Chocolate Raspberry Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and line three 8-inch (20 cm) round cake pans with parchment circles and light spray or butter the sides.

Dry ingredients

In a large bowl, sift (or whisk) together 3 cups all-purpose flour, 1 cup cocoa powder, 2 cups granulated sugar, 1 cup light brown sugar, 2 tsp baking powder, 2 tsp baking soda, and 2 tsp salt until evenly combined.

Wet ingredients

In a separate bowl, whisk 4 large eggs, 1.5 cups whole milk, 3/4 cup vegetable oil, and 2 tsp vanilla extract until smooth.

Combine and add coffee

With the mixer on low, add the wet ingredients to the dry ingredients and mix until just combined. Pour in 1.5 cups very hot brewed coffee gradually and mix on medium speed until batter is smooth and slightly thin. Scrape sides to ensure even mixing.

Bake

Divide batter evenly among the three prepared pans (use a kitchen scale or measure). Bake 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.

Cool

Let cakes cool in the pans for 10–15 minutes, then invert onto wire racks, remove parchment, and cool completely (preferably 1–2 hours) before filling and frosting. If cakes dome, level with a serrated knife.

Cook compote

Place 4 cups raspberries, 3/4 cup granulated sugar, and 1 tbsp lemon juice in a medium saucepan over medium heat. Stir gently and bring to a simmer, mashing some berries with the back of a spoon.

Thicken

Mix 1.5 tsp cornstarch with 1 tbsp cold water to form a slurry. Pour the slurry into the simmering raspberries and stir constantly for 1–2 minutes until mixture thickens slightly. Remove from heat.

Cool & strain (optional)

Let compote cool to room temperature. For a smoother filling, strain through a fine mesh sieve to remove seeds; reserve strained juices if needed. Chill until set but spreadable, about 30–60 minutes.

Heat cream

Place 1.25 cups heavy cream in a small saucepan and heat until just simmering (do not boil). Remove from heat.

Make ganache

Place 10 oz chopped bittersweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit 2–3 minutes, then gently whisk until glossy and smooth. Whisk in 1 tbsp unsalted butter and 1 tsp corn syrup (optional) for extra shine.

Cool to spread

Allow ganache to cool at room temperature until thickened but still pourable for filling (about 20–30 minutes). For drip, cool until slightly thicker but still fluid. Keep at room temperature; if it becomes too firm, warm gently over a double boiler.

Beat butter

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat 1.5 cups room-temperature unsalted butter on medium-high speed for 2–3 minutes until pale and fluffy.

Add sugar and raspberries

Reduce speed to low and gradually add 6 cups sifted powdered sugar, about 1 cup at a time, scraping the bowl between additions. Add 3/4 cup freeze-dried raspberry powder (or 3/4 cup strained raspberry puree reduced down to a thick consistency) and 2 tsp vanilla extract.

Adjust consistency

Add 3 tbsp heavy cream (or milk) and 1/2 tsp salt. Beat on high for 2–3 minutes until light and spreadable. Add a pinch (about 1/4 tsp) pink gel coloring if you want a deeper pink. Taste and adjust sweetness or raspberry intensity by adding a little more powdered fruit or a tablespoon of reserved compote syrup (if used).

Level and layer

If needed, level the three cooled cake layers. Place the first layer on a cake board or serving plate. Pipe a thin dam of raspberry buttercream around the edge (about 1/4 inch high) to contain the compote.

Fill with compote and ganache

Spoon or pipe about 3/4 cup of the raspberry compote into the center of the first layer (adjust volume to avoid overflow). Spoon 3–4 tbsp of slightly cooled ganache over the compote for a chocolate core. Repeat with the second layer. Place the final cake layer on top.

Crumb coat

Apply a thin crumb coat of raspberry buttercream over the top and sides of the stacked cake to lock in crumbs. Chill the cake in the refrigerator for 20–30 minutes until the crumb coat is firm.

Final coat

Apply a smooth final layer of raspberry buttercream, using an offset spatula or bench scraper. Smooth the top and sides; place the cake back in the fridge for 10 minutes if the buttercream gets too soft.

Ganache drip (optional)

Warm ganache slightly if needed so it is pourable. Transfer to a squeeze bottle or use a spoon to apply ganache drips around the edge of the chilled cake, letting drips fall naturally. Then pour a thin layer of ganache in the center if desired.

Decorate

Top with fresh raspberries, chocolate shards or curls, and additional piped buttercream rosettes as shown in the photo. For a professional finish, refrigerate the assembled cake for 10–15 minutes, then bring to room temperature before serving.

Storage

Store the finished cake in the refrigerator (covered) up to 3–4 days. Bring to room temperature for 1 hour before serving for best texture. If making in advance, assemble no more than 24 hours ahead for freshest raspberries.