Chocolate Raspberry Cake
Chocolate Raspberry Cake features luscious layers of chocolate complemented by raspberry frosting, creating an indulgent dessert. This cake is moist and elegantly garnished with fresh raspberries.
Servings: 14
Calories: 540kcal
Ingredients
For the Cake:
- 1 3/4 cups All Purpose Flour spooned and leveled
- 2 cups Granulated Sugar
- 3/4 cup Unsweetened Cocoa Powder
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 cup Buttermilk room temperature
- 1/2 cup Vegetable Oil
- 2 Large Eggs room temperature
- 2 teaspoon Vanilla Extract
- 3/4 cup Boiling Water
For the Raspberry Filling:
- 1 Tablespoons Cornstarch
- 1/4 cup Granulated Sugar
- 1 1/2 cups Raspberries fresh or frozen
- 2 teaspoons Lemon Juice
- 1 1/2 Tablespoons Water
For the Chocolate Raspberry Frosting:
- 1 cup Unsalted Butter softened
- 1/2 cup Unsweetened Cocoa Powder
- 3 cups Powdered Sugar
- 1/3 cup Raspberry Filling from recipe above
- 2 teaspoons Vanilla Extract
- 3 Tablespoons Milk
- Fresh Raspberries for serving, optional
Instructions
For the Cakes:
- Preheat the oven to 350 degrees F and line 2 8 or 9 inch round baking pans with parchment paper or generously spray them with a non-stick cooking spray.
- Stir together the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large mixing bowl.
- Add in the buttermilk, vegetable oil, eggs and vanilla extract. Mix with a hand held mixer for 2 minutes until combined.
- Stir in the boiling water and mix until just combined.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pan for 10-15 minutes.
- Then carefully remove the cakes from the pan by running a knife around the edges of the pan and place the cake on a wire rack to cool completely.
- Once the cakes have cooled, level them with a serrated knife.
For the Raspberry Filling:
- Stir together the sugar and cornstarch in a small saucepan.
- Add the raspberries, lemon juice and water to the pan. Heat over medium high heat, stirring constantly, until the berries start to release their juices and the mixture begins to bubble (this should take approximately 7-10 minutes).
- Then heat and stir constantly for 2 minutes until the mixture has thickened.
- Remove from heat and transfer to a different bowl to cool to room temperature. Then refrigerate until ready to use.
For the Frosting:
- Beat together the butter and cocoa powder with a hand held or stand up mixer until combined.
- Mix in powdered sugar, 1/3 cup of the raspberry filling, vanilla extract and milk. Beat together until smooth.
To Assemble:
- Place one of the cakes on a serving platter or plate. Top this cake with a thin layer of chocolate frosting.
- Pipe a thick border of chocolate frosting around the top of the cake to create a dam for the raspberry filling.
- Use a small spatula to spread the remaining raspberry filling inside the frosting border.
- Top with the second cake.
- Spread a thin layer of frosting onto the sides and top of the cake (a crumb layer). Refrigerate for 30 minutes for the crumb layer to set.
- Use the rest of the frosting to spread an even layer on top of the cakes and around the sides of the cake.
- Top with the fresh raspberries. Refrigerate for at least 30 minutes and then the cake is ready to slice, serve and enjoy!
Notes
Refrigerate any leftover cake, covered, for up to 5 days.
Make sure to use natural cocoa powder for this recipe, not dutch processed.
Make sure that all ingredients are at room temperature to ensure that they mix evenly and thoroughly when making this cake.
Nutrition
Calories: 540kcal | Carbohydrates: 83g | Protein: 5g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 388mg | Potassium: 203mg | Fiber: 4g | Sugar: 63g | Vitamin A: 477IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 2mg
