Chocolate Layer Cake with Raspberry Curd and Chocolate Ganache

Chocolate Layer Cake with Raspberry Curd and Chocolate Ganache

Friends, I didn’t post a chocolate recipe in a while. That’s a shame. Chocolate is good any time of the year. So therefore I decided to create a really chocolaty layer cake. May I introduce this chocolate layer cake with raspberry curd and chocolate ganache? You will not regret taking a bite of it, I promise.

Chocolate Layer Cake with Raspberry Curd and Chocolate GanacheThe cake is light and moist, it is dark and good. Yes, it does contain coffee, but you will not taste it. The coffee only serves as a carrier for yet more chocolate flavor.

Chocolate Layer Cake with Raspberry Curd and Chocolate GanacheThe good thing is that this cake is prepared really quickly. And while it is baking, you can prepare the rest and – impress.

I don’t know if you can tell, but I always feel you see it in the pictures whether I was extra excited about a recipe or not. I was soooo eager to dig into this cake, I think that’s obvious from the pictures. At least that’s what I hope.

Chocolate Layer Cake with Raspberry Curd and Chocolate GanacheSo here its comes, a super chocolaty cake, combined with further chocolate frosting and raspberries, because raspberries are such a good companion for chocolate.

Credit: Chocolate cake adapted from Sally’s Baking Addiction

Chocolate Layer Cake with Raspberry Curd and Chocolate Ganache

Serves: One 20-24 cm ∅ springform
Cooking Time: 45min preparation +25min of baking + assembling the cake


  • Chocolate Cake
  • 2 eggs, size L
  • 1 teaspoons of vanilla extract, see here how to make your own
  • 120 grams/milliliters of vegetable oil
  • 240 grams/milliliters of buttermilk
  • 220 grams of all-purpose flour
  • 65 grams of unsweetened cocoa
  • 200 grams of regular sugar
  • 1 teaspoon of baking powder
  • 2 teaspoons of baking soda
  • 240 milliliters of freshly brewed coffee

  • Chocolate Ganache
  • 350 grams/milliliters of heavy cream
  • 300 grams of semi-sweet chocolate, chopped

  • Raspberry Curd
  • 250 grams of frozen raspberries
  • Juice of one lemon
  • 80 grams of regular sugar
  • 3 eggs, size L
  • 1 tablespoon cornstarch
  • 75 grams of butter
  • Further fresh berries for decoration



For the chocolate cake preheat oven to 180 degrees Celsius and grease and flour two cake pans of 20-24 cm in diameter.


Cream eggs, vanilla extract, oil, and buttermilk. Add all other ingredients except for the coffee. Add this one last after having freshly brewed it. The batter will be very thin.


Either bake in two pans simultaneously or bake in one high one and cut in half. If baking in two, baking time will be about 25min, if baking in only one, baking time will be 40-50min. It is also possible to bake one after the other. Remaining batter should be kept cold if doing this. An inserted toothpick should come out clean. Let cool in cake pan for ten minutes, then take out carefully with a spatula.


While the cake is in the oven, heat 250 milliliters of heavy cream for the chocolate ganache. Add the chopped up chocolate and stir until fully melted. Let cool completely.


For the raspberry curd first cook raspberries until soft, then add lemon and sugar. Reduce heat and add eggs while stirring constantly for about five minutes. The curd should start to thicken. Stir cornstarch with a bit of water in a mug until you don't see any lumps, add to the raspberries and cook for another minute. Take off stove and stir in butter until melted. Set aside.


Whip the remaining 100 grams of heavy cream until stiff. Beat in the cooled-off chocolate ganache until you have a pipable cream. Frost first cake layer with cream with the chocolate ganache, then add a thick layer of raspberry curd before placing second layer on top. Frost all around the sides and top and decorate with some fresh raspberries. Serve with additional raspberry curd.

Chocolate Layer Cake with Raspberry Curd and Chocolate Ganache

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  • Reply
    Sunday April 29th, 2018 at 01:03 PM

    Huhu! Die sieht klasse aus! Eine gute Mischung aus Schoko und Frühling 😀 😀 :)))…..Ich liebe Beeren , egal ob Blau– Him- oder erdbeeren :))) nur Brombeeren und Johannisbeeren sind nicht so ganz meins :O :D…aber gut :D….vielen, vielen Dank für dieses süßes Rezept! Ich werde das auf jedenfall auch einmal oder vielleicht auch zweimal :O nachbacken 🙂 Habe einen schönen Sonntag und wir senden dir ganz liebe Grüße aus’m 4 sterne hotel südtirol ! :O :O….die Pia ;)<3

    • Reply
      Sunday April 29th, 2018 at 04:46 PM

      Hallo Pia, hinterlasse gerne einen Kommentar, wenn du sie nachbäckst, ich bin immer interessiert zu hören wie es lief!

  • Reply
    Friday September 25th, 2020 at 09:36 PM

    Da kann man kaum widerstehen, das schaut super lecker aus. Beste Grüße, Charlotte.

    • Reply
      Friday September 25th, 2020 at 10:00 PM

      Gib Bescheid, wenn du sie probierst!

  • Reply
    Wednesday March 3rd, 2021 at 05:19 PM

    Danke für das Rezept. Habe heute meine erste Schokotorte gemacht. Mal sehen wie sie schmeckt. Wird dann verschenkt.
    Bild kann ich leider nicht einfügen.
    Auch Kaffee habe ich mir besorgt. Bei uns gibt es nämlich keinen Kaffee im Haus. Durch ein Tempo gefiltert…
    Und ich habe davon wirklich nix im Teig geschmeckt. Super.
    Danke, danke, danke.

    • Reply
      Wednesday March 3rd, 2021 at 05:21 PM

      Das freut mich sehr! Du kannst gerne an info at jennyisbaking punkt com ein Bild schicken, wenn du möchtest.

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