Best 7 Chocolate Layer Cake With Raspberry Cream Filling Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary journey with our tantalizing chocolate layer cake adorned with a luscious raspberry cream filling. This decadent dessert is a symphony of flavors and textures, sure to leave your taste buds in awe. The rich chocolate cake, moist and fluffy, provides the perfect base for the velvety smooth raspberry cream, bursting with tart and tangy notes. Each bite is an explosion of contrasting flavors, beautifully balanced and complemented by the rich chocolate ganache frosting.

Prepare to embark on a delectable adventure as we guide you through each step of creating this masterpiece. From the initial preparation of the moist chocolate cake layers to the meticulous crafting of the luscious raspberry cream filling, our detailed instructions ensure success even for novice bakers. We'll also unveil the secrets behind achieving the perfect chocolate ganache frosting, adding an extra layer of richness and decadence to this already extraordinary cake.

Here are our top 7 tried and tested recipes!

RASPBERRY CHOCOLATE LAYER CAKE



Raspberry Chocolate Layer Cake image

This Raspberry Chocolate Layer Cake is super moist and layered with smooth chocolate ganache and raspberry filling, all covered in a fudgy chocolate frosting!

Provided by Life, Love and Sugar

Categories     Dessert

Time 1h30m

Number Of Ingredients 23

1/4 cup (52g) sugar
1 tbsp cornstarch
2 tsp water
2 cups (225g) raspberries*
1 3/4 cups (228g) all purpose flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa
2 1/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup (240ml) milk
1/2 cup (120ml) vegetable oil
1 1/2 tsp vanilla extract
2 large eggs
1 cup (240ml) hot water
1 1/2 cups (336g) unsalted butter, room temperature
12 oz semi sweet chocolate chips, melted
5 tbsp (35g) Hershey's dark cocoa powder
6 cups (690g) powdered sugar
1/2 tsp salt
10-12 tbsp (150-180ml) heavy whipping cream
9 oz (1 1/2 cups) semi-sweet chocolate chips
3/4 cup heavy whipping cream

Steps:

  • TO MAKE THE RASPBERRY FILLING:
  • Combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.
  • 2. Add the raspberries and stir to coat with the sugar mixture.
  • 3. Continue to cook until the raspberries start to soften and let out juice. Use your spatula to mash the raspberries.
  • 4. Remove from heat when raspberry juice has begun to thicken, after about 5 minutes. Pour the mixture into another bowl and refrigerate until cool. TO MAKE THE CAKE LAYERS:
  • Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.
  • . Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
  • . Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
  • . Add the wet ingredients to the dry ingredients and beat until well combined.
  • . Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  • 0. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
  • 1. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling. TO MAKE THE CHOCOLATE FROSTING:
  • p id="instruction-step-13″>12. Add the butter to a large mixer bowl and beat until smooth.
  • 3. Add the melted chocolate and mix until well combined.
  • 4. Add the cocoa powder and mix until well combined.
  • 5. Add about half of the powdered sugar, salt and half of the heavy cream and mix until well combined.
  • 6. Add the remaining powdered sugar and mix until smooth.
  • 7. Add the remaining heavy cream as needed to get the right consistency of frosting. TO MAKE THE GANACHE AND FINISH THE CAKE:
  • p id="instruction-step-19″>18. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
  • 9. Heat the heavy whipping cream in the microwave until it just begins to boil. Keep an eye on it because it happens quickly.
  • 0. Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes, then whisk until smooth. Set aside.
  • 1. To layer the cake, first use a large serrated knife to remove the domes from the tops of the cakes so they are flat. See my tips on how to level a cake and how to stack a cake.
  • 2. Place the first cake layer on a serving plate or on a cardboard cake circle.
  • 3. Pipe a dam around the outside of the cake layer with some of the chocolate frosting.
  • 4. Spread about 1/4 cup of chocolate ganache on top of the cake, in the center of the dam.
  • 5. Drop spoonfuls of the raspberry filling (use about half of the raspberry filling per layer) over the chocolate ganache and then spread into an even layer.
  • 6. Add the second layer of cake, then repeat steps 23 thru 25.
  • 7. Add the third and final layer of cake on top.
  • 8. Frost the top and outside of the cake with the remaining chocolate frosting.
  • 9. Use the remaining chocolate ganache to drizzle chocolate around the edges of the cake, then fill in the center. If the ganache has gotten a little firm from sitting, just reheat for a few seconds until pourable again. See my tips on making a chocolate drip cake.
  • 0. Pipe swirls with the remaining chocolate frosting around the top of the cake, then decorate with additional raspberries and chocolate sprinkles, if desired. Refrigerate the cake until ready to serve. The cake is best when served at room temperature and holds up well for 4-5 days when well sealed in an air tight container. *You'll need about 2 pints of raspberries for the filling and decor.

