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Chocolate Raspberry Cake

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Moist dark chocolate cake layers with fresh raspberry filling and chocolate buttercream come together to create a rich and elegant chocolate raspberry cake.

Ingredients

Scale
  • 2 cups granulated sugar
  • 1 3/4 cups + 2 tablespoons all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable or canola oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1/2 cup butter, melted
  • 2/3 cup unsweetened cocoa powder (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/3 cup milk (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 2 cups raspberries (fresh or frozen)
  • 1/4 cup sugar (for raspberry filling)
  • 1 tablespoon + 1 teaspoon cornstarch
  • 1 tablespoon water (for raspberry filling)
  • 1 tablespoon lemon juice
  • Fresh raspberries for topping (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8 or 9 inch round cake pans and line with parchment paper.
  2. In a large mixing bowl, stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, vanilla extract, oil, and buttermilk to the dry ingredients and beat for 2 minutes.
  4. Stir in boiling water carefully until the batter is smooth, then divide batter evenly between prepared pans.
  5. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely.
  6. For the raspberry filling: Combine raspberries, sugar, cornstarch, water, and lemon juice in a saucepan over medium heat. Stir and mash raspberries until mixture thickens and boils, then cook for 1 minute more. Remove from heat and stir in vanilla extract. Let cool.
  7. For the chocolate frosting: Mix melted butter with cocoa powder. Add powdered sugar and milk gradually, beating until smooth and creamy. Stir in vanilla extract.
  8. To assemble: Place one cake layer on a serving plate. Spread raspberry filling over the cake layer. Top with second cake layer and frost the top and sides with chocolate frosting. Garnish with fresh raspberries if desired.

Notes

Use parchment paper for easier cake removal. The boiling water added to cake batter creates a moist texture. Fresh or frozen raspberries may be used for filling. Chill assembled cake before serving for best results.

Nutrition

Find it online: https://www.receipster.com/chocolate-raspberry-cake/

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