An elegant three-tiered dark chocolate wedding cake with fresh raspberries and white chocolate shavings on a silver pedestal, set against a softly blurred background, featuring rich ganache, a vibrant raspberry filling, and delicate details in a professional bakery setting.

Dark Chocolate Raspberry Wedding Cake: A Decadent Celebration Dessert

Dark Chocolate Raspberry Wedding Cake: A Decadent Celebration Dessert

Key Info:

Prep Time: 1.5–2 hours

Cook Time: 25–35 minutes

Total Time: 2–3 hours

Servings: 12–16 slices

Difficulty: Intermediate

Dietary: Vegetarian

Essential Equipment:
Ingredients:

Cake Batter:

  • 2-3 cups all-purpose flour
  • ¾ cup dark cocoa powder
  • 1.5 cups granulated sugar
  • 2-3 large eggs
  • ½ cup neutral oil
  • ¾ cup melted butter
  • 1 cup buttermilk
  • 1 cup hot coffee

Raspberry Filling:

  • 2-3 cups fresh raspberries
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • 1.5 tablespoons lemon juice

Chocolate Ganache Frosting:

  • 10 oz dark chocolate
  • 1-1.5 cups heavy cream
  • 1 cup unsalted butter
  • 3-5 cups powdered sugar

Professional kitchen scene featuring a pristine stainless steel countertop with perfectly measured ingredients for a dark chocolate cake, including sifted cocoa powder, room temperature farm-fresh eggs, and a steaming cup of coffee, illuminated by natural light. A professional stand mixer is ready nearby.

Preparation Method:
  1. Prepare cake pans with parchment paper and grease sides.
  2. Sift dry cake ingredients together:
    • Combine flour, cocoa powder, sugar
    • Add baking soda and salt
    • Whisk thoroughly to remove lumps
  3. Mix wet ingredients separately:
    • Whisk eggs
    • Add oil and melted butter
    • Incorporate sour cream and buttermilk
    • Slowly add hot coffee
  4. Combine wet and dry ingredients:
    • Fold gently to avoid overmixing
    • Pour into prepared pans
    • Bake at 350°F for 25-35 minutes
  5. Raspberry Filling:
    • Combine raspberries, sugar, cornstarch
    • Simmer until thick (about 10 minutes)
    • Strain for seedless version if desired
    • Cool completely
  6. Chocolate Ganache:
    • Chop dark chocolate
    • Heat cream slowly
    • Pour over chocolate
    • Whisk until smooth and glossy
  7. Cake Assembly:
    • Level cake layers
    • Spread raspberry filling between layers
    • Cover with ganache
    • Decorate with fresh raspberries

Close-up of a three-tiered chocolate cake being assembled, with glossy dark chocolate ganache pouring over the top and vibrant red raspberries between layers, set on a marble countertop with soft lighting.

Crucial Tips:
  • Room temperature ingredients blend better
  • Don’t overmix cake batter
  • Cool cakes completely before frosting
  • Chill between layers for stability
Storage:
  • Refrigerate up to 4 days
  • Cover tightly
  • Bring to room temperature before serving
Variations:
  • Swap raspberries with strawberries
  • Add raspberry liqueur for extra flavor
  • Create vegan version with plant-based substitutes

Decorative cake stand recommended for elegant presentation!

Pro Wedding Tip:

Prepare layers in advance and freeze for easier assembly and transport.

Nutrition Warning:

High-calorie dessert – perfect for special celebrations!

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