Dark Chocolate Raspberry Cake Recipe
User Reviews
5.0
3 reviews
Excellent
Dark Chocolate Raspberry Cake Recipe
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This dark chocolate raspberry cake has three moist layers, filled with raspberry jam, and topped with chocolate buttercream.
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Ingredients
For the Chocolate Cake
- 39.75 ounces dark chocolate cake mix (3(13.25-ounce) boxes)
- 3 cups water
- 1½ cups vegetable oil
- 9 large eggs
For the Chocolate Buttercream
- 1½ cups unsalted butter room temperature (3 sticks)
- 1 cup vegetable shortening (1 stick)
- 1 cup unsweetened cocoa powder
- 8 cups powdered sugar
- ¼ cup milk room temperature
- 2 teaspoon pure vanilla extract
For Assembly
- 1¼ cups raspberry preserves store-bought or homemade
- fresh raspberries optional, for garnish
Instructions
For the Chocolate Cake
- Preheat oven to 350°F. Spray three 9-inch round cake pans with nonstick spray and add a parchment circle to the bottoms. Set aside.
- Mix the cake mix, water, oil, and eggs together.
- Divide the batter equally between the 3 cake pans (about 852 grams per pan).
- Bake for 35-45 minutes, until the cake springs back when touched gently.
- Let a cake cool in the pan for 5 minutes, then transfer to a cooling rack and allow it to cool completely.
For the Chocolate Buttercream
- In the bowl of a stand mixer fitted with the whisk attachment, cream the butter, shortening, and cocoa powder 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.
For 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.
Notes
- Storage: Store chocolate raspberry cake in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
Nutrition Information
Show Details
Serving
1slice
Calories
1482kcal
(74%)
Carbohydrates
178g
(59%)
Protein
12g
(24%)
Fat
87g
(134%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
27g
Monounsaturated Fat
27g
Trans Fat
3g
Cholesterol
201mg
(67%)
Sodium
851mg
(35%)
Potassium
515mg
(15%)
Fiber
5g
(20%)
Sugar
132g
(264%)
Vitamin A
923IU
(18%)
Vitamin C
3mg
(3%)
Calcium
194mg
(19%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 1482 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 1482kcal | 74% |
| Carbohydrates | 178g | 59% |
| Protein | 12g | 24% |
| Fat | 87g | 134% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 27g | 159% |
| Monounsaturated Fat | 27g | 135% |
| Trans Fat | 3g | 150% |
| Cholesterol | 201mg | 67% |
| Sodium | 851mg | 35% |
| Potassium | 515mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 132g | 264% |
| Vitamin A | 923IU | 18% |
| Vitamin C | 3mg | 3% |
| Calcium | 194mg | 19% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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