This double-tiered chocolate cake with raspberry is truly and wonderful and decadent cake that my family loves. The combination of rich chocolate and tart raspberries creates a flavour profile that is nothing short of divine. This cake is perfect for any occasion, from a birthday celebration to a special dessert for a romantic evening.
The cake itself is moist and decadent, with a deep chocolate flavour that is both rich and indulgent. The addition of a raspberry filling adds a burst of tartness that perfectly balances the sweetness of the chocolate. And let’s not forget about the luscious chocolate icing that is draped over the cake, creating a beautiful and elegant finish.
What makes this cake even more remarkable is the way it looks. The double-tiered design adds an extra layer of sophistication and elegance, making it a showstopper on any dessert table. It’s the kind of cake that will have everyone oohing and aahing as they take their first bite.
Making a double-tiered chocolate cake with chocolate icing and raspberry filling may seem intimidating, but it’s actually quite simple. All you need is a little bit of time, some basic baking skills, and the right ingredients. And the end result is so worth the effort!
Basic Ingredients for Chocolate Cake with Raspberry
Sugar: Sugar is used to sweeten the cake and balance out the bitterness of the cocoa powder. You can use granulated sugar or brown sugar as an alternative.
All-purpose Flour: Flour provides structure to the cake and gives it a soft and tender texture.
Cocoa Powder: Cocoa powder adds a rich chocolate flavour to the cake. Be sure to use unsweetened cocoa powder, as sweetened cocoa powder may alter the texture and sweetness of the cake.
Baking Powder: Baking powder is a leavening agent that helps the cake rise and becomes light and fluffy.
Baking Soda: Baking soda is another leavening agent that helps the cake rise and becomes tender.
Salt: Salt enhances the cake’s flavour and helps balance the sweetness.
Eggs: Eggs add moisture and structure to the cake.
Milk: Milk adds moisture to the cake and helps it rise.
Vegetable Oil: Vegetable oil adds moisture to the cake and keeps it tender.
Vanilla Extract: Vanilla extract adds flavour to the cake and complements the chocolate and raspberry flavours.
Boiling Water: Boiling water is added to the batter to help activate the cocoa powder and create a smooth and velvety texture.
Butter: Butter provides a rich and creamy base for the icing. You can use vegan butter or coconut oil as a substitute.
Cocoa Powder: adds a rich and chocolatey flavour to the icing.
Icing sugar: Icing sugar, also known as powdered sugar, is used to sweeten the icing and give it a smooth and creamy texture.
Milk: Added to the icing to thin it out and create a spreadable consistency.
Vanilla Extract: Vanilla extract adds flavour to the icing and complements the chocolate flavour.
Frozen Raspberries: Frozen raspberries provide a sweet and tart base for the filling.
Fresh Raspberries: Fresh raspberries add a burst of new flavour and texture to the filling.
Sugar: Sugar sweetens the filling and balances out the tartness of the raspberries.
Lemon Juice: adds a tangy and bright flavour to the filling.
- Before you start, make sure all your ingredients are at room temperature. This will help ensure that the cake batter mixes evenly.
- Preheat your oven to the recommended temperature before you start mixing the cake batter.
- When measuring the flour and cocoa powder, spoon them into the measuring cup and level off the top with a knife. This will help ensure you get the right amount of dry ingredients and that the cake turns out perfectly.
- Mix the cake batter well, ensuring no lumps or dry spots. You can use a hand or stand mixer to make this step easier.
- Use two round cake pans of the same size to ensure the cake layers bake evenly.
- Let the cake layers cool completely before adding the raspberry filling and frosting. The filling and frosting may melt and slide off if the cake is warm.
- When making the raspberry filling, gently crush the raspberries with a potato masher or fork. This will help release their juices and create a smooth filling.
- When making the chocolate icing, ensure the butter is at room temperature before mixing it with the cocoa powder and icing sugar. This will help ensure that the icing is smooth and creamy.
- When icing the cake, start with a thin layer of icing and use a spatula or offset knife to spread it evenly over the cake. Repeat until the entire cake is covered.
- Be sure to store the cake in an airtight container in the refrigerator to keep it fresh. Allow it to come to room temperature before serving for the best flavour and texture.
- Store the cake in an airtight container in the refrigerator for up to 4 days.
Divine Chocolate Cake with Raspberry Filling (Full Video)
Divine Chocolate Cake with Raspberry Filling
- 1 cup sugar
- 1¾ cup all-purpose flour
- ¾ cup cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- ½ cup butter, room temperature
- ⅔ cup cocoa powder
- 3 cups icing sugar
- ⅓ cup milk
- 1 tsp vanilla extract
- 3 cups frozen raspberries
- 2 cups fresh raspberries
- ¾ cup sugar
- 1 lemon juice, squeezed
- Heat oven to 180°C. Grease and line 2 9-inch round baking pans.
- Mix sugar, flour, cocoa, baking powder, baking soda, and salt in a stand mixer bowl.
- Add eggs, milk, vegetable oil and vanilla; mix the mixture for 2 minutes. On low speed, add boiling water (the batter will be thin). Pour batter into prepared pans.
- Bake for 25 to 30 minutes or until a wooden pick inserted in the centre comes out clean. Cool for 10 minutes; remove from pans to wire racks and remove the baking paper. Allow cooling completely.
- To prepare the raspberry filling: Combine the frozen raspberries, sugar,and lemon juice in a medium sauce pan. Cook over high heat until the mixture comes to a boil. Reduce heat to medium and cook for about 8-10 minutes. Get a separate bowl and separate the seeds using a strainer. Allow the mixture to cool for about 30 minutes, then stir in 2 cups of fresh raspberries.
- To prepare the frosting: Add the icing sugar and cocoa powder and whisk together. Add in the butter and mix. Once the mixture has a crumbly consistency, add vanilla and gradually add milk to the mixture. Whisk all together until it has a spreadable consistency.
- Placea cake layer on a serving platter, and spread half of the chocolate icingfollowed by ½ of the raspberry filling. Top with the second cake layer, followed by chocolate icing and theraspberry filling. Top with the final layer of chocolate cake, and spread therest of the chocolate icing. Allow thecake to rest in the fridge for one hour. Remove and garnish with fresh raspberries and serve.
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