredients

In a separate bowl, beat the 2 eggs, 1 cup buttermilk, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract together until the mixture is smooth and uniform, about 1 minute. The oil will want to separate at first, but keep beating and it will emulsify.

The buttermilk gives the cake a slight tang and keeps it incredibly moist. If yours is a few days old and extra sour, even better.

Step 3: Stir in the Hot Coffee

Pour the 1 cup hot coffee into the bowl of dry ingredients, then add the wet mixture all at once. Stir with a spatula just until no streaks of flour remain, about 30 seconds. The batter will be thin and look almost like crepe batter, and that is exactly what you want for an oil-based chocolate cake.

Resist the urge to keep stirring. A few small lumps are fine and will bake out. Overworking the batter makes the cake tough.

Step 4: Bake the Layers

Divide the batter evenly between the prepared pans and tap them gently on the counter to pop any large air bubbles. Bake for 30 to 35 minutes, until the tops spring back when pressed lightly in the center and a toothpick inserted comes out with a few moist crumbs, not wet batter.

The cakes will pull slightly away from the edges. Let them cool in the pans on a wire rack for 10 minutes, then turn them out onto the rack and let them cool completely before you even think about stacking.

Step 5: Melt the Chocolate and Cream

While the cakes cool, place the 8 ounces chopped dark chocolate in a heatproof bowl. Heat the 1 cup heavy cream in a small saucepan over medium heat just until you see bubbles forming at the edges, about 3 to 4 minutes. Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes.

After that rest, whisk gently until the ganache is smooth and glossy. It will look separated at first, then suddenly come together into a dark mirror. Let it cool at room temperature until it thickens to a pourable, honey-like consistency, stirring now and then. If it firms up too much, warm it briefly over a pot of simmering water.

Step 6: Stack and Glaze the Cake

Set one completely cooled cake layer on a serving plate or cake stand. Spread the 1 cup raspberry jam evenly over the top, leaving a narrow border. Place the second layer on top, bottom side up for a flat surface. Pour the ganache over the center and use an offset spatula to gently nudge it toward the edges, letting it drip down the sides in thick ribbons.

While the ganache is still soft, dot the top with fresh raspberries. Serve right away if you like it warm and messy, or let the cake sit at room temperature for the ganache to set into a soft, sliceable shell.

Tips for the Best Chocolate Raspberry Cake

• Choose a good raspberry jam with a high fruit content. A thin, sugary spread will slide out the sides. If your jam is stiff, warm it in the microwave for 10 seconds to make it spreadable.
• The coffee enhances the chocolate but does not add a coffee taste. If you are serving coffee-averse guests, they will never guess it is there.
• Room temperature eggs mix more evenly into the batter and help the cake rise higher. Set them on the counter 30 minutes before you start.
• Do not skip the parchment paper on the pan bottoms. A cake this moist will stick without it.

Bake times by pan size:

Keeping the Cake Fresh

Refrigerate Store leftovers in an airtight container in the fridge for up to 4 days. The ganache will firm up when cold, so let slices sit at room temperature for about 30 minutes before eating. The texture comes back to soft and fudgy at that point.

Frequently Asked Questions

Can I use frozen raspberries instead of jam?

You can, but cook them down first with a little sugar until thickened like jam. Raw frozen raspberries release too much liquid and will soak the cake.

Can I make the cake layers ahead?

Yes, bake the layers a day ahead, wrap them tightly in plastic once cool, and keep them at room temperature. Assemble the cake the day you plan to serve it.

Why did my ganache split or turn grainy?

It usually means the cream got too hot or too cold. If it looks broken, whisk in a teaspoon of warm milk or a small cube of soft butter until it smooths back out.

Can I use white chocolate for the ganache?

You can. White chocolate is softer, so use a 3 to 1 ratio: 12 ounces white chocolate to 1 cup cream. It will be sweeter, so the tangy raspberry filling becomes even more important.

Chocolate Raspberry Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Calories: 500

Ingredients Method Notes

Ingredients

  

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp fine sea salt
• 2 large eggs, at room temperature
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot brewed coffee
• 1 cup raspberry jam
• 8 oz dark chocolate (60 to 70% cacao), chopped
• 1 cup heavy cream
• Fresh raspberries for the top

Method

 

1. Preheat oven to 350°F (175°C) and grease two 8-inch round pans, lining the bottoms with parchment. Whisk flour, cocoa, sugar, baking powder, baking soda, and salt until no lumps remain.
2. Beat eggs, buttermilk, oil, and vanilla until smooth, about 1 minute.
3. Pour hot coffee into the dry mix, add the wet mixture, and stir until just combined, about 30 seconds. Batter will be thin.
4. Divide batter evenly between pans, tap to release air bubbles, and bake 30 to 35 minutes until a toothpick comes out with moist crumbs. Cool in pans 10 minutes, then turn out onto a rack and cool completely.
5. Place chopped chocolate in a bowl. Heat cream just to a simmer, pour over chocolate, and let sit 2 minutes. Whisk until smooth and glossy, then cool until thickened but pourable.
6. Place one cake layer on a plate, spread jam over the top, then place the second layer on. Pour ganache over the center, spread to the edges, and top with fresh raspberries.

Notes

Be sure the cake layers are completely cool before assembly, or the jam will melt and the ganache will slide. The ganache sets up at room temperature in about an hour, but you can pop the cake in the fridge for 20 minutes to speed it up. Add the fresh raspberries right before serving.