Chocolate Layer Cake with Raspberry Curd

Chocolate layer cake with raspberry curd, who wants a piece? Anybody who knows me, knows that I am a huge chocolate lover. Yes, I do have an entire section just dedicated to chocolate. Check out my chocolate category to get you transported to chocolate heaven. As my birthday is approaching soon and as some states here in Germany will start school soon again, I decided to present a real decadent cake again. Yes! I know, I know, at least for my standards I have tried to cut back on too many cakes this year. So far I have presented Sachertorte, a strawberry chocolate cake and a lemon sponge cake with cranberry filling. That is basically a cake every second month, which isn’t too much for my standards. But let’s get back to this delicious chocolate layer cake.

So how to describe this cake. First you have a moist chocolate cake, this is then filled with delicious and tart raspberry curd. Curd is similar to a custard. The binder and thickener are eggs, so it has a slightly different texture and flavor. I do love raspberry curd, have you every tried it? This combo is then frosted with chocolate ganache, which means melted chocolate and heavy cream. Since you only need a tiny slice to feel really full, I decided to pass on the cake to friends and family. It got raving reviews. One colleague even took the time to send me a message later on how wonderful it was. This is how good this cake is.

In this Instagram reel you can see how I make the cake

Chocolate Layer Cake with Raspberry Curd

Serves: One 18cm/6 inch ∅ cake
Prep Time: 1hr Cooking Time: 45min Total Time: 2hr

This chocolate layer cake is made with a moist cake base and combines really well with tart raspberries.


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

  • Chocolate Layer Cake
  • 3 eggs
  • 2 teaspoons vanilla extract, see here how to make your own
  • 100 grams of canola oil
  • 320 grams of buttermilk
  • 300 grams of all-purpose flour
  • 90 grams of unsweetened cocoa
  • 270 grams of regular sugar
  • 2 1/2 teaspoons of baking soda
  • 1 teaspoon of baking powder
  • 260 grams of freshly brewed coffee (you may replace with boiling water)

  • Raspberry Curd
  • 250 grams of frozen raspberries
  • Juice of one lemon
  • 80 grams of regular sugar
  • 3 eggs
  • 1 tablespoon of cornstarch
  • 75 grams of butter

  • Decoration
  • 100 grams of semi-sweet chocolate
  • 1 tablespoon of neutral oil
  • Fresh raspberries



In this Instagram reel you can see how I make the cake. For the chocolate ganache bring heavy cream almost to a boil, then stir in chopped chocolate. Stir until the chocolate has fully melted. Then cover and chill in the fridge.


For the chocolate layer cake preheat oven to 180 degrees Celsius and line two 18cm/6inch cake pans with parchment paper.


Beat eggs, vanilla extract, oil and buttermilk in a large bowl until fluffy. Add all other ingredients except for the coffee, beat well. Lastly add the coffee. the batter will be thin. Pour into prepared cake pans. If you only have one, you will have to bake one after the other. Chill the second half in the fridge while you bake the first batch. Baking time is about 45min, an inserted tooth pick should come out clean. Cool and release from cake pan.


For the raspberry curd weigh raspberries, lemon juice and sugar into a pot and bring to a boil. Then take off of heat and while stirring, add the eggs. Let simmer for a few minutes on low heat until it has thickened. Meanwhile mix the cornstarch with a little bit of cold water in a mug, then add to the mix. Let simmer one more additional minute while stirring. Cut the butter in cubes and also add to the mix until the butter has melted. Cover and chill in the fridge.


Now we are going to assemble the cake. First beat the chilled ganache with a mixer until stiff peaks form, this shouldn't take too long. Transfer to a piping bag. Cut each cake layer in half so that you have four cake layers total. Pipe a "damm" at the outer edges of the first cake layer with the ganache. This will help for the curd not to come out. Fill the center with raspberry curd (about four tablespoons). Place the second cake layer on top. Repeat procedure with the second and third cake layer. Place the fourth cake layer upside down so that you have sharp edges. Use ganache to frost the outside and top of the cake thinnly. Chill prepared like this for at least half an hour or overnight. For the decoration melt the chocolate with the oil on low heat. Be sure that your cake is fully chiled. Then create the drip effect by pushing a bit of the melted chocolate down on the edge of the cake with a spoon. Spread the remaining chocolate on the top of the cake. Pipe on some circles with the ganache and decorate with fresh raspberries (see pictures).

P.S.: Chocolate combines very well with raspberry, one of the most favorite recipes of my blog is below pictured raspberry chocolate cake and has been baked hundreds of times.

Saftige Himbeer-Schoko-Torte

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  • Reply
    Erika Schmid
    Monday August 7th, 2023 at 12:14 PM


    • Reply
      Monday August 7th, 2023 at 01:54 PM

      Schon ausprobiert?

  • Reply
    Sabine St.
    Tuesday August 22nd, 2023 at 02:36 PM

    Hy Jenny, ich bin auf der Suche nach einem tollen Schokotortenrezept auf deinen Beitrag gestoßen 🙂
    Dazu eine Frage: Denkst du kann man den Tortenboden auch vorbacken und einfrieren? Oder wird das dann zu matschig?
    LG Sabine

    • Reply
      Tuesday August 22nd, 2023 at 03:12 PM

      Hi Sabine, sollte klappen, so matschig sind sie dann doch nicht. Auf jeden Fall durchschneiden, wenn sie noch kühl sind, dann krümeln sie auch weniger. Berichte gerne. Grüße, Jenny

  • Reply
    Saturday November 18th, 2023 at 08:31 PM

    Habe den Kuchen für meinen Mann zum Geburtstag gebacken und es ist ein sehr leckerer Kuchen dabei heraus gekommen, der auch noch Tage später saftig geschmeckt hat. die Kuchenböden sind ein kleines bisschen am Rand gebrochen und dadurch war der Kuchen ein kleines bisschen schief und beim nächsten Mal dann Rezept noch genauer lesen und mehr Himbeercreme zwischen die Böden. Ich bräuchte vermutlich etwas mehr Übung beim schichten der Böden, aber war insgesamt sehr zufrieden mit dem Ergebnis ❤️

    • Reply
      Saturday November 18th, 2023 at 08:32 PM

      Wow, du hast ja mega viel gemacht, wie krass!

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