Prepare to embark on a culinary journey that will tantalize your taste buds and make your dessert dreams come true! This Chocolate Layer Cake with Raspberry Cream Filling is not just a cake—it's a masterpiece that combines rich, velvety chocolate with a burst of vibrant raspberry cream. Imagine cutting into layers of moist, decadent chocolate cake, revealing a luscious raspberry filling that will make your guests swoon. Whether you're celebrating a special occasion or simply craving an extraordinary dessert, this recipe promises to be your new go-to showstopper that looks professionally made but is surprisingly simple to create!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 2 cups heavy cream
- 1 cup raspberry puree
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients together until well blended.
- In a separate bowl, beat the eggs and then add in the whole milk, vegetable oil, and vanilla extract. Mix until all the wet ingredients are combined.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Slowly pour in the boiling water into the batter, mixing continuously. The batter will be thin, but this is normal.
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake layers from the oven and allow them to cool in the pans for about 10 minutes. Then, carefully turn them out onto wire racks to cool completely.
- While the cakes are cooling, prepare the raspberry cream filling. In a large mixing bowl, whip the heavy cream until soft peaks form.
- Gently fold the raspberry puree into the whipped cream until fully incorporated, creating a light and fluffy raspberry cream filling.
- Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous amount of raspberry cream filling on top of the first layer.
- Carefully place the second cake layer on top of the filling. If desired, you can reserve some raspberry cream filling for decorating the top of the cake.
- Frost the sides and top of the cake with the remaining raspberry cream filling. You can use a spatula or a piping bag for a decorative finish.
- For an extra touch, garnish the top of the cake with fresh raspberries or chocolate shavings if desired.
- Slice the cake into 12 servings and enjoy your delicious Chocolate Layer Cake with Raspberry Cream Filling!
Tips
- Room Temperature Ingredients: Ensure eggs and milk are at room temperature for smoother batter integration.
- Don't Overmix: Mix cake batter just until ingredients are combined to maintain a tender crumb.
- Boiling Water Trick: The boiling water helps activate the cocoa and creates an incredibly moist cake texture.
- Cooling is Crucial: Allow cake layers to cool completely before adding filling to prevent melting.
- Whip Cream Carefully: Whip heavy cream to soft peaks to create the perfect raspberry cream filling consistency.
- Chill Before Serving: Refrigerate the cake for 30 minutes before serving to help set the filling and enhance flavors.
- Storage Tip: Store cake in an airtight container in the refrigerator for up to 3-4 days.
Nutrition Facts
Calories: 388kcal
Carbohydrates: 56g
Protein: 5g
Fat: 26g
Saturated Fat: 2g
Cholesterol: 17mg
