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Chocolate Raspberry Cake

Chocolate Raspberry Cake

A rich Chocolate Raspberry Cake that combines layers of chocolate cake with raspberry filling and chocolate frosting.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 413 kcal

Equipment

  • oven
  • Mixing Bowls
  • hand mixer
  • measuring cups
  • measuring spoons
  • baking pans
  • Saucepan

Ingredients
  

Chocolate Cake

  • 2 cups granulated sugar
  • 1.75 cups all-purpose flour plus 2 tablespoons
  • 0.75 cups unsweetened cocoa powder
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 0.5 cups oil vegetable or canola
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Chocolate Frosting

  • 0.5 cups butter melted
  • 0.67 cups unsweetened cocoa powder
  • 3 cups powdered sugar
  • 0.33 cups milk
  • 1 teaspoon vanilla extract

Raspberry Filling

  • 2 cups raspberries fresh or frozen
  • 0.25 cups sugar
  • 1 tablespoon cornstarch plus 1 teaspoon
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • Fresh raspberries for topping optional

Instructions
 

Chocolate Cake

  • Preheat oven to 350 degrees. Grease two 8 or 9 inch round baking pans.
  • Stir dry ingredients together: sugar, flour, cocoa, baking powder, baking soda, and salt.
  • Add eggs, vanilla, oil, buttermilk and beat for 2 minutes. Stir in boiling water.
  • Pour batter into prepared cake pans.
  • Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes.
  • Run a knife around the edges to loosen cake from sides of pan. Invert cakes onto cooling racks.
  • Once cooled completely, wrap them with plastic wrap.

Raspberry Cake Filling

  • Add sugar, water, lemon juice and cornstarch to a medium saucepan over medium heat. Stir well to combine.
  • Add raspberries and cook, stirring often, until softened and the sauce thickens.
  • Allow to cool completely before filling cake.

Chocolate Frosting

  • Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract and beat until smooth.

Assemble the Cake

  • Place one cake round on a plate. Add raspberry filling and spread into a smooth layer.
  • Top with second cake round and frost the outside with chocolate frosting.
  • Add fresh raspberries on top, if desired.

Notes

For seedless raspberry filling, cook the raspberries with only water and lemon juice and press through a sieve. Chocolate frosting can be refrigerated for 2-3 weeks and can be frozen for 2-3 months.

Nutrition

Serving: 1sliceCalories: 413kcalCarbohydrates: 70gProtein: 5gFat: 15gSaturated Fat: 5gCholesterol: 41mgSodium: 329mgPotassium: 227mgFiber: 4gSugar: 52gVitamin A: 249IUVitamin C: 4mgCalcium: 60mgIron: 2mg
Keyword cake, chocolate, Chocolate Raspberry Cake, dessert, frosting, raspberry
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