chocolate frosting recipe

This Raspberry Chocolate Layer Cake is super moist and layered with smooth chocolate ganache and raspberry filling, all covered in a fudgy chocolate frosting!

Raspberry Chocolate Layer Cake

(52 grams) sugar

cornstarch

water

(225 grams) raspberries*

(228 grams) all purpose flour

(414 grams) sugar

(85 grams) natural unsweetened cocoa

tsp baking soda

tsp baking powder

salt

(240 milliliters) milk

(120 milliliters) vegetable oil

tsp vanilla extract

eggs

(240 milliliters) hot water

(336 grams) unsalted butter, room temperature

oz semi sweet chocolate chips, melted

tbsp (35 grams) Hershey’s dark cocoa powder

(690 grams) powdered sugar

tsp salt

10-12 tbsp (150-180 milliliters) heavy whipping cream

oz (1 1/2 cups) semi-sweet chocolate chips

heavy whipping cream

Combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.

2. Add the raspberries and stir to coat with the sugar mixture.

3. Continue to cook until the raspberries start to soften and let out juice. Use your spatula to mash the raspberries.

4. Remove from heat when raspberry juice has begun to thicken, after about 5 minutes. Pour the mixture into another bowl and refrigerate until cool.
TO MAKE THE CAKE LAYERS:

Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.

. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.

. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.

. Add the wet ingredients to the dry ingredients and beat until well combined.

. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.

0. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.

1. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
TO MAKE THE CHOCOLATE FROSTING:

p id=&#8221;instruction-step-13&#8243;>12. Add the butter to a large mixer bowl and beat until smooth.

3. Add the melted chocolate and mix until well combined.

4. Add the cocoa powder and mix until well combined.

5. Add about half of the powdered sugar, salt and half of the heavy cream and mix until well combined.

6. Add the remaining powdered sugar and mix until smooth.

7. Add the remaining heavy cream as needed to get the right consistency of frosting.
TO MAKE THE GANACHE AND FINISH THE CAKE:

p id=&#8221;instruction-step-19&#8243;>18. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).

9. Heat the heavy whipping cream in the microwave until it just begins to boil. Keep an eye on it because it happens quickly.

0. Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes, then whisk until smooth. Set aside.

1. To layer the cake, first use a large serrated knife to remove the domes from the tops of the cakes so they are flat. See my tips on how to level a cake and how to stack a cake.

2. Place the first cake layer on a serving plate or on a cardboard cake circle.

3. Pipe a dam around the outside of the cake layer with some of the chocolate frosting.

4. Spread about 1/4 cup of chocolate ganache on top of the cake, in the center of the dam.

5. Drop spoonfuls of the raspberry filling (use about half of the raspberry filling per layer) over the chocolate ganache and then spread into an even layer.

6. Add the second layer of cake, then repeat steps 23 thru 25.

7. Add the third and final layer of cake on top.

8. Frost the top and outside of the cake with the remaining chocolate frosting.

9. Use the remaining chocolate ganache to drizzle chocolate around the edges of the cake, then fill in the center. If the ganache has gotten a little firm from sitting, just reheat for a few seconds until pourable again. See my tips on making a chocolate drip cake.

0. Pipe swirls with the remaining chocolate frosting around the top of the cake, then decorate with additional raspberries and chocolate sprinkles, if desired.
Refrigerate the cake until ready to serve. The cake is best when served at room temperature and holds up well for 4-5 days when well sealed in an air tight container.
*You’ll need about 2 pints of raspberries for the filling and decor.

Hi there, 
This looks beautiful! I am hoping to make the sponges for a couple of layer cakes I am making next week but I will be converting them to gluten free. 
I just want to check, is the quantity of baking soda correct? I am used to the baking powder always being higher in quantity than the baking soda? But yours is the opposite so just wanted to check before I make them! 
Thank you, Debs 

Recipe looks great. Do you use natural cocoa powder or dutch process? I'm guessing that the reviewer used dutch.

Hi Lindsay,

Would you mind tell me the pan size you have used for this recipe? Thanking you in advance.

