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Chocolate cake with raspberry filling and berries

Chocolate Cake with Raspberry Filling

Mealoras
Rich chocolate layers, fruity raspberry filling, and silky chocolate buttercream.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 10 Slices

Ingredients
  

  • Chocolate Cake
  • 1 ¾ cups 225 g all-purpose flour
  • ¾ cup 65 g unsweetened cocoa powder
  • ½ tsp baking soda
  • 1 ½ tsp baking powder
  • 1 tsp fine sea salt
  • 2 cups 400 g granulated sugar
  • ½ cup 113 g vegetable oil
  • 2 large eggs
  • 1 cup 216 g whole or 2% milk
  • 1 tsp vanilla extract
  • ⅔ cup 160 ml hot water
  • Raspberry Filling
  • 3 cups 335 g frozen raspberries
  • ⅓ cup 67 g granulated sugar
  • 2 tbsp lemon juice
  • 2 tbsp cornstarch
  • 2 tbsp water
  • Chocolate Buttercream Frosting
  • 1 ½ cups 340 g unsalted butter, softened
  • 2 cups 240 g powdered sugar
  • 2 tbsp unsweetened dark cocoa powder
  • 2 tbsp heavy cream or whole milk
  • 2 tsp vanilla extract

Instructions
 

  • Make the Cake
  • Preheat the oven to 325°F (165°C). Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper.
  • Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. Set aside.
  • In a separate bowl, whisk the vegetable oil and sugar until smooth. Add vanilla, then whisk in the eggs one at a time. Pour in the milk and whisk until combined.
  • Add the dry ingredients to the wet ingredients and whisk until just combined. Pour in the hot water and gently whisk until the batter is smooth. Do not overmix.
  • Divide the batter evenly among the three prepared pans. Bake for 20–25 minutes, or until a toothpick inserted in the centre comes out clean. Cool completely on a wire rack.
  • Make the Raspberry Filling
  • Combine the frozen raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until boiling, then mash the berries with the back of a spoon.
  • Stir together the cornstarch and water to form a slurry, then pour into the raspberry mixture. Cook until thickened. Strain through a fine mesh strainer to remove seeds. Cool completely.
  • Make the Chocolate Buttercream
  • Beat the softened butter, powdered sugar, and dark cocoa powder together on low speed until combined.
  • Add the heavy cream and vanilla extract. Increase to medium-high speed and beat for 4–5 minutes until the frosting is very light and fluffy.
  • Assemble the Cake
  • Place the first cake layer on a plate or cake board. Spread a thin layer of buttercream on top, then pipe a frosting border around the edge to create a dam.
  • Spoon half the raspberry filling inside the dam. Add the second cake layer and repeat the process. Top with the final cake layer.
  • Apply a thin crumb coat of frosting over the entire cake and refrigerate for 15–20 minutes. Frost the cake fully with the remaining buttercream and decorate as desired.

Notes

Measure accurately — use a kitchen scale for best results, especially for flour and cocoa powder.
• Cool completely — both the cake layers and raspberry filling must be fully cooled before assembling.
• Make ahead — cake layers can be baked a day in advance and wrapped tightly in plastic wrap at room temperature. Raspberry filling keeps in the fridge for up to 3 days.
• Filling too runny? Cook it down further or add a little extra cornstarch slurry.
• Two 9-inch pans can be used instead of three 8-inch pans — increase bake time to 25–30 minutes.
• Storage — store the frosted cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving.
• Freezing — unfrosted cake layers can be frozen for up to 2 months, wrapped tightly in plastic wrap.