This Chocolate Cake with Raspberry Filling is a real perfection: moist cocoa layers covered with sweet and sour raspberry filling and topped with amazing chocolate mousse. It is delicious and perfect for every occasion.
What makes this recipe great
Wonderful taste, moist layers and delicious strawberry taste: this cake is perfect for any birthday celebration! And you can prepare it all year round, because you don't need fresh raspberries: you can make it with frozen! They are great also for decoration, even though you can decorate the cake with dried raspberries as well.
Ingredients
Preparation summary
This cake is not as hard to make as you could imagine.
- To make the layers, whisk the dry ingredients in a large bowl and then add the soft butter. Mix with an electric mixer at a low speed to create fine crumbs. Gradually add the oil and the rest of the wet ingredients.
- Bake the layers in two 7 inch/ 18 cm cake pans at 180℃ for about 45 minutes. test for readiness with a toothpick in the centre of the cakes - it should come out clean.
- Assemble the cake after the layers are completely cold.
- To make chocolate mousse melt the chocolate with part of the cream and whip the rest of the cream in a large bowl. Gradually add the melted and cooled chocolate mixture to the whipping cream, mixing gently until smooth.
- To prepare the raspberry filling just mix all the ingredients in a small saucepan at a medium heat until they thicken.
- Assemble the cake after cutting each cake base horizontally into two layers. Reserve about ⅓ of the chocolate mousse to frost the top and the sides of the cake.
You will find more detailed instructions below the post, in the recipe card.
Can you use jam as a cake filling
You can easily use raspberry jam instead of preparing the filling from scratch. Just heat it for few minutes in the microwave to make its consistency thinner. Add few tablespoons of water, in case it remains thick.
Can you make the cake in advance
Yes, you can prepare the layers in advance, freeze them and then make the frosting and assemble it the day before serving.
If you decide to do that, freeze the layers wrapped very well in plastic wrap. Thaw them by transferring them to the fridge at least 8-10 hours before using them.
You can prepare the chocolate mousse frosting up to 1 day in advance and store it in the fridge. before using it for the cake, whip it again with the mixer at a high speed.
Let me know what you think of this cake! I will be happy to receive your feedback!
You might be interested to check out other cakes I made for my birthdays through the years:
- Lemon Curd Cake - 2023
- Italian Rum Cake - 2022
- Kinder Cake - 2021
- Low Carb Cashew Cake - 2020
- Tender Vanilla Cake with Chocolate Frosting and Berries - 2018
- Moist Vanilla Cake with Cream Cheese Buttercream Frosting - 2017
- Naked cake for a special birthday - 2016
📝 Recipe
Chocolate Cake with Raspberry Filling
Equipment
- 2 7 inch/ 18 cm cake pans
- 1 Electric mixer
Ingredients
For the cake base:
- 3 eggs
- ⅞ cup/ 200 ml plain yogurt
- 3 ½ ybsp/ 50 g butter, soft
- ⅔ cup/ 150 ml hot water
- 3 tbsp/ 30 g cocoa powder
- 2 cups/ 240 g all purpose flour
- ⅓ cup/ 40 g starch, from corn, tapioca or potato
- ½ teaspoon baking soda
- 1,5 teaspoons baking powder
- ½ teaspoon salt
- 1 cup +2 tbsp/ 230 g sugar
- 2 tbsp/ 30 ml olive oil
- 2 teaspoons vanilla extract
For the raspberry filling:
- 1 ¾ cupc/ 220 g raspberries, fresh or frozen
- 2 tbs sugar
- ½ tbs starch
- 1 tbs water
For the chocolate mousse:
- 1 ⅔ cups/ 400 ml whipping cream, cold
- 5.3 oz/ 150 g dark chocolate
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Instructions
Make the cake base:
- Preheat oven to 180℃ (350℉). Line two 18 cm/ 7 inch cake pans with circles of baking paper. Grease very well inside the pans.
- In a small bowl combine the cocoa powder and the hot water. Mix well to dissolve the cocoa powder.
- In a large mixing bowl combine sifted flour, starch, baking soda, baking powder, salt and sugar. Mix with a hand whisk to blend the ingredients.
- Add the soft butter and mix with an electric mixer at a low speed until fine crumbs are formed. Gradually add the oil, mixing at a low speed.
- Add eggs and whisk for few seconds, until smooth. Add vanilla, cocoa mixture and yogurt. Mix after each addition at a low speed, until combined.
- Transfer the batter into the prepared pans dividing it in two relatively equal parts.
- Bake for 40-50 minutes or until a toothpick inserted in the centre of each cake comes out clean.
- Let the cakes cool for 5-10 minutes and then remove them from the pans: carefully run a knife around the edges, then hold the pan with kitchen gloves and invert it on top of a wire rack or wooden board.
- The cake layers should be completely cold before starting to prepare the filling and the frosting and before assembling the cake.
Make the raspberry filling:
- Combine all ingredients in a small saucepan over medium heat and stir. When the mixture starts simmering, lower the heat. Stir for 2-3 minutes, until the mixture thickens.
- Remove from heat and let cool for 15 minutes before using.
Make the Chocolate Mousse:
- Melt the chocolate together with a small part of the cream on a double boiler. Let the mixture cool for a few minutes.
- Whip the remaining cream together with the powdered sugar in a large mixing bowl.
- Carefully fold the melted chocolate into the whipped cream, adding just small quantities at a time. Make sure the mousse is uniform. If it is too runny to assemble the cake, place it in the fridge for 30-60 minutes but not more.
Assemble the cake:
- Using a long serrated knife cut each cake into two equal layers.
- Place one layer on a serving plate/ cake stand. Use a piping bag to pipe around the edges some mousse. In the centre spread about ⅓ of the raspberry filling. Continue with the rest of the layers. You need to have about ½ to ⅓ of the mousse for the top and the sides of the cake.
- Cover the cake all around with the chocolate mousse.
- Refrigerate for at least 4-6 hours before serving.
- Decorate with fresh berries.
Notes
- Store the cake for up to 4 days in the fridge or freeze the individual slices in airtight containers for up to 2 months.
- If you have time, refrigerate the cake layers before assembling the cake, to make cutting them easier.
- You can also freeze them for up to 2 months, covered well in plastic wrap, if you don't need the cake immediately.
- The mousse frosting can be prepared 1 day in advance. You need to whip ip before assembling the cake.
Рая says
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