How do you imagine the perfect chocolate layer cake? You would probably think of moist layers, gooey frosting and a great chocolate taste. But if you are a real dessert lover, you might go one step further in your dreams and add a raspberry filling. Chocolate tastes even better with it! Indeed, this Chocolate Cake with Raspberry Filling is a real perfection!
Do you need fresh raspberries for this cake
The second best thing about this cake, after its incredible taste, is the fact that you can prepare it all year round. That is because you don’t need fresh raspberries: you can make it with frozen ones! They are great also for decoration, even though you can decorate the cake with dried raspberries as well.
I decorated my cake with fresh raspberries because they were still in season at the time. In any case you won’t miss much if you skip them.
How to make the Chocolate Cake with Raspberry Filling
This cake is really easy to make. The layers are prepared by just whisking all the ingredients in one bowl: no mixer required. The chocolate mousse frosting is made with whipped cream and melted chocolate. The raspberry filling is prepared by just mixing the ingredients at a medium heat until they thicken. The most time consuming part is waiting for the cake layers to cool, other than that the whole recipe is quick and straight forward.
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.
I made this cake for my 38th birthday. If you are a regular reader of this blog, you might have noticed that every single year I create a new birthday cake for myself to celebrate the day! You might be interested to check out my birthday cakes from the past five years:
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
My sweet golden September – 2015
My birthday cake & cookies – 2014
I made two cakes like this in the same weekend because I wanted to bring one to the office and the second one to keep for home. It wasn’t very complicated task: first I prepared the layers and froze the ones that were not used immediately. That’s how I managed to keep them for two days. The evening before going to the office I just assembled and frosted the cake. The decoration can be made right before serving.
If you decide to make the layers in advance, freeze them wrapped very well in plastic wrap. Thaw them by transferring them to the fridge at least 8-10 hours before using them.
Let me know what you think of this cake! I will be happy to receive your feedback!
Chocolate Cake with Raspberry Filling
For the cake base:
- 3 eggs
- 7/8 cup milk, 200 ml
- 1,5 tbs vinegar
- 2/3 cup hot water, 150 ml
- 3 tbs cocoa powder, 24 g
- 2 cups all purpose flour, 250 g
- 1/4 cup chocolate pudding mix, 50 g
- 1 teaspoon baking soda
- 1,5 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar, 200 g
- 1/4 cup olive oil, 50 ml
- 2 teaspoons vanilla extract
For the raspberry filling:
- 1 3/4 cups raspberries, fresh or frozen /220 g
- 2 tbs sugar
- 1 tbs cornstarch
- 1 tbs water
Make the cake base:
- Preheat oven to 180 degrees C (350 degrees F). Line two 18 cm (7 inccake pans with circles of baking paper. Grease very well inside the pans.
- In a small bowl combine milk and vinegar.
- In a cup combine 1 tbs cocoa powder and the hot water. Mix well to dissolve the cocoa powder.
- In a large mixing bowl combine sifted flour, 2 tbs cocoa powder, pudding powder, baking soda, baking powder, salt and sugar. Mix with a hand whisk to blend the ingredients.
- Add eggs and whisk for few seconds, until smooth. Add vanilla, olive oil and the milk with vinegar. Mix until combined. At the end add the hot cocoa water. Whisk well until the mixture becomes smooth and uniform. The batter should be thin but not too runny. If you see that the cocoa water is too much and will make the batter liquid, don’t use the whole quantity.
- 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:
- Whip the cream together with the powdered sugar in a large mixing bowl.
- Melt the chocolate on a double boiler. Let it cool for few minutes.
- Carefully fold the melted chocolate into the whipped cream, adding just small quantities at a time.
Assemble the cake:
- Using a long serrated knife cut each cake into two equal layers.
- Place one layer on a serving plate/ cake stand. Cover it with about 1/3 of the raspberry filling. Place another layer on top and spread another 1/3 of the raspberry filling over it. Spread also a generous portion of the chocolate mousse. Cover with another layer and with the rest of the raspberry filling. Place the last layer on top.
- Cover the cake all around with the chocolate mousse.
- Refrigerate for at least 4 hours before serving.
- Decorate with fresh, dried or chocolate covered raspberries.
- You can use buttermilk instead of milk with vinegar.
- If you have time, refrigerate the cake layers before assembling the cake, to make cutting them easier.
- You can also freeze them if you don’t need the cake immediately.
- The frosting must be prepared right before assembling the cake. If you leave it in the fridge it will become stiff.
- You can use up to 20 cm (8 inch) cake pans for the same quantity of ingredients, just beware that the cake will have slightly lower height. For a 21-23 cm (8,5 -9 inch) cake pan, increase the ingredients with about 50%. Double the ingredients for a cake pan 24-26 cm (9,5-10 inch).