Nutrition Facts : ServingSize 1 Slice, Calories 940 calories, Sugar 100.8 g, Sodium 481 mg, Fat 51 g, SaturatedFat 32.9 g, TransFat 0.3 g, Carbohydrate 122.2 g, Fiber 7 g, Protein 9.7 g, Cholesterol 108 mg

CHOCOLATE LAYER CAKE WITH RASPBERRY CREAM FILLING



Chocolate Layer Cake With Raspberry Cream Filling image

A nicely decorated chocolate cake always makes an impressive presentation, even if it is semi-homemade. Adding raspberry cream filling between layers and a rich, chocolate-raspberry ganache on top, gives ordinary chocolate cake a hint of elegance and interest. Prep time will vary depending on time spent decorating.

Provided by Stoblogger

Categories     Dessert

Time 1h30m

Yield 1 layer cake, 12 serving(s)

Number Of Ingredients 11

1 (20 ounce) box chocolate cake mix, prepared as directed
1/4 cup cream cheese, softened
1/2 cup seedless raspberry jam
2 cups powdered sugar
16 ounces prepared chocolate frosting, not whipped
2 tablespoons cocoa powder, unsweetened
1/3 cup sugar
1 1/2 teaspoons cornstarch
1/4 cup water
3 tablespoons seedless raspberry jam
2 teaspoons raspberry liqueur (optional)

Steps:

  • CHOCOLATE CAKE.
  • Prepare Chocolate Cake according to package directions in two 9 inch cake pans.
  • Cool completely. For best results and time permitting, place the layers in freezer until firm.
  • RASPBERRY CREAM FILLING.
  • Place softened cream cheese and jam in a mixing bowl and cream together until well incorporated, about 2 minutes.
  • Add powdered sugar, one cup at a time, until it reaches desired consistency. Use more or less than 2 cups, as desired.
  • Frost only ONE of the cooled layers leaving a 1 inch unfrosted margin all around the edge of the layer. Then place the other layer on the Raspberry Filling. The top layer will push the Raspberry Filling toward the edges of the cake, that's why it's important to leave the 1 inch margin.
  • CHOCOLATE FROSTING.
  • Beat the frosting in mixing bowl for 2-3 minutes.
  • Completely frost the sides of the cake.
  • Put remaining frosting in decorating bag. Using a large star tip, create a shell border around the top of the cake. The border will keep the ganache on top of the cake. Place cake in refrigerator until ganache is ready.
  • RASPBERRY CHOCOLATE GANACHE.
  • Combine cocoa, sugar and cornstarch in a saucepan and whisk.
  • Gradually add water and jam, continue to whisk the mixture.
  • Bring to a simmer over medium heat, whisking constantly.
  • Remove from the heat and stir in raspberry liqueur, if using.
  • Let cool slightly.
  • Remove cake from refrigerator and pour/spread ganache on top.
  • Garnish with candies or raspberries.

CHOCOLATE CAKE WITH RASPBERRY FILLING



Chocolate Cake with Raspberry Filling image

A great chocolate raspberry cake. I'm truly a novice, but it has turned out well each time I've baked it.

Provided by Soccercoach

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 2h

Yield 12

Number Of Ingredients 21

3 (1 ounce) squares fine-quality semisweet chocolate, chopped
1 ½ cups hot brewed coffee
3 cups white sugar
2 ½ cups all-purpose flour
1 ½ cups unsweetened cocoa powder
2 teaspoons baking soda
¾ teaspoon baking powder
1 ¼ teaspoons salt
3 large eggs
¾ cup vegetable oil
1 ½ cups well-shaken buttermilk
¾ teaspoon vanilla extract
½ cup heavy whipping cream
1 tablespoon white sugar
1 tablespoon light corn syrup
½ pound fine-quality semisweet chocolate, chopped
2 tablespoons unsalted butter
2 (20 ounce) packages frozen raspberries, thawed
½ cup white sugar
1 lemon, zested
2 tablespoons cornstarch

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Combine chopped chocolate and hot coffee in a bowl. Stir occasionally until chocolate is melted and mixture is smooth. Set aside.
  • Sift sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl.
  • Beat eggs in a bowl using an electric mixer until slightly thickened and lemon-colored. Slowly add oil, buttermilk, vanilla extract, and melted chocolate mixture. Beat until well combined. Add sugar-flour mixture; beat on medium speed until just combined. Divide batter between the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool completely in pans on wire racks, about 30 minutes. Invert layers onto racks.
  • While cakes are cooling, bring heavy cream, sugar, and corn syrup to a boil over low heat in a small saucepan. Whisk until sugar dissolves. Add chocolate; whisk until melted. Add butter; whisk until smooth. Let ganache frosting cool until spreadable, about 10 minutes.
  • While frosting and cakes continue to cool, puree raspberries in a food processor. Press through a fine mesh strainer with the back of a spoon into a saucepan. Pour in sugar and cornstarch; bring to a boil over medium-low heat. Cook until thickened and reduced, 5 to 7 minutes. Stir in lemon zest. Remove raspberry filling from heat.
  • Cut each cake layer in 1/2 horizontally to produce 4 equal layers. Spread 1/3 raspberry filling onto each of 3 layers and stack. Place top layer onto cake. Spread ganache frosting evenly from center of top layer down the sides of the cake.

