Chocolate Raspberry Layer Cake

In this recipe, a rich and luxurious chocolate ganache enrobes an impressively tall chocolate cake with hidden layers of jammy raspberry filling punctuated by fresh berries. This cake is best served at room temperature so the chocolate coating is soft and easily sliced.

Finished chocolate raspberry layer cake with raspberries on top
  • Total Time: About 2 hours
  • Prep Time: 30 minutes
  • Cook Time: 1½ hours
  • Yield: 12–16 servings

Ingredients

For the Cake

  • ¾ cup (180 ml) neutral oil, plus more for pans
  • 2¼ cups (450 g) sugar
  • 2 cups (256 g) all‑purpose flour
  • 1¼ cups (110 g) Dutch‑process cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1½ tsp kosher salt
  • 1 cup (240 g) sour cream, room temp
  • 3 large eggs, room temp
  • 1 Tbsp vanilla extract
  • 1 cup (240 ml) hot coffee

For the Chocolate Ganache

  • 18 oz dark chocolate (65–72%), finely chopped
  • 2 tsp vanilla extract
  • ¼ tsp kosher salt
  • 1½ cups (360 ml) heavy cream

For the Filling and Topping

  • 6 Tbsp raspberry jam
  • 3 cups (360 g) fresh raspberries

Equipment

  • Three 8‑inch round cake pans
  • Parchment paper
  • Stand mixer or large bowl + hand mixer
  • Measuring cups and spoons
  • Whisk, spatula, and knife
  • Wire rack
  • Saucepan (for cream)

Preparation

  1. Heat oven and prep pans: Heat oven to 350°F (175°C). Grease three 8-inch pans and line bottoms with parchment.
  2. Mix dry ingredients: In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt until no lumps remain.
  3. Mix wet ingredients: In a measuring cup, whisk oil, sour cream, eggs and vanilla. Pour into dry mixture. Mix on low until moistened, then on medium-high for 2 minutes, scraping the bowl once.
  4. Add coffee: Gently fold the hot coffee into the batter with a spatula.
  5. Bake: Divide batter evenly among pans (about 2 cups per pan). Tap pans to release bubbles. Bake 30–40 minutes, until a toothpick comes out clean. Cool 20 minutes, then turn out onto a rack to cool completely.
  6. Make ganache: Put chocolate, vanilla and salt in a heat-safe bowl. Heat cream to a simmer; pour over chocolate. Let sit 2 minutes, then whisk smooth. Chill about 30 minutes, whisking occasionally, until thick and spreadable.
    chocolate ganache
  7. Assemble layers: Trim cake tops if needed. Place one layer on a plate. Spread about ½ cup ganache on top, making a small dam at the edge. Add 3 Tbsp jam and spread to the dam. Press about 1 cup raspberries into the layer.
  8. Second layer: Repeat with the second cake layer, ½ cup ganache, 3 Tbsp jam and 1 cup raspberries.
    Layering raspberries onto ganache and jam
  9. Top layer & crumb coat: Add the last cake layer. Spread a thin layer (about 1 cup) of ganache over top and sides. Chill until firm, about 15 minutes.
  10. Final coat & serve: Spread remaining ganache over top and sides. Decorate with raspberries. Serve at room temperature with a hot, clean, dry knife. Store leftovers in the fridge up to 3 days.
    Finished chocolate raspberry layer cake with raspberries on top

Tip: If ganache gets too firm, set the bowl over a pan of simmering water and stir until smooth again.