Chocolate Layer Cake With Raspberry Cream Filling

Name: Chocolate Layer Cake With Raspberry Cream Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CHOCOLATE CAKE; 1 (20 ounce) box chocolate cake mix, prepared as directed; RASPBERRY CREAM FILLING; 1/4 cup cream cheese, softened; 1/2 cup seedless raspberry jam; 2 cups powdered sugar; CHOCOLATE FROSTING; 16 ounces prepared chocolate frosting, not whipped; RASPBERRY CHOCOLATE GANACHE; 2 tablespoons cocoa powder, unsweetened; 1/3 cup sugar; 1 1/2 teaspoons cornstarch; 1/4 cup water; 3 tablespoons seedless raspberry jam; 2 teaspoons raspberry liqueur (optional)

Servings: persons

CHOCOLATE CAKE
1 (20 ounce) box chocolate cake mix, prepared as directed
RASPBERRY CREAM FILLING
1/4 cup cream cheese, softened
1/2 cup seedless raspberry jam
2 cups powdered sugar
CHOCOLATE FROSTING
16 ounces prepared chocolate frosting, not whipped
RASPBERRY CHOCOLATE GANACHE
2 tablespoons cocoa powder, unsweetened
1/3 cup sugar
1 1/2 teaspoons cornstarch
1/4 cup water
3 tablespoons seedless raspberry jam
2 teaspoons raspberry liqueur (optional)

1
CHOCOLATE CAKE.
2
Prepare Chocolate Cake according to package directions in two 9 inch cake pans.
3
Cool completely. For best results and time permitting, place the layers in freezer until firm.
4
RASPBERRY CREAM FILLING.
5
Place softened cream cheese and jam in a mixing bowl and cream together until well incorporated, about 2 minutes.
6
Add powdered sugar, one cup at a time, until it reaches desired consistency. Use more or less than 2 cups, as desired.
7
Frost only ONE of the cooled layers leaving a 1 inch unfrosted margin all around the edge of the layer. Then place the other layer on the Raspberry Filling. The top layer will push the Raspberry Filling toward the edges of the cake, that's why it's important to leave the 1 inch margin.
8
CHOCOLATE FROSTING.
9
Beat the frosting in mixing bowl for 2-3 minutes.
10
Completely frost the sides of the cake.
11
Put remaining frosting in decorating bag. Using a large star tip, create a shell border around the top of the cake. The border will keep the ganache on top of the cake. Place cake in refrigerator until ganache is ready.
12
RASPBERRY CHOCOLATE GANACHE.
13
Combine cocoa, sugar and cornstarch in a saucepan and whisk.
14
Gradually add water and jam, continue to whisk the mixture.
15
Bring to a simmer over medium heat, whisking constantly.
16
Remove from the heat and stir in raspberry liqueur, if using.
17
Let cool slightly.
18
Remove cake from refrigerator and pour/spread ganache on top.
19
Garnish with candies or raspberries.

1128

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: CHOCOLATE CAKE, 1 (20 ounce) box chocolate cake mix, prepared as directed, RASPBERRY CREAM FILLING, 1/4 cup cream cheese, softened, and more.

Yes, Chocolate Layer Cake With Raspberry Cream Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!