Chocolate Raspberry Cake
User Reviews
5.0
9 reviews
Excellent
Chocolate Raspberry Cake
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Moist chocolate raspberry cake recipe is made with layers of homemade dark chocolate cake, raspberry filling, and chocolate frosting.
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Ingredients
Chocolate cake:
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 large eggs at room temperature
- 1 ½ cups milk at room temperature
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 ½ cup boiling water
Chocolate Buttercream Frosting
- 1 ½ cups butter at room temperature
- 1 cup shortening
- 1 cup unsweetened cocoa powder
- 8 cups powdered sugar
- 1/4 cup milk
- 2 teaspoon vanilla extract
Filling and Garnish
- 1 ¼ cups raspberry preserves
- fresh raspberries to garnish
Instructions
Cake
- Preheat oven to 350°F. Spray three 8-inch cake pans with nonstick baking spray and add a parchment circle to the bottom of each pan. Set aside.
- Whisk the flour, sugar, cocoa powder, baking soda, salt, and baking powder in a large bowl.
- Add the eggs, milk, oil, and vanilla to the mixing bowl. Beat the mixture on low for 30 seconds.
- Increase the mixer speed and beat on medium-high speed for a minute and a half.
- Stir in the boiling water.
- Divide the batter equally between the three cake pans.
- Bake for 35-45 minutes, or until the cake springs back when touched gently.
- Let the 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 together until well-combined.
- With the mixer on low speed, slowly incorporate the sugar until all of it is incorporated.
- Pour the milk and vanilla slowly into the buttercream. Continue mixing until light and fluffy, about two minutes.
To Assemble
- Trim off the domed top of your cakes so they are level.
- Place one layer on 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.
- Place the cake in the fridge for 15 minutes.
- Add a thicker layer of buttercream around the cake and smooth out.
- 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.
- Top each swirl with a fresh raspberry.
Nutrition Information
Show Details
Serving
1serving
Calories
851kcal
(43%)
Carbohydrates
141g
(47%)
Protein
7g
(14%)
Fat
33g
(51%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
5g
Monounsaturated Fat
11g
Trans Fat
2g
Cholesterol
77mg
(26%)
Sodium
525mg
(22%)
Potassium
299mg
(9%)
Fiber
5g
(20%)
Sugar
111g
(222%)
Vitamin A
631IU
(13%)
Vitamin C
2mg
(2%)
Calcium
80mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 851 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 851kcal | 43% |
| Carbohydrates | 141g | 47% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 2g | 100% |
| Cholesterol | 77mg | 26% |
| Sodium | 525mg | 22% |
| Potassium | 299mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 111g | 222% |
| Vitamin A | 631IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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