This Scorpio Cake is a dramatic chocolate layer cake with moist dark cocoa layers, a bright raspberry filling, and smooth dark chocolate frosting. The deep chocolate color and red berry center give the cake a bold look without relying on elaborate decorating techniques.
The cake is baked in two 8-inch pans, cooled completely, then filled and frosted. A short chilling period helps the assembled cake firm up for cleaner slices, making it a practical dessert to prepare several hours before serving.
Recipe Snapshot
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Additional Time: 2 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: One 8-inch layer cake, 12 slices
- Servings: 12
- Difficulty: Intermediate
Tools for This Recipe
- Two 8-inch (20-cm) round cake pans, about 2 inches deep
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Fine-mesh sieve
- Small saucepan
- Wire cooling racks
- Offset spatula
- Cake turntable, optional but helpful
Ingredient Notes
For the Chocolate Cake
- ■1¾ cups (220 g) all-purpose flour
- ■¾ cup (65 g) Dutch-process cocoa powder, sifted
- ■1¾ cups (350 g) granulated sugar
- â– 2 teaspoons baking soda
- â– 1 teaspoon baking powder
- â– 1 teaspoon fine salt
- â– 2 large eggs (about 100 g without shells), room temperature
- â– 1 cup (240 ml) buttermilk, room temperature
- ■½ cup (120 ml) neutral vegetable oil
- â– 2 teaspoons vanilla extract
- â– 1 cup (240 ml) hot brewed coffee
For the Raspberry Filling
- â– 2 cups (250 g) fresh or frozen raspberries
- â– â…“ cup (65 g) granulated sugar
- â– 1 tablespoon (15 ml) fresh lemon juice
- â– 1 tablespoon (8 g) cornstarch
- â– 1 tablespoon (15 ml) cold water
For the Dark Chocolate Frosting
- â– 1 cup (225 g) unsalted butter, softened
- ■3½ cups (420 g) powdered sugar, sifted
- ■¾ cup (65 g) Dutch-process cocoa powder, sifted
- ■½ teaspoon fine salt
- â– 2 teaspoons vanilla extract
- â– â…“ cup (80 ml) heavy cream, plus up to 2 tablespoons (30 ml) more if needed
- â– Optional Decoration
- ■½ cup (60 g) fresh raspberries, optional, for topping
- â– 2 ounces (55 g) dark chocolate, shaved or finely chopped, optional, for topping
- Dutch-process cocoa powder: This gives the cake and frosting their dark color and rounded chocolate flavor. Natural cocoa is not an ideal direct substitute in the cake because its acidity differs and can affect how the leavening works. It can be substituted in the frosting, although the flavor and color will be lighter.
- Buttermilk: Its acidity and moisture contribute to a tender crumb. If necessary, use 1 cup (240 ml) whole milk mixed with 1 tablespoon (15 ml) lemon juice; let it stand for about 5 minutes before using. The flavor may be slightly less rich.
- Coffee: Hot coffee helps bloom the cocoa and deepen its chocolate character. For a caffeine-free alternative, use the same quantity of hot water. The cake will still work, but the chocolate flavor may seem slightly less intense.
- Raspberries: Fresh or frozen berries both work in the cooked filling. Frozen raspberries can go directly into the saucepan without thawing, although they may need an extra minute or two to break down.
- Heavy cream: This loosens the frosting and helps create a smooth consistency. Whole milk can be used instead, but add it gradually because it is thinner and can soften the frosting more quickly.
Step-by-Step Method
- Preheat the oven to 350°F (175°C). Grease two 8-inch (20-cm) round cake pans and line the bottoms with parchment paper. Lightly grease the parchment.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Break up any remaining cocoa lumps so the mixture looks evenly colored.
- In a medium bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla until smooth. Pour into the dry ingredients and mix just until mostly combined.
- Gradually whisk in the hot coffee. The batter will become noticeably thin and pourable; this is expected. Divide it evenly between the prepared pans.
- Bake for 27 to 32 minutes, or until the tops spring back lightly and a toothpick inserted near the center comes out with a few moist crumbs rather than wet batter. Cool in the pans for 15 minutes, then turn the layers onto wire racks, remove the parchment, and cool completely, about 1 hour.
- While the cakes cool, combine the raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 to 7 minutes, stirring and crushing the berries, until juicy and bubbling.
- Stir the cornstarch and cold water together until completely smooth. Pour it into the bubbling raspberry mixture while stirring. Cook for another 1 to 2 minutes, until thick enough to coat a spoon. Transfer to a bowl and cool completely. It should become thicker as it cools rather than remain runny.
- Beat the softened butter for about 2 minutes until creamy. On low speed, gradually add the powdered sugar, cocoa powder, and salt. Add the vanilla and â…“ cup (80 ml) heavy cream, then beat at medium speed until smooth and fluffy. If the frosting is too stiff to spread, add additional cream 1 tablespoon (15 ml) at a time, using no more than 2 tablespoons (30 ml).
- Once completely cool, trim any pronounced domes from the cake layers with a serrated knife. Do not assemble warm layers, or the frosting and filling can soften and slide.
- Place one layer on a serving plate. Spread or pipe a thick ring of chocolate frosting around the outer edge to form a dam. Spoon the cooled raspberry filling inside the ring and spread it evenly without pushing it over the frosting border.
- Place the second cake layer on top. Spread the remaining frosting over the top and sides with an offset spatula. If the layers begin sliding, refrigerate the cake for 15 minutes before continuing.
