Instructions
- 1
Bake chocolate sponge in 3 layers at 350°F for 33-35 minutes. Cool.
- 2
Cook 300g raspberries with sugar 8 minutes until jammy. Strain to remove seeds. Cool.
- 3
Make ganache: pour hot cream over chocolate. Whisk smooth. Cool until spreadable.
- 4
Make chocolate frosting: beat butter, cocoa and powdered sugar until fluffy.
- 5
Spread ganache between each layer. Add raspberry compote over ganache.
- 6
Stack all layers. Apply chocolate frosting all over exterior.
- 7
Pile fresh raspberries high on top.
- 8
Drizzle raspberry coulis over the mound of berries letting it cascade down the sides.
Baker's Tip
Strain the raspberry compote to remove all seeds — seeds in the filling are unpleasant to bite and the seedless jam creates a cleaner, more intense flavor. Press through a fine sieve with a spatula to extract maximum juice from the cooked berries.
Frequently Asked Questions
Can I use fresh raspberry jam from the store?
Yes — use seedless raspberry jam warmed slightly to spreadable consistency. Store-bought jam is sweeter than homemade compote so reduce the sugar in the frosting by 2 tablespoons to compensate. Spread it in a thin even layer rather than a thick one.
How do I prevent the raspberry filling from bleeding into the chocolate frosting?
Apply a thin ring of frosting around the edge of each layer before spreading the raspberry filling inside — this creates a dam that prevents the jam from seeping out. Refrigerate for 15 minutes after each layer before adding the next.
The ganache is too firm to spread — what do I do?
Warm it briefly in the microwave in 10-second bursts, stirring between each. Alternatively place the bowl over barely simmering water and stir until the ganache loosens to a spreadable, silky consistency. It should spread like thick peanut butter — not liquid, not firm.
Can I make this cake nut-free and gluten-free?
The recipe is already nut-free. For gluten-free, use a 1:1 gluten-free flour blend and add 1/2 teaspoon of xanthan gum if your blend does not contain it. The texture will be slightly denser but still moist. All other components are naturally gluten-free.
About This Recipe
A dramatic pairing of intense dark chocolate sponge and fresh raspberry jam — three moist chocolate layers with raspberry compote and dark chocolate ganache filling, frosted in chocolate buttercream with fresh raspberries and a raspberry drizzle cascading over the top.
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