INCREDIBLE! This was my first layered cake and it came out amazing! The flavors are rich and the combination with the fresh raspberry filling taste just beautifully.  My brother noted that the frosting had a nice salt aftertaste, very different and delicious from any other frosting I've had. A glorious recipe, I will definitely be making this again!

Hi!!

I am a home baker and made this recipe for my mom’s birthday yesterday. It is in fact my favorite kind of cake! I ran into just a few issues: let your ganache set in between layers or cool the ganache more before hand or the layers will slide. 

Other than a few momentary slides before it went to cool in the fridge this cake was a big hit! My family loved it. 

Hola Lindsay hice esta receta solo la del pastel de chocolate y es la mejor que he probado en mi vida. El pan queda súper húmedo, esponjoso, muy sabroso. La modifiqué un poco lo que es el bicarbonato, el polvo de hornear y en lugar de la leche le puse buttermilk, lo rellené con dulce de leche y quedó riquísimo todo el mundo tenía que ver con el pastel. Muchas gracias por compartir esta receta tan rica, saludos desde Costa Rica ????????

WOW this cake is amazing! I love chocolate and raspberry together!

The cake batter was a little too runny because of the hot water. A lot of it escaped the tin. I had to make another layer. That time, I didn't add the hot water. Instead, I subbed it with a small dash of milk. It rose better and didn't run everywhere. Also, I lined the tray all around. On the other hand, the cake was delicious and moist. I just didn't understand the need for the hot water. Next time, i would just not use the hot water and use the milk instead, and i would line the tray. Or, I would not use a loose based cake tin. Overall, this cake is very nice.

Just finished making this for my grandmother's 86th birthday tomorrow.  She loves raspberries! Can't wait to try it, it looks amazing ????????

Iam going to make this cake for my sons 24 th birthday i think he will love it it sounds delicious, but my reason for comment is I have a burning question What do you do with all these cakes after you make them for your blog are you and your family eating all the cakes everytime you bake one or do you give them away to family and friends? See I am concidering starting a blog too but i dont know if my family and friends will be able to eat cakes or sweets as often as i would need to meke them and blog about it. Do you have a bakery too? Thanks for all your super hard work and sharing your time with all of us you seem like an incredibly busy lady your family must appreciate the super woman that you are Stay sugar sweet Lindsey!
Sincerely
Rhonda. 
Aka another mom.

Oh my goodness!! Made this cake today, and I have to say it’s a new favorite. I’m not usually a complete recipe follower, followed this one and it was amazing!! Thank you for sharing!
❤️
Jeannine

This cake earned 5 starts for flavor. My cake turned out incredibly delicious. I made it for my brother's 28th birthday and he said it was probably the most delicious cake he's ever had. My cake also looked like a "mound" cake by the end of it. I have no idea how to make them look pretty. The cake itself was moist and delicious, but fell apart as I was trying to assemble it (I'm not sure how to combat this, I am a novice baker). Also, I don't think I put enough frosting between the layers because I had so much extra to put on the outside. There was 1cm - 2cm thick frosting over the cake. I was using it to "glue" together the cake as it was falling apart. It was pretty comedic, and a delicious cake. Any advice for the novice baker?

Sooooo good! Loved it. Next time I'll probably make just 3/4 of the buttercream, as I had a lot left. But otherwise perfect, as all the recipes I've tried from your blog. Thanks!

This cake was heavenly, the vibrant raspberries were purely delightful with the heavy chocolate cake. Wonderful dance between tanginess and the deep chocolate flavour. My boyfriend and I absolutely adored making this cake! Heavens, we are making it again today! The family enjoyed it too!! Even our old pooch who ate a few crumbs. (accidentally of course)

I made this cake for my Mums 80th Birthday, changing to a strawberry filling, as per previous comments. It was the best chocolate cake I’ve made from Pinterest. I did find when icing the outside it was beneficial to refridgerate the cake until firm, much easier. Everyone loved it and definitely make this one again. Thanks so much for an awesome cake.

Is a good recipe! I've made this cake yesterday for my colleagues at work and came up just perfect.  The only thing was the layers were not that thick as they suppose to be. That was because I used some batter for 6 cupcakes. Also, the same recipe was used 2 weeks ago for cupcakes filled with the raspberries filling.  Perfect! It really works. I wonder if I can attach any pictures.

