If you are looking for a cake recipe for a special occasion, this Raspberry chocolate layer cake you should like it! A base of cocoa cake, a raspberry icing (Swiss meringue buttercream) topped with a chocolate ganache. It's delicious, and it fills the eyes of the guests!
This raspberry chocolate layer cake, I had prepared it for my birthday. I wanted raspberry and chocolate! So I imagined this big cake made of 4 levels of soft cocoa cake and its all pink melting cream raspberry, and its thin layer of chocolate ganache. If we do it in advance, it is not complicated to achieve, I assure you.
How to prepare this chocolate raspberry layer cake?
We can achieve the cocoa cake base 1 or 2 days before assembly (keeping it well wrapped in cling film). To prepare it, we first make the fermented milk (by mixing milk and lemon). In a container, the dry ingredients are mixed first and then the wet ingredients are added. We divide the dough obtained into 4 equal parts, we cook in 15cm molds in diameter buttered and floured.
Here I advise you to fill 4 molds - or 2 mussels by cooking 2 times (and not cooking only once). They will be better cooked inside. It's easier to manage in cooking from my point of view.
For the raspberry icing, this is a butter cream with Swiss meringue. It can be intimidating at first, but it's pretty quick to achieve. We whip manually whites and sugar over a double boiler until the sugar crystals are dissolved to the touch. Then we pour into the bowl of the food processor, then whisk at maximum speed until the meringue takes shape and the bowl is almost cold.
Second step: add the diced butter very softened, little by little, lowering the speed. Here it is necessary that the two textures amalgamate well without slicing. Once the cream is smooth, simply add the raspberry coulis (and optional natural coloring). Here the icing is ready.
To do the ganache the cream and chocolate are melted in a saucepan. Off the heat, add a touch of icing sugar and a little hot water to get the right texture. Set aside for a slight cooling (it should still remain creamy).
My tips for assembling the layer cake
To facilitate the decoration of the layer cake, I usually place it on a turntable. Under the cake, I place a cardboard round which then allows me to change its place more easily (then place it on a serving dish for example). You can also decorate it directly on your cake pan.
To garnish the cake with raspberry icing, use either a pastry bag or a spatula. The idea is to put the same amount of icing between layers of cake. For the exterior frosting, I always use a spatula.
After placing the cake in the fridge, you can add the last layer: the chocolate ganache. Using a spatula, we cover the entire layer cake with a thin layer of chocolate ganache. All you have to do is decorate as you want: raspberries, chocolate chips, candles!
Other recipes to try
If you like this kind of big cakes, I can advise you to take a look at these other recipes from the blog: the Oreo layer cake version, Layer cake gingerbread cinnamon icing, Raspberry coconut layer cake, Carrot cake and icing, Layer cake lemon poppy, Easy chocolate vanilla layer cake.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful layer cakes!
Layer Cake Chocolate Raspberry
Cocoa cake base
- 80 g bitter cocoa powder
- 200 ml of milk
- 1,5 tbsp lemon juice
- 260 g of flour
- 290 g powdered sugar to adjust according to your taste
- 2,5 cc of yeast
- 2,5 tsp baking soda
- 1 tsp of salt
- 100 ml hot water
- 70 ml oil
- 3 eggs
- 1,5 tsp natural vanilla extract
- 240 g soft butter ointment
- 6 egg whites
- 140 g powdered sugar
- 150 g raspberry coulis
- Pink dye tip optional
- 230 g dark chocolate pastry
- 4 tbsp of whole liquid cream
- 2 tbsp of icing sugar
- 120 ml hot water
- Preheat the oven to 180 ° traditional heat. Mix the milk and lemon and set aside 15 min.
- Mix the dry ingredients of the cake (cocoa, flour, powdered sugar, baking powder, baking soda, salt) then gradually incorporate the liquid ingredients (milk, oil, beaten eggs, vanilla, hot water). Pour everything into two molds 15cm in diameter (make two batches to obtain 4 levels in total). Cook for about 30-35 minutes.
- Quickly whisk the egg whites and the powdered sugar over a double boiler until the crystals have dissolved. Transfer to the food processor bowl and beat at maximum speed until the bowl cools.
- Then add the diced butter little by little, the two must be at the same temperature to combine well. Once the cream is smooth, add the raspberry coulis and coloring if desired.
- Melt the chocolate in a double boiler with the cream. Off the heat, add the icing sugar and hot water, mix to smooth everything and set aside to cool slightly.
Assembly of the layer cake
- Place a small 15 cm round cardboard on your serving dish (optional). Take the first cake and fix it on your support using a knob of raspberry icing. Cover this first level with a layer of icing. Place the second cake on top. Repeat the operation. Place a thin layer of frosting on top of the last cake and on the sides of the set. Chill for 30 minutes.
- Cover the entire layer cake with icing, smoothing everything well with a spatula. Chill for 30 minutes. Finally, cover the entire layer cake with chocolate ganache (it has become a little thicker). Smooth it out with a spatula then decorate the top of the cake to your liking: raspberries, chocolate chips, candles ...