Double Chocolate Cake with Raspberry Buttercream Filling
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4
6 reviews
Good
Double Chocolate Cake with Raspberry Buttercream Filling
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Double Chocolate Cake is filling with fresh raspberry buttercream frosting. It's sure to impress and is great for holidays, birthdays and more special occasions.
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Ingredients
For the cake:
- 1 ¾ cups all-purpose flour
- 2 cups sugar
- ¾ cups cocoa powder unsweetened
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 egg
- 1 teaspoon vanilla extract
- 1 cup coffee hot, strong
For the raspberry Swiss meringue buttercream filling:
- 2 egg room temperature, large, whites
- ½ cup sugar
- 10 ½ tablespoons butter room temperature, unsalted
- ¼ teaspoon vanilla extract
- pinch salt
- ¼ cup raspberries pureed and strained, fresh or frozen
For the chocolate buttercream frosting:
- 1 cup butter 2 sticks, softened, unsalted
- ¾ cup cocoa powder
- 2 cups confectioners' sugar
- pinch salt
- 2 tablespoons heavy cream
- raspberries fresh, for garnish
Instructions
To Make The Cake:
- Preheat oven to 350 degrees. Grease the edges of two 8-inch round cake pans. Dust with flour and tap out the excess. Line the bottom of each pan with a circle of parchment paper. Combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix until combined.
- In a small bowl, combine the buttermilk, oil, eggs and vanilla. Pour the buttermilk mixture into the dry ingredients and beat just until smooth. Add coffee and mix just until incorporated. Divide the batter evenly into the prepared pans. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10-15 minutes, then run a knife around the edges, turn the cakes out onto a wire rack and peel off the parchment paper.
To Make The Raspberry Buttercream Filling:
- Add the egg whites and sugar to the bowl of an electric mixer. Set the bowl over a pot of simmering water. Whisk constantly until sugar is dissolved and temperature reaches 160 degrees on an instant read thermometer. Place bowl on mixer stand and whisk on low speed until mixture is foamy. Increase speed to medium-high and whisk until stiff, glossy peaks form and mixture is cooled completely, about 10 minutes. Switch to paddle attachment, reduce speed to medium-low, and add butter 2 tablespoons at a time, mixing after each addition until incorporated. Mix in salt, vanilla and raspberry puree.
To Make The Chocolate Buttercream Frosting:
- In an electric mixer fitted with the paddle attachment, beat butter on high speed until fluffy, about 2-3 minutes. Add cocoa, sugar and salt and beat until incorporated. Add cream one tablespoon at a time and beat until well incorporated.
To Assemble Cake:
- Place one cake layer on a cardboard cake round. Spread raspberry buttercream filling over the cake. Top with second cake layer. Frost the top and sides of the cake with the chocolate frosting. Garnish with fresh raspberries as desired.
Nutrition Information
Show Details
Serving
0g
Calories
501kcal
(25%)
Carbohydrates
62g
(21%)
Protein
4g
(8%)
Fat
28g
(43%)
Saturated Fat
19g
(95%)
Cholesterol
74mg
(25%)
Sodium
318mg
(13%)
Potassium
212mg
(5%)
Fiber
3g
(12%)
Sugar
46g
(92%)
Vitamin A
665IU
(13%)
Vitamin C
0.5mg
(1%)
Calcium
50mg
(5%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 501kcal | 25% |
| Carbohydrates | 62g | 21% |
| Protein | 4g | 8% |
| Fat | 28g | 43% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 74mg | 25% |
| Sodium | 318mg | 13% |
| Potassium | 212mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 46g | 92% |
| Vitamin A | 665IU | 13% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
6 reviews
Good
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