Description

Indulge in this rich and decadent Chocolate Raspberry Cake, featuring layers of moist chocolate cake, a luscious raspberry filling, and a creamy chocolate frosting.

Ingredients

Scale

2 cups granulated sugar

1 3/4 cups + 2 Tablespoons all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

2 large eggs

1 cup buttermilk

1/2 cup oil (vegetable or canola oil)

2 teaspoons vanilla extract

1 cup boiling water

1/2 cup butter (melted)

2/3 cup unsweetened cocoa powder (for frosting)

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract (for frosting)

2 cups raspberries (fresh or frozen)

1/4 cup sugar (for filling)

1 tablespoon + 1 teaspoon cornstarch

1 tablespoon water

1 tablespoon lemon juice

Fresh raspberries for topping on the cake (optional)

Instructions

Preheat your oven to 350°F (175°C) and grease the cake pans.
In a large bowl, combine sugar, flour, cocoa powder, baking soda, baking powder, and salt.
Add eggs, buttermilk, oil, and vanilla to the dry ingredients and mix well.
Gradually stir in boiling water until the batter is smooth.
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.
While the cake is baking, prepare the raspberry filling by combining raspberries, sugar, cornstarch, water, and lemon juice in a saucepan over medium heat. Cook until thickened, then let cool.
Once the cakes are done, remove from the oven and let cool completely before frosting.
For the frosting, mix melted butter, cocoa powder, powdered sugar, milk, and vanilla until smooth and creamy.
Assemble the cake by placing one layer on a serving plate, spreading raspberry filling on top, then placing the second layer, and frosting the top and sides with chocolate frosting.
Garnish with fresh raspberries if desired and enjoy!

Notes

For a more intense chocolate flavor, consider using dark cocoa powder for the cake and frosting.

Prep Time: 20
Cook Time: 30
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 430 kcal
Sugar: 45 g
Sodium: 360 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 70 mg

Keywords: Chocolate Raspberry Cake, dessert recipes, chocolate cake, raspberry filling, baking