Chocolate Raspberry Layer Cake with Ganache Frosting

I should be clear right off the bat.  Layer cakes are not my forte.  Not at all.  But this cake turned out beautifully.  Baking the cakes in three layers (rather than trying to cut cake layers in half) makes things SO much easier.  I highly recommend getting a third cake pan if you don’t have one.  Using a kicked up cake mix also adds to the simplicity.

If you prefer, you can strain the seeds from your raspberry puree (which I would probably do if it was going on the outside of the cake) but you hardly notice them in between the layers of chocolate.  With a dollop of whipped cream and some fresh raspberries for garnish, this is the perfect dessert for Valentine’s day.

Chocolate Raspberry Layer Cake with Ganache Frosting
Chocolate Raspberry Layer Cake with Ganache Frosting
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Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 5 min
Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 5 min
7196 calories
732 g
1599 g
484 g
83 g
266 g
2122 g
4139 g
503 g
9 g
187 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 7196
Calories from Fat 4229
% Daily Value *
Total Fat 484g
Saturated Fat 266g
Trans Fat 9g
Polyunsaturated Fat 40g
Monounsaturated Fat 147g
Cholesterol 1599mg
Sodium 4139mg
Total Carbohydrates 732g
Dietary Fiber 43g
Sugars 503g
Protein 83g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cake
  1. 1 (15.25 oz.) chocolate cake mix
  2. 4 eggs
  3. 1 cup butter, melted
  4. 1 1/4 cups whole milk
For the raspberry filling
  1. 1 (10 oz.) bag frozen raspberries, thawed
  2. 1/4 cup sugar
  3. 2 tablespoons cornstarch
For the ganache frosting
  1. 12 ounces semisweet chocolate, chopped
  2. 3/4 cup heavy cream
  3. 1 tablespoon + 1 teaspoon sugar
  4. 1 tablespoon + 1 teaspoon light corn syrup
  5. 3 tablespoons unsalted butter, cut into pieces
  6. Fresh raspberries, for garnish
  1. To make the cake, preheat oven to 325 degrees. Grease and flour three 9-inch round cake pans (or use Baker' s Joyspray).
  2. Beat together the cake mix, eggs, melted butter and milk.
  3. Divide batter evenly between the three prepared pans. Bake for 30-35 minutes until tester inserted in center comes out clean. Cool on wire racks to room temperature.
  4. Carefully remove the cakes from their pans by running a knife around the edges and inverting the layers onto racks to continue cooling completely.
  5. Meanwhile, puree the thawed raspberries in food processor or blender. Heat the puree in a small pot over with the sugar and cornstarch until the mixture boils and thickens. Cool completely.
  6. To make the ganache frosting, combine the cream, sugar and corn syrup. Bring to a boil over medium-low heat, whisking until the sugar is dissolved.
  7. Remove the pan from the heat and add the chopped chocolate. Whisk until the chocolate is melted and smooth.
  8. Stir in the chopped butter until completely melted. Transfer the chocolate mixture to a bowl and cool until spreadable, stirring occasionally. The chocolate should be cooled to a frosting-like consistency.
  9. Place one layer of cake onto a serving plate or platter. Spread 1/2 of the raspberry puree over the cake to within 1/4 inch of the edge.
  10. Top with a second layer of cake and add the remaining raspberry puree.
  11. Top with the final layer of cake. Spread the ganache frosting over the top and sides of the cake, smoothing as needed.
  12. Garnish with fresh raspberries.
  13. Keep cake covered and chilled for up to three days. Bring to room temperature before serving.
Let's Dish Recipes
Who Dished It Up First: Adapted from Pixelated Crumb



  1. Delicios , I love this kind of cakes

  2. I agree about splitting layers–such a pain. Three cake pans is the way to go. This looks delicious.

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