Chocolate Raspberry Cake
User Reviews
5
Chocolate Raspberry Cake
Description
This Chocolate Raspberry Cake recipe features a rich chocolate cake made with cocoa powder, sugar, baking soda, baking powder, and buttermilk, creating a tender yet flavorful crumb. The batter is thinned with boiling water to improve moisture and baking evenness. After baking two round cake layers, a raspberry filling made from fresh or frozen raspberries cooked with sugar, lemon juice, and cornstarch is layered between them, providing a fresh, fruity accent with a slightly thickened texture.
The cake is then finished with a chocolate frosting made from melted butter, cocoa powder, powdered sugar, milk, and vanilla extract, which creates a smooth, creamy topping with a rich chocolate flavor. Optional fresh raspberries can be used on top for decoration and added fruitiness.
Raspberry filling can be substituted with store-bought varieties if preferred. For seedless filling, the cooked raspberries can be sieved to remove seeds before thickening. The frosting stores chilled for weeks and can be frozen for months, while the cake layers freeze well, making the recipe convenient for advance preparation and assembly after thawing.
Ingredients
Chocolate Cake:
- 2 cups granulated sugar
- 1 3/4 cups + 2 Tablespoons all-purpose flour
- 3/4 cup cocoa powder unsweetened
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large egg
- 1 cup buttermilk
- 1/2 cup neutral cooking oil vegetable or canola oil, generic cooking oil
- 2 teaspoons vanilla extract
- 1 cup water boiling
Chocolate Frosting:
- 1/2 cup butter , melted
- 2/3 cup cocoa powder unsweetened
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Raspberry Filling:
- 2 cups raspberry fresh or frozen
- 1/4 cup sugar
- 1 tablespoon + 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon lemon juice
- raspberry optional, fresh, for topping on cake
Instructions
Chocolate Cake:
- Preheat oven to 350 degrees. Grease two 8 or 9 inch round baking pans (I also like to line them with parchment or wax paper).
- 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, which will make the batter very thin. Pour batter into prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes 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 you can wrap them with plastic wrap and store them room temperature for one day, or you can wrap them with plastic wrap and store in a freezer bag to decorate them another day.
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 raspberries have softened into the sauce and the sauce has thickened. Allow to cool completely before filling cake. (See notes for seedless raspberry filling.)
Chocolate Frosting:
- Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract and beat until smooth and creamy! Add additional powdered sugar, to thicken, or milk, to the the frosting, if needed.
Assemble your cake:
- Place one cake round on plate or cake stand. Add desired amount of raspberry filling and spread into a smooth layer. Top with second cake round. Frost the outside of the cake with chocolate frosting. Add fresh raspberries on top, if desired.
Notes
- You can use store-bought raspberry filling instead of making it from scratch if desired.
- For a seedless filling, press cooked raspberries through a sieve before thickening.
- Chocolate frosting keeps in the refrigerator for 2-3 weeks and freezes well for 2-3 months; thaw overnight before use.
- Cake layers can be wrapped and frozen for up to one month, making frosting and decorating later easier.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 70g | 23% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 41mg | 14% |
| Sodium | 329mg | 14% |
| Potassium | 227mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 52g | 104% |
| Vitamin A | 249IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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