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+ 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

Ingredients
  

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

Instructions
 

  • 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.

Notes

This recipe has been adapted from The Great British Baking Show's Love to Bake cookbook.  
Keyword cake
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