Chocolate Raspberry Triple Decker Cake
Indulge in the ultimate dessert experience with this Chocolate Raspberry Triple Decker Cake—a decadent masterpiece that’s as stunning as it is delicious. This three-tiered wonder combines rich, moist chocolate cake layers with the tangy sweetness of raspberry jam and a luscious semi-sweet chocolate ganache. Made with high-quality ingredients like unsweetened cocoa, fresh raspberries, and silky heavy cream, each bite delivers a perfect harmony of bold chocolate and bright berry flavors. The cake is topped with a vibrant crown of fresh raspberries and a delicate dusting of powdered sugar for an elegant finish. Perfect for celebrations or special occasions, this showstopping cake will dazzle your guests and keep them coming back for more. Ready in just over an hour, this exquisite dessert is a heavenly treat for any chocolate lover.
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Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 0.5 cup brown sugar
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 3 pieces large eggs
- 1.5 cups whole milk
- 0.75 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1.25 cups raspberry jam
- 1.25 cups heavy cream
- 9 ounces semi-sweet chocolate chips
- 1.5 cups fresh raspberries
- 2 tablespoons powdered sugar (optional for dusting)
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans. Line the bottoms with parchment paper for easier release.
Step 2
In a large bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Mix well to combine.
Step 3
In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until fully combined.
Step 4
Gradually add the wet ingredients to the dry ingredients, mixing on low speed (using a hand or stand mixer) until smooth.
Step 5
Slowly stir in the boiling water until fully incorporated. The batter will be thin—this is normal.
Step 6
Divide the batter evenly among the three prepared cake pans. Tap the pans lightly on the counter to remove air bubbles.
Step 7
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 8
While the cakes are cooling, prepare the ganache. Heat the heavy cream in a small saucepan until it just begins to simmer (do not boil). Remove from heat and pour over the chocolate chips in a medium bowl. Let sit for 2 minutes, then stir until smooth. Allow the ganache to cool to a spreadable consistency.
Step 9
Once the cakes have cooled, spread 1/2 cup of raspberry jam evenly over the top of the first layer. Place the second cake layer on top, and spread another 1/2 cup of raspberry jam evenly over it. Place the third cake layer on top.
Step 10
Spread a thin crumb coat of ganache over the entire cake to seal in the crumbs. Then, spread the remaining ganache over the cake, smoothing it out with a spatula.
Step 11
Garnish the top with fresh raspberries and dust lightly with powdered sugar if desired.
Step 12
Refrigerate the cake for at least 30 minutes to set the ganache before serving. Slice and enjoy!
Nutrition Facts
| Serving size | (3117.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8599.1 |
| Total Fat 389.1g | 0% |
| Saturated Fat 155.7g | 0% |
| Polyunsaturated Fat 101.2g | |
| Cholesterol 901.9mg | 0% |
| Sodium 5662.4mg | 0% |
| Total Carbohydrate 1300.0g | 0% |
| Dietary Fiber 122.9g | 0% |
| Total Sugars 852.6g | |
| Protein 127.8g | 0% |
| Vitamin D 281.0IU | 0% |
| Calcium 967.4mg | 0% |
| Iron 63.0mg | 0% |
| Potassium 5076.1mg | 0% |
Source of Calories