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Chocolate Raspberry Cake

Chocolate Raspberry Cake

A delicious Chocolate Raspberry Cake featuring rich chocolate layers and a sweet raspberry filling.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 413 kcal

Equipment

  • mixing bowl
  • Whisk
  • baking pans
  • saucepan
  • Spatula

Ingredients
  

Chocolate Cake

  • 2 cups granulated sugar
  • 1.75 cups all-purpose flour plus 2 tablespoons
  • 0.75 cups unsweetened cocoa powder
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 0.5 cups oil (vegetable or canola)
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Chocolate Frosting

  • 0.5 cups butter melted
  • 0.67 cups unsweetened cocoa powder
  • 3 cups powdered sugar
  • 0.33 cups milk
  • 1 teaspoon vanilla extract

Raspberry Filling

  • 2 cups raspberries (fresh or frozen)
  • 0.25 cups sugar
  • 1 tablespoon cornstarch + 1 teaspoon
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 1 cups fresh raspberries for topping (optional)

Instructions
 

Chocolate Cake

  • Preheat oven to 350 degrees. Grease two 8 or 9 inch round baking pans.
  • 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.
  • Pour batter into prepared cake pans and bake for 30-35 minutes or until a toothpick comes out clean.
  • Cool for 10 minutes. Run a knife around the edges and invert cakes onto cooling racks.
  • Once cooled, wrap with plastic wrap for storage.

Raspberry Cake Filling

  • Add sugar, water, lemon juice, and cornstarch to a medium saucepan over medium heat. Stir well.
  • Add raspberries and cook until softened and the sauce thickens. Allow to cool.

Chocolate Frosting

  • Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla and beat until smooth.

Assemble your cake

  • Place one cake round on a plate. Add raspberry filling and spread.
  • Top with the second cake round and frost with chocolate frosting.
  • Add fresh raspberries on top if desired.

Notes

For seedless raspberry filling, cook raspberries with only water and lemon juice, press through a sieve, then add sugar and cornstarch to thicken. Chocolate frosting can be made ahead and frozen.

Nutrition

Serving: 1sliceCalories: 413kcalCarbohydrates: 70gProtein: 5gFat: 15gSaturated Fat: 5gCholesterol: 41mgSodium: 329mgPotassium: 227mgFiber: 4gSugar: 52gVitamin A: 249IUVitamin C: 4mgCalcium: 60mgIron: 2mg
Keyword baking, cake, Chocolate Cake, Chocolate Raspberry Cake, Dessert, Raspberry Cake
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