Go Back
+ servings

Double Chocolate Layer Cake with Raspberry Filling

Niky @ The House on Silverado
This decadent cake is adapted from The Great British Baking Show. Two layers of rich chocolate cake, separated by a layer of raspberry filling and ganache, then frosted with even more creamy chocolate ganache. Decorating with whole, fresh raspberries on top makes this cake a showstopper!
Prep Time 40 mins
Cook Time 35 mins
Course Dessert
Cuisine American, British
Servings 10


For the Cake:

  • ½ cup cocoa powder
  • 6 TBSP very hot water
  • cups unsalted butter
  • cup brown sugar packed
  • ¾ cup granulated sugar
  • 4 large eggs
  • 2 cups self-rising flour
  • ½ tsp baking powder
  • pinch salt
  • 4 TBSP whole milk

For the Filling:

  • ½ cup raspberry jam homemade or from a jar

For the Ganache:

  • 1 TBSP unsalted butter
  • 1 cup heavy whipping cream
  • 2 tsp granulated sugar
  • 1 heaping cup dark chocolate chips 60%-70% cacao

For Decorating:

  • 2 pints fresh, whole raspberries
  • powdered sugar for sprinkling


  • Preheat the oven to 350°.
  • Spray two 8" round baking pans with cooking spray, then line the bottoms of each with parchment paper.
  • In a small bowl, combine the cocoa powder with the very hot water, and mix until smooth.
  • Beat the butter and both sugars in a stand mixer, on medium speed for 3-4 minutes, or until smooth and creamy, scraping down the sides of the bowl as needed.
  • Add the eggs, one at a time, beating well between each addition. Sift the flour, baking powder, and salt into the bowl. Add the cocoa paste and mix again until combined. Mix in milk until smooth.
  • Divide the mixture equally between the lined baking pans and smooth with a spatula.
  • Bake on the middle oven shelf for 30 minutes, until well-risen and a toothpick inserted in the center comes out clean. Remove from the oven and cool in the pans for 5 minutes, then turn out onto wire rack and allow to cool completely.
  • To make the ganache, place the butter and chocolate chips in a bowl. To a medium saucepan, add the cream and sugar and heat to a low simmer, stirring until sugar is dissolved.
  • Allow to cool for 30 seconds, then pour over the butter and chocolate in the bowl. Stir until melted and smooth. Allow to cool and thicken slightly, approximately 5 minutes.
  • Place one layer of cake on serving platter and top with 1/2 cup rapsberry jam, smoothing evenly over entire layer with a spatula.
  • Add 3 tablespoons of chocolate ganache on top of the raspberry jam, and smooth evenly to the edges of the cake.
  • Top with the second cake, then cover the top and sides with the remaining ganache.
  • Top finished cake with whole raspberries and a dusting of powdered sugar to serve.


This recipe has been adapted from The Great British Baking Show's Love to Bake cookbook.  
Keyword cake
Tried this recipe?Let us know how it was!