I'm not a baker - don't love following recipes - so only do it on special occasions.  This recipe is incredible!  So easy to follow, and with a wonderful result.  Cake is moist, frosting is just right, and the raspberry jam gives it the little tartness that it needs!  I only have one cake pan, so I did it in two layers - thus having wayyy too much frosting, but no real loss there!  Thanks for this :)

Looove this cake, the cake itself was amazing so delicious , dark and moist. I did not have quite enough berries so I made the filling and put it into the cream filling, I then used raspberry jam on my cake slices and piped mounds and filled the centre with the now pretty blushing pink cream. I ganached the top of the cake with a pile of berries in the centre, dusting some gold  and presented it as a naked cake, it looked and tasted divine, even if I do say so myself. Thank you for a go to recipe .

Hi Lindsay, how are you? I’m currently making your cake but i only have 125g of raspberries does the  sugar, cornflour and water measurements change or does it stay the same? 

I made this cake last weekend and the flavors came out very delicious.  The cake was super moist and the frosting/ganache were excellent.  I plan to use this chocolate cake recipe for cupcakes as well.  The only thing I changed slightly was the raspberry filling.  We don't like raspberry seeds, so after I cooked the raspberry mixture as directed, I put it through a fine sieve and discarded the solids.  I then whisked 2 TB of seedless Polaner raspberry jam into it and it worked out great.  The only issues I struggled with was making the frosting in my Kitchen aid machine with the wire whisk attachment.  There was so much frosting in the bowl that it didn't mix up well on the bottom.  But, in the end, it worked out fine.  I also had a bit of trouble getting the top of the cake straight enough so that the ganache could drip down nice.  But, I have to continue to practice my cake decorating skills and be patient enough to perfect the look of the finished product.  The tutorials on this site give me hope!   Can we see some smaller cake recipes in the future?  4 or 6"?  My husband and I can't eat a huge cake by ourselves. Thanks for posting this!

My daughter and I made this cake tonight for a party tomorrow. Couple things for us to work on, frosting I think was a little on the thick side and had a little trouble with the drip. Overall I think it went pretty well. Everything was delicious. Looking forward to making more cakes. Would you recommend any extra tips for the frosting and drip that isn’t already in your videos? 

Wonderful recipe--a truly decadent dessert! I used my standard chocolate buttercream recipe, but otherwise I followed the instructions with only minor adjustments for altitude. I really appreciated your leveling and torting tips, too. Cake came out beautiful and my family raved about it.

Can I make the cakes a day before and then frost them the next day?

I just made this for my hubby's birthday tomorrow. I used frozen raspberries for the fillig and fresh raspberries for decoration, and that worked fine. I really appreciate the links to all the tips throughout the process; they are very helpful, and I learned a lot! Next time I will use more frosting for the dam around the top of each layer (new technique for me) because some of the raspberry filling still leaked out in a couple spots, but only slightly. I am also going to invest in a plastic squeeze bottle for my next attempt because my drips using a spoon are kind of gloppy. Thanks so much for providing this recipe and all the tips. I'll definitely be back for more recipes!

Your recipe is perfect. Baked my first layer cake for my husband’s birthday and it came out better than the cake from the patisserie. The cake stayed moist and tasted absolutely delicious. 

I had this cake for my 18th birthday and it was genuinely the best cake I've ever eaten in my life! Thank you :D

Hi! I used this recipe for my son’s birthday last year, and it was delicious...a real crowd pleaser! :) I am curious if you can tell me how many cups of batter the cake recipe makes? I wanted to make 10” round layers this time (which calls for 6 cups per layer according to the pan directions) and need to know how much to adjust! Thanks in advance! 

This cake is amazing!! So delicious!! I am going to make it for the groom’s cake for my son’s wedding in December. I’m wondering if I should add meringue powder to the buttercream since the cake will be sitting out for several hours. I don’t want it to dry out. What would you recommend?

