♡ Raspberry Chocolate Layer Cake ♡

Hello my lovelies! So this week I was asked to make a cake for my Moms friends. It was their Birthday this weekend and they asked for a Chocolate Raspberry Cake. Of course I was more than glad so bake a cake for them. So I set to work. After one failed attempt, I tried to make the cake again and it came out perfectly! It is also beautiful, this cake had all of my love within it. It took me 5 hours to make and decorate the cake. The raspberries on top had chocolate chips inside of them too! So this cake was chocolaty goodness. And the best part is that they paid me $25 to make the cake! So I got to bake, and I got paid for it! I have to admit that my favorite part when I was baking was when I got to pour the chocolate glaze on top of the cake. It looked like a chocolate pool surrounded the cake. So all-in-all, this cake was a HUGE success. ( I did adapt the recipes from Annie’s Eats, Sugar Winzy, and Cooking Classy. BUT I did change quite a few things to modify them for my taste.) 

Well I must make a big confession, I was so worried of what the cake would taste like. I really didn’t know how the raspberry filling would taste with the chocolate cake. I was so nervous the whole day and then they started singing “Happy Birthday”. And when the cake was cut and served, I held my breath. But I was relieved when everyone was gushing over how amazing the cake turned out! I got a lot of “Mmm’s and Yums” from this cake. One of the guests rated this cake and “A+!” and another said that I should have my own Bakery! Everyone absolutely loved the cake and when I looked to see what was left, there was only one little slice! So overall, this cake is amazing and it is the best chocolate cake that I have EVER tasted! 🙂
Look at that chocolate…..and the raspberries…just DELISH!
The cake when it was being lit up 🙂 It looked so beautiful with the candles on top ♡

This is the cake after it was served. It was completely demolished!

Yield: One 3 layer Cake
Three 7×2 Cake Pans *
2 1/4 cups of all-purpose flour
3 oz. of semi-sweet chocolate, chopped
1 cup of milk (I used 1%)
1 1/4 cups of hot brewed coffee
1 cup of cocoa powder
2 1/2 cups of sugar
1 cup of mayonaise (NOT low fat or fat free)
2 1/2 teaspoons of baking soda
1 1/2 teaspoons of baking powder
2 teaspoons of vanilla extract
2 eggs
Rasberry Filling:
1 cup of sugar
24 oz. of frozen raspberries, thawed
3 tablespoons of cornstarch
1 tablespoon of vanilla extract
5 cups of powdered sugar
1 1/2 cups of butter (3 sticks of butter)
1 teaspoon of vanilla extract
3 tablespoons of heavy cream
Chocolate Glaze:
6 oz. of semi-sweet chocolate
1 cup of heavy cream
1/2 cup of light corn syrup

1. Pre-heat the oven to 350 degrees.

2. In a saucepan, combine the chopped chocolate and milk.

3. Let the milk simmer until small bubbles start to form and the chocolate melts. Then, remove the pan from the heat.

4. Add the hot brewed coffee into the saucepan and whisk until the mixture is smooth. Let the mixture cool.
5. Using a sand mixer or hand mixer, beat the mayo and egg together. Slowly add in the sugar.

6. Add in the dry ingredients and the Coffee mixture. Alternate between adding the dry ingredients and the coffee mixture.

7. Finally, add in the Vanilla Extract. Mix the batter until it is smooth and well blended (about 5-15 minutes).

8. Butter the sides and bottom of the cake pans. Line the bottom of the cake pans with parchment paper, make sure to butter the top of the parchment paper too.

9. Divide the Cake Batter into the 3 cake pans. Hold the cake pans about 6 in. from the counter and drop the pans flat onto the counter. Do this a few times, so that any air bubbles may be released

10. Bake the cakes for 30 minutes, or until you can stick a toothpick in the center of the cake and it comes out clean.

11. Let the cakes cool on the cooling rack for 20 minutes. Then take them out of the cake pan aand onto a plate (each cake should have a seperate plate) and let them cool for 40-60 minutes

To Make the Raspberry Filling:

1. While the cake is cooling, make the raspberry filling. Drain the raspberries over a large bowl. Collect the juice that forms in the bottom of the bowl.

2. Place the juice in a measuring cup.

3. Add water into the cup until the juice is at 1 1/2 cups.

4. Place the raspberry juice into a sauce pan. On medium-high heat, add in the cornstarch and 1/3 cup of cugar.

5. Whisk the mixture until it starts to bubble and thicken. Whisk well so that no lumps form.

6. Once the mixture is thick, remove it from the heat and add in the Vaniila Extract.

7. Finally, add in the thawed raspberries and the other 2/3 cup of sugar. Keep whisking so that the mixture is perfectly combined.

8. Cover the pan and let it cool in the refrigerator for 20-40 minutes.

9. Using a serrated knife, cut the top of each cake so that they are even.

10. Place the first cake onto a cake board. Then, add some of the raspberry filling on top (about one cup).

11. Place the second cake on top of the first cake and add about one cup of the filling on top.(You will have extra filling left)

12. Place the cake in the refrigerator and let it cool for 20 minutes. 

13. Add the third cake on top of the second cake (place the serrated side of the cake upside down so that it is facing the filling).

14. Clean the sides of the cake and place it in the refigerator to cool for another 20 minutes.

 To make the frosting:

1. Using a stand mixer or hand mixer, beat the butter until it is creamy and practically while. This will take 5-10 minutes.

2. Slowly add in the powdered sugar and havy cream.

3. Finally, add in the vanilla extract and keep beating the frosting until it is light and fluffy.

4. Cover the cake with a thin coat of frosting and place it in the refrigerator for 20 minutes. (This is what the cake should look like with a thin coat of frosting)

5. Take the cake out and finish frosting it. Then place it in the refigerator to cool while you make the chocolate glaze.

To make the Chocolate Glaze:

1. Place the chocolate in a medium bowl.

2. Heat the heavy cream in a saucepan until it starts to bubble.

3. Pour the heavy cream into the bowl that has the chocolate in it.

4. Add in the corn syrup and start whisling the glaze until it is thick and creamy.

5. Pour the Chocolate Glaze onto the cake. Finally, let the cake cool in the refrigerator until you are ready to serve it! ENJOY the Cake! 🙂



One thought on “♡ Raspberry Chocolate Layer Cake ♡

  1. hey Amanda, ily, anyway you should try macaroons, cause I heard they were hard to make so you should add it to you list of things to do, bake on!


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