Nutrition Facts : Calories 735.6 calories, Carbohydrate 114.4 g, Cholesterol 66.4 mg, Fat 30.9 g, Fiber 9 g, Protein 10.8 g, SaturatedFat 11.3 g, Sodium 542.4 mg, Sugar 79.3 g

CHOCOLATE & RASPBERRY BIRTHDAY LAYER CAKE



Chocolate & raspberry birthday layer cake image

Who could resist our chocolate and raspberry cake? Like a Victoria sponge but better, try budget-friendly frozen raspberries for the cream

Provided by Anna Glover

Categories     Afternoon tea, Dessert, Treat

Time 1h

Number Of Ingredients 11

225ml sunflower oil , plus extra for the tins
250g caster sugar
3 large eggs
225ml milk
250g self-raising flour
4 tbsp cocoa
1½ tsp bicarbonate of soda
150g raspberry jam
100g frozen raspberries , defrosted
300ml double cream
2 tbsp icing sugar

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Oil and line two round 20cm springform cake tins with baking parchment. Whisk the oil, sugar, eggs and milk in a bowl until smooth. Sieve the flour, cocoa and bicarb into another large bowl, then gradually mix in the wet ingredients.
  • Divide the mixture between the tins and bake for 35-40 mins until the cakes are risen and spring back when pressed. Leave to cool in the tins for 10 mins, then transfer to a wire rack to cool completely.
  • For the raspberry layer, stir the jam and the defrosted raspberries together. Once the cakes are cool, whip the cream with the sugar to soft peaks, then gently fold half the raspberry mixture through the cream to create a ripple effect.
  • Spoon most of the reserved raspberry mixture over one of the cakes, then dollop on half of the cream. Smooth over with a palette knife, then place the other sponge on top. Swirl over the remaining cream and swirl the last of the raspberry mixture through it. Will keep in the fridge for two days.

Nutrition Facts : Calories 549 calories, Fat 36 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

CHOCOLATE-RASPBERRY CREAM CAKE



Chocolate-Raspberry Cream Cake image

Invite summer to the table with a raspberry cream layered chocolate cake made with fresh raspberries and dark chocolate chips.

Provided by Brooke Lark

Categories     Dessert

Time 1h15m

Yield 8

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix, baked into 2 (9-inch) round cakes as directed on box, cooled completely
1 1/2 cups whipping cream
1 pint (2 cups) fresh raspberries
1/2 cup powdered sugar
1 cup whipping cream
2 cups high-quality dark chocolate chips or broken chocolate pieces

Steps:

  • With sharp knife, carefully slice off rounded top of 1 cooled, baked cake layer, creating a flat surface. Gently transfer cake layer to plate.
  • In medium bowl, beat 1 1/2 cups cream with electric mixer on high speed until light and fluffy. Reserve 1 raspberry for garnish; add remaining raspberries and the powdered sugar to cream. Beat on low speed just until folded together.
  • Using metal spatula, spread raspberry-cream mixture on top of cake layer on plate, spreading to edge. Top gently with second cake layer. Run spatula around edge of cake to smooth cream layer.
  • In medium microwavable bowl, microwave chocolate ganache ingredients on High 1 minute; stir until creamy. If chocolate is not completely melted, microwave 30 to 60 seconds longer. Spoon ganache over top of cake, allowing some to run down side.
  • Place 1 raspberry in center of cake. Allow ganache to harden at room temperature before serving. If not serving for more than 30 minutes, cover cake gently and store in refrigerator until ready to serve.

Nutrition Facts : ServingSize 1 Serving

WHITE CHOCOLATE LAYER CAKE WITH RASPBERRY FILLING



White Chocolate Layer Cake With Raspberry Filling image

This is an impressive cake that tastes good all by itself even without the raspberry filling. I made it for my mother-in-law for Mother's Day and she was guarding it so everyone wouldn't eat it all! Store in the refrigerator.