- Refrigerate the assembled cake for 1 hour to firm the frosting and filling. Before serving, top with the optional fresh raspberries and dark chocolate. For a softer texture, let the cake stand at room temperature for about 20 minutes before slicing.
What Makes This Recipe Work
- Dutch-process cocoa gives the cake a deep chocolate flavor and dark color while keeping the crumb smooth rather than gritty.
- Hot coffee intensifies the cocoa flavor without making the finished cake taste strongly of coffee.
- Oil provides moisture that remains soft even after the assembled cake has been refrigerated.
- Raspberry filling adds acidity and fruitiness that balance the richness of the chocolate cake and frosting.
- Chilling the finished cake briefly helps stabilize the layers and makes neater slices.
Make-Ahead and Storage Notes
- Store the finished Scorpio Cake covered in the refrigerator for up to 4 days. A cake carrier or other airtight container helps prevent the exposed crumb from drying out. Allow individual slices to sit at room temperature for about 15 to 20 minutes before serving for a softer frosting and crumb.
- For make-ahead preparation, bake the cake layers up to 1 day ahead and keep them tightly wrapped after they are completely cool. The raspberry filling can also be prepared up to 3 days ahead and refrigerated in an airtight container.
- Unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw them, still wrapped, in the refrigerator before assembling. For the neatest presentation, add the optional fresh raspberries shortly before serving rather than before extended storage or freezing.
Recipe Questions
Can I make this recipe ahead of time?
Yes. The cake layers and raspberry filling can be prepared separately in advance, or the entire cake can be assembled a day before serving and stored covered in the refrigerator.
Why is my chocolate cake batter so thin?
The hot coffee creates a relatively fluid batter. That consistency is intentional and helps produce a moist cake, so do not add extra flour simply to make the batter look thicker.
Can I leave out the coffee?
Yes. Replace the 1 cup (240 ml) hot coffee with 1 cup (240 ml) hot water. The cake will retain its chocolate character, although the cocoa flavor may be slightly less pronounced.
How do I stop the raspberry filling from leaking out?
Cool the filling until it is thick and completely cold, then pipe or spread a sturdy ring of chocolate frosting around the perimeter of the first cake layer before adding the filling.
Can I use 9-inch cake pans?
Yes, but the layers will be thinner and generally bake more quickly. Begin checking for doneness several minutes earlier rather than relying on the 8-inch-pan baking time.
scorpio cake
This Scorpio Cake is a dramatic chocolate layer cake with moist dark cocoa layers, a bright raspberry filling, and smooth dark chocolate frosting. The deep chocolate color and red berry center give the cake a bold look without relying on elaborate decorating techniques.
Ingredients
Method
Method
- Preheat the oven to 350°F (175°C). Grease two 8-inch (20-cm) round cake pans and line the bottoms with parchment paper. Lightly grease the parchment.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Break up any remaining cocoa lumps so the mixture looks evenly colored.
- In a medium bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla until smooth. Pour into the dry ingredients and mix just until mostly combined.
- Gradually whisk in the hot coffee: The batter will become noticeably thin and pourable; this is expected. Divide it evenly between the prepared pans.
- Bake for 27 to 32 minutes, or until the tops spring back lightly and a toothpick inserted near the center comes out with a few moist crumbs rather than wet batter. Cool in the pans for 15 minutes, then turn the layers onto wire racks, remove the parchment, and cool completely, about 1 hour.
- While the cakes cool, combine the raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 to 7 minutes, stirring and crushing the berries, until juicy and bubbling.
- Stir the cornstarch and cold water together until completely smooth. Pour it into the bubbling raspberry mixture while stirring. Cook for another 1 to 2 minutes, until thick enough to coat a spoon. Transfer to a bowl and cool completely. It should become thicker as it cools rather than remain runny.
- Beat the softened butter for about 2 minutes until creamy. On low speed, gradually add the powdered sugar, cocoa powder, and salt. Add the vanilla and â…“ cup (80 ml) heavy cream, then beat at medium speed until smooth and fluffy. If the frosting is too stiff to spread, add additional cream 1 tablespoon (15 ml) at a time, using no more than 2 tablespoons (30 ml).
- Once completely cool, trim any pronounced domes from the cake layers with a serrated knife. Do not assemble warm layers, or the frosting and filling can soften and slide.
- Place one layer on a serving plate: Spread or pipe a thick ring of chocolate frosting around the outer edge to form a dam. Spoon the cooled raspberry filling inside the ring and spread it evenly without pushing it over the frosting border.
- Place the second cake layer on top: Spread the remaining frosting over the top and sides with an offset spatula. If the layers begin sliding, refrigerate the cake for 15 minutes before continuing.
- Refrigerate the assembled cake for 1 hour to firm the frosting and filling. Before serving, top with the optional fresh raspberries and dark chocolate. For a softer texture, let the cake stand at room temperature for about 20 minutes before slicing.
Notes
Store the finished Scorpio Cake covered in the refrigerator for up to 4 days. A cake carrier or other airtight container helps prevent the exposed crumb from drying out. Allow individual slices to sit at room temperature for about 15 to 20 minutes before serving for a softer frosting and crumb. For make-ahead preparation, bake the cake layers up to 1 day ahead and keep them tightly wrapped after they are completely cool. The raspberry filling can also be prepared up to 3 days ahead and refrigerated in an airtight container.
