Chocolate Raspberry Layer Cake – layers of chocolate cake & raspberry cream; ganache & fresh raspberries, it’s gorgeous & incredibly delicious.
Whether you make this cake for a special celebration or just for a beautiful dessert to grace your dinner table, either way, you will have all your friends and family oohing and ahhing.
The first time I made this cake was to celebrate my new little nephew Bode, he was the cutest baby ever and was much welcomed by our whole family, especially his sweet mom and dad, Luke and Alyssa. Special celebrations in life always are best celebrated with cake, and this chocolate layer cake has become a traditional favorite in our home. Bode is now 4 and the craziest, wildest, full of life, sweetest little man ever. He loves wrestling with my kids and coming to see Uncle Jake.
Sharing this recipe with you today only means that we are celebrating, right?
While I have nothing to announce (thank the Lord), my friends and I are celebrating with our sweet friend Julianne and her husband Kevin who will soon be welcoming Baby Boy Dell to the family.
I met Julianne a few years ago through blogging and instantly I was drawn to her sweet, kind and quiet disposition. As I got to know her, I have found her to be the most thoughtful person on the planet and to top it off the most organized person as well.
She remembers all occasions and celebrates them with delicous treats. Like celebrating 1 year of working together she mailed me and my sister insanely delicious homemade cookies. I devoured the entire box and didn’t share.
The moment Julianne told us she was pregnant there were instant tears of joy. There is no amount of sweets that could ever amount to the richness of love that Julianne and her husband have already for their son. Knowing Julianne everything is probably all set and planned for baby boy to arrive this May. I may or may not sit back and smile while this baby gives them the run around once he is born. Boys have so much physical energy. It’s a good thing that they are both athletes and love the outdoors because that is where they will be spending their time when the little one can walk or ski, if it is up to the Dells.
Julianne makes the most delicious creations in the kitchen over at Beyond Frosting, so it is just a perfect fit for all of our friends to get together and celebrate her with some of our favorite sweet treats.
While we all can’t physically get together right now, you know the whole social distancing thing, we thought we’d all still celebrate from our own homes, eating something with sugar and sharing our inspired recipes.
Check out our sweet treats made for Julianne’s virtual baby shower:
Banana Fritters from Grandbaby Cakes
Mama’s Best Banana Pudding from The Novice Chef
Snowy Mountain Baby Shower Cake from Life, Love and Sugar
Fruity Pebbles Muffins from Crazy for Crust
Mountain Baby Shower Cookies from Glorious Treats
Instant Pot Cheesecake from Dinners, Dishes and Desserts
No Bake Turtle Dream Bars from 365 Days of Baking and More
Churro Cupcakes from Spoonful of Flavor
Classic Lemon Bars with Shortbread Crust from A Classic Twist
Peanut Butter Chocolate Poke Cake from The First Year Blog
Chocolate Raspberry Layer Cake from A Dash of Sanity
Potato Chip and Pecan Sandies from Simple Joy
Like my girl Julianne, cake is a part of my life. I can literally find any reason to celebrate with cake, not just baby showers. This Chocolate Raspberry Layer Cake is one of my favorites because of the layers of chocolate and raspberry cream. This recipe was inspired by my Chocolate Harvest Cake.
The Chocolate Harvest Cake has layers of chocolate cake and pumpkin mousse filling. It is so incredibly delicious but only something I make in the fall. So I took the idea of that cake and made a raspberry filling instead, delicious! And insaenly beautiful as a center piece for any occassion.
Now that spring has officially arrived and summer is near, this Chocolate Raspberry Layer Cake suits the season with the fresh raspberries. I love that this cake taste so lite but is rich enough to satisfy your chocolate cravings. It is a perfect balance.
HOW TO MAKE THE PERFECT CHOCOLATE CAKE:
- Make sure to grease your pans well with butter. This allows the cakes to remove from the pan easily. I love to line the bottom of the pan with parchment paper, allowing for a beautiful, stackable cake.
- Be sure to allow the cake to completely cool before frosting and stacking the layers. THIS IS VERY IMPORTANT!
- Do not attempt to make this recipe with frozen raspberries, you will have one giant mess.
HOW TO MAKE RASPBERRY CREAM CHEESE FILLING
- cream cheese
- raspberry preserves
Directios: In a mixing bowl beat together cream cheese, raspberry preserves, and remaining 1/4 cup sugar until well combined and thick.
HOW TO MAKE GANACHE
- heavy whipping cream
- chocolate chips
Directions: In a small sauce pan add the whipping cream and bring to a boil, remove from heat and add in chocolate chips. Do not mix or stir them in, let the chocolate sit for 5 minutes. Stir until smooth. Let it cool for about 15 minutes, then pour over cake, allowing it to slowly drip down the sides. Top with fresh raspberries, as many or as little as you would like. Set the cake in the fridge and let it chill for 30 minutes, until cake is set.
I’m always excited to take this cake to friends and family and share its deliciousness. Mouthwatering layers and just stunning to look at you will enjoy this cake from the first bite down to the very last raspberry. Enjoy! XOXO San
Don’t forget to pin this recipe for CHOCOLATE RASPBERRY LAYER CAKE to your favorite Pinterest board for later.
Chocolate Raspberry Layer Cake
- 1 cup buttermilk or 1 cup milk + 1 tablespoon lemon juice stir together and let it sit for 5 minutes
- 1 cup water
- 2/3 cup vegetable oil
- 2 cups sugar
- 2 eggs
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
Raspberry Cream Cheese Filling
- 8 ounces cream cheese
- 1/2 cup raspberry preserves
- 1/4 cup sugar
- ½ cup whipping cream
- 4 ounces semisweet chocolate chips I use Nestle Toll House
- 8 ounces fresh raspberries for topping
- Preheat oven to 350º F.
- Lightly spray two or three, depending on what look you are going for, 9-inch round cake pans with cooking spray and lightly dust with flour, tapping with a spoon to remove excess; set aside.
- In mixing bowl, add buttermilk, water, oil, 2 cups sugar, eggs, baking soda and salt; stir together until it is well combined. Add in flour and cocoa powder and whisk until smooth and there are no lumps. This batter is runny don’t stress, instead lick the bowl clean.
- Pour batter evenly into prepared pan(s).
- Bake for 25-30 minutes (3 pans) or 30-35 minutes (2 pans), or until you can lightly touch the center and it springs back. Cool pans on a wire rack for 10-15 minutes, then remove cake and allow to completely cool on the wire rack. Once cooled prepare filling.
Raspberry Cream Cheese Filling
- In a mixing bowl beat together cream cheese, raspberry preserves, and remaining 1/4 cup sugar until well combined and thick.
- Place one cake layer on a serving plate, I like to use a cake stand.
- 3 Layer Cake - Evenly spread the 1/2 of the filling on top of the bottom layer, then add the second cake on top. Add the remaining filling and add the last cake on top.
- 2 Layer Cake - Evenly spread the filling on top of the bottom layer, then add the second cake on top.
- Make the ganache.
- In a small sauce pan add the whipping cream and bring to a boil, remove from heat and add in chocolate chips. Do not mix or stir them in, let the chocolate sit for 5 minutes. Stir until smooth. Let it cool for about 15 minutes, then pour over cake, allowing it to slowly drip down the sides. Top with fresh raspberries, as many or as little as you would like. Set the cake in the fridge and let it chill for 30 minutes, until cake is set.
- You are now ready to serve, enjoy and indulge!