There is a dessert restaurant in Richmond that serves the most decadent cakes. You have to share a slice of these 8 layer cakes or you will have a sugar rush for a week. Needless to say, my daughter wanted me to copy cake their Chocolate Cake with Raspberry for her birthday.
My Chocolate cake with Strawberry Filling has been a hit both at home and on the blog so why reinvent the wheel. However, the cake she found on Instagram had both chocolate and cream cheese frosting. It also did not have a raspberry filling but fresh raspberries in between the layers of dark chocolate cake.
How to Make The Best Chocolate Cake
Using coffee extract, or real coffee in a chocolate cake batter makes a huge difference in the flavor of your chocolate cake.
How to Assemble the Chocolate Cake with Fresh Raspberry
In between each layer of chocolate cake, there is a layer of cream cheese frosting and fresh raspberries. It makes for a great combination against the chocolate frosting.
Put a crumb layer of chocolate frosting around the sides of the layered chocolate cake.
Use the remainder of the cream cheese frosting on the top of the cake.
How to Decorate this Chocolate Cake
Save a little of the amazing chocolate frosting to pipe on the top of the cream cheese frosting. Place the entire cake in the fridge to set and take it out a few minutes before serving.
Start with a thin slice of the cake and I guarantee your guests will be asking for another slice.
Two Frosting Chocolate Cake with Raspberry Filling was a hit and not that hard. Don’t be intimidated by the long recipe.
Can I make a layer cake in advance?
You can make the cake layers in advance and freeze. We made the frosting the day before we assembled the cake as well. Just allow them to come to room temp or re-whip them if they are stiff.
- 1 3/4 cups Unbleached All-Purpose Flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1/2 cup vegetable oil
- 1 cup Greek yogurt, at room temperature
- 1 cup boiling water
- 2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- Cream Cheese Filling
- 3/4 cup butter
- 12 ounces cream cheese
- 4 1/2 cups powdered sugar
- 1 1/2 teaspoons vanilla extract.
- Chocolate Frosting
- 1 cup butter 2 sticks, softened
- 2/3 cup unsweetened cocoa, sifted
- 3 cups confectioner’s sugar, sifted
- 1/4 cup milk
- 1 1/2 teaspoons vanilla extract
- ½ teaspoon coffee extract, optional
- 1 pint fresh raspberries
TO MAKE CAKE LAYERS
- Preheat the oven to 325°F. Lightly grease two 8" round pans at least 2” deep; four 8" round pans at least 1 1/2” deep; or three 9" round pans. If you have parchment rounds, line the pans with parchment, and grease the parchment
- Whisk together the flour and remaining dry ingredients in a large mixing bowl, or combine thoroughly using a stand mixer equipped with the whisk or beater attachment.
- Combine the oil, buttermilk or yogurt, boiling water and vanilla in a medium bowl or large measuring cup. Add to the dry ingredients and beat at medium speed for 30 seconds to 1 minute, until the batter is smooth.
- Beat in the eggs one at a time. Mix on medium speed for another minute, or until smooth.
- Divide the batter among the prepared pans. Bake 25 to 30 minutes for three 9" pans until the cake just begins to pull away from the edge of the pan, and a tester inserted in the center comes out with just a few moist crumbs.
- Remove from the oven and place on a rack to cool for 15 minutes. Run a table knife around the edge of each pan to free the crust, and turn the cakes onto the rack to cool completely. While the cake layers are cooling, make the filling.
To Make Cream Cheese Filling
- Cream together softened Cream Cheese and Butter in a mixing bowl until blended
- Add confectionery sugar and vanilla and beat until a spreadable consistency
To Make Chocolate Frosting
- Add cocoa to a large bowl or bowl of a stand mixer. Whisk through to remove any lumps.
- Cream together butter and cocoa powder until well-combined.
- Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
- Add vanilla extract and coffee extract if using and combine well.
To Assemble Cake
- Place the first layer on a serving plate (line the edges with strips of waxed or parchment paper to keep the plate clean), and spread it with one-third of the cream cheese frosting. Cut 1/2 pint of raspberries in half lengthwise (rather than around the circumference), and place them over the filling, covering its entire surface. Repeat until all the layers are stacked.(You will have frosting left)
- Once the layers are assembled with filling and raspberries, place the cake in the refrigerator or freezer for at least 30 minutes to firm it up.
- Frost the sides of the cake with the chocolate frosting. You can frost about an inch of the top as well.
- After the entire sides are coated, add the remainder of the cream cheese frosting to a piping bag and pipe the top of the cake, leaving the small banner of chocolate frosting if desired.
- Pipe any leftover chocolate frosting to the top for decoration,
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Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 1020 Total Fat 51g Saturated Fat 25g Trans Fat 1g Unsaturated Fat 21g Cholesterol 154mg Sodium 788mg Carbohydrates 134g Net Carbohydrates 0g Fiber 4g Sugar 108g Sugar Alcohols 0g Protein 10g