I’m thirteen years old, and my ten year old sister and I made this cake for our dad’s birthday. It was super fun to make as a team! It was our first time making a layered cake and a cake from scratch. The recipe was the perfect balance of challenging and fun for beginners like us! One tip: don’t be afraid to use more of the frosting, ganache, and filling....we ended up with a lot of extra. Also, it’s very rich! Our dad loved it and he was very thankful!

Hi, my daughter tried baking the cake and it was absolutely delicious. However, it didn’t rise at all. We split it into three pans and they were hardly 1 inch high each. Any ideas on why they didn’t rise at all. She followed the recipe completely. 

Hi could I possibly store the chocolate cake, just the cake no frosting In the fringe or the freezer two days before continuing with the recipe? Or will it completely ruin the texture?

Ps: love this recipe, best cake ever!  

This is the best chocolate cake ever! Its so moist and full of flavour and I make it for all my family’s birthdays because they love it so much.

Fabulous cake! Just made this recipe today for a birthday. The recipe was so clearly written and all ingredient amounts and instructions made for a perfect cake! This was surprisingly easy but beautiful and looked very impressive. The raspberry jam was a perfect contrast to the swert frosting and ganache. The cake texture was moist and almost spongey.  Worth the calories! Thank you!

I made this cake today and I am in LOVE!! 
It was absolutely perfect! The recipe is so easy to follow and everything turned out perfect. Thank you so much for posting this. I will be using this recipe many many times in the future 😁
Made in the UK!

I was wondering if you could also substitute the raspberry for sweet potato?
I just want to make a vanilla cake using the filling recipe from here and I want to use sweet potato to make a fall cake. Also, I did try this recipe and my cake came out so DELICOUS!!!! Thank you in advance! :D

I made this today as a Birthday cake for my roommate. Mine wasn't quite as neat but it still looked impressive and tasted amazing! I did add a jam and hot water glaze to the decorative raspberries to take things up a notch. My roommate loves chocolate and raspberries, so she was truly delighted by this cake! Thank you so much for sharing your recipe and method!!!

Hands down the best cake I’ve ever eaten. And I’ve made a lot of cakes. There is nothing anyone could do to improve this cake. It’s my new favorite. 

Absolutely divine. I look forward to making more cakes in the future. I used buttermilk instead of milk, hot coffee instead of hot water, and cake flour instead of all purpose. An absolutely gorgeous cake.

This was amazing! my family and i loved every part of it and after the kids are there was even enough to bring to my bible study  group! you’ve outdone yourself Lindsay!

OMG. I made this cake for 50th COVID Birthday party. It was the hit of the evening. The birthday girl said this was by far the best chocolate raspberry cake she has ever had, as it's her favorite cake. She is also in the food industry and stated she would sell it at her place of business if she could. It hit all the notes - it was moist and the flavor profile was spot on. Needless to say, we each ate two pieces each - and it was worth every calorie. I will definitely make this again.

I made this cake yesterday for a friends birthday - I haven't tasted it yet but with chocolate on chocolate with ganache and raspberry filling it has to be delicious!  My cake isn't as beautiful as yours but it's still impressive.  I have so much frosting left over, I think I could have halved the recipe and still have had plenty.  I have plenty of ganache left over too. Was it intended that all the frosting be used?

I appreciate your accompanying video - it was very helpful, especially when it came to assembling the cake.  Thank you for the awesome recipe!

https://www.youtube.com/watch?v=qqfxCW7R67Y

This Raspberry Chocolate Layer Cake is super moist and layered with smooth chocolate ganache and raspberry filling, all covered in a fudgy chocolate frosting! It’s rich, full of chocolate and heavenly!

Recipe: https://www.lifeloveandsugar.com/raspberry-chocolate-layer-cake/

All you need are six ingredients and you&#039;ll have this rich and creamy Chocolate Buttercream Frosting ready in no time. It&#039;s so delicious that you&#039;ll want to eat it by the spoonful.

Chocolate Buttercream Frosting

unsalted butter (room temperature (339 grams))

cocoa powder ((50 grams))

vanilla extract

sugar

heavy cream (or whole milk (90-120 milliliters))

In a large mixing bowl or the bowl of a stand mixer with the whisk attachment, whip the butter until very light and fluffy, about 5 minutes.

