Chocolate Layer Cake with Raspberry Cream Filling

Print Recipe

Save RecipeRecipe Saved

Moist Chocolate Cake (8–10 servings)

• 150 g flour
• 40 g potato starch
• 225 g granulated sugar
• 50 g cocoa powder
• 75 ml milk
• 225 g butter, room temperature
• 4 eggs, room temperature
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda

French Raspberry Buttercream

• 4 egg yolks
• 57 ml water
• 117 g granulated sugar
• 280 g softened butter, diced
• 1 tsp vanilla
• 30 g raspberry coulis

Chocolate Buttercream

• 85 g softened butter
• 220 g powdered sugar
• 45 g cocoa powder
• 2 – 3 tbsp heavy cream

Instructions

Make the Moist Chocolate Cake

1. Preheat the oven to 170°C (fan). Grease and line two 12 or 15 cm cake pans.
2. Sift together the flour, potato starch, baking powder and cocoa. Stir in the sugar and set aside.
3. In a stand mixer, beat the butter on medium speed for about 5 minutes until creamy.
4. Add the eggs one at a time, mixing well between additions.
5. Add the milk and beat again until combined.
6. Reduce to low speed and add the dry ingredients, mixing until just combined.
7. Divide the batter into 3 portions for 12 cm pans or 2 for 15 cm pans, and pour into the prepared pans.
8. Bake for about 45–50 minutes. Check doneness with a cake tester or knife tip.
9. Allow cakes to cool a few minutes, then remove from pans.
10. Wrap in plastic and chill in the fridge before trimming and assembling.

Make the French Raspberry Buttercream

1. In the mixer bowl with the whisk, beat the egg yolks on medium speed until pale.
2. Meanwhile, heat the water and sugar in a saucepan over medium heat. Using a candy thermometer, bring the syrup to 120°C.
3. With the mixer on low, slowly pour the hot sugar syrup into the yolks in a thin stream, then increase speed and whip for about 10 minutes until cooled.
4. Add the softened butter, a few cubes at a time, blending well after each addition.
5. Stir in the raspberry coulis and a touch of food coloring if desired to achieve a pink color.
6. Whip until smooth and fully incorporated.

Make the Chocolate Buttercream

1. Whip the softened butter on high for about 5 minutes until light and fluffy.
2. Lower the speed and add the sifted powdered sugar and cocoa, then increase speed and beat until combined.
3. Add the cream and whip another 5 minutes until smooth and spreadable.

Assemble the Layer Cake

1. Slice the cake into even layers using a cake leveler or serrated knife.
2. Place a cake board on a turntable for easier assembly.
3. Place the first layer and spread a thin layer of raspberry buttercream with an offset spatula.
4. Add the next layer and repeat until all layers are stacked.
5. Chill the stacked cake for about 10 minutes if the filling needs to set.
6. Cover the whole cake with a crumb coat of raspberry buttercream, then smooth with a cake scraper.
7. Return the cake to the fridge for about 30 minutes to firm up.
8. Fill a large piping bag fitted with a star tip (e.g., a 2D) with the chocolate buttercream.
9. Pipe swirls of chocolate buttercream around the edge of the cake to finish.

See the useful links above for tips on lining a cake pan and achieving a perfectly smooth finish on your layer cake.