This post may contain affiliate links. We may earn money or products from the companies mentioned in this post. Please know, we only share products we love!
Moist layers of chocolate cake filled with delicious raspberry cheesecake mousse and topped with fresh raspberries, chocolate curls and a dusting of powdered sugar -- can you say dreamy? This chocolate raspberry layer cake has the taste and look of a European bakery cake. It's sweet, but not too sweet; it's beautiful, and it's perfect for Valentine's Day! We actually make this cake year round, but it is red and pink, right?!
Our neighbor Terry Weber shared the recipe for this chocolate cake with raspberry cheesecake mousse filling when we lived in Vienna, VA and it’s a favorite dessert of many friends. Although it takes some time to assemble, chocolate raspberry layer cake is actually easy and fun to make. Start with our recipe for perfect chocolate cake, or use a cake mix (with a few additions). We'll give you the link and instructions for both. Sometimes we make this cake as two rectangular layers by using two 9x13-inch pans. We also make it as pictured with three round layers. Take your pick! The chocolate cake recipe or cake mix have the right amount for either layer variation.
Tips: use parchment paper & freeze
Whichever pan set you use you'll want to line the pans with parchment paper. This will allow the cakes to release easily from the pans after baking. Follow our cake recipe, or our box mix instructions to make the batter and fill the baking pans.
Once the cakes have cooled, wrap them lightly in plastic wrap and freeze them for at least an hour. Frozen cake layers are easier to work with.
How make make raspberry cheesecake filling
Meanwhile, make the filling. A delicious blend of cream cheese, frozen raspberries, whipped cream and white chocolate pudding mix, this filling has a delicately sweet flavor. The filling color will vary depending on how much you mix the ingredients. Make the filling white by mixing all ingredients well, then lightly fold in frozen raspberries. If you thaw the raspberries and mix them in really well, your filling will turn pink.
Making raspberry chocolate layer cake like this give is a very European pastry taste. Sweet, but not too sweet. If you tend to like sweeter cakes, we suggest spreading a layer of chocolate fudge frosting over each cake circle, before you spread the raspberry filling. See the frosting recipe below.
After the filling is made and the cake layers are frozen, comes the fun part. You get to construct your masterpiece! This cake has a strong WOW factor, even though it's easy. Spread a third of the filling between each layer. Spread the filling within about one inch of the edge. Once all three layers are stacked, you can lightly press the cake and the filling will spread to the edges. On the top layer, carefully place fresh raspberries.
How to make chocolate curls
Then add chocolate curls. You can make chocolate curls ahead of time and keep them in the refrigerator. Put as many or as few curls as you'd like among raspberries on the top layer. This will give your cake an elegant touch.
It's easier to cut the cake if you can chill it in the refrigerator for an hour or more before serving. To add some magic, lightly dust the top with powdered sugar just before you present the cake.
More luscious desserts for you to try!
Don't forget to pin this recipe for later! You can also follow us on Pinterest here!
Tried this recipe and loved it? Comment and Rate it! Also send us a picture, WE WANT TO SEE!
- 1 cup unsifted unsweetened cocoa
- 2 cups boiling water
- 2 ¾ cups sifted flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup butter
- 2 ½ cups sugar
- 4 eggs
- 1 ½ teaspoon vanilla
OR use a cake mix plus these ingredients:
- 1 package triple chocolate fudge cake mix (Betty Crocker or Duncan Hines)
- ½ cup sour cream
- ¾ cup water
- ½ cup vegetable oil (not olive oil)
- 3 eggs
For Cheesecake Mousse Filling
- 8 ounces cream cheese, softened to room temperature
- ¾ cup cold milk
- 1 box instant white chocolate pudding (dry)
- ⅓ cup powdered sugar
- 8 ounce whipping cream*
- 12 ounce bag frozen raspberries
For Frosting (optional)**
- 6 ounces semi-sweet chocolate chips
- ⅜ cup light cream (can use half & half, cream, or milk)
- ½ cup butter (1 stick)
- 2 cups powdered sugar
For Top Garnish
- large Hershey Milk Chocolate bar (no nuts)
- 4 ounces fresh raspberries, rinsed and dried
- 2 Tablespoons powdered sugar
1.Pre-heat oven to 350 degrees.
2.Cut parchment paper to fit 3 round cake pans (8 or 9 inch). Lightly grease pans, then lay down parchment rounds.
3.Combine cocoa with boiling water in medium bowl, mixing with wire whisk until smooth; cool completely. Set aside.
4.In a separate bowl, sift together flour, soda, salt and baking powder. Set aside.
5.In a large mixing bowl, beat butter, sugar, eggs, and vanilla together with an electric mixer. Mix about 5 minutes until light and fluffy.
6.At LOW mixer speed, beat in SMALL amounts of flour, alternating with cocoa mixture. DON'T OVER BEAT.
7.Divide evenly in 3 pans. Smooth top. Bake 25 - 30 minutes or until surface springs back when gently pressed.
8.Cool in pan 10 minutes, then carefully loosen sides with spatula and invert cake rounds on cooling racks. Let cool completely. When cooled, wrap in plastic wrap and place cakes back into pans to protect them. Freeze for at least one hour.
OR Use a cake mix with these directions
1. Add cake mix, sour cream, water, vegetable oil, and eggs to medium size mixing bowl.
2. Beat at low speed of electric mixer for one minute, then two more minutes at medium speed until ingredients are well bended and fluffy. Do not over beat.
3. Continue with step 7 above.
1. Beat cream cheese until soft, slowly add milk, then pudding mix, then powdered sugar and beat until smooth.
2. Whip cream* until stiff and slowly fold into cream cheese mixture.
3. Add frozen raspberries (still frozen).
For white filling: gently fold in raspberries; be careful not to stir too much.
For pink filling: defrost raspberries and mix them into creamed mxture until all is pink.
1.Combine chocolate chips, cream and butter in a medium saucepan or double boiler, and stir over medium-low heat until smooth. Remove from heat.
2.Blend in 2 ½ cups of powdered sugar with whisk or electric mixer. (To speed up the process, you can set your bowl over ice as you whisk or beat it.) Beat until it holds its shape.
1. (Optional) spread frosting on top of each cake layer. Spread to within ½ inch of cake edges.
2. Divide filling into half or thirds (depending on whether you have 2 or 3 layers). Spread a layer of filling over each cake layer (atop frosting if you used frosting), leaving an inch border free of filling (the filling will move toward edges on its own.)
3. Carefully stack 3 layers together. If they begin to slide, insert 1-3 wooden dowel(s) or plastic straws to stablize.
1. To make chocolate curls, drag a vegetable peeler down the sides of a large Hershey bar.
2. Top with fresh raspberries, chocolate shavings and curls Just before serving, dust top of cake with powdered sugar.
*You can substitute the 8 oz. carton whipping cream for an 8 oz. tub of Cool Whip (thawed). This will speed up the process & reduce the calories, but it doesn't taste quite as good.
**The frosting adds a sweeter, richer flavor to the cake. Without the frosting, the cake is less sweet, like a European cake.
Amount Per Serving: Calories: 221Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 66mgSodium: 104mgCarbohydrates: 12gFiber: 2gSugar: 8gProtein: 4g
Share it on Instagram and tag us and tag #infinetasterecipes so we can see it!