Every Helping
Sign in

Baking recipe · from the recipe book

Chocolate Layer Cake with Raspberry Filling

Deep, tender cocoa layers sandwich a bright, jammy raspberry filling under a glossy chocolate ganache.

Chocolate Layer Cake with Raspberry Filling

Ingredients

  • 2 cups250 gAll-purpose flour
  • 1½ cups300 gGranulated sugardivided: 250 g for the cake, 50 g for the filling
  • ¾ cup65 gUnsweetened cocoa powdersifted
  • 1¼ tsp6 gBaking soda
  • ¾ tsp4 gBaking powder
  • ¾ tsp4 gSalt
  • 2 large100 gEggsroom temperature
  • 1 cup (240 ml)240 gButtermilk, low-fatroom temperature
  • ½ cup110 gCanola oil
  • 2 tsp8 gVanilla extract
  • 1 cup (240 ml)240 gBrewed coffeehot
  • 2¾ cups350 gRaspberries
  • 2 tbsp15 gCornstarch
  • 1 tbsp15 gLemon juice
  • 1⅓ cups225 gSemisweet chocolate chips
  • ¾ cup (180 ml)200 gHeavy cream
  • 2⅛ tsp10 gUnsalted buttersoftened

Steps

  1. Heat the oven to 350°F (175°C). Grease two 8-inch round cake pans with the butter and line the bottoms with parchment.
  2. In a large bowl, whisk together the flour, 250 g of the sugar (keep the other 50 g for the filling), the unsweetened cocoa powder, the baking soda, the baking powder and the salt.
  3. In another bowl, whisk the egg, buttermilk, canola oil and vanilla. Stir this wet mixture into the cocoa-flour mixture until just combined.
  4. Slowly whisk in the hot coffee until the batter is smooth and thin.
  5. Divide the batter evenly between the prepared pans and bake 30–35 minutes, until a toothpick in the center comes out clean.
  6. Cool the layers in the pans 10 minutes, then turn out onto a rack and cool completely, about 1 hour.
  7. While the layers bake and cool, make the filling: in a small saucepan, stir the raspberries with the remaining 50 g of sugar, the cornstarch and the lemon juice. Cook over medium heat, stirring, 6–8 minutes until thick and bubbling. Cool completely, about 45 minutes.
  8. Make the ganache: place the chocolate chips in a heatproof bowl. Heat the heavy cream until just simmering, pour it over the chocolate chips, wait 2 minutes, then stir until smooth. Let it thicken at room temperature about 30 minutes, until spreadable.
  9. Set one cooled cake layer on a plate. Spread about one quarter of the ganache in a ring around the edge to make a dam, then fill the center with all of the raspberry filling.
  10. Top with the second layer and spread the remaining three quarters of the ganache over the top and sides.
  11. Chill 20 minutes to set, then cut into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten. Some brands contain soy.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book