Chocolate Raspberry Cake
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Chocolate Raspberry Cake
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Chocolate Raspberry Cake is a soft, moist, and delicious layered cake. In between each layer is a smooth and creamy chocolate buttercream frosting along with a thin layer of raspberry jam that ties it all together.
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Ingredients
Chocolate cake:
- 3 cups flour
- 3 cups granulated sugar
- 1 cup cocoa powder
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 egg room temperature
- 1 1/2 cups milk room temperature
- 1 cup vegetable oil
- 2 teaspoon vanilla extract
- 1 1/2 cup water boiling
Chocolate Buttercream:
- 1 1/2 cups butter room temperature
- 1 cup shortening
- 1 cup cocoa powder
- 8 cups powdered sugar
- 1/4 cup milk
- 2 teaspoon vanilla extract
To Assemble:
- 1 1/4 cups raspberry preserves
- raspberry fresh to garnish
Instructions
- Heat oven to 350°F. Spray three 8-inch cake pans with nonstick baking spray and add a parchment circle to the bottoms.
- Whisk the flour, sugar, cocoa powder, baking soda, salt, and baking powder in the bowl of your mixer.
- Add the eggs, milk, oil, and vanilla to the mixing bowl. Beat the mixture at medium-high speed for two minutes. Stir in the boiling water.
- Pour your batter equally between the three cake pans.
- Bake for 35 to 45 minutes until the cake springs back when touched gently.
- Let a cake cool in the pan for five minutes, then transfer to a cooling rack and allow it to cool.
Chocolate Buttercream:
- In the bowl of your mixer cream, the butter, shortening, and cocoa powder are together.
- Place the mixer on low speed and slowly incorporate the sugar until all of it is incorporated.
- Pour the milk and vanilla slowly into the buttercream and allow it to mix until light and fluffy, about two minutes.
Cake Assembly:
- Trim off the domed top of your cakes so they are level.
- Place a cake onto the plate or your cardboard circle. Spread a layer of chocolate buttercream about a quarter-inch thick. Spread half of the raspberry preserves on the buttercream. Repeat this with the next layer finishing up with a cake layer at the top.
- Spread a thin layer of buttercream around the whole cake and place them in the fridge for 15 minutes.
- Add a thicker layer of buttercream around the cake and smooth out the edges. Place the cake back in the fridge for an additional 15 minutes.
- Pipe swirls of the buttercream onto your cake using a pastry bag fitted with a star piping tip.
- Sprinkle some raspberries on top.
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