Chocolate Raspberry Cake

Name: Chocolate Raspberry Cake
Prep time: 1 h
Cook time: 30 min
Total time: 2 h
Yield: 14 slices
Ingredients: 3 cups flour; 3 cups granulated sugar; 1 cup cocoa powder; 1 tablespoon baking soda; 1 teaspoon salt; 1 teaspoon baking powder; 3 eggs; 1 1/2 cups milk; 1 cup vegetable oil; 2 teaspoon vanilla extract; 1 1/2 cup boiling water; 1 1/2 cups butter; 1 cup shortening; 1 cup cocoa powder; 8 cups powdered sugar; 1/4 cup milk; 2 teaspoon vanilla extract; 1 1/4 cups raspberry preserves; raspberries

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Prep Time
1 hr
Cook Time
mins
Chill Time
30 mins
Total Time
2 hrs
Servings
14 slices
Course
Dessert
Cuisine
American

Chocolate Raspberry Cake

Maya Tate

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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

Servings

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 eggs room temperature
1 1/2 cups milk room temperature
1 cup vegetable oil
2 teaspoon vanilla extract
1 1/2 cup boiling water

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
raspberries fresh to garnish

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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.