Description
This decadent Chocolate Raspberry Layer Cake features moist, rich chocolate layers paired with tangy raspberry jam and a luscious chocolate mascarpone frosting. Finished with a smooth chocolate ganache and fresh raspberries, this elegant dessert is perfect for celebrations or any special occasion.
Ingredients
Scale
Chocolate Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup dark unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 cup buttermilk (room temperature)
- 1/2 cup vegetable oil
- 2 eggs (room temperature)
- 2 teaspoons vanilla extract
- 3/4 cup boiling water
Raspberry Jam
- 12 oz. frozen raspberries (thawed)
- 1 1/2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1/3 cup granulated sugar
Chocolate Ganache
- 12 oz. chopped bittersweet chocolate (do not exceed 61% cacao)
- 1 2/3 cups heavy cream
- 1 tablespoon corn syrup
Chocolate Mascarpone Frosting
- 6 oz. (3/4 cup) mascarpone
- 1 1/4 cups heavy cream
- 1/2 cup plus 1 tablespoon confectioners’ sugar
- 3/4 teaspoon vanilla extract
- 1/2 heaping cup reserved ganache (from above)
Decoration
- 2-3 (6 oz. each) containers fresh raspberries (more is better!)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F. Line two 8-inch cake pans with parchment paper and grease them with nonstick spray combined with flour or butter and flour to prevent sticking.
- Mix Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and baking soda in a medium bowl. Whisk in the sugar and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until fully combined.
- Make Batter: Gradually whisk the dry ingredients into the wet ingredients just until combined. Then carefully whisk in boiling water until combined. The batter will be thin; do not overmix.
- Bake the Cake: Divide batter evenly between the prepared pans. Tap pans on the counter to release air bubbles. Bake 32-38 minutes for 8-inch pans or 22-28 minutes for 9-inch pans at 350°F, until a toothpick comes out with a few moist crumbs. Avoid opening the oven during baking to prevent collapse.
- Cool Cakes: Cool cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely. Level the cakes if needed once cool.
- Make Raspberry Jam: Puree thawed raspberries and juices in a food processor. Strain through a fine mesh sieve to remove seeds, pressing to extract about 1 1/4 cups puree.
- Cook Jam: Combine raspberry puree, cornstarch, sugar, and lemon juice in a saucepan over medium-high heat. Stir constantly and bring to a simmer. Lower heat to medium or medium-low and cook until thickened. Refrigerate until chilled.
- Prepare Chocolate Ganache: Heat heavy cream in a microwave-safe bowl until just boiling (about 2-3 minutes). Add chopped bittersweet chocolate and let sit 1 minute. Whisk until smooth. Whisk in corn syrup.
- Reserve Ganache: Set aside a heaping 1/2 cup ganache for mascarpone frosting. Leave the remaining ganache at room temperature for about 20 minutes until thick but spreadable.
- Make Chocolate Mascarpone Frosting: Beat mascarpone, heavy cream, confectioners’ sugar, and vanilla on low speed until smooth. Add reserved ganache and beat on medium-high until thick with stiff peaks. Do not overbeat to avoid curdling.
- Assemble Cake Layers: Using a serrated knife, cut each cake horizontally into two layers for a total of four layers. Place one cake layer cut-side up on a serving plate. Spread one third of raspberry jam, then one third of the mascarpone frosting. Repeat layering jam and frosting for the next two layers. Top with the final layer cut-side down.
- Crumb Coat With Ganache: Reserve 1 cup of lukewarm ganache to frost cake’s top and sides in a thin crumb layer. Freeze cake for 30 minutes to set.
- Final Frosting: After chilling, frost cake with the remaining ganache. If ganache hardens, reheat with vegetable oil briefly and whisk. If too thin, whip to stiffen.
- Decorate: Arrange fresh raspberries on top in concentric circles and dust lightly with powdered sugar. Serve with remaining raspberries on the side.
- Storage: Cover assembled cake with an inverted bowl or cake cover and refrigerate. Bring to room temperature for 30 minutes before serving.
Notes
- For buttermilk substitute: add 1 tablespoon lemon juice or white vinegar to 1 cup milk and let sit for 5-10 minutes at room temperature.
- Raspberry jam can be substituted with store-bought raspberry preserves if preferred.
- Do not open the oven door while baking to prevent cake collapse.
- Use bittersweet chocolate with no more than 61% cacao for best flavor and texture in ganache.
- Allow ganache to cool and thicken slightly before frosting to achieve optimal consistency.
