Chocolate Raspberry Mocha Layer Cake
Rich, decadent, and irresistibly indulgent, this Chocolate Raspberry Mocha Layer Cake is the ultimate dessert for any special occasion. Featuring moist layers of chocolate cake enhanced with brewed coffee for a subtle mocha undertone, this show-stopping treat is elevated by a vibrant homemade raspberry compote that adds a delightful fruity contrast. Slathered in a luscious mocha buttercream frosting made with espresso powder for an extra kick, every bite is a perfect balance of sweet, tart, and bold flavors. Topped with fresh raspberries and ready in under 90 minutes, this elegant yet approachable recipe serves 12 and is sure to impress at birthdays, holidays, or dinner parties. Keywords: chocolate raspberry cake, mocha layer cake, raspberry compote, mocha buttercream, chocolate dessert recipe.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1 cup strong brewed coffee (cooled)
- 0.5 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 cups fresh raspberries
- 0.25 cup granulated sugar (for raspberry compote)
- 1 cup butter (softened)
- 4 cups confectioners' sugar
- 0.5 cup unsweetened cocoa powder (for frosting)
- 1 teaspoon espresso powder
- 3 tablespoons whole milk (for frosting)
- 1 teaspoon pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Whisk to combine.
In a separate bowl, whisk together the eggs, milk, cooled coffee, vegetable oil, and vanilla extract.
Gradually add the wet ingredients into the dry ingredients and mix until the batter is smooth. Do not overmix.
Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the raspberry compote. In a small saucepan, combine the raspberries and 1/4 cup sugar. Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens (about 10 minutes). Set aside to cool.
For the mocha buttercream, beat the softened butter in a large bowl with a hand or stand mixer until creamy. Gradually add the confectioners' sugar, cocoa powder, and espresso powder, mixing on low speed. Add the milk and vanilla extract and beat on high speed until the frosting is fluffy and smooth.
To assemble the cake, place one cake layer on a serving plate or cake stand. Spread a thin layer of mocha buttercream on top, followed by a layer of raspberry compote. Repeat with the second layer.
Place the final cake layer on top and frost the top and sides of the entire cake with the remaining mocha buttercream.
Decorate the cake with fresh raspberries or chocolate shavings, if desired.
Chill the cake in the refrigerator for at least 30 minutes before serving to allow the layers to set.
Nutrition Facts
Calories |
8341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 360.7 g | 462% | |
| Saturated Fat | 169.0 g | 845% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 922 mg | 307% | |
| Sodium | 5766 mg | 251% | |
| Total Carbohydrate | 1363.8 g | 496% | |
| Dietary Fiber | 134.4 g | 480% | |
| Total Sugars | 978.5 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 9.1 mcg | 45% | |
| Calcium | 919 mg | 71% | |
| Iron | 55.4 mg | 308% | |
| Potassium | 5901 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
