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–+ servings
Chocolate-Raspberry-Cake

Chocolate Raspberry Cake

Perfectly rich and moist Chocolate Raspberry Cake made from scratch with a delicious chocolate frosting and raspberry filling made from fresh raspberries.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 16
Calories 345 kcal

Ingredients
  

Chocolate Cake:

  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup oil vegetable or canola oil
  • 2 tsp vanilla extract
  • 1 cup boiling water

Chocolate Frosting:

  • 1/2 cup butter melted
  • 2/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 tsp vanilla extract
  • Raspberry Filling:
  • 2 cups of raspberries fresh or frozen
  • 1/4 cup sugar
  • 1 tbsp + 1 tsp cornstarch
  • 1 tbsp water
  • 1 tbsp lemon juice
  • Fresh raspberries for topping on the cake optional

Instructions
 

Chocolate Cake:

  • Preheat oven to 350 degrees. Grease two 8 or 9 inches round baking pans. Line them with parchment or wax paper, if desired.
  • 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, which will make the batter very thin. Pour batter into prepared cake pans.
  • Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool for 10 minutes.
  • Once cooled completely you can wrap them with plastic wrap and store them at room temperature or freezer bag.

Raspberry Cake Filling:

  • Add sugar, water, lemon juice, and cornstarch to a medium saucepan over medium heat. Stir well to combine.
  • Next, add raspberries and cook, stirring often, until raspberries have softened into the sauce and the sauce has thickened.
  • Allow cooling completely before filling the cake. (See notes for seedless raspberry filling.)

Chocolate Frosting:

  • Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract and beat until smooth and creamy!
  • Add additional powdered sugar, to thicken, or milk, to the frosting if needed.

Assemble Your Cake:

  • Place one cake round on a plate or cake stand then add the desired amount of raspberry filling and spread into a smooth layer.
  • Top with the second cake round, frost the outside of the cake with chocolate frosting.
  • Add fresh raspberries on top, if desired.

Notes

Notes:
Raspberry cake filling: If you don’t wish to make the filling you could use a can of raspberry cake filling.
For the seedless raspberry filling: Cook the raspberries with only water and lemon juice. Mix them through a sieve, and return the seedless strawberry juice/pulp to the pan. Add sugar and cornstarch and cook until thickened.
Make ahead and Freezing instructions: Chocolate frosting will last for 2-3 weeks in the refrigerator and can be frozen for 2-3 months in a freezer-safe container. Thaw overnight in the fridge and bring to room temperature before frosting.
To freeze the chocolate cake: Cover each cooled cake layer with plastic wrap and place in a freezer-safe container or gallon bag. Freeze for up to 1 month. I think frozen cakes are easier to frost!

Nutrition

Calories: 345kcalCarbohydrates: 67gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 3mgSodium: 316mgPotassium: 171mgFiber: 3gSugar: 52gVitamin A: 45IUVitamin C: 1mgCalcium: 66mgIron: 2mg
Keyword cake, chocolate, chocolate cake, raspberry
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