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Chocolate Raspberry Layer Cake

Chocolate Raspberry Layer Cake

I made this pretty Chocolate Raspberry Layer Cake for my friend Susie. She’s my Bunco buddy. Actually, a little bird (named Mary) told me that Susie loved Chocolate Raspberry Layer Cake, so that’s what I made. We celebrated her birthday at our Bunco game on Thursday. Have you ever played Bunco? It’s a fun dice game that is super simple to play. It’s mainly just a great way to get together with the gals! We get together once a month to play and it’s always a hoot! Gotta have some good girl time at least once a month, right!

Chocolate Raspberry Layer Cake

The cake came out even better than expected. This Chocolate Raspberry Layer Cake has three layers of “made from scratch” chocolate cake, filled with homemade raspberry filling and topped with creamy chocolate ganache frosting. And there’s a special ingredient. The cake, filling and frosting are all flavored with raspberry liqueur which is an added bonus!

Chocolate Raspberry Layer Cake

To make the cake, start by beating butter and sugar until fluffy. Add eggs and liqueur. Then add a mixture of flour, cocoa powder, baking soda and salt alternately with milk and sour cream. Once that’s all combined, you’ll have a light brown mixture like the first photo above. Then stir in melted bittersweet chocolate for a deeper chocolate flavor.

Chocolate Raspberry Layer Cake

Pour batter into three 8″ round cake pans that have been lined with parchment and sprayed with cooking spray. I actually used the aluminum foil pans that you get at the grocery store because I didn’t have three pans. They worked great!

Chocolate Raspberry Layer Cake

Bake in a preheated 350°F. oven for 25 minutes.

Chocolate Raspberry Layer Cake

Meanwhile, make your raspberry filling. Place frozen raspberries, sugar, lemon juice, water, and cornstarch in a medium saucepan. Bring to a boil, stirring constantly. Let boil for one minute and keep stirring. Strain. Then add liqueur. Let cool.

Chocolate Raspberry Layer Cake

To make chocolate ganache frosting, place semi-sweet chocolate chips in glass bowl. Boil heavy whipping cream then pour over chips. Cover and let it sit for 15 minutes. Stir until smooth. Let cool completely.

Chocolate Raspberry Layer Cake

To assemble, spread half the raspberry filling onto one cake layer. Add second layer and repeat. Add third layer. Frost top and sides with chocolate ganache filling. I used an offset spatula to frost the cake. I love the swirly, old fashioned look of the icing. Plus, it’s just so much easier than trying to make the frosting perfectly smooth.

Chocolate Raspberry Layer Cake

Decorate with fresh raspberries and serve immediately. Or you can store it covered at room temperature for one day. That way, you could make it early in the day, then serve in the evening. After that, store covered in the refrigerator for several days.

Chocolate Raspberry Layer Cake

I took photos of the whole cake, then brought it to my bunco night. After bunco, I brought it home to take photos (the next day). Don’t worry, Susie got her cake back. LOL! Just wanted y’all to know that the chocolate ganache frosting is the prettiest when you first frost the cake. It’s nice and shiny. Just beautiful! So it’s best to make the cake and serve right away. Once you put the cake in the refrigerator, then the frosting loses it’s shine. It’s still delish, but just has a different look. You can see the difference in the sliced cake photos compared to the whole cake photos. See what I mean?

Anyway, Chocolate Raspberry Cake is a very special cake that’s perfect for a birthday or a dinner party. Or ANYTIME.

Enjoy!

Note: Chocolate Raspberry Layer Cake is featured on Southern Plate’s Meal Plan Monday!

Chocolate Raspberry Layer Cake

Yield: 12-16 slices

Serving Size: 1 slice

Ingredients

  • For the cake
  • 1 1/2 cups all-purpose flour
  • 1/4 cup good quality cocoa powder (I used Ghirardelli)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 sticks unsalted butter, softened
  • 1 1/2 cups sugar
  • 3 large eggs, room temperature
  • 1 tablespoon raspberry liqueur (I used Chambord)
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 4 ounces bittersweet chocolate chips, melted (I used Ghirardelli)
  • For the filling
  • 1 (10 oz) package frozen raspberries
  • 1/3 cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon corn starch mixed with 3 tablespoons water
  • 1 tablespoon raspberry liqueur (I used Chambord)
  • For the frosting
  • 16 ounces semi-sweet chocolate chips (I used Nestle)
  • 1 cup heavy whipping cream
  • 1 tablespoon raspberry liqueur (I used Chambord)
  • For decoration
  • 6 ounces fresh raspberries

Instructions

  1. For the cake
  2. Preheat oven to 350°F. Spray 3 (8" round) cake pans with non-stick cooking spray. Line with parchment paper and spray again. Set aside.
  3. In a medium bowl, whisk together flour, cocoa, soda and salt. Set aside.
  4. In a large bowl, beat butter and sugar with an electric mixer on medium until light and fluffy (about 3 minutes). Reduce mixer speed to low and add eggs, then liqueur. Keep mixing on low until combined. Then gradually add flour mixture, milk and sour cream. Keep mixing on low until just combined. Do not overmix. Stir in the melted chocolate, then pour batter into prepared pans. Smooth the batter with an offset spatula. Bake for 25 minutes or until a toothpick inserted into middle of cake comes out clean. Let cakes cool in pans.
  5. For the filling
  6. In a medium saucepan, place frozen raspberries, sugar, lemon juice and water/cornstarch mixture. Let the mixture come to a bowl over medium high, stirring constantly. Continue to boil for one minute or until slightly thickened. Remove from heat then press mixture through a strainer to get the seeds out. Stir in liqueur. Let cool.
  7. For the chocolate ganache frosting
  8. Place chocolate chips in a heatproof bowl (I used a glass bowl). Pour cream into a saucepan and let it come to a boil over medium heat. Once it's boiling, remove from heat and pour over chocolate chips. Cover bowl with plastic wrap and let it sit for about 15 minutes. Stir until completely melted and combined. Let it cool completely. You can speed up the process by putting it in the fridge, but watch it carefully because it can get hard if it's too cold.
  9. To assemble cake, place one cake layer on a serving platter or cake plate. Spread half of the raspberry filling onto layer. Add second cake and do the same thing. Add the third cake layer on top. Frost top and sides of cake with the cooled chocolate ganache frosting. Decorate with fresh raspberries.
  10. Serve immediately or store covered for up to one day. After that store covered in the refrigerator for several days.
http://www.ilovecookies.net/chocolate-raspberry-layer-cake/

Chocolate Raspberry Layer Cake

One Response to Chocolate Raspberry Layer Cake

  1. Anne says:

    Yummy stuff!!!!

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