Add the cocoa powder, vanilla, and salt. Mix on low speed until well combined, stopping to scrape down the bowl a couple of times. With the mixer on low, gradually add in the confectioner’s sugar about a cup at a time alternating with a tablespoon of cream. (I like 6 cups of sugar for a smooth and swoopy frosting, but for a stiffer frosting, use up to 8 cups of sugar.) Scrape down the bowl.

Increase the speed to medium-low and beat until fluffy and spreadable, about 1 minute. Add additional cream a tablespoon at a time if your frosting feels too thick or stiff. This recipe makes enough frosting for 24 cupcakes or a 9-inch 2-layer cake.

https://www.youtube.com/watch?v=MM4mvdythZE

Knowing how to make chocolate frosting is a cornerstone to baking! This chocolate frosting recipe is super easy and comes togethern in a snap. It has the perfect balance of sweet, salty and CHOCOLATE! You’ll love using this frosting for icing cupcakes cakes and macarons. Remember to add a bit of cream at the end a tablespoon at a time until you have the desired consistency for cake decorating etc.

Full Recipe: https://preppykitchen.com/chocolate-buttercream/

HOW DO YOU MAKE FLUFFY CHOCOLATE ICING?

Whipping the butter and sugar together on a medium speed for about 5-7 minutes will incorporate more air into the mixture and give you a fluffier frosting.

For a light and fluffy frosting try whipping up a batch of Swiss or Italian meringue buttercream. Both use whipped egg whites to create a light and fluffy frosting. Mix in 1/2 cup of melted and cooled dark chocolate and a teaspoon of espresso powder for an amazing fluffy chocolate icing.

SUBSCRIBE ►https://www.youtube.com/channel/UCTvYEid8tmg0jqGPDkehc_Q?sub_confirmation=1
--------------------------------------------------------------------------
ADD ME ON:
Facebook: http://www.facebook.com/PreppyKitchen
Instagram: http://instagram.com/PreppyKitchen
Pinterest: https://www.pinterest.com/PreppyKitchen
Website: http://www.PreppyKitchen.com

How to Make Chocolate Frosting

This Chocolate Malt Cake with Creamy Malt Frosting is super simple, extremely soft, and perfectly chocolatey! This rich homemade cake is pure heaven!

Chocolate Malt Cake with Malt Frosting

(15.25 ounce) box Devil’s Food Cake

vegetable oil

Malted Milk Powder

cocoa powder

butter, room temperature

heavy cream

Spray a 9&#215;13 pan with nonstick spray and set aside

In the bowl of your stand mixer fitted with the paddle attachment combine all the cake ingredients on low speed for 30 seconds. Turn the mixer speed up to medium for 2 minutes, until the batter is creamy and smooth, scraping the sides of the bowl as necessary.

Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely in the pan.

In a large bowl whisk together the cocoa powder, powdered sugar, malt powder and salt until combined.

In the bowl of the stand mixer fitted with the paddle attachment beat the butter until it&#8217;s smooth. Slowly add the powdered sugar mixer into the bowl followed by the heavy cream. Mix on low for 30 seconds, and then turn the mixer up to medium-high and beat the frosting for 3 minutes, until paler in color and creamy, scraping the sides of the bowl as necessary.

Frost the top of the cake in the pan when cooled, or remove the cake from the pan and frost the top and the sides.

Frosting

This is one of my favorite cakes and my mom cooks this for us.

A vanilla  malt cake was a family hit. So I made your chocolate malted cake today. Preparation  went smoothly. We'll enjoy tomorrow for Easrer.

Top 3 chocolate frosting recipe recipes from across the web

The most viewed chocolate frosting recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Raspberry Chocolate Layer Cake

Chocolate Buttercream Frosting

Chocolate Malt Cake with Malt Frost...

Top 3 chocolate frosting recipe recipes from across the web

The most viewed chocolate frosting recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Raspberry Chocolate Layer Cake

Chocolate Buttercream Frosting

Chocolate Malt Cake with Malt Frost...

The most viewed chocolate frosting recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine