Elevate your baking game with this decadent Chocolate Raspberry Canna-Layer Cake. This multi-layered masterpiece combines rich chocolate cake, tart raspberry filling, and creamy frosting, all infused with cannabis for a potent twist. Perfect for experienced bakers and cannabis enthusiasts in legal regions. The recipe includes detailed decarboxylation and infusion steps to ensure safe, effective activation of cannabinoids. Yields one 8-inch 3-layer cake, serving 12-16. Always start with low doses, as edibles can be unpredictable. Consult local laws and test potency.
Ingredients
For Cannabutter (makes about 2 cups; use 1.5 cups in recipe)
- 1 cup (2 sticks) unsalted butter
- 7-14 grams decarboxylated cannabis flower (adjust based on strain potency; 10% THC flower yields ~100mg THC per gram pre-decarb)
For Chocolate Cake Layers (3 layers)
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup hot coffee (or hot water)
- 1 1/2 cups cannabutter, softened (from above)
For Raspberry Filling
- 2 cups fresh raspberries (or frozen, thawed)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
For Chocolate Raspberry Frosting
- 1 1/2 cups cannabutter, softened (remaining from batch)
- 4 cups powdered sugar
- 1 cup cocoa powder
- 1/2 cup raspberry puree (from filling)
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
Garnishes
- Fresh raspberries
- Chocolate shavings or ganache drizzle
Step-by-Step Instructions
Step 1: Decarboxylate the Cannabis (45-60 minutes)
Decarboxylation activates THC/CBD by converting THCA/CBDA through heat. Preheat oven to 240°F (115°C). Line a baking sheet with parchment paper. Break cannabis flower into small pieces (pea-sized) and spread evenly in a single layer. Bake for 30-40 minutes, shaking the sheet halfway through for even heating. Flower should turn light brown and fragrant but not burnt. Remove from oven, let cool completely (about 20 minutes). Grind coarsely for infusion. Store in an airtight container if not using immediately. Yield: Potency depends on starting material; lab testing recommended for accuracy.
Step 2: Infuse the Butter (3-4 hours active + overnight strain)
In a medium saucepan, melt 1 cup butter over low heat (do not boil). Add decarboxylated cannabis. Simmer on low (160-180°F/70-80°C) for 2-3 hours, stirring occasionally. Use a thermometer to maintain temperature. Alternative: Slow cooker on low for 4-6 hours. Remove from heat and let steep for 30 minutes. Strain through cheesecloth or fine mesh sieve into a jar, squeezing to extract all butter. Discard plant material. Refrigerate overnight; a layer of water may separate—skim off. Soften before use. This yields infused cannabutter with full potency.
Step 3: Prepare Raspberry Filling (15 minutes + chill)
In a saucepan over medium heat, combine raspberries, sugar, cornstarch, and lemon juice. Mash berries lightly and cook until thickened (5-7 minutes), stirring constantly. Remove from heat, strain for smooth puree if desired. Cool completely and refrigerate until assembly.
Step 4: Bake Chocolate Cake Layers (30 minutes bake + cool)
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round pans. In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt. In another bowl, beat 1 1/2 cups softened cannabutter, buttermilk, oil, eggs, and vanilla until smooth. Add dry ingredients gradually, then stir in hot coffee (batter will be thin). Divide evenly into pans. Bake 25-30 minutes until toothpick comes out clean. Cool in pans 10 minutes, then transfer to racks to cool fully (2 hours).
Step 5: Make Chocolate Raspberry Frosting (10 minutes)
Beat 1 1/2 cups softened cannabutter until creamy. Gradually add powdered sugar, cocoa, raspberry puree, heavy cream, vanilla, and salt. Whip on high for 3-5 minutes until fluffy. Adjust consistency with more cream if needed.
Step 6: Assemble the Cake (20 minutes)
Level cake layers if domed. Place first layer on serving plate. Spread 1/3 raspberry filling, then 1 cup frosting. Repeat with second layer. Top with third layer, crumb coat with thin frosting layer, and chill 30 minutes. Frost fully with remaining frosting. Garnish with fresh raspberries and chocolate shavings. Chill 1 hour before slicing.
Serving and Storage Tips
- Dosage: With 10g flower at 10% THC, entire cake ~1000mg THC (80mg/slice for 12 servings). Cut accordingly.
- Store in airtight container in fridge up to 5 days or freeze slices up to 1 month.
- Warnings: Effects take 1-2 hours. Do not drive or operate machinery. Not for beginners or children/pets. Lab-test infusions if possible.
Enjoy responsibly—this cake is as visually stunning as it is euphoric.