Provided by jenshira

Categories     Chocolate Cake

Time 2h20m

Yield 12

Number Of Ingredients 19

¼ cup milk
12 ounces white chocolate, chopped
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
¾ cup white sugar
½ cup unsalted butter, softened
1 teaspoon vanilla extract
4 large eggs
¾ cup sour cream
1 ½ cups heavy cream
¾ cup fresh raspberries
3 tablespoons white sugar
1 (8 ounce) package cream cheese
¼ cup unsalted butter, softened
6 ounces white chocolate, melted
1 teaspoon vanilla extract
2 cups powdered sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Take two 9-inch round baking pans and either line bottoms with parchment paper to prevent sticking or take a shortening stick and grease the pans, then sprinkle with flour.
  • Pour milk over chopped white chocolate in a microwave-safe bowl; microwave in 30-second intervals until smooth.
  • Combine flour, baking soda, salt, and baking powder in a small bowl.
  • Beat white sugar and butter together in a large mixing bowl until light and fluffy. Gradually blend in melted chocolate mixture and vanilla extract. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream. Pour evenly into the prepared cake pans.
  • Bake in the preheated oven until a wooden toothpick inserted into the center comes out clean, 30 to 35 minutes; make sure you don't overbake. Cool for 15 minutes; remove cakes from pans. Cool completely in the freezer for about 30 minutes to make them easier to cut the layers.
  • Combine heavy cream, raspberries, and sugar for filling in a small mixing bowl; beat until stiff peaks form. Refrigerate until ready to use.
  • Beat cream cheese and butter for frosting in a large mixing bowl on medium speed until well blended. Add melted chocolate and vanilla; mix well. Add powdered sugar gradually, beating until light and fluffy after each addition.
  • Split cake layers horizontally in half. Place 1 layer on a cake plate and spread 1/3 of the raspberry filling over top. Repeat with two more layers and remaining filling. Top with last layer and frost cake with cream cheese frosting.

Nutrition Facts : Calories 776.5 calories, Carbohydrate 80.5 g, Cholesterol 169.3 mg, Fat 47.5 g, Fiber 1.2 g, Protein 9.5 g, SaturatedFat 28.9 g, Sodium 325.4 mg, Sugar 61.8 g

CHOCOLATE CAKE WITH RASPBERRY FILLING



Chocolate Cake with Raspberry Filling image

Coffee mixed into the batter makes this moist layer cake even more special. Garnished with fresh berries and chocolate curls and this chocolate raspberry cake looks like it came from a bakery. -Tammy Bollman, Minatare, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 23

2 cups sugar
1 cup 2% milk
1 cup strong brewed coffee
1 cup canola oil
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 tablespoon instant coffee granules
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
FILLING:
1 cup butter, softened
1-1/2 cups confectioners' sugar
1/2 cup seedless raspberry jam
FROSTING:
9 ounces bittersweet chocolate, chopped
1-1/2 cups butter, softened
3 cups marshmallow creme
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
Fresh raspberries and chocolate curls

Steps:

  • In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. In a small bowl, combine the flour, cocoa, coffee granules, baking soda, baking powder and salt; gradually beat into sugar mixture until blended., Pour into two greased and floured 9-in. baking pans. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat butter and confectioners' sugar. Add jam; beat until blended., For frosting, melt chocolate in a microwave; stir until smooth. In a large bowl, beat butter and chocolate until fluffy. Add marshmallow creme, confectioners' sugar and extract; beat until smooth., Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Garnish with raspberries and chocolate curls. Store in the refrigerator.

Nutrition Facts : Calories 781 calories, Fat 51g fat (23g saturated fat), Cholesterol 103mg cholesterol, Sodium 563mg sodium, Carbohydrate 84g carbohydrate (64g sugars, Fiber 2g fiber), Protein 5g protein.

Tips:

  • Make sure all your ingredients are at room temperature before you start baking. This will help the cake batter to come together more smoothly and will also result in a more evenly baked cake.
  • Don't overmix the batter. Overmixing can develop the gluten in the flour, which can make the cake tough.
  • If you don't have a cake mixer, you can make the batter by hand. Just be sure to mix it until it is smooth and well combined.
  • Be patient when baking the cake. It is important to bake the cake until it is done all the way through, but you don't want to overbake it, or it will be dry.
  • Let the cake cool completely before frosting it. This will help the frosting to set properly and will also prevent the cake from becoming soggy.

Conclusion:

This chocolate layer cake with raspberry cream filling is a delicious and impressive dessert that is perfect for any special occasion. The moist chocolate cake layers are paired with a creamy raspberry filling and topped with a rich chocolate ganache. This cake is sure to be a hit with everyone who tries it.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #low-protein     #desserts     #fruit     #potluck     #dinner-party     #cakes     #chocolate     #dietary     #cake-fillings-and-frostings     #low-in-something     #berries     #raspberries     #to-go     #4-hours-or-less

Related Topics