Chocolate Raspberry Layer CakeSource Epicurious

Chocolate Raspberry Layer Cake

Serving 12 people

45 min


  • baking soda 2 teaspoons baking soda
  • bittersweet chocolate 18 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
  • buttermilk 3/4 cup buttermilk
  • eggs 3 large eggs
  • heavy whipping cream 2 1/4 cups heavy whipping cream
  • powdered sugar Powdered sugar
  • raspberries 2 6-ounce containers fresh raspberries
  • raspberry jam 6 tablespoons seedless raspberry jam, stirred to loosen, divided
  • salt 1/4 teaspoon salt
  • sugar 1 3/4 cups sugar
  • unbleached all purpose flour 2 cups unbleached all purpose flour
  • unsweetened cocoa powder 3/4 cup unsweetened cocoa powder
  • vegetable oil 3/4 cup vegetable oil
  • water 1 cup water
Add to Shoping List
Order Ingredients Now

How to make it

  1. Position racks in top and bottom thirdof oven; preheat to 350°F. Coat two 9-inch-diametercake pans with 2-inch-high sideswith nonstick spray. Line bottoms withparchment paper rounds; spray rounds. Siftflour, sugar, cocoa powder, baking soda, andsalt into large bowl; whisk to blend and formwell in center.
  2. Whisk 1 cup water, buttermilk,oil, and eggs in medium bowl to blend.
  3. Pourwet ingredients into well in dry ingredients;whisk just to blend. Divide cake batterbetween prepared pans (about 3 cups each).
  4. Bake cakes until tester inserted intocenter comes out clean, about 30 minutes.(If cakes form domes, place kitchen towelatop hot cakes, then press gently with palmof hand to level.) Cool completely in pans oncooling racks. DO AHEAD: Can be made 1 dayahead. Cover cakes in pans and let stand atroom temperature.
  5. A two-step processensures a picture-perfect dessert. First,a thin layer of ganache is spread over thecake and chilled briefly to set (this is calleda crumb coat). Another layer of ganache isthen poured over the cake, which gives thetreat a smooth finish.
  6. This recipe calls for two9-inch cake pans with 2-inch-high sides,which is a bit deeper than an average cakepan. You can find these pans at kitchensupply stores and restaurant supply stores,or buy them online at
  7. Place choppedchocolate in medium bowl. Bring cream justto boil in heavy medium saucepan.
  8. Pourover chocolate.
  9. Let stand 1 minute, thenstir until ganache is melted and smooth.
  10. Transfer 1 1/4 cups ganache to small bowl.Cover and refrigerate until ganache is thickenough to spread, stirring occasionally,about 1 hour.
  11. Let remaining ganachestand at room temperature to cool untilbarely lukewarm.
  12. Place rack inside rimmed baking sheet.Carefully run knife around pan edges torelease cakes. Invert 1 cake layer ontocardboard round or bottom of 9-inch-diametertart pan with removable bottom.Peel off parchment paper.
  13. Place cakelayer on round on prepared rack.
  14. Spread3 tablespoons jam over top. Spoon dollopsof chilled ganache over, then spread evenly.Invert second cake layer onto anothercardboard round or tart pan bottom. Peeloff parchment paper. Carefully slide cakeoff round and onto frosted cake layer onrack.
  15. Spread remaining 3 tablespoonsraspberry jam over top of second cake layer.
  16. Pour half of barely lukewarm ganache overcake, spreading over sides to cover. Freezeuntil ganache sets, about 30 minutes.
  17. Pourremaining ganache over cake, allowingto drip down sides and spreading oversides if needed for even coverage andto smooth edges. Freeze to set ganache,about 30 minutes. DO AHEAD: Can be made2 days ahead. Cover with cake dome andrefrigerate.
  18. Let stand at room temperature2 hours before continuing.
  19. Arrange raspberries in concentriccircles atop cake. Sift powdered sugarlightly over raspberries and serve.