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4.34 from 3 votes

Chocolate Raspberry Layer Cake

Chocolate Raspberry Layer Cake: a stunning 3-layer chocolate cake with homemade raspberry filling, topped with chocolate ganache and fresh raspberries.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 20 servings
Calories 418kcal


For the cake

  • 1 ½ cups all-purpose flour
  • ¼ cup cocoa powder, good quality I used Ghirardelli
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup unsalted butter, softened 1 ½ sticks
  • 1 ½ cups sugar
  • 3 large eggs room temperature
  • 1 tablespoon raspberry liqueur I used Chambord
  • ½ cup sour cream room temperature
  • ½ cup milk room temperature
  • 4 ounces bittersweet chocolate chips, melted I used Ghirardelli

For the filling

  • 10 ounces frozen raspberries
  • 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 the decoration

  • 6 ounces fresh raspberries


For the cake

  • 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.
  • In a medium bowl, whisk together flour, cocoa, soda and salt. Set aside.
  • 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.

For the filling

  • 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.

For the chocolate ganache frosting

  • 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.
  • 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.
  • Serve immediately or store covered for up to one day. After that store covered in the refrigerator for several days.


Serving: 1g | Calories: 418kcal | Carbohydrates: 46g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 68mg | Sodium: 264mg | Potassium: 263mg | Fiber: 4g | Sugar: 31g | Vitamin A: 493IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 2mg